Chocolate Chip M&M Cookies

5 from 22 votes

These family-favorite Chocolate Chip M&M Cookies are crisp on the outside, soft on the inside, and they feature two secret ingredients!

Prep Time30

Cook Time12

Total Time42

Course: Dessert, Snack

Cuisine: American

Keyword: Chocolate Chip M&M Cookies

Servings: cookies

Author: Chelsea Lords

Cost: $6.72

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

US - Metric

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.

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