Chocolate Chip M&M Cookies
User Reviews
4.8
Chocolate Chip M&M Cookies
Description
The Chocolate Chip M&M Cookies recipe uses a blend of all-purpose and cake flours along with cornstarch, which works together to make a soft yet structured cookie dough. Creaming cold butter with sugars followed by eggs and vanilla produces a rich, moist batter. Folding in semi-sweet chocolate chips and mini M&Ms adds a combination of chocolate flavors and colorful candy pieces that soften but hold their shape during baking. Baking at 400°F for about 10 to 12 minutes produces cookies with golden tops and chewy centers. Cooling on the baking sheet prevents breaking and allows the cookies to firm up slightly.
The mixture of mini M&Ms increases the candy-to-dough ratio per bite, providing small pops of chocolate and sweetness. This cookie suits anyone wanting a classic chocolate chip cookie with an added candy crunch and color. They can be enjoyed with milk or as a portable snack.
Allowing the cookies to rest for some time after baking improves texture, as the flavors meld and the moisture evens out. If the cookies seem too gooey initially, giving them extra cooling time helps. These cookies hold their quality well overnight and can be stored in an airtight container.
Ingredients
- 1 1/4 cup all-purpose flour spooned and leveled
- 3/4 cup cake flour spooned and leveled
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup unsalted butter cold, cubed
- 1/2 cup brown sugar packed, light or dark
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk (no whites
- 1 tsp. vanilla extract
- 1 cup mini M&Ms
- 3/4 cup chocolate chip semi-sweet, milk chocolate, dark or whatever you prefer
Instructions
- Preheat the oven to 400°F.
- Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.
- Using a stand mixer fitted with the paddle attachment, cream together the butter and sugars. Then add in the egg, egg yolk and vanilla extract.
- Gradually add in the dry ingredients followed by the chocolate chips. Turn off the machine.
- Stir in the mini m&ms with a rubber spatula.
- Form the dough into 6 large dough balls and place on a cookie sheet. You can use a silicone baking mat or parchment paper if you prefer.
- Bake for 10-12 minutes, or until tops of cookies are golden brown. Ovens may vary.
- Cool on the baking sheet for 15 minutes then transfer to a cooling rack to cool completely.*
Notes
- Let the cookies rest after baking to firm up and improve texture if they seem gooey.
- Mini M&Ms provide more even chocolate coverage in each bite, but any M&M variety can be used according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6large
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Serving | 1Cookie | |
| Calories | 589kcal | 29% |
| Carbohydrates | 82g | 27% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 360mg | 15% |
| Potassium | 89mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 48g | 96% |
| Vitamin A | 637IU | 13% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 99mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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