Equipment Needed for This Recipe
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- Electric Mixer – Makes creaming butter and sugar a breeze.
- Mixing Bowls – Essential for combining wet and dry ingredients.
- Cookie Scoop – Ensures evenly sized cookies for consistent baking.
- Baking Sheet – A sturdy, non-stick sheet helps your cookies bake evenly.
- Parchment Paper or Silicone Baking Mat – Keeps cookies from sticking and makes cleanup easy.
Frequently Asked Questions
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe by half to avoid overly salty cookies.
How can I make these cookies extra chewy?
Using more brown sugar than white sugar gives the cookies a chewier texture. You can also slightly underbake them for a gooier center.
Can I freeze the cookie dough?
Absolutely! Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding an extra minute or two to the baking time.
What other mix-ins can I add?
Try adding chopped nuts, white chocolate chips, or even peanut butter chips for a delicious twist.
How do I store these cookies?
Store them in an airtight container at room temperature for up to a week. For longer storage, freeze the baked cookies for up to 3 months.
Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour for best results.
Why did my cookies spread too much?
If the dough is too warm, the cookies may spread. Try chilling the dough for 30 minutes before baking, especially if your kitchen is warm.
Conclusion
I hope you love these delightful Chocolate Chip M&M Cookies as much as I do! They’re perfect for a party, a holiday treat, or just a cozy afternoon snack. If you enjoyed this recipe, please share it with your friends on Facebook using the share buttons below or save it on Pinterest to make later!
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Chocolate Chip M&M Cookies
These Chocolate Chip M&M Cookies are packed with chocolatey goodness and vibrant candy pieces, making them a fun and tasty treat that everyone will love!
- Total Time: 27 minutes
- Yield: 24 cookies
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (170g) semi-sweet chocolate chips
- 1 cup (200g) M&M candies
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter, granulated sugar, and brown sugar together until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into wet ingredients.
- Fold in chocolate chips and M&M candies.
- Drop dough balls onto baking sheet and bake for 10-12 minutes.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
For chewier cookies, use more brown sugar and slightly underbake them. Chill dough if it’s too soft to prevent spreading.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
