This M&M chocolate chip cookies recipe is super easy to make and the cookies taste fantastic! Moreover, these cookies have a double dose of chocolate… delicious M&Ms and chocolate chips. M&M cookies are fun & colorful cookies to make for the holidays or as a special birthday treat. These cookies are similar to regular chocolate chip cookies but also include M&Ms for some extra pizazz! Your kids will be begging for more.
Key Ingredients – M&Ms and Chocolate Chips!
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Finished Product – Beautiful M&M Chocolate Chip Cookies!
Ingredients – M&M Chocolate Chip Cookies Recipe
- 16 Tablespoons – Unsalted Butter – 230 grams
- 2 Eggs
- 3/4 Cup – Light Brown Sugar (Packed Cup) – 161 grams
- 3/4 Cup – White Granulated Sugar – 150 grams
- 1 Teaspoon – Vanilla Extract – 5 milliliters
- 2 1/4 Cups – All-Purpose Flour – 270 grams
- 1 Teaspoon – Baking Soda – 5 milliliters
- 1 Teaspoon – Salt – 5 milliliters (optional – use only 1/2 teaspoon if you are trying to reduce the sodium in your diet)
- 1 Cup – Semi-Sweet Chocolate Chips – 170 grams
- 1 Cup – Milk Chocolate M&Ms – 170 grams
Servings – Roughly 24-30 cookies (amount depends on the size of the cookie that you create)
Equipment – Measuring cup & spoons, mixing bowl, electric mixer, tablespoon or cookie dough scoop, oven mitts, silicon spatula, baking sheets, cooling rack and an oven. Visit Bread Dad’s baking tools section if you are missing anything.
Mix the Chocolate Chips (not the M&Ms) into the Cookie Dough
Instructions – M&M Chocolate Chip Cookies Recipe
- Preheat oven to 375 degrees F.
- Soften butter in the microwave.
- Mix eggs, butter, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer to mix these ingredients together. Mix until creamy.
- Then stir in the flour, baking soda and salt. Use an electric mixer to mix all of the ingredients together. Mix until ingredients are completely blended and cookie dough looks creamy. FYI – Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand. However, don’t overmix. Only mix for 1-2 minutes with an electric mixer. Also read the tips section on how to avoid “spreading”/overly thin cookies.
- Add the chocolate chips to the cookie dough and mix in completely. For this step, you should use a large spoon (and not an electric mixer) for the mixing in order to avoid damaging the chocolate chips. FYI – Do not add the M&Ms at this point. They are added later to the top of the cookie dough “patties”.
- Scoop dough with a tablespoon or cookie dough scoop and place this dough “ball” onto a nonstick baking sheet & press down to create a cookie “patty”. You will need at least 2 baking sheets in order to bake all of the cookies at the same time (if they can fit in your oven) or you will need to bake each batch separately (one after the other).
- Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.
- Gently press M&Ms into the tops of each cookie dough patty.
- Bake for 8-10 minutes.
- Remove baking tray from the oven. Wear oven mitts. Leave cookies on baking sheet to cool for 2-3 minutes. Otherwise, cookies might break when removed from the baking sheet.
- Use a spatula to remove cookies and place cookies on wire cooling racks in order to cool completely.
- Please read the tips section below for extra information on how to make this recipe successfully & to avoid common cookie problems.
If you liked this recipe, please leave a comment below & give us a 5 star rating. It is ALWAYS great to hear from someone who has enjoyed our recipes!!
Make Cookie Dough “Patties”
Gently Press M&Ms into the Tops of the Cookie Dough Patties
Tips – M&M Chocolate Chip Cookies Recipe
- Legal info – M&M’s® is a registered trademark of Mars, Incorporated.
- The tips below are designed to help cookie “novices” and/or people with limited baking experience.
- If you want to print out this recipe, please scroll down the page to our recipe widget “box”. You will find a “print recipe” button located right under the product image photo in this box. Click on that button in order to print out the basic recipe instructions.
- Given their vibrant colors (and the delicious chocolate!), M&M chocolate chip cookies are great holiday snacks. M&M cookies are perfect for Christmas, Easter, birthdays, graduations, etc.
