Choc Chip M&M Cookies
Chocolate chip cookies are always a favourite, but adding colourful M&Ms makes them even better! These Choc Chip M&M Cookies are golden around the edges, deliciously chewy in the centre and loaded with chocolate in every bite.
They’re incredibly easy to make. The simple melt-and-mix method makes this a great recipe to bake with the kids or hand over to the teens. There’s no waiting for butter to soften, no creaming ingredients and no electric mixer to clean afterwards. Simply melt, mix and bake!
Bake a batch for afternoon tea, lunchboxes, parties, playdates or a relaxed weekend treat. Once cooled, I like to store mine in the fridge. It gives them a deliciously firm bite while the centres stay beautifully chewy.
And if your family loves M&M cookies as much as mine does, add my M&M Subway Cookies to your baking list next!
Other Cookie Recipes You Might Enjoy
Why You’ll Love These Choc Chip M&M Cookies
Quick melt-and-mix method: There’s no need to soften or cream the butter. Simply melt it and start mixing.
Golden and chewy: The cookies bake until lightly golden around the edges while remaining soft and chewy in the centre.
Perfect for beginner bakers: The straightforward method makes this a great recipe for teens, kids and anyone new to baking.
Great for any occasion: Add them to lunchboxes, party platters or afternoon tea, or bake a batch for the weekend.
Variations
Triple chocolate: Use a combination of milk, dark and white chocolate chips.
White chocolate: Replace the chocolate chips with white chocolate chips for a sweeter cookie.
Mini M&Ms: Use mini M&Ms so there are colourful chocolate pieces in every bite.
Nutty M&M cookies: Add chopped macadamias, peanuts or pecans to the dough.
Seasonal cookies: Use festive M&M colours for Christmas, Easter or birthday celebrations.
Extra chocolatey: Replace a small portion of the M&Ms with additional chocolate chunks.
How to Store Choc Chip M&M Cookies
Allow the cookies to cool completely before transferring them to an airtight container.
For a firmer, crunchier bite with a chewy centre, store the cooled cookies in an airtight container in the fridge. This is my favourite way to keep them!
Can I Freeze These Cookies?
Yes. The baked cookies can be frozen in an airtight container or freezer bag for up to three months.
Allow the cookies to thaw at room temperature before serving.
You can also freeze the unbaked cookie dough. Roll the dough into balls, freeze them on a lined tray and then transfer them to a freezer-safe container or large snap-lock bag. Bake from frozen, adding an extra minute or two to the cooking time.
Frequently Asked Questions
Do I need an electric mixer?
No. This is a simple melt-and-mix recipe, so the entire cookie dough can be prepared by hand in one large mixing bowl.
Do I need to chill the cookie dough?
No, the cookies can be rolled and baked as soon as the dough has been mixed. If your dough feels particularly soft or sticky, you can refrigerate it briefly before rolling.
Can I use salted butter?
Yes. If using salted butter, leave out the additional pinch of salt.
Can I use different chocolate chips?
Absolutely. Milk, dark and white chocolate chips all work well. You can use one variety or a combination.
Can I use mini M&Ms?
Yes. Mini M&Ms work perfectly and help distribute the chocolate more evenly throughout the cookie dough.
Can I make larger cookies?
Yes, although larger cookies will need a little longer in the oven. Keep an eye on them and remove them once the edges are lightly golden.
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.
