Description
These Chocolate Chip M&M Cookies are the best of two worlds: classic chocolate chip cookies and the fun, colorful crunch of adding M&M candies. These are the best M&M cookies with crisp edges and soft centers.
Ingredients
Units
Scale
- 3/4 cup unsalted butter
- 2 cups all-purpose flour
- 1 cup brown sugar
- 12 oz mini m&ms
- 1/2 cup chocolate chips
- 1 tsp sea salt
- 1 tsp vanilla extract
- 1 large egg (room temp)
- 2 tsp cornstarch
- 2 tsp baking soda
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment or a silicone baking mat. Set aside.
- In a large bowl of a stand mixer, cream together butter and brown sugar until smooth and free of lumps.
- Add in the egg and vanilla then mix until incorporated.
- Add in the flour, baking soda, salt, and cornstarch and mix with the paddle attachment until a dough forms.
- Mix in the chocolate chips and ⅓ of the m&ms.
- Using a large cookie scoop, scoop 12 dough balls and roll until smooth.
- Roll the tops in the remaining m&ms and place on the baking sheet 2 inches apart.
- Bake on the center rack for 10-12 minutes (tops will be golden and insides will be chewy).
- Allow to fully cool, then enjoy!
Notes
- The cookies will be gooey in the middle right out of the oven. They are not underbaked,
- they just need time to set while cooling. Just make sure the tops are golden brown!
- You can also use regular-sized m&ms, I just like how you can fit more on the tops of the
- cookies when you use mini m&ms.
- These cookies will keep in a ziploc bag for 3-4 days.
- Prep Time: 20
- Cook Time: 10-12
- Category: Dessert
- Method: Baking
- Cuisine: American
