Chocolate Chip M&M Cookies
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With these Chocolate Chip M&M cookies, I've taken my favorite chocolate chip cookie recipe and thrown in some M&Ms for crunch and rainbow color. Because who wants nuts for crunch in chocolate chip cookies when you can have candy and chocolate instead?! Use red and green M&Ms for Christmas M&M cookies, or change up the M&M colors for different holidays.
Servings: 30 cookies
Calories: 189kcal
Equipment
- #30 cookie scoop optional
- 2 or 3 baking sheets
Ingredients
- 1 cup (227 grams) unsalted butter
- 2 cups (250 grams) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼ cup (50 grams or 1.8 ounces) granulated sugar
- 1 cup (192 grams or 6.8 ounces) dark brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup (170 grams) chocolate chips (I use Ghiradelli semisweet)
- 1 cup (170 grams) M&M candies
Instructions
- Brown the butter in a small saucepan. If you're not familiar with browning butter, check out the notes below and in the main post. Let cool slightly so it doesn't cook your eggs when you add those.1 cup (227 grams) unsalted butter
- Preheat your oven to 375°F if baking immediately. Line three cookie sheets with parchment paper or silicone mats. (See notes for suggestions if you do not own three.)
- Sift the flour, baking powder, baking soda, and salt into a medium sized bowl.2 cups (250 grams) all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon salt
- Add the sugars to a mixing bowl or the bowl of your stand mixer and mix briefly to combine.¼ cup (50 grams or 1.8 ounces) granulated sugar, 1 cup (192 grams or 6.8 ounces) dark brown sugar
- Beat in the slightly cooled brown butter.
- Add the eggs one at a time, then the vanilla, beating about one minute between each addition.2 eggs, 1 tablespoon vanilla extract
- Add the dry ingredients and mix only until just combined.
- Add the chocolate chips and M&Ms, reserving a tablespoon or so of each in case your last cookies are light on chips or you want to add extra to the top, and mix by hand.1 cup (170 grams) chocolate chips, 1 cup (170 grams) M&M candies
- Add this point you will need to refrigerate the cookie dough for a few minutes so that you can scoop it, but do not refrigerate it for more than an hour or it will be more challenging to scoop.
- Use a #30 cookie scoop or two spoons to scoop two tablespoons of batter onto a baking sheet lined with parchment or silicone mat. If baking immediately, leave at least two inches between cookies. If scooping to freeze, they can be placed adjacent to each other but not touching. Freeze overnight before putting into a freezer bag and squeeze out all of the air.
- Bake at 375℉ for 10 to 12 minutes, until the edges are just starting to brown. The centers will still be soft.
- Cool on the baking sheet for a few minutes and then move to a cooling rack.
Notes
This recipe makes about 30 medium-sized chocolate chip M&M cookies, or one 9 by 13 inch pan of of chocolate chip M&M cookie bars.
Browning butter is not difficult. Just melt the butter and continue cooking it over low heat, stirring or swirling the pan occasionally. As it melts and then browns, you will hear the butter popping. When the popping stops, pour the butter into a glass measuring cup to stop it from cooking. It can go from brown to burnt very quickly.
If you don't have three baking sheets, you can either:
- bake a batch and freeze the rest, since you can place cookie balls for the freezer spaced more closely than if you were baking, or
- bake a batch and put the remaining batter in the refrigerator. Let the first batch bake and let the pan cool completely before baking your next batch.
Nutrition
Calories: 189kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 115mg | Potassium: 42mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 221IU | Vitamin C: 0.04mg | Calcium: 27mg | Iron: 1mg