These are tried-and-true family-favorite Chocolate Chip M&M Cookies with two secret ingredients– no wonder they’re the best! These cookies are crisp on the outside yet soft and chewy in the center.
Chocolate Chip M&M Cookies
These bakery-style massive Chocolate Chip M&M ® Cookies make for such a great treat. They’re soft, chewy, and loaded with chocolate! Plus they’re massive and who doesn’t like huge cookies?!
So what are the two secret ingredients? Whipped egg whites and oat flour! Curious? Read on.
How to make these cookies
- Combine the butter, brown sugar, and white sugar.
- Cream the ingredients together, either in a stand mixer or with a hand mixer. Take your time here, because we want the dough to be very creamy and smooth.
- Add in two large egg yolks and the vanilla extract and mix to combine. (Use the extra egg white in this easy egg wrap recipe.)
- Combine the one egg white with cream of tartar. (Here’s a description of what cream of tartar does in baked goods)
- Beat until light and fluffy.
- Add the egg mixture to the wet ingredients and fold to combine.
- Combine all the dry ingredients and stir to combine.
- Add dry ingredients to wet ingredients.
- Mix until you’ve got a thick smooth dough. Avoid overmixing the dough; stir until everything is just combined.
- Add in the regular-sized and miniature chocolate chips.
Instructions, continued
- Stir to evenly disperse the chocolate.
- Measure balls of dough using a ¼-cup measuring cup to measure the balls of dough.
- Roll into flat wide discs and press M&M’s on top.
- Bake! Add a few more chocolate chips and/or M&M’s on top to make these cookies pretty and ensure there is chocolate in every bite of these scrumptious cookies!
Chocolate Chip M&M Cookies Baking Tips
- Accurately measure flour: Pushing a measuring cup into a bag or container of flour will pack in way more flour than is needed. To properly measure your flour, spoon the flour into the measuring cup until it’s overfilled. Then use the back of a knife to level the measuring cup at the top. (Video visual here)
- Room-temperature eggs and butter: Don’t melt the butter or the cookie dough will need to be chilled before baking. Check out this guide to bringing eggs and butter quickly to room temperature.
- Use quality ingredients: Choose real butter (not margarine), pure vanilla extract, and high-quality chocolate chips (I recommend Guittard® or Ghirardelli®) for the best flavor.
- Use a ¼-cup measuring cup to get consistent dough ball sizes. This will ensure even baking.
More cookie recipes:
- Pumpkin Chocolate Chip Cookies reader favorite recipe!
- Brown Butter Chocolate Chip Cookies with oats
- Lemon Curd Cookies shortbread cookies with lemon curd filling
- Chocolate Crinkle Cookies chocolate cookies with powdered sugar coating
- Pistachio Cookies with honey and pistachios
Chocolate Chip M&M Cookies
These family-favorite Chocolate Chip M&M Cookies are crisp on the outside, soft on the inside, and they feature two secret ingredients!
Equipment
- Sheet pan lined
Ingredients
- 3/4 cup unsalted butter room temperature
- 3/4 cup light brown sugar lightly packed
- 6 tablespoons granulated sugar
- 1 large egg
- 1 egg yolk
- 1/2 teaspoon cream of tartar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2-1/4 cups flour see note 1
- 2 tablespoons blended oats see note 2
- 1-1/2 cups chocolate chips
- 1/2 cup mini chocolate chips or chocolate chunks
- 1/2 cup M&M's
Instructions
- Preheat the oven to 350℉. Line a large sheet pan with parchment paper or a silicone baking mat and set aside.
- In a large bowl, beat together the butter, brown sugar, and granulated sugar until light and creamy, about 3-4 minutes.
- Separate the egg yolks from egg whites, discarding one of the egg whites. Beat the egg yolks and vanilla extract into the sugar and butter mixture. Place the remaining egg white in another bowl. Add the cream of tartar to the single egg white and beat for several minutes until light and fluffy. Add egg white mixture to the rest of the wet ingredients and mix until combined.
- In another bowl, mix together the salt, baking soda, flour, and blended oats (see note 2 for blending instructions). Stir until combined.
