These soft and chewy M&M chocolate chip cookies are the best! They're packed with mini M&Ms and chocolate chips. They're made in 1 bowl, you don't need a mixer and you need just 11 simple ingredients.
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One of my all-time favorite desserts to make (and eat) is chocolate chip cookies. They just tick all the boxes! Easy, minimal equipment, and so delicious. These bakery-style m&m chocolate chip cookies are based on my mini m& cookie recipe, which are super soft, chewy, and easy to make.
After lots of testing, I've made this cookie base recipe that doesn't need a mixer thanks to melted butter, and gives you super soft and gooey cookies.
Want even more chocolate chip cookie recipes? Check out my miso chocolate chip cookies, Oreo chocolate chip cookies, and marshmallow chocolate chip cookies!
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Why you'll love this recipe!
- Simple Ingredients: you only need 11 simple ingredients to make these cookies! You probably already have everything you need to make them.
- Soft Centers, Crispy Edges: these m & m chocolate chip cookies are the best of both worlds. They have soft and gooey middles but crispy edges!
- Made in 1 Bowl: you only need one bowl to make these chocolate chip M&M cookies, no need to bring out the mixer!
- Crowd Pleaser: no one can say no to these cookies! Plus, I love that you can use different colored M&Ms depending on the season.
Ingredients Needed
- All Purpose Flour: Because these cookies use melted butter, I've had to slightly increase the amount of flour. Otherwise, the cookie dough wouldn't be thick enough and they would spread in the oven. These cookies have the perfect amount of flour in them, so they aren't cakey and are so soft and gooey!
- M&Ms: I'm using mini M&Ms which are my favorite for baking recipes (like these M&M rice krispie treats!). You can use regular-sized M&Ms if that's all you have on hand. I've also seen there are now peanut butter mini M&Ms which I think would be amazing in this chocolate chip cookie recipe.
- Chocolate Chips: I used mini morsels but you can use regular-sized semi-sweet chocolate chips or whatever chocolate chips you prefer!
See the recipe card for full information on ingredients and quantities.
Step-by-Step Instructions
Step 1: Preheat the oven to 350°Fahrenheit/175°Celsius and line 2 baking sheets with parchment paper. In a large mixing bowl with a whisk, combine the melted butter with the light brown sugar and white sugar. Whisk until thick.
Step 2: Add the egg, egg yolk, and vanilla extract. Whisk until thick and smooth.
Step 3: Use a rubber spatula to fold in the flour, baking soda, baking powder and salt. . Fold until there are no more streaks of flour. Stir in the chocolate chips and mini chocolate chips.
Step 4: Stir in the chocolate chips and M&M candies. I like to keep a small handful of both the chocolate chips and the M&Ms to press on top of the cookies. Chill the cookie dough for 45 minutes.
Step 5: Use a large cookie scoop to scoop out 2 tablespoons of cookie dough. Scoop out the dough and place on the prepared baking sheets. Pack the top of each cookie with extra chocolate chips and mini M&Ms.
Step 6: Bake one sheet at a time for 10-12 minutes. The middle might look slightly underdone which is fine, as they will continue baking. Let the cookies cool for 10 minutes on the cookie sheet before removing them to a wire cooling rack to cool completely.
Expert Tips & Tricks
- Measuring - I highly recommend using a kitchen scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Fluff and Sprinkle Flour - if you aren't weighing your ingredients and are using a measuring cup, then use the fluff and sprinkle method to measure your flour. Go to this link here to find out how to do that. If you use too much flour then the cookies will be dry instead of soft and chewy!
- Don't Overbake - Make sure not to overbake the m&m chocolate chip cookies! Take them out of the oven once the edges are golden brown but the middles look underbaked. They will continue baking on the cookie sheet.
- Bakery Style Cookies - Once the cookies are out of the oven, use a biscuit cutter or a large mug to gently 'scoot' the cookies into a perfect circular shape.
- Extra Chocolate Chips and M&Ms - to get that bakery style look you'll want to up the amount of chocolate chips used. Just before baking you can add more chocolate chips to the top of each cookie dough ball. Otherwise, as soon as they're out of the oven you can gently press extra chocolate chips and M&Ms on top of each freshly baked cookie.
