Chocolate Chocolate Chip M&M Cookies Recipe

Imagine you’re in your kitchen, your whole house smelling like a sweet chocolate dream, and you open your oven to reveal a tray of Chocolate Chip M&M Cookies with crisp edges yet soft centers. Sounds heavenly, right?

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If you can stir ingredients together, scoop them onto a cookie sheet, and wait (impatiently, like me!) for them to bake, you’re all set. Chocolate Chip M&M Cookies practically bake themselves.

I’ve been making these chewy cookies for a while—sharing them with friends, bringing them to parties, and occasionally keeping them all for myself.

Let’s be honest: sometimes you just want a night in, some cookies, and a glass of milk to dunk them in. It’s a classic combo for a reason!

Plus, let’s face it: all those bright candies make these treats perfect for any holiday season—swap colors for Christmas m&m cookies or even red and pink ones for valentine’s day. 

So if you love the idea of thick cookies with a slightly gooey center, you’ll be best friends with this recipe.

We’ll blend the dry ingredients with the wet ingredients, toss in semi-sweet chocolate chips and M&M’s, and let the magic happen in the oven.

Just a warning: once you taste one of these Chocolate Chip M&M Cookies, you may decide you need to hide the rest in a ziploc bag for “later.” They might not survive until tomorrow.

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1. Chewy Texture, Crisp Edges: Thanks to a combination of melted butter and the right bake time, these cookies have soft centers and just enough crispness around the rim.
2. M&M Colors = Instant Fun: The m&m candies add not only extra chocolate but also a splash of color. 
3. Easy to Make and Customize: This recipe is simple: a few dry ingredients, a few wet ingredients, and a quick chill time if desired. 

• All-purpose flour
• Cocoa powder (optional if you like more chocolate)
• Baking soda
• Salt
• Melted butter
• Granulated sugar
• Light brown sugar
• Vanilla extract
• Eggs
• Semi-sweet chocolate chips
• M&M’s

1. In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt, set aside.
2. In a large bowl combine the butter, brown sugar, and granulated sugar until smooth.
3. Add the egg and vanilla, stir to combine.
4. Add the flour mixture to the bowl and stir until it just comes together with no dry patched.
5. Fold in the M&M’s and the chocolate chips.
6. Line a baking sheet with parchment paper, place 2 tablespoons sized dollops 1 inch apart on the sheet tray. Roll into balls and place in the fridge for at least 2 hours to chill, up to overnight.
7. Preheat the oven to 350°F. Line sheet trays with parchment paper, place the dough balls 2 inches apart.
8. Press down slightly on the tops to flatten them just a little.
9. Bake for 11-15 minutes, until the tops are no longer glossy. Let cool on the tray for 10 minutes and transfer to a wire rack to cool completely.

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WHAT TEXTURE ARE THE COOKIES?

They come out with crisp edges but soft centers, especially if you don’t overbake them.

They’re chewy, a little gooey in the middle, and loaded with chocolate in every bite.

CAN I MAKE THIS A MORE FLUFFY COOKIE?

Yes! Replacing some all-purpose flour with cake flour can lead to a more tender crumb.

If you do this, start with a simple half-and-half swap—though you might need a little more flour if you want thicker cookie results.

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ANY ADDITIONS?

Pick your favorite things! I love changing the recipe.

• Extra egg yolk: This can help create an even richer, chewier cookie for you serious soft-cookie fans.
• Peanut butter swirl: Drizzle a bit of melted PB into the dough for a swirl that tastes like a peanut butter-chocolate dream.
• Dark brown sugar: If you like a more intense molasses flavor, swap half the sugar for dark brown sugar.
• Brown butter: If you have time, melt and brown your butter first for a deeper, nutty flavor—holy cow, it’s good!
• Nuts: Chopped walnuts, pecans, or hazelnuts can bring a nice crunch and extra flavor.
• Candy bar chunks: Chop up bits of your favorite candy (Snickers, Milky Way, etc.) and add to the dough for a wild candy extravaganza.
• Colorful sprinkles: Because sometimes you just need more color.
• Instant vanilla pudding mix: A spoonful can keep them moist and extra soft. This is a secret ingredient in some best chocolate chip cookies.
• White chocolate chips: Combine these with the semi-sweet chocolate chips for a “triple chocolate” effect.
• Green m&m only: Go all out for Christmas m&m cookies or do red and green. Perfect for that festive look.

ANY SUBSTITUTIONS?

Oh, most definitely. Let me know how it turns out.

• Almond flour in place of some all-purpose flour if you need a slight flavor twist or are going low-carb—just watch the texture, as it can spread differently.
• Coconut oil for butter, if you’re dairy-free, but the taste might be a bit more tropical.
• Dark chocolate chips for semi-sweet, if you like a bolder chocolate flavor.
• Lemon zest in the dough for a weirdly cool sweet-sour contrast—yes, it’s out there, but you never know until you try!
• Mini m&m if you want a more consistent chocolate distribution in every bite.
• Whole wheat flour for half the all-purpose flour—though your cookies might be denser and a bit more “rustic.”

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Room Temp

Keep at room temperature for up to 5 days in an airtight container.

Refrigerator
If you’re in a warm climate, store your chewy cookies in an airtight container in the fridge to maintain freshness.

They’ll keep for about a week, but they might get firmer—just warm them briefly to get that softness back.

Freezer
You can freeze cookie dough balls or the fully baked chewy cookies.

For dough, freeze them on a cookie sheet until solid, then place in a freezer bag.

For baked gooey cookies, wrap them in plastic wrap or place in a tight container. They can last up to 2-3 months this way.

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Chocolate Chip M&M Cookies bring an extra pop of color (and candy crunch) to your basic cookie world.

Enjoy and happy baking!