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What’s not to love about soft and chewy Chocolate Chip M&M Cookies?! ?

If you love my famous giant chocolate chip cookies , you’ll be sure to fall in love with these too because they are almost identical to that recipe!

And if you’re new here, you should know I am all about a thick, giant, gooey cookie with a warm center loaded with chocolate. If you are too, I think we’re going to get along just fine! ☺️

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Some of my most loved cookies recipes are these cookies & cream cookies , snickerdoodles , and these super colorful funfetti cookies .

You’ll notice the base of my cookies and the method of making them are all very similar. I make a few tweaks here and there to create different flavors.

Here are a few testimonials about my cookies:

  • “Literally every one of your cookies I make gets rave reviews!”
  • “Your cookie recipes are the BEST!!!”
  • “These [cookies] are everything that I was hoping they would be and more! So soft and absolutely delicious!”
  • “Best cookies ever!!!! I will forever make this recipe than any other chocolate chip cookie recipe!”
  • “Honestly the best cookies I’ve ever had in my life! thanks a lot for this recipe!”
  • “Omg I love these cookies! Making some more today! They are my number one cookies to make! Love, love, love!!”

If you’re not sold yet, you’ll just have to make them ASAP and see what you think! ?

Ingredient Notes

You’ll notice most of these ingredients are similar to the base recipes of all of my cookies! Why reinvent the wheel, right?!

You can scroll down to the recipe card for the full list of ingredients and measurements.

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  • Mini M&Ms: I love using the mini M&Ms because you get more chocolate in each bite, but you can use any M&Ms you prefer. ?
  • Cake flour : Cake flour is finer, softer and lighter than All-Purpose Flour and I find using a mix of both cake flour and All-Purpose results in the perfect cookie. You can find cake flour in most grocery stores, usually on the top shelf. If you don’t have cake flour you can still make these cookies, just replace it with All-Purpose flour.
  • Corn Starch: Cornstarch is key to giving cookies that delectably soft center that’s just to die for. It also helps to keep the cookies thick and GIANT!
  • Adding an extra Egg Yolk: Another way to promise a super chewy cookie is to use an extra egg yolk! The extra egg yolk adds richness, soft tenderness, and binds the dough.
  • Unsalted butter: I use cold, unsalted butter in my recipes. No need to let it soften to room temperature.
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Step by Step Directions

Be sure to scroll down to the recipe card for the full recipe instructions.

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  1. Preheat the oven to 400°F.
  2. Whisk together the dry ingredients in a large bowl : All-Purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.
  3. Using a stand mixer cream together the butter and sugars.
  4. Then add in the eggs, egg yolks and vanilla extract
  5. Gradually add in the dry ingredients , followed by the chocolate chips. Turn off machine.
  6. Stir in the mini m&ms.
  7. Scoop the cookie dough into 6 large dough balls and bake on a cookie sheet until golden brown, use a silicone baking mat or parchment paper if you prefer.
  8. Cool on the baking sheet then transfer to a cooling rack to cool completely.
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Expert Tips and Tricks

  • Let the cookies rest: If your cookies are turning out too gooey, let them rest longer. I recommend at least 15 minutes on the cookie sheet and then transfer to a cooling rack to cool completely. They are even better if you let them sit and enjoy the next day. Your cookies aren’t ruined, just let them rest!
  • You can make the cookies smaller. Adjust baking time as needed.
  • You can make homemade cake flour if you can’t find it in stores. Homemade cake flour: 14 Tbsp. All-purpose flour and 2 Tbsp. corn starch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup flour. You only need 3/4 cup for this recipe.
  • Gluten free option: Replace both the All-Purpose flour and Cake flour with: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
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  • Lemon Crinkle Cookies
  • Double Chocolate Crinkle Cookies
  • Chocolate Andes Mint Cookies
  • Banana Oatmeal Breakfast Cookies
  • Kroll’s Kookies
  • Chewy Oatmeal Chocolate Chip Cookies
  • Peanut Butter Cookies
  • Cinnamon Toast Crunch Cookies

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Chocolate Chip M&M Cookies

Ingredients

  • 1 1/4 cup All-Purpose Flour, spooned and leveled
  • 3/4 cup Cake flour, spooned and leveled
  • 1 tsp. cornstarch
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup cold, unsalted butter, cubed
  • 1/2 cup brown sugar, packed (light or dark)
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk (no whites)
  • 1 tsp. vanilla extract
  • 1 cup mini M&Ms
  • 3/4 cup chocolate chips (semi-sweet, milk chocolate, dark or whatever you prefer!)
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Instructions

  • Preheat the oven to 400°F.
  • Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside. 1 1/4 cup All-Purpose Flour, spooned and leveled, 3/4 cup Cake flour, spooned and leveled, 1 tsp. cornstarch, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt
  • Using a stand mixer fitted with the paddle attachment, cream together the butter and sugars. Then add in the egg, egg yolk and vanilla extract. 1/2 cup cold, unsalted butter, cubed, 1/2 cup brown sugar, packed (light or dark), 1/4 cup granulated sugar, 1 large egg, 1 large egg yolk (no whites), 1 tsp. vanilla extract
  • Gradually add in the dry ingredients followed by the chocolate chips. Turn off the machine. 3/4 cup chocolate chips (semi-sweet, milk chocolate, dark or whatever you prefer!)
  • Stir in the mini m&ms with a rubber spatula. 1 cup mini M&Ms
  • Form the dough into 6 large dough balls and place on a cookie sheet. You can use a silicone baking mat or parchment paper if you prefer.
  • Bake for 10-12 minutes, or until tops of cookies are golden brown. Ovens may vary.
  • Cool on the baking sheet for 15 minutes then transfer to a cooling rack to cool completely.*

Video

Notes

  • Let the cookies rest: If your cookies are turning out too gooey, let them rest longer. They are even better if you let them sit and enjoy the next day. Your cookies aren’t ruined, just let them rest!
  • I love using the mini M&Ms because you get more chocolate in each bite, but you can use any M&Ms you prefer.

Nutrition