M&M Chocolate Chip Cookies
These are soft and chewy cookies with crispy edges, filled with mini M&Ms and chocolate chips. The recipe uses a single bowl and straightforward ingredients. Chilling the dough is a key step for developing flavor and preventing the cookies from spreading too much during baking.
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Ingredients
- 7 tablespoons unsalted butter 100g, room temperature
- 1/2 cup + 2 tablespoons light brown sugar 120g, packed
- 2 1/2 tablespoons granulated sugar 30g
- 1 large egg room temperature
- 1 1/4 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour 156g
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 cup mini M&Ms 35g, plus more for the tops
- 1/2 cup mini semi-sweet chocolate chips 70g, plus more for the tops
Instructions
- Cream butter and both sugars in stand mixer on medium speed until light and fluffy, about 3 minutes.
- Mix in egg and vanilla extract on low speed until combined.
- Whisk flour, salt, baking soda, and baking powder in separate bowl.
- Fold dry ingredients into wet mixture until barely combined.
- Fold in mini M&Ms and chocolate chips.
- Scoop 2-tablespoon portions onto parchment-lined baking sheet.
- Press extra M&Ms and chocolate chips on top of dough balls.
- Freeze dough balls 3-4 hours or overnight.
- Preheat oven to 350°F.
- Place frozen dough balls 2-3 inches apart on parchment-lined baking sheet.
- Bake 10-12 minutes until edges are light golden but centers still puffy.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
Notes
Chilling dough is essential for proper texture and spread. Do not skip freezing step.
Tried this recipe?Leave a comment below & let me know!