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Home Recipes Cookies & Bars Easy Chocolate Chip M&M Cookies

Easy Chocolate Chip M&M Cookies

30 minutes
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By: Britni Vigil
6/30/2021Updated: 6/30/2021
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These delicious chocolate chip M&M cookies can be made with any color or flavor M&M to work for any holiday or celebration you can think of! The chocolate chunks and M&Ms work together to make this a soft, chewy, and delicious cookie everyone will love!

Stack of chocolate chip M&M cookies

There’s not much better than a classic chocolate chip cookie when done right. But sometimes you need something a little different.

This chocolate chip M&M cookie is just a little different than a classic chocolate chip but not so different that you don’t still get your chocolate chip cookie fix. Not like these pumpkin chocolate chip cookies.

And the M&Ms add an element of chocolate and coated candy shell that really elevate these cookies to the next level. I mean there’s a reason M&M cookies are so popular!

Why You’ll Love This Recipe

  • Easy to customize – this recipe is one of my favorites because you can really use it for pretty much any holiday or celebration by simply changing the color or flavor of the M&Ms. Want something for Christmas? Use green and red M&Ms. Valentine’s Day? Try red and pink. You get it! Right now I’m using as one of the red, white, and blue desserts for my 4th of July party!
  • Iconic M&M texture – so this is obviously an M&M cookie but if you’ve never had one before, M&Ms when baked get a little soft but still have a slightly crunchy candy shell so you get soft and crunchy (in a good one).
  • No chill dough – no need to chill the dough for these cookies so they can be ready to eat in under 30 minutes!
  • Make them right now – most people have all of the ingredients for these cookies in their house at all times (except maybe the M&Ms), so I call these make them right now cookies! No need to grocery shop, you can make, bake, and enjoy!

Ingredients

ingredients for chocolate chip M&M cookies with labels

Ingredient Notes

  • Chocolate chunks – I use chocolate chunks in this recipe but they can easily be substituted for semisweet chocolate chips or mini chips instead, they both work! I just like the look of chocolate chunks for pictures. If you do use chocolate chips or mini chocolate chips, you can typically do 1 1/2 or double it (depending on the amount of chocolate you want) to get the same amount of chocolate as the chunks!
  • M&Ms – I obviously used red, white, and blue M&Ms in this recipe since 4th of July is right around the corner. Use whatever color you want as long as they’re just regular M&Ms and not peanut or another flavor.
  • Butter – make sure the butter is softened so it creams with the sugars properly. I also recommend using unsalted butter in these cookies, especially since you are adding some salt as well. If you don’t to wait for it to soften, you can microwave for 10 seconds and then in additional five second increments until soft.

Instructions

I always fill silly writing out cookie recipes because they tend to go the same way. Mix, fold, drop, and bake!

These follow that same pattern but just in case you’re not a cookie baker like I am, I’ll spell it out for you!

Start by preheating your oven to 350 degrees. Line a baking sheet with parchment paper (or a silicone baking mat works as well).

Add the softened butter, white sugar, and brown sugar to a stand mixer and cream together using a paddle attachment if you have one. Otherwise, just a regular beater works too!

brown sugar and sugar in a bowl

Add the eggs and vanilla and mix those in well. You want to make sure all of your wet ingredients are totally mixed together before adding the dry ones in next.

Bowl with creamed sugars and eggs

Next you’re going to add in your flour, salt, and baking soda and mix that in slowly. This will give you the base dough.

hand holding a bowl of flour above cookie dough

Last you’re going to fold in the chocolate chunks and 1 1/2 cups of the M&Ms (not all of them, we’re saving some for later!).

cookie dough with M&Ms and chocolate chunks

And when I say fold, I just meant pour them in and stir them in gently with a spatula or wooden spoon. You don’t want to actually turn the mixer back on so that the chunks and M&Ms don’t get broken in and really incorporated into the batter.

chocolate chip M&M cookie dough

Use a 1″ cookie scoop or a large spoon to create 1″ cookie balls on the baking sheet, placing them about 2″ apart to give them room to spread.

Top the cookie balls with a couple of the leftover M&Ms.

unbaked chocolate chip M&M cookies on a baking sheet

Bake for 8-10 minutes or until the center is set and the edges are just beginning to brown. Don’t let them over bake or they’ll get hard.

chocolate chip M&M cookies cooling on a piece of parchment paper

Remove from the oven and add a couple of extra M&Ms to the tops of each of the cookies. Let them cool on the baking sheet for five minutes then move to a wire rack to finish cooling.

chocolate chip M&M cookies cooling on a wire rack

Once the cookies have cooled, or as long as you can keep your hands off them, serve and enjoy! I highly recommend these with a cup of nice cold milk!

hand holding a chocolate chip M&M cookie with a bite out of it

Expert Tips

Soften butter by microwaving for 10 seconds initially then for additional five second increments until it reaches the soft consistency you’re looking for. This is only if you forget to take it out ahead of time – just letting it soften is always a better option!

