Choc Chip M&M Cookies
Freshly baked cookies have a way of making any day a little brighter. These Choc Chip M&M Cookies are a favourite in our house. Golden on the outside, chewy in the centre and packed with pops of colourful chocolate.
This recipe takes me straight back to those after-school afternoons when the kitchen would fill with the smell of freshly baked biscuits. These days, I love making them for my girls. It’s a quick and easy melt-and-mix recipe, which means minimal fuss, no fancy equipment and maximum joy.
Once cooled, I pop them in the fridge to keep them perfectly crunchy — a little tip that makes them taste like the best store-bought cookies… only better (and cheaper!).
Whether you’re baking them for lunchboxes, a weekend treat or a little sweet moment in the middle of a busy week, these cookies are guaranteed to bring smiles to everyone around the table.
Choc Chip M&M Cookies
Bake the best Choc Chip M&M Cookies! Crispy edges, chewy centres and pops of colourful chocolate. A simple melt-and-mix recipe perfect for busy families and sweet treat lovers.
Ingredients
- 125 g unsalted butter
- 150 g (¾ cup) brown sugar
- 60 g (¼ cup) caster sugar
- 1 egg
- 2 tsp vanilla extract (or 1 tsp vanilla paste)
- 300 g (2 cups) plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- Pinch salt
- ½ cup M&Ms
- ½ cup chocolate chips (milk, white, dark or a mix)
Instructions
- Preheat the oven to 160 °C and line 2 baking trays with baking paper.
- Place butter in a large microwave-safe bowl and melt in 30-second bursts, then 10-second increments until just melted. Allow to cool slightly.
- Stir in both sugars until combined. Add the egg and vanilla, mixing until smooth.
- Sift in flour, baking powder, bicarbonate of soda and salt. Stir until just combined.
- Add M&Ms and chocolate chips and mix gently.
- Roll spoonfuls of dough into balls and place on trays, leaving space between for spreading.
- Bake for 10–12 minutes or until lightly golden. Allow to cool on the trays for 5 minutes before transferring to a wire rack.
Notes
Top Tips:
- Crunch tip: Store cookies in the fridge once cooled for a crispier texture.
- Soft tip: Store in an airtight container at room temperature for a softer bite.
- Mix-ins: Swap M&Ms for chopped chocolate, nuts or mini marshmallows for a twist.
- Size it up: Make larger cookies and bake for an extra 2-3 minutes for bakery-style results.
Nutrition Facts
Calories
181Fat
8 gSat. Fat
5 gCarbs
28 gFiber
1 gNet carbs
28 gSugar
13 gProtein
2 gSodium
99 mgCholesterol
22 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