Recipe FAQs
I've made sure there is the right amount of flour in this cookie recipe so they don't spread. However, if your melted butter is still hot when you make the cookies then they might spread. Make sure your melted butter has cooled slightly before using it!
I do recommend using the mini ones if you can, but you can used regular-sized ones in a pinch.
The culprit is most likely overbaking! Take the cookies out when the middle is still slightly underdone as they will continue baking on the cookie sheet when they're out of the oven.
Keep in an airtight container at room temperature for up to 5 days. To freeze, place the cookies in a freezer-safe bag and freeze for up to 2 months. The cookies might need an extra minute or two in the oven.
Try these cookie recipes next!
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Thank you!
Ella
Recipe
Soft and Chewy M&M Chocolate Chip Cookies
Ingredients
- 1 ½ sticks (170 grams) unsalted butter melted and cooled to room temperature
- ½ cup (100 grams) white sugar
- 1 cup (200 grams) light brown sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- ¾ teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons kosher salt
- 2 ¼ cups (280 grams) all purpose flour
- 1 cup (180 grams) mini chocolate chips
- ¾ cup (156 grams) mini M&Ms
Instructions
- In a large bowl, whisk the melted butter with the two sugars until smooth.1 ½ sticks (170 grams) unsalted butter, ½ cup (100 grams) white sugar, 1 cup (200 grams) light brown sugar
- Add the egg, egg yolk, and vanilla extract and whisk again until well combined.1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract
- Add the flour, baking soda, baking powder and salt. Use a wooden spoon or rubber spatula to fold everything together. It takes some time to get everything smooth. Don't overmix!¾ teaspoon baking powder, 1 teaspoon baking soda, 2 ¼ cups (280 grams) all purpose flour, 1 ½ teaspoons kosher salt
- Stir in the mini chocolate chips and mini M&Ms. Chill the bowl of cookie dough in the fridge for 45 minutes.1 cup (180 grams) mini chocolate chips, ¾ cup (156 grams) mini M&Ms
- Preheat the oven to 350°Fahrenheit/175°Celsius. Line 2 baking sheets with parchment paper
- Use a 2 tablespoon cookie scoop to scoop out the cookie dough. Place on the lined baking sheet about 3 inches apart. Bake for 10-12 minutes. Any cookies that aren't being baked right away should be placed in the fridge.
- To make these cookies bakery worthy, take a small handful of extra chocolate chips and M&Ms and carefully press those on the cookies when they come out of the oven. Use a biscuit cutter to scoot the cookie if it isn't perfectly round.
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Amanda says
The best recipe ever, i made last year for the first time and it was delicious and perfect texture too! I’m glad i found again! Love so much this recipe! Thank you
Ella Gilbert says
Thank you so much for your review!
Gabriela says
Tried this recipe last night for my husband’s birthday today and they came out sooo good! Definitely my new go to also make sure you read the notes because that also helped me when I had questions <3
Ella says
Hi Gabriela! Thank you so much for your review, so glad you liked the recipe!
Bri says
I have made several of your recipes and absolutely love each and everyone! I doubled this recipe and my dough came out really dry, any suggestions?
Ella says
Hi! Thanks so much for commenting! Hm, were you using cup measurements or grams?
Lindsay says
Mine came out incredibly dry as well and using the cup measurements.
Ella says
Hi Lindsay! I'm so sorry to hear that! I really recommend using a kitchen scale if you can, especially for the flour! It's really easy to add too much flour if you're using cups, and that will make the cookie dough really dry. Did you make any ingredient substitutions?
Ella says
Hi Lindsay! Just a heads up that I've retested the recipe and decreased the amount of flour, thank you for your feedback!
Christine says
These had such a delicious taste! I chilled the dough for 24 hours and did 2 tbsp cookies. I noticed they took extra long to bake in the middle, even when the edges were brown. I had to put them back in the oven a few times and some batches ended up a little too crispy for my liking but I had to get the middle baked. Do you have any suggestions to have them cook more evenly? They were still absolutely delicious and I'm looking forward to trying them again!
Ella Gilbert says
Hi Christine! Can I ask what type of baking sheet you used, and if you used parchment paper or a silicone baking mat? I've found using a dark baking sheet will lead to unevenly baked cookies, and a silicone baking mat usually makes the outside too crisp for my liking!