- Optional – This recipe uses milk chocolate M&Ms. However, you can make a huge variety of amazing chocolate chip M&M cookies just by using different M&Ms. For example, you can make M&M cookies with M&M minis, caramel M&Ms, peanut butter M&Ms, etc. Use your children’s favorite M&Ms in order to make them a special treat!
- Optional – You can also make many interesting cookie variations with these chocolate chip M&M cookies by adding ingredients such as chopped walnuts, chopped peanuts, dried cranberries, golden raisins, etc. For example, you can make some delicious M&M chocolate chip cranberry cookies by removing 1/2 cup of the chocolate chips and adding 1/2 cup of dried cranberries.
- Optional – You can also make your M&M chocolate chip cookies even more unique by adding personalized M&Ms to your cookies. For example, you can make a birthday extra special by ordering M&Ms personalized with your child’s name, your child’s photo, etc. Visit the M&M website and look for the “Design Your Own M&Ms” button in order to see the various options. Your kids will LOVE seeing their name or photo on some delicious M&M cookies.
- Be aware that the heat of the baking will cause some of the M&Ms candy “coats” to crack. But who cares… these easy M&M cookies still taste great!
- You can mix the M&Ms in with the chocolate chips when you are making these cookies. However, I prefer to add the M&Ms to the top of the cookie dough “patties” just before baking. This prevents the butter from “dissolving” the colored candy shells during the mixing process. In turn, your cookies will look better as the M&M colors are less likely run or to be damaged.
- If you prefer a darker cookie (so the M&Ms stand out more), you should try our M&M Chocolate Cookies recipe. It is made with cocoa powder and this results in a delicious & darker cookie.
- Optional – If you have run out of butter, you can make this recipe with vegetable oil (i.e. canola oil). Please read our No Butter Chocolate Chip Cookies Recipe to see how this is done. Basically, you will make some no butter chocolate chip cookies and add M&Ms on top!
- Optional – You can do the same if you have run out of eggs. Please read our No Egg Chocolate Chip Cookies Recipe to see how this is done. Basically, you will make some no egg chocolate chip cookies and add M&Ms on top!
- Use FRESH ingredients (i.e. baking soda and flour) for the best results. For example, if you use stale baking soda, your cookies will not rise properly. The cookies will be flat and dense. Baking soda & powder is best if used within 6 months of opening the container.
- Completely mix the eggs, butter, vanilla and sugar together with an electric mixer BEFORE adding the flour.
- Cookies come out much better if you mix the ingredients with an electric mixer. The cookie dough comes out “creamier” and the ingredients are blended in better if you use an electric mixer. Use an electric mixer for only 1-2 minutes for the best results. Don’t overmix with an electric mixer.
- Mixing only by hand can lead to the cookie dough being inadequately blended. This can result in your cookies having unwanted “clumps” of ingredients (i.e. small flour clumps) and/or a gritty texture (inadequately blended sugar grains). Use an electric mixer for best results.
- Tips to prevent “spreading” (i.e. overly thin cookies) – Don’t squish the dough flat (higher dough results in higher cookies), use fresh baking soda (cookies made with stale baking soda don’t rise properly), measure the recipe ingredients exactly!! (too much butter results in “runny” dough and flatter cookies), always use cool or room temperature baking sheets (don’t reuse a hot baking sheet to make another batch… i.e. the hot baking sheet that was used to bake your first batch of cookies), don’t overmix the dough (only use an electric mixer for 1-2 minutes), make sure to use the right oven temperature (follow the recipe’s instructions because ovens that are too hot will cause cookies to “melt” too quickly and thus they will spread more than expected), etc.
- FYI – Some bakers like to chill the cookie dough balls in their refrigerator for 30 minutes before baking in order to prevent flat/thin cookies. Colder dough results in less spreading.
- You can make the cookie dough balls (drops, spoonfuls, etc.) with 2 tablespoons, a cookie dough scoop or your hands. The use of a cookie dough scoop will give you more consistently shaped cookies versus varying sizes from using a less “exact” methods such as using a tablespoon or your hands.
- For “rounder” cookies (with no edges sticking out), you can use a cookie dough scoop or mold the cookie dough by hand into round balls and then press down on the dough ball until it turns into a patty or pancake shape.
