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Home » Recipes & Tips » M&M Cookie Recipe

M&M Cookie Recipe

06/17/20 | Dessert, Recipes & Tips

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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!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!

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!

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.
Side view of stacked M&M cookies with scattered M&MS and broken cookies to the sides
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5 from 2 votes
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M&M Cookie Recipes

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!
Prevent your screen from going dark
Course Dessert
Cuisine American
Keyword chooclate chip M&M cookies, M&M Cookie recipe, M&M Cookies
Prep Time 15 minutes
Total Time 15 minutes
Servings 40 cookies
Calories 124kcal
Author Longbourn Farm • Alli Kelley
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Equipment

  • Redmond Real Salt

Ingredients

  • 2 1/2 cups flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup butter two sticks
  • 2/3 cup white sugar
  • 2/3 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
US Customary – Metric

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.
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Notes

The amount of flour you use is going to vary depending on where you live, the weather, etc. The dough for these cookies should be slightly sticky but not dry or overly gooey. You may need to adjust based on your particular situation.
To get extra thick and chewy cookies, I use a scoop that is 1.5 inches in diameter. I scoop (leveled scoop) 8 cookies onto my sheet tray, very lightly press down (just enough to make the tops a bit flat), and then place another scoop on top of the first scoop. Bake until the edges are done and the centers are slightly doughy, about 10-12 minutes for this recipe. Perfect thick and chewy cookies every time!

Nutrition

Calories: 124kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 120mg | Potassium: 23mg | Fiber: 1g | Sugar: 10g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Tried this recipe?Mention @longbournfarm or tag #longbournfarm!

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Comments | 1 comment

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Comments

  1. Alli says

    October 2, 2020 at 2:15 PM

    5 stars
    So soft and fluffy!

    Reply

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Hi, Friend!


Alli Kelley is an Agriculture focused entrepreneur. She runs a successful food blog, a consulting and coaching business, and all the social media connected with an online presence.

She also owns and operates a small, diversified farmstead where she enjoys home improvement projects, experimenting in the garden, creating profitable mini businesses on the farm, and of course, riding her big grey horse, Zane.
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