- Combine the dry and wet ingredients and stir until just combined. Stir in regular chocolate chips, and miniature chocolate chips or chocolate chunks. Don't add M&M's at this point
- Use a 1/4-cup measuring cup to measure out the dough onto a cookie sheet. Strategically place extra chocolate chips and the M&M's on the tops of the cookies. Roll into big dough balls even in width and height. Place no more than 4 cookies on the sheet pan.
- Bake in a fully preheated oven for 10-12 minutes or until the sides are lightly browned. Remove from the oven and allow the heat from the pan to finish baking the cookies on the sheet for about 4-5 minutes before transferring to a cooling rack. Underbaking your cookies is key to soft and chewy cookies. These cookies have a very soft and chewy center with crisp edges.
Recipe Notes
Note 1: Pushing a measuring cup into a container of flour will pack in way more flour than you need. To properly measure your flour, spoon the flour into the measuring cup until it's overfilled. Then use the back of a table knife to level the measuring cup at the top (video visual here).
Note 2: If you have quick oats or old-fashioned oats, you can easily make oat flour in minutes. Simply add the oats to a food processor or small blender jar and pulse until they reach a powdery consistency. Stir to ensure all oats are finely ground and no whole oats remain, as this will impact the texture and liquid absorption of the cookies. Be sure to measure the flour after blending, not before.
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
To freeze, scoop the cookie dough into balls and place them on a lined baking sheet. Freeze the dough balls until firm, then transfer them to a sealed bag or container. Store in the freezer for up to 3 months.
Nutrition
Serving: 1serving | Calories: 451kcal | Carbohydrates: 65g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 127mg | Potassium: 144mg | Fiber: 1g | Sugar: 37g | Vitamin A: 327IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
About how big do these cookies get? (Diameter in Inches). Need to make ‘big bakery style cookies’ and I’ve had so much waste with all the other recipes I’ve tried (didn’t spread enough). Also, can I refrigerate the dough overnight and bake the next day?
I just made these and they turned out great! They do take a little bit longer to make vs. regular CC cookies but it is worth it! Next time i will make a double batch so they last a little longer! Love the recipe! Thanks so much for sharing.
Awesome! SO glad to hear you enjoyed these! Thanks for the comment Kara!
Awesome! Followed all your directions as posted and they are delish!
Swapped m&ms for chopped pecans
Funny how I thought I was taking them out to early but they set up so nice on the pans after letting them sit for 5 minutes before removing to cooling rack.
Ooo chopped pecans sound delicious!! Thanks so much for your comment and review Jean 🙂
Hello! I’m excited to try this recipe out – I’ve purchased the ingredients and will be making this tomorrow.
I just have one question: do these cookies spread out, and if so, by how much? I’m not sure how big to make them on the baking tray – I’ll be using a 1/4 cup scoop, but I’ll be shaping them into circles with my hands. Approximately how large should each cookie be when placed on the baking tray?
I was wondering what kind of scoop you use for these?
I actually used a 1/4 cup measuring cup as a cookie scoop for these 🙂
I baked a double batch of these cookies for our July 4th holiday family fish fry, and they were a big hit! I’ve been searching a long time for the perfect chocolate chip cookie recipe, and I finally found it – thanks to you! Chewy and full of chocolatey flavor, they were both beautiful, wonderfully aromatic, and super tasty. Your “secret” ingredients were definitely the key!
SO happy to hear!! I’m glad they were a hit for the party! Thanks for your sweet comment Kim 🙂
Should I use salted or unsalted butter?
Unsalted 🙂
You can definitely use one if you’d like. I actually have never had any of the aforementioned issues by using a really high quality baking sheet. I use Chicago Metallic or Calphalon and love the way my cookies turn out on them!
I plan to make these today with Reese’s Pieces for Thanksgiving. I’ve already made them three times in the last couple of weeks and they’re my new favorite cookie. They taste wonderful and come out looking perfect every time! (It’s fun that they’re so huge too!) Thanks for sharing this great recipe. 🙂
Ooo love the idea to use Reese’s Pieces!! So glad you love these cookies 🙂 Thanks Celeste!!
These really are amazing! I’ve always wanted to make huge cookies! All of my friends and family loved these cookies too. They really are the best! Thank you for sharing!
Yay!! So glad to hear you loved these!! Thanks so much for you comment and for trying these cookies Erin!