M&M Chocolate Chip Cookies are soft, chewy cookies studded with colorful M&Ms and rich semi‑sweet chocolate chips. This one‑bowl recipe uses just 11 pantry staples and produces cookies with tender centers and crisp, golden edges. They’re simple to make, adaptable for holidays, and perfect for sharing.
These M&M chocolate chip cookies are a trusted go‑to when you want dependable texture and flavor. The dough is straightforward to prepare: melted butter is combined with sugars, an egg and an egg yolk for extra chew, then folded together with flour, baking soda and a pinch of salt. Chocolate chips and M&Ms finish the batter, giving every bite a balance of melty chocolate and candy crunch.
Because the ingredients are common and the method is forgiving, this recipe is great for bakers of all skill levels. Chill time improves texture and flavor, and you can prepare the dough ahead of time or freeze scooped dough for later baking.
Why We Love This Recipe
- M&Ms add extra color, texture and chocolatey flavor, making these cookies festive and appealing to chocolate lovers of all ages.
- The combination of a soft, chewy center with lightly crisp edges creates an ideal cookie profile every time.
- The recipe uses 11 pantry‑friendly ingredients and comes together in one bowl, so cleanup is minimal.
- It’s highly adaptable — swap colors for seasonal versions, use mini candies for more chocolate in each bite, or add flaky sea salt for contrast.
Ingredients
Notes on key ingredients:
- Butter: Use melted, unsalted butter. Allow it to cool slightly so it’s not hot when combined with the other ingredients.
- Sugars: A mix of granulated sugar and packed brown sugar gives chewiness and helps develop golden edges. Fresh brown sugar performs best.
- Eggs: The recipe calls for one large room‑temperature egg plus one yolk. The extra yolk adds richness and chew.
The full ingredient list and measurements are included in the recipe card below.
Substitutions & Variations
- Use chopped dark or semi‑sweet chocolate instead of chips for large, melty chocolate pockets.
- Choose M&M colors to match holidays or events — red and pink for Valentine’s Day, red/white/blue for patriotic celebrations, etc.
- Mini M&Ms or mini chocolate chips increase the chocolate distribution and work well if you prefer smaller bits of candy in each bite.
- Sprinkle flaky sea salt on top before or immediately after baking to offset the sweetness and highlight the chocolate flavor.
Instructions
Step 1: Heat the butter briefly until just melted, then whisk together the melted butter, brown sugar, granulated sugar and vanilla. Whisk in the egg and the additional egg yolk until evenly combined.
Step 2: Add the all‑purpose flour, baking soda and salt. Fold with a spatula until the dry ingredients are just incorporated; avoid overmixing.
Step 3: Stir in the chocolate chips and M&Ms. Cover the dough and chill for at least 30 minutes; for best texture and deeper flavor, chill 2 hours or overnight. If chilling longer than 30 minutes, scoop dough into balls before chilling and arrange them on a tray so they can be transferred directly to the oven when needed.
Step 4: When ready to bake, preheat the oven to 350°F (175°C) and line a rimmed baking sheet with parchment. Use a 1.5‑ounce cookie scoop (or shape dough by hand) to portion dough into balls and place them 2–3 inches apart. Optionally press a few extra M&Ms or chips on top of each ball for a decorative finish. Bake for 10–11 minutes, until the centers are puffed and the edges are lightly golden. Cool on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling.
Expert Tips
- Chilling is essential: at least 30 minutes, ideally longer. It prevents excess spreading and helps cookies become thicker and more flavorful.
- If chilling for more than 30 minutes, form dough balls beforehand and chill them on a tray covered with plastic wrap — that makes baking straight from the fridge simple.
- Keep the unused dough refrigerated while baking batches so cookies remain consistent in shape and texture.
- Add a few extra candies or chips on top right after scooping for picture‑perfect cookies with colorful tops.
Recipe FAQs
Yes. Chilling improves both texture and flavor. Chill at least 30 minutes or up to 24 hours. You can bake some after 30 minutes and chill the remaining dough to bake later.
Yes. Scoop the dough into balls, chill them in the refrigerator for at least 30 minutes, then freeze on a tray. Transfer frozen balls to a freezer bag or airtight container and freeze up to three months. Bake from frozen, adding a minute or two to the bake time if needed.
Store cooled cookies in an airtight container at room temperature for up to four days. To keep them soft, add a slice of bread to the container for the first day or two.
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M&M Chocolate Chip Cookies
Natalie
Equipment
- Baking sheets
- Mixing bowls
- Parchment paper
- Cookie scoop
Ingredients
- 1 2/3 cups (208 g) all‑purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 10 tablespoons (140 g) unsalted butter, melted and cooled
- 2/3 cup (147 g) packed brown sugar
- 1/3 cup (67 g) granulated sugar
- 2 1/2 teaspoons vanilla extract
- 1 large egg, room temperature
- 1 large egg yolk
- 3/4 cup (177 g) M&Ms, plus extra for topping
- 1/2 cup (90 g) semi‑sweet chocolate chips, plus extra for topping
Instructions
- Heat the butter briefly until just melted and stir until fully liquid but not hot.
- In a large bowl, whisk the melted butter with both sugars and vanilla. Whisk in the egg and egg yolk until smooth.
- Add the flour, baking soda and salt. Fold with a spatula until just combined, then stir in the M&Ms and chocolate chips.
- Cover the bowl tightly and chill the dough for at least 30 minutes. If chilling longer than 30 minutes, scoop into balls first and chill on a tray.
- Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
- Scoop 1.5‑ounce dough balls and place them 2–3 inches apart on the baking sheet. Press extra M&Ms or chips on top, if desired.
- Bake 10–11 minutes until centers are puffed and edges are lightly golden. Cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
Notes
Chocolate: Use chips, minis, or chopped chocolate. High‑quality chopped chocolate will yield large melty pockets.
M&Ms: Regular or mini M&Ms both work. Use themed colors to match holidays or events.
Chill Time: Chilling yields thicker cookies with improved flavor. For the best results, chill up to 24 hours.
Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days.
Freezing: Freeze scooped and chilled dough balls on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a minute or two if necessary.
Nutrition
Serving: 1 cookie • Calories: 202 kcal • Carbohydrates: 26 g • Protein: 2 g • Fat: 10 g • Sugar: 17 g
Please note nutrition values are estimates provided by an online calculator and should be used as a guideline only.
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