Chocolate Chip M&M Cookies

5 from 5 votes

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!

Prep Time10

Cook Time10

cooling time10

Total Time30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 159kcal

Author: Britni Vigil

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
2 cup M&Ms divided

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.
1 cup unsalted butter, 3/4 cup granulated sugar, 3/4 cup brown sugar
Add egg and vanilla and mix well.
2 large eggs, 1 tsp vanilla extract
Add in the flour, salt, and baking soda. Mix it in slowly.
2 1/2 cups all purpose flour, 1 tsp salt, 1 tsp baking soda
Fold in the chocolate chunks and 1 1/2 cups of the M&Ms. The others will be used later.
1 cup chocolate chunks, 2 cup M&Ms
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!

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.

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