These soft, thick and chewy M&M chocolate chip cookies are loaded up with mini M&Ms and chocolate chips. You can make these cookies in one bowl and you don't need a mixer!
In a large bowl, whisk the melted butter with the two sugars until smooth.
1 ½ sticks unsalted butter, ½ cup white sugar, 1 cup 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 ¾ cups 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 mini chocolate chips, ¾ cup 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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Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Butter: I use European-style butter in my recipes.Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I am using Diamond Crystal Kosher Salt and not Morton Salt, which is a coarse kosher salt. Coarse kosher salt is much too salty for this recipe. Chocolate Chips: If you don't have mini chocolate chips you can use regular semi-sweet chocolate chips. Chilling Time: If you want to chill these cookies for longer than 45 minutes, I recommend scooping the cookie dough out first and then chilling the cookie dough balls. M&Ms: swap out regular colored M&Ms for seasonal colors for Valentine's Day, Halloween or Christmas! Storage: keep the baked cookies in a tupperware for up to 1 week at room temperature. Freeze unbaked cookie dough balls for up to 2 months. When ready to bake, take them out of the freezer and bake at the same temperature as above but for an extra minute or two.