- For a more “natural” cookie shape, you can scoop the cookie dough with a tablespoon and place the cookie dough “drops” onto the baking sheet without shaping the dough. Your cookies will taste great and just have a few more natural edges and bumps.
- If you have a problem with a cookie recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
- In addition, you should always try to use relatively fresh baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your chocolate cookies.
- My recipes are based on US ingredient measurements (i.e. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (i.e. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (i.e. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).
- Always wear oven mitts/gloves when dealing with ovens, hot baking sheets, etc.
- Be safe! Food that contains candy and/or nuts is a potential choking hazard for very young children.
- For more delicious cookie recipes (i.e. butterscotch chocolate chip cookies), please visit Bread Dad’s main Easy Cookie Recipes section.
If you liked this recipe, please leave a comment below & give us a 5 star rating. It is ALWAYS great to hear from someone who has enjoyed our recipes!!
Reference Sources
- Wikipedia, Chocolate
- Wikipedia, Chocolate Chip Cookie
- Wikipedia, M&M’s
M&M Chocolate Chip Cookies Recipe
This M&M chocolate chip cookies recipe is super easy to make and the cookies taste fantastic! Moreover, these cookies have a double dose of chocolate… delicious M&Ms and chocolate chips. Visit Bread Dad (BreadDad.com) for more easy recipes.
Servings: 30 Cookies
Calories: 202kcal
Ingredients
- 16 Tablespoons Unsalted Butter – 230 grams
- 2 Eggs
- 3/4 Cup Light Brown Sugar (Packed Cup) – 161 grams
- 3/4 Cup White Granulated Sugar – 150 grams
- 1 Teaspoon Vanilla Extract – 5 milliliters
- 2 1/4 Cups All-Purpose Flour – 270 grams
- 1 Teaspoon Baking Soda – 5 milliliters
- 1 Teaspoon Salt – 5 milliliters (optional – use only 1/2 teaspoon if you are trying to reduce the sodium in your diet)
- 1 Cup Semi-Sweet Chocolate Chips – 170 grams
- 1 Cup Milk Chocolate M&Ms – 170 grams
Instructions
- Preheat oven to 375 degrees F.
- Soften butter in the microwave.
- Mix eggs, butter, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer to mix these ingredients together. Mix until creamy.
- Then stir in the flour, baking soda and salt. Use an electric mixer to mix all of the ingredients together. Mix until ingredients are completely blended and cookie dough looks creamy. FYI – Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand. However, don't overmix. Only mix for 1-2 minutes with an electric mixer. Also read the tips section on how to avoid "spreading"/overly thin cookies.
- Add the chocolate chips to the cookie dough and mix in completely. For this step, you should use a large spoon (and not an electric mixer) for the mixing in order to avoid damaging the chocolate chips. FYI – Do not add the M&Ms at this point. They are added later to the top of the cookie dough "patties".
- Scoop dough with a tablespoon or cookie dough scoop and place this dough “ball” onto a nonstick baking sheet & press down to create a cookie "patty". You will need at least 2 baking sheets in order to bake all of the cookies at the same time (if they can fit in your oven) or you will need to bake each batch separately (one after the other).
- Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.
- Gently press M&Ms into the tops of each cookie dough patty.
- Bake for 8-10 minutes.
- Remove baking tray from the oven. Wear oven mitts. Leave cookies on baking sheet to cool for 2-3 minutes. Otherwise, cookies might break when removed from the baking sheet.
- Use a spatula to remove cookies and place cookies on wire cooling racks in order to cool completely.
Notes
This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act. Legal Disclaimer
The nutritional information is provided using recipe tools such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.
Nutrition
Serving: 1Cookie | Calories: 202kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 126mg | Potassium: 58mg | Fiber: 1g | Sugar: 17g | Vitamin A: 221IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
If you liked this recipe, please leave a comment below & give us a 5 star rating. It is ALWAYS great to hear from someone who has enjoyed our recipes!!
Related Recipes
- Butterscotch Chocolate Chip Cookies
- Chocolate Chip Cranberry Cookies
- No Butter Chocolate Chip Cookies
- No Butter Oatmeal Cookies
- No Egg Chocolate Chip Cookies
- Trail Mix Cookies
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