M & M Chocolate Chip Cookies

M & M Chocolate Chip Cookies are even better than regular chocolate chips cookies. These cookies have chocolate coated candies baked in and dotted on top!

I think it’s safe to say the season of baking is upon us. Halloween treats are popping up everywhere, and Thanksgiving is just around the corner.

When Kim found these adorable Fall Harvest M&M’s, we just had to make some Halloween Snack Mix, and then, some Fall themed cookies.

Building from our chocolate chip cookie recipe, Kim created these chewy M & M Chocolate Chip Cookies. I have to say; I think I prefer this version to the originals.

Mostly because of the extra candy. Well, that and the fact that they are monster sized cookies.

Given the size of each cookie, I felt it was safe to say one of these cookies is equal to one serving size. As you can see from the pictures, they are loaded with chocolate.

The trick to getting the M&M’s on top is simple. All you have to do is wait until the batch is done baking, then add a few extra pieces of candy on top while the M & M Chocolate Chip Cookies are still warm.

Believe it or not, I had no idea that technique was used until a few years ago. It’s safe to say baking was never my strong suit.

Of course, it makes the visual presentation look so much better. Especially, when you see all those chocolate candies on top.

The full recipe is listed below. The only thing I want to mention is to remind you to refrigerate your dough for at least 30 minutes before baking.

As always, I wish you a long life, love everlasting, and a belly full of cookies!

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Yield: About 14 Cookies

M&M Cookies

Print

These fun and festive M&M Cookies are soft and moist with a rich chocolatey flavor and pop of rainbow candy color.

Prep Time 15 minutes

Cook Time 12 minutes

Chill and Cool Time 35 minutes

Total Time 1 hour 2 minutes

Ingredients

• 8 tablespoons unsalted butter, softened
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 ½ cup all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• ¼ teaspoon salt
• ¾ cup plain M&Ms

Instructions

1. Preheat the oven to 350°F, and line a large baking sheet with parchment paper.
2. In a large bowl, use a hand mixer to combine butter, granulated sugar, and brown sugar. Beat on low speed until fluffy, about 3 minutes. 
3. Add the egg and vanilla until combined. Set aside.
4. In a separate medium bowl, whisk together the flour, baking soda, cornstarch and salt. Pour the dry ingredients into the wet ingredients.
5. Mix until ingredients are almost combined, a few flour streaks here and there are fine.
6. Stir in the M&Ms, and transfer the dough to the refrigerator for at least 30 minutes.
7. Scoop 2 tablespoonfuls of dough onto the prepared baking sheet and space each at least 2 inches apart.
8. Bake for 10-12 minutes or until the cookies begin to set around the edges and appear soft in the center. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
9. Enjoy slightly warm or at room temperature. See post for storage options.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cookie. Actual calories will vary.

*For more information, tips, and answers to frequently asked questions, please refer to the post.

*Photos courtesy of The Yummy Bowl.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Nordic Ware Baking Sheet
• 
  Mixing Bowl
• 
  KitchenAid 9-Speed Hand Mixer

Nutrition Information:

Yield:

14

Serving Size:

1 cookie
Amount Per Serving: Calories: 277Unsaturated Fat: 0g

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