Delicious M&M cookies aren’t far away with this M&M cookie recipe! This tasty recipe is fairly simple and easy to throw together and with delicious M&M’s in every bite, you already know it’s going to be good!
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Soft and chewy, light and fluffy chocolate chip M&M cookies are definitely what’s missing in your life. Don’t you agree? If you don’t, try one for yourself and then you’ll realize how much you’ve been missing them your whole lives. Haha.
I personally love chocolate and cookies, so these are always a huge favorite in my books. Making them is just as much fun as eating them and the hardest part of it all is not snacking on all of the chocolate chips and M&Ms before I can get them baked! I’m sure you understand that issue too.
The good news is that you can make these cookies with as few or as many chocolate pieces as your heart desires, so snack away or load them up!
Just make sure to check out all of my incredibly helpful notes on the recipe card to create the ultimate chocolate chip M&M cookies! You know you want too! 😉
What type of chocolate chip works best for these cookies?
The type of chocolate that you choose is completely up to you. With M&Ms already having milk chocolate in them you know adding milk chocolate chips would work well.
That said, you can choose a semi-sweet chocolate or even a white chocolate chip if you wanted to create a little diversity in your cookies and enjoy more chocolatey flavors.
How to make M&M cookies
- Preheat your oven to 375F degrees.
- In a small bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
- Mix the butter and sugars together in a large bowl. If you whip them together you can create a cake-like cookie whereas if you just mix until combined you can get a gooey cookie. I personally go for the gooey cookies.
- Add in the eggs one at a time, mixing well between each addition. Add in the vanilla and water.
- Gradually add in the dry ingredients, paying attention to the dough consistency. The dough should be slightly sticky when touched. You may need to add in a little extra flour or leave a little bit out (see note).
- Fold in the chocolate chips and M&M's until they are evenly distributed. You can always add more if you like extra chocolate!
- Drop the dough by rounded tablespoons onto parchment lined cookie sheets (or you can grease them.) I usually fit a dozen per sheet. (See note for directions on how to make extra thick and chewy cookies.)
- Bake for 8-10 minutes, rotating the sheets halfway through the baking process and checking at the 8 minutes mark. The cookies should appear done around the edges but still look soft in the middle when they are finished cooking.
- Let them cool on the cookie trays for 5 minutes before transferring them to a cooling rack.
- If you have a crunchy cookie lover in your life, just bake them a little longer, about 12 minutes until the edges and tops are a light golden brown.
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M&M Cookie Recipes
Equipment
Ingredients
- 2 ½ cups flour
- 2 tablespoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter (two sticks)
- ⅔ cup white sugar
- ⅔ cup firmly packed brown sugar
- 2 teaspoons water
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup chocolate chips
- 1 cup M&M's (traditional )
Instructions
- Preheat oven to 375ºF.
- In a small bowl, whisk flour, cornstarch, baking soda, baking powder and salt together. Set aside.
- In a large bowl, mix the butter and sugars together until combined well. Whipping them together will create a cake-like cookie, just mixing until combined will create a gooey cookie. I usually go for gooey.
- Add eggs one at a time, mixing well between each addition. Add vanilla and water.
- Gradually add the dry ingredients, paying attention to the dough consistency. The dough should be slightly sticky when touched. You may need to add a little extra flour, or leave a little bit out (see note).
- Fold in the chocolate chips and M&M's until they are evenly distributed. You can always add more if you like extra chocolate!
- Drop rounded tablespoons onto parchment lined cookie sheets (or you can grease them), I usually fit a dozen per sheet. (See note for directions on how to make extra thick and chewy cookies.)
- Bake for 8-10 minutes, rotating the sheets halfway and checking at 8 minutes. The cookies should appear done on the edges but still soft in the middle when they are finished cooking.
- Let cool on the cookie trays for 5 minutes before transferring to a cooling rack.
- If you have a crunchy cookie lover in your life, just bake them a little longer, about 12 minutes until the edges and tops are light golden brown.
Alli
So soft and fluffy!