Our colorful M&M chocolate chip cookies are packed with chocolate and candies. They have golden, crispy edges and thick, soft centers. Best of all, the dough comes together in minutes, and no chill time is needed.
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Giant M&M Cookies
The past year, I have been in my cookie-baking era. It all started with my thick chocolate chip cookies. Now, I use that base to make fun and exciting flavors each month. Trust me, my neighbors don't mind all the cookies!
One of my favorite candies is the classic M&M's, so I just had to make a giant cookie loaded with them. It’s become a family favorite. I love making these for different holidays and swapping out the candy colors each time.
Why We Love This Recipe
- This easy recipe is made with simple pantry ingredients.
- Each cookie is packed with chocolate and candies, making them a festive treat.
- No chilling time! You can bake this chocolate chip cookie dough as soon as you make it.
- These treats are perfect for any occasion or holiday. The colorful candies add a bright pop of color to each one.
Main Ingredients
Most of the ingredients for this M&M chocolate chip cookie recipe are probably already in your pantry. So, you can make them whenever you want!
- Unsalted Butter: Adds a rich flavor to the dough. For this recipe, you want slightly cold butter. Take it out of the fridge about 30 minutes before making the dough.
- Sugar: Add sweetness and moisture to the dough by combining brown and white sugar.
- Large Eggs: Cold eggs keep the dough colder, so there is less spreading.
- All-Purpose Flour: Stabilizes the dough and controls the cookies' thickness. To avoid adding too much flour, spoon and sweep.
- Cornstarch: This helps the cookies bake soft and chewy.
- Leavening: The combo of baking powder and baking soda allows the cookies to spread and puff simultaneously.
- Semi-Sweet Chocolate Chips: Any brand will work. You can also use white chocolate chips or milk chocolate chips.
- Colorful M&M Candies: I like to use regular and mini M&Ms to add lots of chocolate and color to the large cookies.
Holiday Versions: Cadbury Chocolate Chip Cookies | Chocolate Chip Christmas Cookies
How To Make Chocolate Chip M&M Cookies
Making the dough for these M&M cookies is so easy! Scooping and weighing out the dough balls might take a while, but once you taste those extra-thick cookies, you'll realize it was worth it. They’re delicious!
Make the cookie dough. Use an electric or stand mixer to beat the butter and sugar in a large bowl until it is light and fluffy. Mix in the vanilla extract and eggs, then slowly beat in the dry ingredients until a soft dough forms.
Add the chocolate. Gently stir the chocolate chips and M&M candies into the dough with a rubber spatula.
Scoop the dough balls. Use a large cookie scoop to make 15 cookie dough balls. Roll the dough, then split each one in half and press the rough edges together. Place five at a time on a prepared baking sheet with the rough edges facing up.
Bake and cool. Bake at a higher temperature for thick cookies with a slightly gooey center. The edges should be golden brown, but the centers will still look undone.
BruCrew Tip: Press extra M&M candies and chocolate chips into the tops of the cookies while they are hot. This will make them look like they came from a bakery.
Storage Recommendations
On the Counter: Store leftover cookies in an airtight container at room temperature for 3-4 days.
In the Freezer: For maximum freshness, wrap each cookie in plastic wrap and then freeze them in a plastic Ziploc bag or freezer-safe container. Thaw as needed.
Tips and Tricks
Use our tips to bake the thickest, gooiest, and most delicious cookies every single time.
- When making this dough, start with cold butter and eggs. The chill will keep the cookies from spreading too much during baking.
- Avoid over-packing the flour because that will result in a dry, crumbly cookie.
- Portion your dough with a cookie scoop or kitchen scale to make even cookies that bake uniformly.
- Use parchment paper or a Silpat to keep your cookies from sticking to the baking sheet.
- Do not overbake your cookies. When the edges are set, remove the pan from the oven. The centers will still look slightly underbaked, but continue to bake on the cookie sheet.
- Fix uneven edges. To even up the edges of each hot cookie, swirl a large cup around it, then let it cool on the hot pan for a few minutes.
- Feel free to get creative! Chopped nuts, toffee bits, Reese's Pieces, or white chocolate can add a fun twist.
FAQs
Yes, divide the dough into 30 balls, then bake them for 7-8 minutes.
Several things can make your cookies spread while baking. These include using warm or room-temperature ingredients, measuring incorrectly, or mixing in old ingredients.
A greased cookie sheet can also cause the cookies to spread more. Try using a Silpat or parchment paper.
To add extra flavor, add nuts, pretzels, white chocolate, or caramel bits to your cookie dough. However, be careful not to overload the dough. I recommend using no more than 2 ½ cups of mixins, so the cookies do not lose shape.
More Chocolate Chip Cookies
- Cherry Chocolate Chip Cookies
- Banoffee Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
- Coconut Chocolate Chip Cookies
- Crispy Chewy Chocolate Chip Cookies
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Recipe
M&M Chocolate Chip Cookies
Our colorful M&M chocolate chip cookies are packed with chocolate and candies. They have golden, crispy edges and thick, soft centers. Best of all, the dough comes together in minutes, and no chill time is needed.
Ingredients
- 1 cup unsalted butter, slightly softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs, cold
- 1 tablespoon cornstarch
- 1 teaspoon table salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 3 ½ cups all purpose flour (fluffed & spooned or 420g)
- 1 cup semi-sweet chocolate chips
- 1 cup regular M&M candies
- ½ cup miniature M&M candies
Instructions
- Preheat the oven to 375°F. Line a sheet pan with a Silpat or parchment paper.
- Beat the butter and sugars until smooth and creamy. Add the eggs and vanilla and beat again.
- Add the cornstarch, salt, baking powder, baking soda, and half the flour and mix slowly.
- Once that is incorporated, add the rest of the flour and mix until a soft dough forms. Do not overmix.
- Gently stir in the chocolate chips and candies. Using a 4-tablespoon scoop, make 15 large dough balls weighing 3.5 ounces each. Roll each one into a round ball.
- For a textured look on top of the cookies, break each dough ball in half and then press the two halves back together again with the center rough edges facing upward. (This is optional; feel free to leave them in a ball.)
- Bake five at a time in the preheated oven for 11-12 minutes. (I like the texture best at 11 minutes.) Remove the pan from the oven. To fix uneven edges, immediately place a large cup around the outside of each hot cookie and do circles around the edges.
- Let the cookies rest on the hot pan for 3-4 minutes before gently moving them to a sheet of parchment paper on the counter.
- Press a few extra chocolate chips and candies into the tops of the warm cookies. Once the cookies have completely cooled, place them in an airtight container.
Notes
- When making this dough, start with cold butter and eggs. The chill will keep the cookies from spreading too much during baking.
- Avoid over-packing the flour because that will result in a dry, crumbly cookie.
- Portion your dough with a cookie scoop or kitchen scale to make even cookies that bake uniformly.
- Use parchment paper or a Silpat to keep your cookies from sticking to the baking sheet.
- Do not overbake your cookies. When the edges are set, remove the pan from the oven. The centers will still look slightly underbaked, but continue to bake on the cookie sheet.
- Fix uneven edges. To even up the edges of each hot cookie, swirl a large cup around it, then let it cool on the hot pan for a few minutes.
- Feel free to get creative! Chopped nuts, toffee bits, Reese's Pieces, or white chocolate can add a fun twist.
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Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 462Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 60mgSodium: 229mgCarbohydrates: 65gFiber: 2gSugar: 39gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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