These M&M chocolate chip cookies are large, thick, and chewy without being cakey. Best of all, the dough requires no chilling — you can go from mixing bowl to oven and have cookies ready in about 30 minutes. The recipe uses cold, cubed butter straight from the fridge; as the cookies bake the cold butter creates steam, which helps the cookies rise and stay thick rather than spreading like dough made with melted or room-temperature butter. This batch yields about 20 large cookies.
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Why you’ll love this recipe
- Simple ingredients you likely already have on hand.
- Thick, chewy M&M cookies that require no chill time.
- Great way to use up leftover M&Ms from holidays or parties.
Ingredients needed to make the best M&M cookies
- Butter: Unsalted and cold. Cut into cubes and keep refrigerated until ready to use. Cold butter helps the cookies stay thick by producing steam during baking.
- Brown sugar: Light or dark brown sugar, packed. A higher ratio of brown sugar to granulated sugar yields soft centers and slightly crisp edges.
- Granulated sugar
- Egg: One large egg at room temperature for easier mixing.
- Egg yolk: One large yolk, room temperature, adds extra richness and tenderness.
- Vanilla extract: Use a quality vanilla for best flavor.
- Cake flour: Helps keep cookies tender. If unavailable, use all-purpose flour instead.
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- M&M candies: Classic milk chocolate M&Ms are recommended; you can substitute peanut butter, seasonal varieties, or mini M&Ms. Reserve some to press on top of each cookie dough ball before baking.
- Semi-sweet chocolate chips: Balances the sweetness from the M&Ms and adds extra pockets of chocolate.
How to make chewy M&M cookies
Step 1
Preheat the oven to 400ºF (200ºC). Line two baking sheets with parchment paper or silicone mats and set aside.
Step 2
In a stand mixer fitted with the paddle attachment, combine the cold, cubed butter with the brown sugar and granulated sugar.
Step 3
Start the mixer on low for a few seconds, then increase to medium-high and cream the mixture for about 3–4 minutes until the mixture is well combined and slightly fluffy. Stop when the mixture begins to cling to the sides of the bowl.
Step 4
Lower the mixer to low and add the egg, the egg yolk, and vanilla. Mix on medium for about 30 seconds until incorporated, scraping the bowl as needed.
Step 5
With the mixer off, add the dry ingredients: all-purpose flour, cake flour, baking powder, baking soda, and salt. Mix on low just until no dry streaks remain. Avoid overmixing to keep the cookies tender.
Step 6
Turn the mixer off and fold in the semi-sweet chocolate chips and M&Ms on low until evenly distributed.
Step 7
Using a large cookie scoop, portion dough into 2-ounce (¼ cup) balls. Roll between your palms if you prefer smoother rounds. Place scooped dough about 2 inches apart on the prepared baking sheets and press a few extra M&Ms onto the tops of each ball for a finished look.
Step 8
Bake for 5 minutes, rotate the trays, then bake another 5 minutes or until the edges are golden brown and the centers are mostly set (they may look slightly underbaked in the middle). The cookies will continue to set on the hot baking sheet after you remove them from the oven.
If you want perfectly round cookies, immediately press a 3-inch round cookie cutter lightly around each hot cookie to help shape them (optional). Cool the cookies on the baking sheets for 10 minutes before transferring to a wire rack to finish cooling.
How to store chocolate chip M&M cookies
Store cooled cookies in an airtight container at room temperature for up to one week.
To freeze baked cookies, arrange them in a single layer on a baking sheet and freeze for at least one hour. Transfer to a freezer-safe bag and store for up to three months. Thaw at room temperature before serving.
Can I freeze cookie dough to bake later?
Yes. Scoop the dough into balls and freeze in a single layer on a baking sheet for at least an hour. Move frozen dough balls to a freezer bag and store up to three months. Thaw at room temperature before baking, or bake from frozen and add 2–3 minutes to the bake time.
If you enjoy this kind of recipe, save it for later and try it with different M&M varieties for fun variations.
Quick M&M Chocolate Chip Cookies (Chewy + No Chilling!)
Ingredients
- 1 cup unsalted butter, cold and cubed
- ¾ cup packed dark brown sugar
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1½ tablespoons vanilla extract
- 1 cup cake flour
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups M&M chocolate candies plus extra for topping
- 1½ cups semi-sweet chocolate chips
Instructions
- Preheat oven to 400ºF. Line baking sheets with parchment paper or silicone mats.
- Cream the cold cubed butter with the brown sugar and granulated sugar in a stand mixer.
- Cream on medium-high for 3–4 minutes until fluffy and the mixture starts to stick to the bowl sides.
- Reduce speed and add the egg, egg yolk, and vanilla. Mix until combined, scraping the bowl as needed.
- Add flours, baking powder, baking soda, and salt. Mix on low until just combined.
- Fold in M&Ms and semi-sweet chocolate chips.
- Scoop 2-ounce (¼ cup) dough balls, place 2 inches apart on baking sheets, and top with extra M&Ms if desired.
- Bake 5 minutes, rotate trays, then bake an additional 5 minutes or until edges are golden and centers mostly set. Cool on the baking sheet 10 minutes, then transfer to a wire rack.
Notes
- To freeze dough: scoop dough balls, freeze on a baking sheet for at least an hour, then store in a freezer bag for up to 3 months. Thaw before baking or add 2–3 minutes if baking from frozen.
- Store cooled baked cookies in an airtight container at room temperature for up to one week.