Chocolate Chip M&M Cookies
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What’s not to love about soft and chewy Chocolate Chip M&M Cookies?! ?
If you love my famous giant chocolate chip cookies, you’ll be sure to fall in love with these too because they are almost identical to that recipe!
And if you’re new here, you should know I am all about a thick, giant, gooey cookie with a warm center loaded with chocolate. If you are too, I think we’re going to get along just fine! ☺️
Some of my most loved cookies recipes are these cookies & cream cookies, snickerdoodles, and these super colorful funfetti cookies.
You’ll notice the base of my cookies and the method of making them are all very similar. I make a few tweaks here and there to create different flavors.
- “Literally every one of your cookies I make gets rave reviews!”
- “Your cookie recipes are the BEST!!!”
- “These [cookies] are everything that I was hoping they would be and more! So soft and absolutely delicious!”
- “Best cookies ever!!!! I will forever make this recipe than any other chocolate chip cookie recipe!”
- “Honestly the best cookies I’ve ever had in my life! thanks a lot for this recipe!”
- “Omg I love these cookies! Making some more today! They are my number one cookies to make! Love, love, love!!”
If you’re not sold yet, you’ll just have to make them ASAP and see what you think! ?
Ingredient Notes
You’ll notice most of these ingredients are similar to the base recipes of all of my cookies! Why reinvent the wheel, right?!
You can scroll down to the recipe card for the full list of ingredients and measurements.
- Mini M&Ms: I love using the mini M&Ms because you get more chocolate in each bite, but you can use any M&Ms you prefer. ?
- Cake flour: Cake flour is finer, softer and lighter than All-Purpose Flour and I find using a mix of both cake flour and All-Purpose results in the perfect cookie. You can find cake flour in most grocery stores, usually on the top shelf. If you don’t have cake flour you can still make these cookies, just replace it with All-Purpose flour.
- Corn Starch: Cornstarch is key to giving cookies that delectably soft center that’s just to die for. It also helps to keep the cookies thick and GIANT!
- Adding an extra Egg Yolk: Another way to promise a super chewy cookie is to use an extra egg yolk! The extra egg yolk adds richness, soft tenderness, and binds the dough.
- Unsalted butter: I use cold, unsalted butter in my recipes. No need to let it soften to room temperature.
Step by Step Directions
Be sure to scroll down to the recipe card for the full recipe instructions.
- Preheat the oven to 400°F.
- Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.
- Using a stand mixer cream together the butter and sugars.
- Then add in the eggs, egg yolks and vanilla extract
- Gradually add in the dry ingredients, followed by the chocolate chips. Turn off machine.
- Stir in the mini m&ms.
- Scoop the cookie dough into 6 large dough balls and bake on a cookie sheet until golden brown, use a silicone baking mat or parchment paper if you prefer.
- Cool on the baking sheet then transfer to a cooling rack to cool completely.
Expert Tips and Tricks
- Let the cookies rest: If your cookies are turning out too gooey, let them rest longer. I recommend at least 15 minutes on the cookie sheet and then transfer to a cooling rack to cool completely. They are even better if you let them sit and enjoy the next day. Your cookies aren’t ruined, just let them rest!
- You can make the cookies smaller. Adjust baking time as needed.
- You can make homemade cake flour if you can’t find it in stores. Homemade cake flour: 14 Tbsp. All-purpose flour and 2 Tbsp. corn starch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup flour. You only need 3/4 cup for this recipe.
- Gluten free option: Replace both the All-Purpose flour and Cake flour with: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
FAQ
What if I don’t have a stand mixer?
Using a hand mixer will work just fine!
Your cookies may need a little more flour. Try adding in a few extra tablespoons to see if that fixes the issue. Also, are you baking your cookies on a greased cookie sheet? Sometimes that causes cookies to spread. Try using a Silpat mat or parchment paper instead.
Can you use regular M&Ms for baking?
I use mini M&Ms in this recipe but you can certainly use regular or peanut M&Ms instead! Have fun with it!
