M and M Chocolate Chip Cookie Recipe

Create the Best M and M Chocolate Chip Cookie

The smell of browning butter and warm vanilla hitting a hot cookie sheet is the closest thing to a time machine I know. Growing up in a small Tennessee town, my grandmother's kitchen was a sanctuary of flour dusted counters and the rhythmic clack clack of a wooden spoon against a ceramic bowl.

She didn't believe in fancy gadgets, just good ingredients and a bit of patience. Indulge in the ultimate Perfect M and M Cookie with Chocolate Chips recipe for a guaranteed crowd pleaser.

I remember the first time she let me "decorate" the tops. I’d carefully press three bright M&Ms into each ball of dough, feeling like a tiny artist. We weren't just making a snack; we were building memories.

That’s what this M and M Chocolate Chip Cookie is all about it's that old-fashioned comfort that makes you want to pour a cold glass of milk and sit a spell.

You don't need a professional bakery setup to get these right. We're going for that classic M and M Cookie with Chocolate Chips style that has slightly crisp edges and a soft, almost gooey center.

It’s a straightforward process, but there are a few grandmotherly secrets I’ve picked up over the years to keep them from going flat or getting tough. Let's get the oven preheated and dive into the pantry.

Why This Soft Cookie Recipe Works

• Hydroscopic Sugar Ratio: Using 200g of light brown sugar provides moisture and a deep molasses undertone that keeps the crumb tender.
• Fat to Protein Balance: The addition of a single egg yolk (plus a whole egg) introduces extra lecithin, which creates a velvety mouthfeel compared to a standard Chocolate Chip Cookies Recipe.
• Starch Reinforcement: A small amount of cornstarch acts as a stabilizer, preventing the cookies from spreading too thin while maintaining a soft, melt in-the mouth texture.
• Temperature Delay: Chilling the dough balls briefly prevents the butter from melting faster than the flour can set, ensuring a thick, chunky profile.

The Physics of the Chew

The secret to this M and M Chocolate Chip Cookie lies in the cornstarch and extra yolk combo. The cornstarch softens the harsh proteins in the all purpose flour, while the extra fat in the yolk provides a rich, chewy density.

Whether you like them thin or thick, the cooling rack is your best friend. A cookie that looks "done" in the oven is often overbaked by the time it reaches the table. Trust the carryover heat to finish the job while they rest on the tray.

Timing and Nutrition for Your Batch

When you’re feeding a crowd or a hungry family, knowing exactly what’s going into the bowl matters. This batch makes 24 servings, which is usually enough for a neighborhood gathering or just a Tuesday night if you’ve got teenagers in the house.

The prep is quick, but don't rush the creaming of the butter and sugar; that’s where the structure begins.

We use 225g of unsalted butter here. If you only have salted, just skip the extra half teaspoon of sea salt. I’ve found that using the precise measurements, like the 320g of flour, keeps the bake consistent every single time.

Choosing the Right Baking Pantry Staples

• All purpose flour (320g): Provides the structural base. Why this? It has the right protein balance for a soft yet sturdy cookie.
• Cornstarch (1 tsp): A tenderizing agent. Why this? It creates a "cake flour" effect without needing a second bag of flour.
• Baking soda (1 tsp): The primary leavener. Why this? It reacts with the brown sugar to create lift and golden browning.
• Fine sea salt (0.5 tsp): Enhances every other flavor. Why this? Finer grains dissolve more evenly than coarse kosher salt.
• Unsalted butter (225g): The fat source. Why this? Allows you to control the saltiness of the dough perfectly.
• Light brown sugar (200g): Adds moisture and caramel notes. Why this? High moisture content creates a chewier texture than white sugar alone.
• Granulated white sugar (100g): Creates crisp edges. Why this? It aids in aeration during the creaming process.
• Large egg + 1 yolk: The binder and fat boost. Why this? The extra yolk adds a luxurious, fudgy texture to the center.
• Pure vanilla extract (2 tsp): The aromatic backbone. Why this? Real vanilla offers a depth that imitation flavorings simply can't match.
• Milk chocolate M&Ms (250g): The star of the show. Why this? Provides that signature candy crunch and bright pops of color.
• Semi sweet chocolate chips (90g): The molten element. Why this? Adds a second layer of chocolate that melts more easily than the M&Ms.

Simple Tools for a Better Bake

You don't need a high end stand mixer to make a great and M Cookie with Chocolate Chips. In fact, many old school bakers prefer a sturdy wooden spoon and some elbow grease to avoid over aerating the dough. A large mixing bowl, a whisk for the dry ingredients, and a flexible spatula are your primary weapons here.

I do recommend a basic kitchen scale if you have one. Measuring flour by weight (320g) is the only way to be 100% sure you aren't accidentally packing too much into a measuring cup. If you don't have a scale, use the "spoon and level" method fluff the flour, spoon it into the cup, and level it off with a knife.

