Soft, chewy cookies that are loaded with mini chocolate chips and M&M’s. 

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It’s that time of the year — time for all of the red, pink, and candy inspired treats. One of my favorite cookie flavors is a classic M&M chocolate chip cookie. The milk chocolate M&M’s paired with semisweet chocolate chips…it’s truly the perfect combination. I knew that I wanted to create a cookie that had crispy edges, a chewy center, and was full of flavor, and with these, you get just that.

Read on to get the full recipe for this dreamy, must-bake cookie.

Ingredients you’ll need

• Unsalted butter
• Brown sugar
• Granulated sugar
• Vanilla extract
• Egg
• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Cornstarch
• M&M’s candies (I used regular size, but you can also use mini)
• Semisweet chocolate chips (I used mini, but you can also use regular size)

Kitchen tools you’ll need (linking my favorites!)

• Measuring cups
• Handheld or stand mixer
• Prep bowls
• Spatula
• Cookie scoop
• Baking sheet
• Parchment paper
• Cookie spatula
• Cooling rack

How to make 

1. Start by creaming together the butter and sugars with a handheld or stand mixer. On medium to high speed, beat the ingredients together for about 2-3 minutes. You’re looking for this mixture to have a fluffy consistency and be lighter in color.
2. Add in the egg and vanilla. Beat on medium to high speed until everything is fully combined. 
3. Combine the dry ingredients in a separate bowl (flour, baking soda, baking powder, cornstarch, salt) and whisk together. Slowly add the dry ingredients to the wet ingredients on low speed. When adding the dry ingredients, don’t wait until no flour streaks remain – add more once enough has been mixed in that the flour won’t fly out of the bowl. Once all dry ingredients have been added, stop mixing when only a few flour streaks remain.
4. Fold in the M&M’s and mini chocolate chips with a rubber spatula. Do not overmix.
5. Cover with plastic wrap and place the dough in the fridge to chill for an hour.
6. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
7. Place dough balls on the baking sheet and bake in the oven for about 10-12 minutes or until the edges are set and a light golden color. The cookies will still look a little doughy/wet on top – which is what you want!
8. Remove the cookies from the oven and immediately shape (if needed) with a spoon, bowl, or cookie cutter. Add extra M&M’s and mini chocolate chips to the top of each cookie.
9. Let the cookies rest for about 3-5 minutes and then transfer to a cooling rack to cool completely.

Tips for success

• Make sure your butter and egg are at room temperature! This is key to ensure the dough comes together properly and creates the perfect soft and chewy texture that we’re aiming for with this recipe. 
• Properly measure your dry ingredients. If you scoop your flour out of the container with your measuring cup, you will end up with too much flour. Before measuring your ingredients, use a spoon to fluff up your dry ingredients and remove any clumps. Using the spoon and level the method, spoon the ingredient into the measuring cup and use a flat top tool, such as a knife, to level off the top and remove any excess. An even more accurate way to measure out your ingredients is by using a kitchen scale.
• Do not overmix when adding in your dry ingredients. While you don’t want to see large pockets of flour or a dough that is falling apart, stop mixing when only a few flour streaks remain and the dough has formed/is holding itself together. If the dough is overmixed, this will impact the texture and result in a tougher, not as chewy cookie.
• Be careful to not overbake your cookies! This has to be one of the top mistakes that I see. As you’ve probably heard numerous times, cookies continue to bake once they’re removed from the oven. To achieve a soft, chewy cookie that stays soft for days after baking, you will want to take your cookies out of the oven when the edges are set and lightly golden. The tops of the cookies will still be slightly doughy – trust me, they will set after you take them out of the oven. 

How to store 

Store the cookies at room temperature in an airtight container for up to 3 to 5 days or freeze for up to 2 months. To reheat frozen cookies, place in the oven at 350 degrees Fahrenheit for 3-5 minutes.

These cookies are easy to make and will be the hit at your Super Bowl and Valentine’s / Galentine’s Day parties. Bake up a batch and let me know what you think!

If you try these out, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock