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?!
- 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!
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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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.
Question, could I leave out the choc chips and do cocoa powder to make a chocolate cookie dough with m&ms?
That might work I am not sure! or I have this recipe you could use as a guide: https://krollskorner.com/recipes/desserts/double-chocolate-crinkle-cookies/ 🙂
Hello I definitely want to try these yummy cookies, I always wonder if I should chill the dough before baking?
You dont have to for this recipe 🙂
Super Easy And Fun! Giant Cookies!
They’re perfect! Thanks so much 🙂
These embarrassed me. Dry like Popeyes biscuits
Oh no, I am so sorry to hear. I am wondering if you used too much flour. I always recommend to spoon and level flours by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it to prevent using excess flour. Once again, so sorry. I’ve made these countless times and personally never had an issue.
Will the cookies come out different if I use just all purpose flour?
they’ll turn out just fine 🙂 ive done it before!!
The recipe says both 1 cup of butter and 8 tablespoons. 8 is only half a cup; which should we use?
Are you doubling the recipe? 1/2 cup of butter is all you need for the standard recipe. 1 cup needed if you’re doubling!
I was doubling, thank you for responding 🙂
I made a double batch of these this weekend and used Patriotic M&M’s for Fourth of July. They came out perfect. Sent them into work with my daughter along with the Monster Cookies and she just texted me that they’ve already been devoured!
I love that you made them festive for the 4th! Thank you so much 🙂
What can I use in place of the eggs? My daughter is allergic but I desperately want to try this recipe! They look heavenly!
Hi Isabella, I cannot give a great answer since I have on recipe tested this recipe using eggs. You could try replacing it with a flax egg. 1 flax egg = 1 tbsp. ground flax mixed with 3 tbsp. water and let that rest for 5 minutes then use as directed in the recipe. Or maybe applesauce. 1/4 cup applesauce = 1 egg. Once again, I haven’t tried these versions so I can’t say for sure if it will turn out OK. But if you do try, I’d love to hear how it goes!! xo, Tawnie
So thankful I found your recipe for the best biggest cookie ever 😍😍 I’d like to turn this into a Halloween cookie by adding dark cocoa powder. How would I change the ratio for the recipe to make the dough dark colored?
Aw I am so glad! Here is another cookie recipe you can use for a reference: https://krollskorner.com/recipes/desserts/double-chocolate-crinkle-cookies/ – happy baking! xo, Tawnie
I got SO many compliments on these cookies. They turned out so good. I made 9 cookies per batch so they weren’t so big but will definitely make these again! Thanks for an awesome recipe!