Chef's Tip: Use a cookie scoop (about 2 tablespoons) to ensure every cookie is the same size. This ensures they all finish baking at the exact same moment, preventing some from burning while others stay raw.

Mixing and Baking Your Sweet Treats

1. Whisk the 320g flour, 1 tsp cornstarch, 1 tsp baking soda, and 0.5 tsp sea salt in a medium bowl. Note: This ensures the leavener is evenly distributed.
2. Cream the 225g softened butter with 200g brown sugar and 100g white sugar until pale and fluffy.
3. Beat in the whole egg, the extra yolk, and the 2 tsp vanilla extract. Note: Scrape the bowl to ensure no butter streaks remain.
4. Fold the dry ingredients into the wet mixture slowly. Stop as soon as the last streak of flour disappears.
5. Stir in the 250g M&Ms and 90g chocolate chips by hand.
6. Scoop the dough into rounded balls (about 2 tablespoons each) onto a parchment lined tray.
7. Chill the dough balls in the fridge for at least 15 minutes. Note: This prevents excessive spreading.
8. Bake at 350°F (175°C) for 10 minutes until the edges are set and just barely tan.
9. Press a few extra M&Ms into the tops of the warm cookies immediately after removing from the oven.
10. Cool on the baking sheet for 5 minutes before moving to a wire rack to finish.

Solving Common Cookie Baking Problems Fast

Troubleshooting Common Issues

Simple Ways to Adapt Your Dough

If you’re looking for a slightly different vibe, you can swap the milk chocolate M&Ms for the peanut or pretzel versions. Just keep in mind that larger candies might make the Cookie with Chocolate Chips feel a bit more rustic and bulky. If you want a deeper flavor, try the Healthy Dessert with recipe approach by swapping half the chocolate chips for dark chocolate chunks.

gluten-free Swap

You can use a high-quality gluten-free 1 to-1 baking flour. Just be aware that gluten-free doughs often need an extra 30 minutes of resting time to hydrate the rice flours, otherwise, the cookies might feel slightly gritty.

Lower Sugar Variation

While you can't cut the sugar entirely (it's essential for texture), you can reduce the white sugar by 20g and use sugar-free chocolate chips. The M&Ms will still provide the sweetness, and the cookie will have a slightly more "shortbread" feel.

Storing and Saving Your Leftover Cookies

These cookies stay remarkably soft because of the brown sugar and cornstarch. Keep them in an airtight container at room temperature for up to 5 days. If they do start to firm up, shoving a slice of white bread into the container will miraculously soften them back up the cookies will absorb the moisture from the bread.

For long term storage, these freeze beautifully. I like to freeze the unbaked dough balls on a tray, then toss them into a freezer bag. When the craving hits, you can bake one or two at a time just add 2 minutes to the total bake time.

If you’ve already baked them, they’ll last in the freezer for about 3 months. To reheat, just 10 seconds in the microwave makes them taste like they just came out of Grandma's oven.

Zero Waste Tip: If you end up with broken cookie crumbs at the bottom of the jar, don't toss them! Save them in a bag in the freezer to use as a topping for vanilla ice cream or to fold into a cheesecake crust.

Simple Ways to Change the Flavor

• The Salted Brown Butter: Brown the butter in a skillet first, then let it solidify back to room temp before starting. It adds a nutty, toasted aroma.
• The Espresso Kick: Add 1 teaspoon of espresso powder to the dry ingredients to make the chocolate flavor pop.

Tasty Pairings for Your Cookie Plate

While a tall glass of cold milk is the traditional partner, these cookies are versatile. They have enough structural integrity to be used for ice cream sandwiches just put a scoop of vanilla bean ice cream between two cookies and press gently.

If you're serving these at a party, they pair wonderfully with a White Chocolate Pretzels recipe on a dessert board for a mix of salty and sweet. For the adults, a cup of dark roast coffee or even a cold brew coffee balances the sweetness of the candy shell perfectly.

Debunking Cookie Myths

One common myth is that you must use room temperature butter. In reality, "cool" room temperature (about 65°F) is better for preventing spread. If the butter is too soft, it won't hold the air bubbles needed for a lift. Another myth is that you can't over mix cookie dough.

Once the flour is in, over mixing develops gluten, which turns your chewy cookie into a tough, bread like disk. Stop as soon as the flour is incorporated!

This M and M Chocolate Chip Cookie recipe is a staple for a reason. It’s reliable, it’s colorful, and it brings a bit of that Tennessee kitchen warmth to wherever you are.

Whether you're making them for a birthday or just because it’s a Tuesday, they never fail to disappear off the cooling rack before they’re even cold. Happy baking!