Soft, chewy, and jam packed with colorful chocolate candies, M&M cookies are a timeless favorite. These cookies come together with simple pantry ingredients and bake up perfectly every time, making them ideal for birthdays, bake sales, or an easy treat just because.
Related: Thick & Chewy Cookies
Ingredients
My chock-full of chocolate chip cookies are made of flour, sugar, butter, eggs, vanilla, cornstarch, baking soda, and chocolate chips of course!
Flour – helps the cookies keep their structure. The amount of flour in this recipe keeps them chewy.
Sugar – the sweetener for most cookies. My cookies have only brown sugar.
Butter – the fat in these cookies that make them tender. I like to microwave my butter for 10 second increments until it reaches “room temperature” which is when you can just poke your finger in but it doesn’t yet feel warm to the touch. This usually takes about 30 seconds.
Eggs – the binding agent and help provide structure to the cookie. These cookies have one egg yolk and one whole egg.
Vanilla– I read once to always double the vanilla in a recipe, but you won’t need to here. It already has plenty of vanilla extract.
Cornstarch – my secret ingredient. It adds more fluff to the cookie. It makes the cookies tender.
Baking soda- helps the cookies rise.
M&M’s- these cookies have two and a half cups of M&M’s making them amazingly full of M&M’s! Using half mini M&M’s and half normal M&M’s will really elevate this recipe.
Directions
Preheat the oven to 350 F. Prep a baking sheet with parchment paper or silicone baking mats.
Cream the butter with the brown sugar until completely blended and fluffy.
Add the eggs and vanilla. Stir completely.
Add the dry ingredients except the M&M’s. Stir until combined.
Fold in the M&M’s
Use a cookie scoop or form dough into balls.
Place on a prepared baking sheet.
Bake 12-15 minutes. If you are using baking mats it won’t get as brown as if you use parchment paper. The top should just start turning brown.
Allow the cookies to cool several minutes before transferring to a cooking rack or inhaling immediately.
Related: The Most Tender Snickerdoodles
Tips
- Don’t scoop your flour, instead spoon it into the measuring cup, or shake it in.
- Don’t over mix your cookie dough.
- Use a cookie scoop to make sure all of your cookies are the same size.
- I love to make my cookie dough, roll it into balls, and then freeze it in a plastic bag to eat later.
- You can freeze the dough for 10 minutes to make sure that the cookies won’t spread.
- Use parchment paper or a silicone baking mat to keep your cookies from sticking to the pan.
- Use an oven thermometer to ensure your oven is actually at the temperature it says it is.
- If your oven has hot spots, make sure you turn your pan halfway through the bake.
- Remove cookies earlier rather than later to keep them from overcooking.
- Store cookies in an airtight container for up to one week.
- Try making half the M&M’s mini and the other half large.
M&M Cookies
Ingredients
- 1/2 cup butter
- 1 cup brown sugar
- 3 tsp vanilla
- 1 egg yolk
- 1 egg
- 1 tsp baking soda
- 2 tsp corn starch
- 1 1/2 cups flour
- 2 1/2 cups M&M’s
Instructions
- Preheat oven to 350
- Prep a baking sheet with parchment paper or silicone baking mats
- Cream the butter with the brown sugar until completely blended and fluffy
- Add the eggs and vanilla. Stir completely
- Add the dry ingredients except M&M's. Stir until combined
- Fold in the M&M's
- Use a cookie scoop or form dough into balls
- Place on a prepared baking sheet
- Bake 9-12 minutes
- Allow the cookies to cool several minutes before transferring to a cooking rack or inhaling immediately
