M&M Chocolate Chip Cookies

These soft and chewy M&M chocolate chip cookies are buttery, have a soft center, crisp edges, and pieces of chocolate throughout! These cookies are easy to make because they use melted butter and require no chilling.

I recently set off on a mission to make the best chewy M&M cookies, and while testing that recipe I also discovered how to bake the best M&M chocolate chip cookies.

While these two cookie recipes are nearly identical, the addition of chocolate chips affects the texture enough to change the end result significantly!

These M&M chocolate chip cookies are for anyone who loves a cookie with a tender center, crispy edges, and a healthy helping of chocolate.

Adding both semi-sweet chocolate chips and mini M&Ms to these cookies results in a classicly pillowy cookie with just the right amount of chocolate.

Unlike classic chocolate chip cookies, this recipe uses melted butter which yields a crisp-edged cookie and makes it an easier recipe to bake.

Jump to:

• Why you'll love this recipe
• Ingredients
• Step-by-step instructions
• Tips and variations
• Storage tips
• More classic cookie recipes
• Recipe
• Comments

Why you'll love this recipe

• Fantastic texture: Crispy buttery golden edges with a soft and fluffy, chewy cookie center. While testing my chewy M&M cookie recipe I discovered that adding just ½ cup of chocolate chips results in a thicker cookie, and that's how this recipe for chocolate chip M&M cookies was born!
• Easy to make: This recipe is foolproof because it uses melted butter instead of creamed butter and sugar. This cuts down the prep time and guarantees a more uniform result because there's less guesswork.
• Chocolate throughout: Using melted butter means that the chocolate chips melt slightly in the cookie dough, distributing chocolate swirls throughout the cookie.

Ingredients

• Unsalted butter: I recommend unsalted butter to avoid over-salting the cookies. If using salted butter, decrease the added table salt.
• Mini M&Ms: I like using minis because it distributes the M&Ms more evenly across each bite.
• Chocolate chips: I recommend semi-sweet chocolate chips, but dark chocolate also works.
• Light brown sugar and granulated sugar: Equal amounts of these two types of sugars yield a chewy, golden cookie.
• Egg: This recipe uses one large egg.
• All-purpose flour: My go-to flour for baking cookies. I have not tested this recipe with GF flour.
• Salt: I recommend using table salt.
• Baking soda: An important ingredient, this helps with leavening the cookies.

Step-by-step instructions

Equipment: I use a wide-bottomed pot, similar to a Dutch oven, to melt the butter because it is large enough to double as a mixing bowl and its sloped edges make it easy to stir with a spatula. The butter can be melted in a smaller pot or a skillet, I recommend transferring it to a mixing bowl once melted.

1. Melt butter: Melt the sliced butter over low to medium-low heat, stirring frequently to help the butter melt evenly. Remove the melted butter from the stove.
2. Add wet ingredients: Stir in the light brown sugar and granulated sugar until the sugars appear melted, about 30 seconds. It may look like the butter and sugar aren't combining, but just keep mixing. This step is important because it cools down the butter, making it so that the egg doesn't scramble when it's added. Stir in the egg and vanilla extract. Stir continuously to distribute the egg.
3. Add dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Slowly stir this into the butter mixture until just combined, about ½ cup at a time. The cookie dough will appear batter-like but should keep its shape when scooped.
4. Add chocolate chips and M&Ms: Fold in the M&Ms and chocolate chips. This recipe makes 12 medium (3-inch) cookies, which is one heaping spoonful of dough.
5. Bake at 350F for 7 to 9 minutes. 7 minutes yields soft and chewy M&M chocolate chip cookies, while 9 minutes yields crisper cookies. Let rest for a few minutes before transferring to a cooling rack.

Tips and variations

• This recipe is based on my chewy M&M cookie recipe. While testing that recipe, I found that adding more add-ins resulted in puffier cookies.
• For thinner cookies: Adjust the total amount of M&Ms and chocolate chips to ½ cup, or ¼ cup each.
• For thicker cookies: Increase up to an additional ½ cup of M&Ms and/or chocolate chips total for very puffy cookies.
• Different M&Ms: This recipe works with regular sized M&Ms and can easily be turned into a Christmas M&M cookie by using holiday M&Ms instead of regular, just like how I turn these gluten-free monster cookies into Christmas monster cookies.
• I highly recommend weighing out the cookie ingredients, or at least the flour. This is the kitchen scale that I use. If you don't have a scale, measure flour more accurately by spooning the flour into a measuring cup and using the back side of a knife to wipe off excess flour.

More classic cookie recipes

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