Soft and chewy M&M Cookies loaded with M&Ms, as well as dark AND white chocolate chips! You’re going to want a mouthful of these chocolate loaded cookies.
These M&M cookies are the bomb! You have to try this combination of M&Ms, white chocolate chips and dark chocolate chips. Especially if you’re a huge chocolate lover like I am. Made with pantry staple ingredients, they’re crunchy on the outside, soft and chewy on the inside and loaded with an array of chocolate; the perfect cookie.
Why Make These M&M Cookies
- Delicious & Chewy
- Uses Pantry Staples
- Easy To Make
- Simple Recipe
- Loaded with Chocolate
- Great Cookie To Use Up Your Pantry Goodies
Of course, like any food blogger, my pantry is fully stocked with all kinds of chocolate chips, M&Ms, skor bits, peanut butter chips, pecans, walnuts, raisins, you name it, I got it. In my pantry you can find all the makings of your perfect cookie, whatever that may be.
Sometimes I just want a good chocolate chip cookie, but I wanted to kick it up a notch and make these cookies a bit more special which is why I added a ton of M&Ms, dark chocolate chips and white chocolate chips. Consider this cookie as a pantry dropper.
Ingredient Notes
- Flour – Trusty all purpose flour works best!
- Baking Soda – Baking soda is going to be our leavener for these!
- Eggs – I always use large eggs when baking, they act as a binder for our cookie dough.
- Vanilla – Without vanilla our cookies may taste a little flat.
- Salt – Salt is imperative in baking, this is going to help balance the flavors of the cookie. Don’t skip it!
- Butter – Softened and unsalted. If you’re using salted butter, you can omit the salt in the cookies.
- Sugar – Granulated sugar and brown sugar for lots of sweetness.
- Chocolate – We are using mini M&Ms, dark chocolate chips and white chocolate chips.
How To Make M&M Cookies
- Preheat Oven: Preheat oven to 375°F. Line 2 baking sheets with parchment paper or leave ungreased.
- Mix the Dough: Using a mixer with a paddle attachment, cream the melted butter, sugars, eggs and vanilla until light and fluffy, 3 to 5 minutes. You can use a regular mixer as well. Beat in the baking soda and salt. Stir in flour to make the dough stiff. Fold in chocolate chips and M&Ms using a spatula until fully incorporated.
- Make Cookies: You can use a cookie scoop to scoop out cookie balls or use your hands to roll out the dough into balls, up to you how big you want your cookies. Place them onto the prepared baking sheets.
- Bake Cookies: Bake 9 to 11 minutes or until just barely golden (will depend on the size of your cookies). *DO NOT OVER BAKE. Let them cool on the sheet for 10 minutes before transferring to a wire wrack to finish cooling or eat them up!
FAQs & Expert Tips
FAQs
If the edges of your cookies are just barely golden brown, they are done! Make sure you don’t over bake them! They will continue to bake as they cool on the baking sheet.
Like I said before, if you have a pantry like I do and want to dump a few little extra goodies into these cookies or replace any of the chocolate I chose, be my guest! Here are some great options: Raisins or other dried fruit, shredded coconut, nuts such as almonds, pecans, walnuts, pumpkin seeds, peanut butter chips, toffee bits, Hershey’s kisses or oats!
Of course, a big glass of milk is in order for dunking purposes. Cookies and milk is an iconic combination, but what if maybe, just maybe we went a little further and really pushed the decadence limit. Ice cream cookie sandwiches. Take a big scoop of vanilla ice cream and sandwich it between two of these cookies, wham, bam, thank you ma’am. Show stopper.
Tips
- Don’t over bake your cookies! They will continue to bake on the baking sheet once taken out of the oven.
- Baking time will vary depending on the size of your cookies, so keep that in mind!
- Use an ice cream scoop to form uniform size dough balls.
- When storing cookies, if you don’t have an airtight container, add a slice of bread to your cookies to keep them soft, the same way you do to your brown sugar!
Storing Leftover Cookies
Be sure to store your M&M cookies in an airtight container at room temperature, this will ensure you keep the cookies soft and will prevent them from turning hard. They will last for 2-3 weeks!
Freezing
These M&M cookies can also be frozen and saved for a later craving! They will last for 3 months in the freezer. You can either wrap them individually or place them together in an airtight container/freezer bag and freeze.
Whenever the hankering for a chocolatey treat hits, just warm them back up in the oven, or simply let them thaw on the countertop and enjoy!
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M&M Cookies
Equipment
Ingredients
- 1 cup butter unsalted, softened
- ¾ cup sugar granulated
- ¾ cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 ¾ cup all-purpose flour
- 1 cup dark chocolate chips
- ¾ cup white chocolate chips
- ¾ cup mini M&Ms
Instructions
- Preheat Oven: Preheat oven to 375°F. Line 2 baking sheets with parchment paper or leave ungreased.
- Mix the Dough: Using a mixer with a paddle attachment, cream the melted butter, sugars, eggs and vanilla until light and fluffy, 3 to 5 minutes. You can use a regular mixer as well. Beat in the baking soda and salt. Stir in flour to make the dough stiff. Fold in chocolate chips and M&Ms using a spatula until fully incorporated.
- Make Cookies: You can use a cookie scoop to scoop out cookie balls or use your hands to roll out the dough into balls, up to you how big you want your cookies. Place them onto the prepared baking sheets.Â
- Bake Cookies: Bake 9 to 11 minutes or until just barely golden (will depend on the size of your cookies). *DO NOT OVER BAKE. Let them cool on the sheet for 10 minutes before transferring to a wire wrack to finish cooling or eat them up!
Recipe Notes
- Don’t over bake your cookies! They will continue to bake on the baking sheet once taken out of the oven.
- Baking time will vary depending on the size of your cookies, so keep that in mind!
- Use an ice cream scoop to form uniform size dough balls.
- When storing cookies, if you don’t have an airtight container, add a slice of bread to your cookies to keep them soft, the same way you do to your brown sugar!
- Be sure to store your cookies in an airtight container at room temperature, this will ensure you keep the cookies soft and will prevent them from turning hard. They will last for 2-3 weeks!
- These cookies can also be frozen and saved for a later craving! They will last for 3 months in the freezer. You can either wrap them individually or place them together in an airtight container/freezer bag and freeze.
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