Chocolate Chip M&M Cookies

5 from 7 votes

These Chocolate Chip M&M Cookies are, in our opinion, some of the best EVER. With a light, crispy crust on the outside and a gooey center, they are sure to satisfy!

Prep Time10

Cook Time30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 428kcal

Author: Olivia & Annie

Ingredients

1 cup unsalted butter, cut into tablespoons
¾ cup light brown sugar
½ cup sugar
2 eggs
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon coarse sea salt (½ tsp if using salted butter)
1 ½ cups semisweet chocolate chips
1 ½ cups M&M's

Instructions

Preheat the oven to 400 degrees fahrenheit.
Line 2-3 cookie sheets with parchment paper for easy clean up.
Add the butter to the bowl of a stand mixer or large bowl. If using a stand mixer, use the paddle attachment. This recipe works best if you use cold butter, straight from the fridge, cut into smaller pieces. Beat the butter on medium-high speed until it is light in color and fluffy with no lumps. You may need to scrape down the sides in between steps to ensure all ingredients are incorporated well.
Add the brown and white sugar to the bowl. Cream the butter and sugar for 1-2 minutes, until the mixture is airy and fluffy.
Next, add the eggs and vanilla. Mix until just combined.
Add the flour, baking powder, baking soda, and salt. Mix together on low speed until the wet and dry ingredients are just combined.
Add the semisweet chocolate chips and M&M’s and pulse the mixer on a low speed until they are evenly distributed throughout the dough.
Next, divide the dough into 3 ounce pieces (this is the size we prefer for this recipe). You can measure them on a scale or eyeball the amount. A 3-ounce scoop is just slightly larger than a standard cookie scoop. This recipe will make about 18 cookies.
When you place the cookies on the sheet, do not flatten them or shape them in your hands. Keep the dough “rough-looking,” “stacked,” and upright.
Bake at 400 degrees for 8 to 10 minutes or until there are a few spots that are golden brown on top. Do not overbake, these cookies are best just slightly golden brown and still gooey in the middle. You can place the other unbaked cookies on the cookie sheet in the fridge while the other sheets are baking to prevent the last batch from spreading more.
Once the cookies are removed from the oven, sprinkle with flakey sea salt if desired.
Let the cookies cool for at least 15 minutes before serving.
If you are not eating the cookies right away, we recommend letting them cool, placing them in a Tupperware or Ziploc bag, and storing them in the freezer. Take a cookie out to thaw 15 minutes before serving. This will ensure your cookies are fresh and taste like they were made that day.

Notes

We often provide tips and suggestions for how a recipe can be created to be dairy-free, gluten-free, vegetarian, or vegan. It is your responsibility to select and use products as well as work in an environment that will meet those criteria. We are not responsible for any reaction or adverse event that may result from making our recipes.

Nutrition