Ingredients
This M&M cookie recipe is just a simple chocolate chip cookie recipe with a whole bunch of added M&M’s.
Butter. Salted or unsalted butter can be used. I always have salted butter on hand so I just adjust the amount of salt added slightly. White sugar. Granulated sugar or caster sugar will both work. Brown sugar. Using a combination of brown and white sugar delivers cookies that are perfectly sweet but also deliciously chewy. Light brown sugar works well and is a pantry staple. Eggs. Vanilla extract. Flour. Baking powder. Baking soda. Salt. Chocolate chips/chocolate chunks. M&M’s.
How to make M&M cookies
I like using a stand mixer fitted with the paddle attachment to make my cookie dough because it makes it so simple but you can use a hand mixer and a large mixing bowl too. Cream together the room temperature butter and sugars until light and fluffy then add the eggs and vanilla and mix well. Whisk together all the dry ingredients then stir the flour mixture into the wet ingredients. Add the chocolate chips/chunks and m&m’s. I always keep a few to add to the top of the cookies but that’s an optional step. Using an ice cream scoop or cookie scoop, scoop out balls of dough and place on a baking sheet lined with parchment paper. Refrigerate the cookie dough balls for at least 30 minutes but ideally overnight. Chilling the dough for longer will improve the flavor considerably. Spread the cookies out over two lined sheet pans then bake in a preheated oven for 7-10 minutes until golden brown with crisp edges. The longer you bake the cookies the crisper they will be. Remove from the oven and allow to cool on a wire rack then serve.
Can I make these cookies ahead?
Cookies always last very well. Keep them in an airtight container for up to a week at room temperature. The dough balls can be frozen and baked from frozen, no need to thaw.
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