RECIPE: M&M Chocolate Chip Cookies

Fact: Sometimes you just need a cookie. Good news! I’m here to help.

What’s better than a chewy, soft-on-the-inside, crispy-on-the-outside, buttery, chocolatey cookie? One that’s super easy to make, that’s what. Chances are you might even have all the ingredients on hand. I added chocolate chips and M&Ms, but this dough recipe could be used as a base for all kinds of cookie creations. Go wild!

You may have sworn your loyalty to another cookie recipe. I’m challenging you to cheat on your beloved. Go ahead. You won’t regret it.

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M&M Chocolate Chip Cookies

Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: approx. 3+ hours for dough chilling
Yield: 15 large cookies 

¾ cup unsalted butter, softened (1½ sticks)
¾ cup light brown sugar, packed
¼ cup granulated sugar
1 lg egg
1 tsp vanilla extract
2 cups all-purpose flour
¼ cup instant vanilla pudding mix or use 2 tsp cornstarch instead
1 tsp baking soda
pinch salt, optional and to taste
¾ cup semi-sweet chocolate chips
¾ cup milk chocolate M&M’s for dough + approx. ½ cup for placing on top of dough mounds

  1. In a large bowl, combine butter, sugars, egg, vanilla and beat with an electric mixer on medium-high speed until creamed and well combined, about 4 minutes.
  2. Add flour, pudding mix (or cornstarch), baking soda and optional salt. Beat on low until just combined, about 1 minute.
  3. Add chocolate chips, ¾ cup M&Ms, and mix by hand until just combined.
  4. Using a large cookie scoop, ¼-cup measure or your hands, form 15 equal-sized mounds of dough, roll into balls and flatten slightly.
  5. Add about 1 Tbsp M&Ms to the top of each dough mound.
  6. Place mounds on a large plate or tray, cover with plasticwrap and refrigerate for at least 2 hours, up to 5 days. (Note: I recommend not skipping this step! Baking the unchilled dough will result in thinner, flatter cookies.)
  7. When you’re ready to bake the chilled dough, preheat oven to 350F, line a baking sheet with a non-stick baking mat or spray with cooking spray.
  8. Place dough mounds on baking sheet, spaced at least 2 inches apart and bake for 11 minutes, or until edges and tops are just set. (Note: If you like a soft, chewy texture, take the cookies out even if they appear slightly undercooked and glossy. They will firm up as they cool.)
  9. Enjoy!







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