baking · cookies · Dessert

Loaded M&M Chocolate Chip Cookies

We’re only a few days away from Thanksgiving and you know what that means: the holiday baking season is officially here.

Let’s eat all the pies, quick breads, cookies and candies our little hearts desire. I’m ready to put my brand new oven to good use. I bought a giant-sized bag of flour the other day to prepare!

The first few things I typically make to kick off the holiday baking season are cookies. This year it was this classic, but mega-candy-filled cookies and an Italian waffle cookie called Pizzelle’s. The M&M cookies were a huge hit.

Which cookie do you usually reach for on a cookie tray? I think a lot of people like the classic chocolate chip, but a candy-filled cookie probably is a close second. They really hit the spot when your sweet tooth starts acting up.

This recipe gives you a soft and chewy cookie. If you’re looking for a crispy cookie, this isn’t it. This recipe tastes almost exactly like M&M cookies you’d get at a professional bakery. They’re so crumbly and soft and perfectly loaded with M&M’s and chocolate chips.

Grab a glass of milk and hunker down with a Christmas tin filled to the brim with these cookies. I promise it’s a good way to start the holiday season off right!

Loaded M&M Chocolate Chip Cookies

  • Servings: 2 dozen
  • Difficulty: Easy
  • Print

Soft and chewy M&M and chocolate chip cookies that will be a hit around your house.

Ingredients

  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • 2 eggs
  • 3/4 cup granulated sugar
  • 2 tsp. vanilla
  • 3 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup chocolate chips
  • 1 1/2 cups M&M’s

Directions

  1. Preheat oven to 375 degrees. In a large mixing bowl or stand mixer, cream together the butter and sugars until well blended. Gradually add in eggs and vanilla and mix until well combined.
  2. In a medium bowl, sift together the flour, baking soda, and salt. Add to sugar mixture and stir until combined. Fold in chocolate chips and M&M’s. Refrigerate dough for 15 minutes.
  3. Line 2 baking sheets with parchment paper or grease them. Scoop out dough into balls for however large you want the cookies (my cookies were about 2 TBS. of dough) Roll and slightly flatten onto baking sheet. Add extra M&M’s to the top if desired.
  4. Bake for 7-10 minutes or until cookies are slightly golden brown. Let cool on pan for a few minutes before transferring them to a wire rack.

5 thoughts on “Loaded M&M Chocolate Chip Cookies

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