M&M Chewy Chocolate Chip Cookies are a must bake during the holiday season. And of course I half dipped mine in chocolate and added sprinkles to make them even more festive. My favorite chocolate chip cookie in Christmas form.
I almost always make a chewy chocolate chip M&M cookie at the holidays - because it just isn't Christmas until the holiday M&Ms are out on shelves. Which is probably in August if I'm being serious here. I do want to make cookies with their new Caramel Cold Brew M&Ms but I have a problem with eating them all and not saving any to bake with. They. Are. Amazing.
This was inspired by my Chocolate Peppermint M&M cookies.
These are a pretty straightforward chewy chocolate chip cookie recipe with a few "secret" ingredients that I use to make them extra amazing.
- All Purpose Flour
- Cornstarch - my secret ingredient for amazing crispy and chewy chocolate chip cookies
- Baking soda, baking powder, kosher salt
- Ground Nutmeg - another one of my secret ingredients that elevates the flavor of chocolate chip cookies.
(ingredient list continued below)
- Unsalted butter - melted and cooled - no need to cream together butter and sugars
- Granulated and brown sugars
- Eggs - whole eggs and egg yolks
- Vanilla and almond extracts. (Almond extract is yet another secret ingredients that enhances the nutty flavor of these cookies and is a nice complement to the vanilla)
- Chocolate chips - you can use any you like - milk, semi-sweet or dark
- Holiday M&Ms - peanut M&Ms would be good too
- Chocolate and coconut oil for dipping
- Holiday sprinkles. I used red green and white jimmies since I bought a big tub thats lasted forever.
See recipe card for quantities.
The best part of this recipe is that it uses two bowls ( or three if you melt your butter in a separate bowl) and no mixer is required. Just a whisk and a spatula.
Whisk together the flour, cornstarch, baking soda, powder and salt.
Add in the chocolate chips and M&Ms.
Whisk together. This helps so the chips and M&Ms get distributed evenly and so the dough doesn't get overmixed if added in last.
Whisk the sugars in with the melted butter.
Whisk in the eggs, egg yolks, vanilla and almond extract.
Stir the flour mixture into the butter mixture.
Mix just to combine and no more flour streaks are left. Cover the bowl with plastic wrap and chill at least 4 hours but preferably overnight - at least 12 hours before baking.
Use a food scale to weight out the cookie dough balls so they are the same size, this helps them bake evenly as well. I sprinkle a little flaky salt on the cookies before baking. Sweets need salt to balance the flavor.
Combine all spices into a large bowl and mix thoroughly into lean ground beef
Form into ball shape with your hands
These chewy M&M chocolate chip cookies are amazing as is. But since I love a half dipped cookie these get the half dip chocolate treatment too. And of course sprinkles
Hint: I melt the chocolate with a little coconut oil which helps keep the chocolate nice and melty as well as sets it up faster in the freezer. Set the dipped cookies on a wax paper lined baking sheet and freeze to set up the chocolate.
These are a basic chocolate chip cookie recipe. You can substitute ingredients to fit your specific dietary needs if you already do so and know that your changes will come out good.
- Gluten Free- gluten free all purpose flour can be substituted
- Dairy free- use dairy free butter and dairy free chocolate substitutes - you migt have to find a dairy free sub for the holiday M&Ms
Variations of this recipe would be any kind of chocolate chip you use and the M&Ms. If you like these and like candy cane you will LOVE my Chocolate Chip Peppermint M&M cookies too.
- Food Scale - I weight my ingredients with grams for the best accuracy ( see below)
- Mixing bowls - I love my Mason Cash mixing bowls ( bought them here in the states) but my favorite one has chipped already. I might have to retire it.
- Whisk and spatula
- Baking sheets - I love USA baking pans
- Cookie spatula
- Parchment paper
- Wire cooling rack
- Wax paper
Store these chewy M&M chocolate chip cookies in airtight container or freezer safe bags in the freezer for optimal freshness and so the chocolate doesn't melt. I like to store them between sheets of wax paper in the bags or containers so they don't stick together.
These cookies store well in the freezer up to 3 months. I have been known to forget about them in my freezer and find them at least 6 months later and they are still really good.
