Soft and Chewy M&M Chocolate Chip Cookies
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!
Servings: 18 cookies
Calories: 307kcal
Ingredients
- 1 ½ sticks unsalted butter melted and cooled to room temperature
- ½ cup white sugar
- 1 cup 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 all purpose flour
- 1 cup mini chocolate chips
- ¾ cup mini M&Ms
Instructions
- 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 ¼ 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.
Video
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.
Dry Cookies: After a couple of comments about dry cookies, I've retested the recipe and reduced the flour from 2 ¾ cups to 2 ¼ cups!
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.
Nutrition
Calories: 307kcal | Carbohydrates: 45g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 294mg | Potassium: 45mg | Fiber: 1g | Sugar: 29g | Vitamin A: 306IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 1mg
