These soft baked m&m cookies are so much fun! They are chewy and full of m&m's and chocolate chips. These cookies are suppose to be reminiscent of the bakery style ones. No chilling required, which makes them a quick and easy m&m cookie recipe.
When I think of m&m cookies the first thing that pops into my head is going to the grocery store as a child. Because the bakery always let you have a free m&m cookie. It was soft, chewy, not overly sweet and filled with m&m's.
That's exactly what I was going for when I created this recipe. A nostalgic cookie.
I love all the bursts of bright m&m colors (there are six m&m colors to be exact). Mixed with semi sweet chocolate chips, these cookies are pretty chocolaty. And honestly I think they are so much fun for kids to make.
It's a basic cookie recipe but if you are looking for something next level try these peanut butter monster cookies, also made with m&m's.
And if all you want is the perfect chocolate chip cookie recipe, look no further, that is the one.
- salted butter - you could use unsalted butter but just increase the amount of salt in the recipe by ¼ tsp more
- white sugar - cane sugar or pure white
- brown sugar
- vanilla extract
- egg - one egg
- all purpose flour
- kosher salt
- baking soda
- baking powder
- cornstarch - adds to the cookies chewiness
- semi-sweet chocolate chips
How To Make m&m cookies
Start by creaming together the butter, white sugar and brown sugar. Make sure your butter is room temperature but not melty or overly soft. If so, the cookies could spread more in the oven.
Add in the vanilla extra and egg. At this step the egg should be completely combined into the wet ingredients, leaving no egg streaks.
Sift together all of the dry ingredients, the flour, salt, baking soda, baking powder and cornstarch. Add this to the wet ingredients and mix. Stir in the m&m's and chocolate chips.
Line a baking sheet with parchment paper. Parchment paper helps cookies from sticking and also from spreading too much in the oven (in my opinion). Use a cookie scoop (1 ½ tbsp size is what I used in this recipe) to scoop out even amounts. By using a cookie scoop all of the cookies bake evenly.
Roll the cookie dough into balls and place them on the baking sheet. These cookies do spread, so you'll want to make sure you leave enough space for that. Bake for 10 minutes at 350 degrees. Transfer to a wire rack to cool.
More Cookie Recipes
- ½ c salted butter, room temp
- ⅓ c white sugar
- ⅓ c brown sugar
- 1 ½ tsp vanilla extract
- 1 egg
- 1 ¼ c all purpose flour
- ¼ tsp kosher salt
- ½ tsp baking soda
- ½ tsp baking powder
- 2 tsp cornstarch
- ½ c semi sweet chocolate chips
- ½ c m&m’s
- Preheat the oven to 350.
- In the bowl of a stand mixer cream together the butter, white sugar and brown sugar until fluffy, 2-3 minutes. Stir in the vanilla extract and egg until combined.
- Sift together the flour, salt, baking soda, baking powder and cornstarch. Add the dry ingredients in to the wet ingredients and stir until combined. Mix in the m&m’s and chocolate chips.
- Line a cookie sheet with parchment paper. Use a 1.5 tbsp cookie scoop to scoop out equal amounts, and roll into a ball. Space them out on the cookie sheet, the cookies will spread while baking. For prettier cookies, press a few extra m&m’s on the tops of the cookie balls.
- Place the cookie sheet in the oven and bake for 10 minutes. Remove from the oven, rest on the cookie sheet for 2 minutes then transfer to a wire cooling rack.
I used a 1 ½ tbsp size cookie scoop for this recipe - if your cookie dough balls are a different size please adjust the baking time.
For extra color, try adding a few m&’ms on top of the cookie dough before they bake.
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Nutrition Information:Yield: 22 Serving Size: 1
Amount Per Serving: Calories: 132Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 95mgCarbohydrates: 17gFiber: 1gSugar: 11gProtein: 1g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.