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M&M chocolate chip cookies on baking paper
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Soft and Chewy M&M Cookies

These M&M cookies are soft, chewy & gigantic. It's an easy cookie recipe that turns out just like your favorite cookies from the bakery. Use regular or mini M&Ms. 
Course Dessert
Cuisine American
Keyword M&M Chocolate Chip Cookies, M&M Cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 20 Cookies
Calories 162kcal
Author Fiona Dowling

Equipment

  • Cookie Sheets

Ingredients

  • ½ cup unsalted butter (112 grams) softened to room temperature
  • ½ cup brown sugar (105 grams) packed, light or dark
  • ⅓ cup granulated sugar (67 grams)
  • 1 teaspoons vanilla extract
  • 1 large eggs
  • 1 ½ cups all-purpose flour (188 grams) plus more if needed
  • 1 teaspoons cornstarch
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup M&Ms (85 grams) regular or mini, plus more for dotting the tops
  • ½ cup chocolate chips (90 grams) plus more for dotting the tops
US Customary - Metric

Instructions

  • Preheat the oven to 350F (180C) degrees. Line cookie sheets with parchment paper or baking mats. 
  • In a large bowl beat together the butter, brown sugar and granulated sugar until creamed (about 2 minutes)
  • Beat in the egg and vanilla extract.
  • Add in the flour, cornstarch, baking soda and salt. Start with the mixer on a low speed and gradually increase to medium speed until combined. Turn off the mixer and squeeze a ball of dough in your fingers. If it sticks to your fingers, beat in 1 to 2 more tablespoons of flour.
  • Turn off the mixer and stir int he M&Ms and chocolate chips. 
  • Form the dough into balls with about 1 ½ tablespoons of dough each (I use a cookie scoop). Place 2 inches (4-5 cm) apart on the lined cookie sheets.
  • Bake 1 sheet at a time in the middle of the preheated oven for 9-11 minutes, or until the tops are just set. 
  • Once out of the oven, optionally place a few extra M&Ms and chocolate chips on the top of each cookie. 

Notes

  1. Doubling the Recipe: This recipe can easily be doubled. 
  2. For Larger Cookies: Form them into balls about 3 tablespoons in size and bake for 12-14 minutes. 
  3. For Thicker Cookies: Cover the bowl of dough and place in the fridge for at least 30 minutes or up to 48 hours. When ready to bake, Preheat the oven, line cookie sheets, and bake as directed. 
  4. Freezing: Cookie dough freezes well. Make the dough and form into balls. Place in a freezer bag and freeze for up to 3 months. Bake from frozen as directed int he recipe. They'll take 1-2 minutes longer. 
  5. Storage: Store cookies in an airtight container at room temperature for up to 4 days. 
  6. Nutrition: Nutrition information is based on 1 cookie, assuming the recipe yields 40 cookies. It is meant as an estimate only. 

Nutrition

Calories: 162kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 98mg | Potassium: 23mg | Fiber: 1g | Sugar: 15g | Vitamin A: 177IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1mg