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Ingredients
- 1 1/4 cup All-Purpose Flour, spooned and leveled
- 3/4 cup Cake flour, spooned and leveled
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup cold, unsalted butter, cubed
- 1/2 cup brown sugar, packed (light or dark)
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk (no whites)
- 1 tsp. vanilla extract
- 1 cup mini M&Ms
- 3/4 cup chocolate chips (semi-sweet, milk chocolate, dark or whatever you prefer!)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 400°F.
- Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.1 1/4 cup All-Purpose Flour, spooned and leveled, 3/4 cup Cake flour, spooned and leveled, 1 tsp. cornstarch, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt
- Using a stand mixer fitted with the paddle attachment, cream together the butter and sugars. Then add in the egg, egg yolk and vanilla extract.1/2 cup cold, unsalted butter, cubed, 1/2 cup brown sugar, packed (light or dark), 1/4 cup granulated sugar, 1 large egg, 1 large egg yolk (no whites), 1 tsp. vanilla extract
- Gradually add in the dry ingredients followed by the chocolate chips. Turn off the machine.3/4 cup chocolate chips (semi-sweet, milk chocolate, dark or whatever you prefer!)
- Stir in the mini m&ms with a rubber spatula.1 cup mini M&Ms
- Form the dough into 6 large dough balls and place on a cookie sheet. You can use a silicone baking mat or parchment paper if you prefer.
- Bake for 10-12 minutes, or until tops of cookies are golden brown. Ovens may vary.
- Cool on the baking sheet for 15 minutes then transfer to a cooling rack to cool completely.*
Video
Notes
- Let the cookies rest: If your cookies are turning out too gooey, let them rest longer. They are even better if you let them sit and enjoy the next day. Your cookies aren’t ruined, just let them rest!
- I love using the mini M&Ms because you get more chocolate in each bite, but you can use any M&Ms you prefer.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
I made these with a 2 tbsp cookie scoop instead of making 6 giant cookies because they are for cookie boxes, and they turned out great. The base dough has a deep brown sugar, vanilla flavor and is delicious, so the m&ms and chocolate chips just make it even better. Great crispy outside with a soft center.
I love making these ones smaller, too! Thank you so much for making them 🙂
How are these baked then frozen?
Hi Lindsay! Do you mean how is the flavor after they are frozen?
These were such a HIT at our house, and they disappeared quickly! I almost didn’t get a picture!! That are gooey, full of chocolate and so colorful! I used the formula provided to make cake flour – thank you for including that. I made smaller cookies. They took 15 minutes in my oven, but I started watching them after 10 minutes to make sure I didn’t overbake them. This recipe is a keeper!
These are YUMMO!! Perfect for 4th of July
Sooo cute! Thank you so much!
Amazing
These are amazing! I tripled the recipe.
I added 16 crushed Oreos, 1 cup milk chocolate chips, and 1 package (share size) M & M’s. Made 6 larger cookies (2 oz each), and 48 smaller cookies (1.2 oz each).
Baked the larger cookies for 10 minutes, and the smaller cookies for 9 minutes.
Very cake like in texture. Not overly sweet. I think I would add more chocolate chips and more M & M’s next time, and possibly reduce the amount of Oreos to 10-12 cookies.
Overall, these were definitely winners!
HOLY MOLY!!!!!!!!! I’ve been on the hunt for the best cc cookie recipe. I saw these in my Pinterest feed and m&m cookies are basically the same thing lol so I went for it. THEY are SO GOOD. They turned out perfect. I think my hunt is over. I love how there is no waiting for the butter to soften or dough chilling. I made the recipe into 12 cookies instead of just 6 and they were still much larger than I usually make cookies. Baked for about 9 minutes. SOOOO GOOD I am obsessed.
You just made my day! Thank you so much for the great review & for making these cookies, they’re one of our family favorites too!
Can I use this recipe for a 6” heart cookie cake?
I haven’t tried but if you do it, please let us know how it goes! 🙂
I used valentine m&m’s instead of the chocolate chips and a smaller cookie dough scoop which made 14 cookies. The cookies are absolutely delicious! This is now my go to cookie recipe. Thanks for sharing another amazing recipe of yours.
Can these cookies be made smaller if so what time frame would u recommend if the are made with a size 20 scoop ?
Yes! All of my giant cookies can be made smaller and since all ovens vary just a bit I am not sure on baking time. Maybe start around 8-9 minutes:) thank you!!