Place cookie balls on a baking sheet and freeze in balls (just like you do with these peanut butter blossoms) then place all of those balls in a freezer safe plastic bag. When you’re ready to bake, just bake according to the normal directions from frozen.

Make sure to keep the cookies spaced out at least two inches on the baking sheet as these cookies will go from balls to spread out. Giving them space keeps them from overlapping each other.

Store leftover cookies in an airtight container or plastic bag for up to a week. Then freeze any leftover cookies.

Recipe FAQs

Can I use regular M&Ms for baking?

Yes, this recipe uses just regular M&Ms to make chocolate chip M&M cookies! Using the regular ones lets you use lots of different colors for holidays and celebrations.

Why are my M&M cookies flat?

Cookies typically end up flat if there isn’t the right amount of flour in the dough. Make sure when you are making cookies to level off your flour in your measuring cup to make sure it’s the exact amount you’re looking for! Otherwise, you may end up with not enough flour and flat cookies!

Why do my cookies get hard after they cool?

If your M&M cookies are getting hard, it’s likely because you let them cook a little too long. Cookies often continue cooking while they’re cooling on the baking sheet simply from the residual heat of the cookies. Next time take them out a minute or two earlier and they should stay soft.

chocolate chip M&M cookies on and next to a wire cooling rack

More Cookie Recipes

  • Andes mint cookies – these super simple chocolate cookies are stuffed with an Andes Mint that melts to perfection inside the treats!
  • Cherry cheesecake cookies – these cookies are the perfect combination of cheesecake, sugar cookies, and cherry pie! They’re all things yummy!
  • Chocolate chip pudding cookies – I like to call these triple chocolate cookies, the ultimate cookie for chocolate lovers!
  • Rolo cookies – chocolate chip cookies stuffed with Rolos, these are mind-blowingly good! Chocolate, caramel, and cookie!
  • Orange sugar cookies – a super simple cookie with a hint of citrus, this one is both upscale and delicious.
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Print Rate
5 from 2 votes

Chocolate Chip M&M Cookies

Chocolate chip M&M cookies filled with chocolate chunks and M&Ms that work together to make this a soft, chewy, and delicious cookie everyone will love!
chocolate chip M&M cookies on and next to a wire cooling rack
Prevent your screen from going dark
Prep: 10 minutes
Cook: 10 minutes
Total: 30 minutes
Serves32 cookies

Ingredients

  • 1 cup unsalted butter softened
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 ½ cups all purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 cup chocolate chunks

Instructions

  • Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  • Add the softened butter, white sugar, and brown sugar to a stand mixer and cream together using a paddle attachment.
  • Add egg and vanilla and mix well.
  • Add in the flour, salt, and baking soda. Mix it in slowly.
  • Fold in the chocolate chunks and 1 1/2 cups of the M&Ms. The others will be used later.
  • Scoop 1" balls of dough and place them onto the baking sheet, 2-3 inches apart so they have room to spread. Top with a couple of M&Ms.
  • Bake at 350 degrees for 8-10 minutes until the center of the cookie is set and the edges are just beginning to brown.
  • Top the baked cookies with a couple of extra M&Ms then let them cool on the baking sheet for 5 minutes before moving to a wire rack to finishing cooling.
  • Once the cookies have cooled, enjoy!

Tips & Notes:

Soften butter by microwaving for 10 seconds initially then for additional five second increments until it reaches the soft consistency you’re looking for. This is only if you forget to take it out ahead of time – just letting it soften is always a better option!
Place cookie balls on a baking sheet and freeze in balls then place all of those balls in a freezer safe plastic bag. When you’re ready to bake, just bake according to the normal directions from frozen.
Make sure to keep the cookies spaced out at least two inches on the baking sheet as these cookies will go from balls to spread out. Giving them space keeps them from overlapping each other.
Store leftover cookies in an airtight container or plastic bag for up to a week. Then freeze any leftover cookies.
Ingredient Notes: 
  • Chocolate chunks – I use chocolate chunks in this recipe but they can easily be substituted for semisweet chocolate chips or mini chips instead, they both work! I just like the look of chocolate chunks for pictures. If you do use chocolate chips or mini chocolate chips, you can typically do 1 1/2 or double it (depending on the amount of chocolate you want) to get the same amount of chocolate as the chunks!
  • M&Ms – I obviously used red, white, and blue M&Ms in this recipe since 4th of July is right around the corner. Use whatever color you want as long as they’re just regular M&Ms and not peanut or another flavor.

Nutrition Info

Calories: 159kcal, Carbohydrates: 20g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 26mg, Sodium: 114mg, Potassium: 53mg, Fiber: 1g, Sugar: 12g, Vitamin A: 195IU, Calcium: 12mg, Iron: 1mg

Nutritional Disclaimer

Author: Britni Vigil
Course:Dessert
Cuisine:American
Did You Make This?Tag @PlayPartyPlan on Facebook and Instagram and hashtag it #playpartyplan so I can see your creations!
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