Chocolate Chip M&M Cookies {With Double Chocolate Dhips!}

Chocolate Chip M&M Cookies are studded with two kinds of chocolate chips and handfuls of M&Ms for a family favorite that won’t last long!

If you love all things M&M like I do, you’ll love these Chocolate Chip M&M Cookies! If you can’t get enough cookies with M&M’s, be sure to try Peanut Butter M&M Cookies, and Giant M&M Cookies.

Triple the chocolate!

Is there such a thing as too much chocolate? I think not. And I’ll prove it with these chewy Chocolate Chip M&M Cookies!!!

I took my beloved chocolate chip cookie recipe and basically combined it with my M&M Cookies recipe. The result – a new, simple favorite cookie recipe!

Not only does this have TWO kinds of chocolate chips, but is also includes both crushed and whole M&M candies.

Are you drooling yet? While I prefer milk chocolate chips, I feel the semi-sweet chips add that special touch to compliment the M&Ms.

While I used plain M&Ms, feel free to substitute your M&M of choice to change it up. As with all cookies, these taste great with a cold glass of milk.

how to make m&m chocolate chip cookies

WET INGREDIENTS. Cream butter, oil and sugars in stand mixer (or with hand mixer in a bowl). Add eggs and beat until fluffy.

DRY INGREDIENTS. Add baking soda, salt, baking powder, vanilla extract and flour and mix until incorporated.

SHAPE. Fold in chocolate chips and crushed M&Ms, and scoop. Roll into balls and place onto lightly greased baking sheet.

BAKE. Top cookie dough balls with any more chocolate chips & whole M&Ms on top. Bake in the oven at 350 for 8-10 minutes.

Toppings: 

Once I place the dough balls on the cookie sheet I like to add 3-5 M&M’s and 2-4 chocolate to the tops. As the dough bakes they’ll spread the Chocolate candies out. 

You can also change up the candies. Some ideas include:

• Peanut butter chips and Reese’s Pieces
• Mini M&M’s
• Butterscotch chips
• White Chocolate Chips

Tips + Storing Info

Recipe Notes:

• For a chewier cookie use ½ cup white sugar and 1 ½ cup brown sugar.
• For a crispier cookie use 1 ½ cup white sugar and ½ cup brown sugar.
• Using room temperature eggs will help them incorporate better.
• Chilling the dough before baking helps give a soft center and crisp outside. 
• Use a cookie scoop to help make more uniform cookies. 

Make Ahead: You can make the dough ahead of time and store it covered in the fridge for 3-4 days. To freeze the dough, shape the dough into balls and place them on a baking sheet. Stick the sheet in the freezer. Once the dough is solid, transfer them to a freezer safe Ziploc. Thaw before finishing the recipe. 

STORE cooled cookies in an airtight container at room temperature for 3-5 days. Pro Tip: Placing a piece of white bread into the container will help keep them soft longer.

To FREEZE, store cookies together in a freezer safe container. I like to place 1-2 cookies in a fold top sandwich bag and then place them together in a Freezer Ziploc. This makes it really easy to toss them in the kids’ lunch boxes.

For more M&M Desserts, try: