Chocolate Chip M&M Cookies
Desserts | Published Apr 21, 2021 | Updated Apr 21, 2021 | By Tawnie
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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!
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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.
Here are a few testimonials about my cookies:
- “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?!
- 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
- 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!
Why are my M&M Cookies flat?
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!
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Related Posts
Chocolate Chip M&M Cookies
If you love my famous Kroll's Kookies you will be obsessed with these Chocolate Chip M&M Cookies too! Soft, chewy, ooey-gooey and full of mini M&Ms!
Servings: 6 large cookies
Ingredients
- 1 1/4 cup All-Purpose Flour
- 3/4 cup Cake flour
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup cold, unsalted butter, cubed (8 Tbsp.)
- 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!)
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 fitted with the paddle attachment, cream together the butter and sugars. Then add in the egg, egg yolk and vanilla extract.
- Gradually add in the dry ingredients followed by the chocolate chips. Turn off the machine.
- Stir in the mini m&ms with a rubber spatula.
- 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.
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
More about Tawnie
My m&m cookies keep flattening! I’m not over sturring, spoon leveling my ingredients and I even tried chilling the dough. Any tips? Do you think it’s a climate thing?
Hi Rebecca! I am so sorry these cookies turned out flat for you. I’ve made these honestly more than 100 times and I’ve never had that issue so I am so sorry that happened! Here are some things that may help:
1. Use cold butter 🧈 I take mine out from the fridge and cube it up RIGHT when I’m ready to cream it with the sugars.
2. Eggs: I’ve tested my cookies with both room temp and cold eggs. “They say” room temp is best so I would try that if you haven’t but my cookies always turn out fine even if they are straight from the fridge.
3. Add a touch more flour. You could not be using enough! Maybe try adding in up to 1/4 cup more flour.
4. Use cake flour, NOT cake MIX. If you can’t find cake flour I give tips in my posts on how to make your own or you can use All Purpose.
5. Ungreased cookie sheets! If you bake your cookies on a greased cookie sheet they can spread. You can use parchment paper or a Silpat baking mat.
6. Are your ingredients expired? Check the baking soda, baking powder and cornstarch to make sure they’re OK. These are needed to give the cookies the lift they deserve!
7. Preheat your oven right when you start so by the time you pop the cookies in it’s nice and hot.
8. Dont flatten the cookies with your hand. Keep them in a tall ball shape.
9. Make sure to cream the butter and sugars WELL until it looks light and fluffy then add next ingredients.
I hope this helps and you’re able to get big thick cookies next time!
xo,
Tawnie
Thank you so much! I’ve tried all of this besides adding more flour. So I’ll try it and let you know! I’m also going to get an oven thermometer to see if our oven might be getting too hot. Do you think the quality of baking sheets is also an issue? I recently purchase new ones that had good ratings. They have texture and they’re aluminum.
Oven temp could def be an issue, and those baking sheets shouldn’t be a problem. Maybe try parchment paper and a silpat mat if you haven’t 🙂 Good luck!
I can freeze the dough? Maybe for days?
Hi Jessica! Unbaked cookie dough balls can be frozen, safely, for up to 3 months. When ready to bake, allow the cookie dough balls to thaw prior to baking. 🙂 xo, Tawnie
SO GOOD!
Hi Nancy! Thank you so much! Means a lot to me! xo, Tawnie
How can I make these gluten free
Hi Paige! I’ve found using the bobs red mill 1-1- gf flour to work very well! Hope you love them! xo, Tawnie
LOVE these! I need a chocolate version one 🤤
thank you! I have a double chocolate recipe here actually: https://krollskorner.com/recipes/desserts/double-chocolate-crinkle-cookies/
Those look so pretty!,I just want to reach into the screen and grab one!
Oh my goodness thank you!
Oh my, these look so gooey and delicious! These look like the perfect snack although it would be hard to stop at just one!
Thank you so so much!
I am loving this recipe, we will certainly make it again! My kids had a blast making it with me
Yay! Thank you so much!
These are my kids new favourite cookie. Thanks!
Aw I am so glad!
My kids are going to love these M&M cookies. Stuffed full of colour!