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M&M Chocolate Chip Cookies

M&M Chocolate Chip Cookies are irresistible to any child or adult! Chewy on the inside and slightly crunchy on the outside.

M&M Chocolate Chip Cookies | Recipe | From Scratch My boys used to beg me for the store bought M&M cookies they would see in the bakery isle.  I always said no because I knew they were over priced and don’t taste all that great.  Someone brought some of these same cookies to a school class party a few years ago.  Guess what?  My son actually didn’t like them.

M&M Chocolate Chip Cookies | Easy | Recipe | From Scratch

It was then that I knew I needed to toss some M&Ms in to my favorite chocolate chip cookie recipe so my kiddos would stop begging for them at the store.  I didn’t know why I didn’t think about it before, but they sure are yummy!

* You can find the Mini M&Ms in the baking isle with the chocolate chips.

M&M Chocolate Chip Cookies | Recipe | From Scratch | Easy | Candy

*I love using a super large cookie scoop for this recipe!  Check this one out here!

M&M Chocolate Chip Cookies

M&M Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
M&M Chocolate Chip Cookies are irresistible to any child or adult! Chewy on the inside and slightly crunchy on the outside.
Author:
Recipe type: Dessert
Cuisine: Cookie
Serves: 24 Cookies
Ingredients
  • 1 Cup Cold Butter, Cubed
  • 1 Cup Brown Sugar
  • 1 Cup Granulated Sugar
  • 2 Eggs
  • 2 tsp Pure Vanilla Extract
  • 2¾ Cups All Purpose Flour
  • 3 TBSP Cornstarch
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 Cup Milk Chocolate Chips
  • 1 Cup Mini M&M Candies
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large bowl cream together butter, brown sugar and granulated sugar for 3 minutes on medium speed.
  3. Add in eggs and vanilla and mix until well blended.
  4. Mix in flour, cornstarch, baking powder, baking soda and salt until almost incorporated.
  5. Add in chocolate chips and M&M's and finish mixing until the flour is just incorporated.
  6. Using a large cookie scoop* or ¼ cup measuring cup, scoop up dough and place onto a baking sheet (six balls of dough per sheet).
  7. Bake for 11-13 minutes or until lightly golden brown.
  8. Add a few more chocolate chips to the top of each cookie immediately after removing from the oven.
  9. Let them cool for 5 minutes on the baking sheet then transfer to a cooling rack.

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