Cookies are personal. What I mean by that is it’s truly personal how you like to enjoy your cookies! I love chewy, soft and underbaked cookies. This isn’t everyone’s cup of tea. My husband likes crispier cookies. Some people want crispy edges and some want completely soft. It’s all about preference, but I think this recipe hits all the marks. These Chewy M&M Cookies have crispy edges, chewy centers and are packed with chocolate chips and M&Ms. They’re one of my favorite cookie recipes and a recipe you’re going to want to make over & over again!
RECIPE TIPS
- Underbaking the cookies: This is essential to getting the texture right. I bake my cookies for 12 minutes on the dot and then remove from the oven and let cool completely on the cookie sheet. Letting them cool on the hot pan will keep cooking them but at a lower temperature, not drying out the cookie entirely. If you prefer a crispier cookie, feel free to bake for 14 minutes. They’re still delicious, but I’m a sucker for a fudge chocolate cookie 🙂
- Corn starch: Corn starch gives the cookies that chewy texture (along with baking for the correct time) and makes them soft on the inside. If you aren’t able to use corn starch I have had people substitute arrow root. I’ve never tried it but I heard it works well!
- Chocolate chips: For this recipe I prefer to use milk chocolate chips. You can use semi-sweet or whatever type you like, but since M&Ms are milk chocolate I think this tastes the best!
- Chilling the dough: Chilling the dough will help with two things: cookie spreading and flavor. These cookies will spread when they bake but by chilling the dough for 30 minutes prior to baking, it will keep them from spreading too much! Also as the dough chills the flavor will enhance. It’s truly a win-win 🙂 I leave my cookie dough in the refrigerator and only pull out how many I need for the pan. They should be baked up straight from the fridge.
- Cookie dough scoop: I always get a ton of questions about what scoop I use, so I wanted to link the ones I used for this recipe! I like this set because it comes in 3 different sizes. For these cookies I used the large size. Using a cookie dough scoop gives you perfect cookie dough balls that are even and therefore will bake evenly!
- Baking sheet: For all of my cookie recipes you I suggest you use a cookie sheet. You can use a jelly roll however I find the edges of the cookies tend to brown a little faster and they bake differently.
HOW TO MAKE PERFECTLY ROUND COOKIES EVERY TIME
Since these cookies will spread as they bake in the oven I highly suggest you use this tip! As soon as the cookies come out of the oven and while they are still hot use a large round cookie cutter, or something else round and larger than the cookies (I’ve used a glass or bowl before). Place it overtop of the cookie and move it around in a circular motion for 3-5 seconds, gently bouncing the cookie around inside. This will round the edges of the cookie out giving that perfectly circular shape. This will make your cookies pretty and uniform! You can also use a butter knife or other utensil to god around the edge of the cookie and press it in to shape the cookie.
If you end up trying this recipe please leave a rating and comment below. You can find other cookie recipes here!
Chewy M&M Cookies
Ingredients
- 1 ¼ cup salted butter melted
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 3 cups all-purpose flour
- 2 tsp corn starch
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 cup M&Ms
- ¾ cup milk chocolate M&M
- extra chocolate chips & M&Ms for garnish
Instructions
- In the bowl of a stand mixer combine melted butter, brown sugar, granulated sugar and vanilla. Mix on low until combined. While the mixer is on low add in the eggs, one at a time, followed by the dry ingredients.
- Use a rubber spatula to fold in the M&M and chocolate chips. Line a cookie sheet with parchment paper and scoop 24 even dough balls. Cover with clear wrap and chill in the refrigerator for 30 minutes.
- Preheat the oven to 350°. Space 4 cookie dough balls about 2 inches a part and bake for 12 minutes, or until the edges are just set. Leave the rest of the cookie dough in the refrigerator until needed.
- These cookies will spread! As soon as the cookies come out of the oven use a round cookie cutter or glass to gently reshape the cookies into perfect circles. Place the cookie cutter over the cookie and gently scoot it around until the cookie melds into a circular shape. Gently press in a few chocolate chips and M&Ms into the top of the cookies. Let cool for 5 minutes on the baking sheet before gently transferring to a cooling rack to cool completely.
Barbara M
Absolutely fantastic recipe. I used mini chocolate chips & mini M&M’s because I was making these for my young grandchildren (easier for them to eat). I’ll definitely be making these again. Thank you for sharing your hard work in working out the details.
Emily
Oh I love the idea of using mini, I’ll have to try! So glad you liked them 🙂