The secret to making these cookies amazing is the chilling of the dough before baking. I don't scoop into balls first then chill because I have tested the recipe that way and they didn't bake up how I wanted them to. The best is chilling the dough in a bowl, then scooping out ( weighing the dough balls so they are all the same weight) and then baking a batch at a time while the rest of the dough remains chilled.
Weighing ingredients Vs using cups:
I use my food scale and weigh out ingredients in grams because this is the most accurate way to get the best quality baked goods. Cups aren't accurate because not only are all cups not the same the sizes vary from brand to brand as well as from different countries. I have done tests with different brands of measuring cups and they all came out with different weights after I did the spoon and level as well as scoop method and then weighed in grams.
Baking is a science and science needs accuracy. Weighing is accurate and precise. Not to mention a lot easier. Another issue with cups is that I have no control over how people use measuring cups to measure dry ingredients especially flour. You could pack in way too much which would result in a sub-par baked good. Too much flour could throw everything off. Same with not enough. Not to mention also some ingredients are difficult to measure in cups such as nuts, dried fruit, chocolate etc. This is why weighing in grams is the most accurate.
I also use grams for most liquid measure since 100 grams equals 100 ml of water. Smaller amounts of items measured in teaspoons I usually leave as teaspoons, tablespoons are sometimes listed in grams as well but for the most part the different tablespoons I have used have all resulted in the same amount. Aside from cute, decorative ceramic tablespoons and teaspoons are never accurate. Those are better as decoration than for being used for baking.
More chocolate chip cookie recipes you would love:
More holiday cookies
More holiday cookies with fun sprinkles:
Half Chocolate Dipped M&M Chocolate Chip Cookies Recipe
- For the Cookies:
- 225 g unsalted butter ,melted & cooled
- 380 g all purpose flour
- 10 g cornstarch (one tablespoon)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 200 g chocolate chips (milk, semi-sweet or dark)
- 150 g holiday M&Ms
- 2 large eggs
- 2 large egg yolks
- 200 g brown sugar ,light or golden
- 150 g granulated white sugar
- 1 ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- Flaky sea salt for sprinkling before baking
- Dipping and decorating:
- 150 g chocolate (milk, dark or a combination)
- 2 teaspoon coconut oil
- Holiday sprinkles
- The dough has to chill overnight for best results. Trust me on this one. All times are approximate with how long it takes to prep everything, mix, chill, bake, cool and dip.
- Melt and cool the butter and add it to a large mixing bowl. It can cool in the large bowl if you like while you get the rest of the ingredients ready.
- In a medium bowl whisk together the flour, cornstarch, baking soda, baking powder, nutmeg and salt. Stir in the chocolate chips and M&Ms.
- In the larger mixing bowl with the melted butter, add in the sugars and whisk well. Then add in the eggs, yolks and extracts and whisk the mixture until smooth.
- Fold the flour mixture until the butter mixture and stir with a spatula until well combined and you don’t see anymore flour streaks
- Cover the bowl with plastic wrap and chill the dough at least 4 hours (I recommend 12 hours/overnight). You can make the dough and freeze it up to three months before baking.
- When ready to bake, heat oven to 350 Deg f. Line baking sheets with parchment paper
- Scoop out and weight evenly shaped cookie dough balls - 50 g each - and keep the extras chilled as you bake each tray. Sprinkle the tops of the cookie dough balls with a little flaky sea salt.
- Bake 6-8 cookies a tray evenly spaced out as they will spread a little. Bake 12-14 minutes - until edges are golden. (They will look a little puffy but they will settle once cooled). Don’t over bake.
- As soon as they are out of the oven, use a large round cutter to shape into circles if you like ( take the cutter and gently roll it in a circular pattern around each cookie shaping it a little smaller and more round). Let cool for a few minutes on the tray then transfer to a wire cooling rack to cool completely.
- Prepare baking trays with wax paper for the next step.
- Once all the cookies are completely cooled, melt the chocolate with the coconut oil and dip half of each cookie in the chocolate. Place the cookies on the wax paper lined trays and sprinkle with your choice of holiday sprinkles.
- If you have the room - place the trays in your freezer to set the chocolate ups faster. Once they are all dipped and the chocolate is set, keep in an airtight container - with a sheet of wax paper between layers, and freeze. These keep best when frozen so the chocolate doesn’t melt.