I don’t really know how I haven’t posted the recipe for these cookies before, because they’re one of the cookies that I bake the most often. I make them almost as much as I bake regular chocolate chip cookies, and I make regular chocolate chip cookies almost every week. I can never decide which is my true favorite cookie. M&m’s aren’t my favorite candy by any means, and I don’t even really eat them all that often unless I’m baking with them. But chocolate chip m&m cookies…there’s just something about them that I love so much. I really think they’re my favorite.
This cookie recipe is essentially just my regular chocolate chip cookie recipe, with the addition of a couple of cups of plain m&m’s. I always mix a cup of them into the cookie dough, and reserve some for the top of the cookies once they come out of the oven. Though aesthetically pleasing, this step is definitely optional, and you might want to leave it out all together if you, too, have the slightly compulsive tendency to make sure there is at least one of each color m&m on the top of each cookie. I know that this task seems simple enough, but did you know that the color proportions of m&m’s in every bag is strikingly uneven? Each batch is made up of approximately 25% blue chocolate candies, 25% orange, and around 12.5% of all the others. If you didn’t know that already, I’m guessing it’s because you’ve never spent the time trying to make sure each of your chocolate chip m&m’s cookies has at least one m&m of each each color, and have noted, with increasing frustration, that the green, brown, yellow and red m&m’s always run out before blue and orange. Is it just me? I hope it’s not just me.
Anyhoo, m&m’s strategically placed on top or just inside, you decide. They’re delicious no matter what. I don’t know why it took me so long to share this recipe, but I do know that it’s one of the best. The Chocolate Chip m&m Cookie. A classic cookie that is truly one of my greatest cookie weaknesses.
Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks) butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 tsp vanilla
- 2 eggs
- 2 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups semi-sweet chocolate, plus another 1/2 cup for putting on top
Instructions
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Preheat the oven to 375° F and grease cookie sheets with baking spray or line with baking mats.
With an electric mixer, beat together the butter and the sugars until creamy. Mix in the vanilla, and then add the eggs, one at a time, mixing slowly after each addition.
In a separate bowl, combine the flour, baking soda and salt. Add this mixture into the butter/sugar mixture slowly, stirring well. Then, fold in the chocolate chips, reserving some to place on top of the cookies once they come out of the oven.
Optional but recommended step: place the cookie dough in the fridge for about 30 minutes to chill the dough. This is helpful if your cookies tend to come out flat; they will not spread as much if the dough is chilled.
Scoop dough into rounded tablespoons about 2 inches apart on the cookie sheets for about smaller cookies. I like to make larger cookies by putting about 3-4 tablsepoons of dough for each cookie. If you decide to make them large, only put about 6 on each cookie sheet.
Bake for 9-11 minutes (until the edges look slightly crispy). Top the warm cookies with the extra chocolate chips, and wait about 10-15 minutes before eating.
Recipe Notes
Adapted from the Nestle Toll House Cookie Recipe