Chewy center; crispy, caramelized edges, not too fat, not too thin; thick & chewy m & m Chocolate Chip Cookies! These bakery-style chocolate chip m&m cookies will make anyone smile, tried and true recipe. Change the m&m’s and change the look. High altitude chocolate chip cookie adjustments included.
Who doesn’t love a chewy, soft, chocolate chip cookie, then toss in regular or mini m & m’s and you have a party!
If you love chocolate chip cookies; you will love these reader favorites: Best Gluten-Free Chocolate Chip Cookies, Cake Batter Chocolate Chip Cookies, Triple Chocolate Cookies and Chocolate Chip Pudding Cookies.
I’ve spent years perfecting my chocolate chip cookie. Especially at high altitude, it has to have just the right chewy to softness factor, loads of rich chocolate and sprinkled with a tiny hint of sea-salt. Adding regular or mini M&M’s just dresses it up and adds even more chocolate!
The recipe is so simple really, follow my Chewy Chocolate Chip Cookie recipe, omitting the ⅔ cup chocolate chunks and replacing them with 1 cup M&M’s of your favorite color. You can swap out any holiday M&M’s! Think Christmas, Easter, Valentine’s day and more!
The handy printable recipe is below, but for step-by-step visuals, refer back to the Chewy Chocolate Chip Cookie recipe post.
Ingredients for Mini M & M Cookies
Here are the basics, but remember, quantities and instructions are in the printable recipe card at the end of the post.
- BUTTER | the real deal, no substitutes (if it’s soft coming out of the fridge, it’s a butter blend, not real butter)
- GRANULATED SUGAR | I use all-natural cane sugar in my baking, if using cream 1-2 minutes longer
- LIGHT BROWN SUGAR | Be sure to pack it in!
- EGGS | I typically use large eggs in my baking
- VANILLA EXTRACT | If you have never made your own vanilla extract, now is the time!
- ALL PURPOSE FLOUR | I use organic unbleached all-purpose flour, you can use regular AP Flour
- CHOCOLATE CHIPS, MINI CHOCOLATE CHIPS (or SWAP out one of the two for Chocolate chunks
- M&M’s | use regular or mini, combine leftover packages. Use seasonal colors for holiday cookies.
How to Make m & m Chocolate Chip Cookies
I have detailed each step in the recipe card below.
Once the batter is made, scoop onto parchment lined baking sheets, I usually scoop with a medium cookie scoop and can fit 12 on a half sheet.
These cookies are FABULOUS packaged up in the dough ball form and given to family, friends, co-workers and neighbors as gifts over the holidays.
To flash freeze the m & m Chocolate Chip cookies, scoop them next to each other on a parchment lined half sheet baking pan, freeze for 1 hour until firm, then separate into half dozen or dozen dough balls and wrap into parchment paper.
Check out my post on how to package cookie dough for gifting, fun, yummy, creative gifts!!
Best Cookies for Gift Giving or Christmas Cookie Exchanges
I love a super versatile cookie like this one, change the m & m’s and use seasonal chocolate chip colors and you have a fun and festive cookie great for cookie exchanges and gifting.
Variations
- Swap out regular m & m’s for Christmas, Valentine’s day, any seasonal or specialty m & m.
- Use mini m & m’s for a fun twist
- Try different chip flavors; butterscotch, peanut butter, milk chocolate, white chocolate, just stick to the same total amount.
What people are saying about High Altitude Chewy m & m Chocolate Chip Cookies
I can not thank you enough! I live in Silverton, Colorado (9,318ft) and I have yet to make super chewy cookies at this elevation. The soft & chewy m&m cookies have perfect consistency!!! I am a cookie fanatic, and a few local places sell homemade cookies. I know these ladies will keep their secrets, but I now have one of my own! You rock! Thanks so much!!!
Want MORE, chewy, soft, amazing cookies? Click here!
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Video
Equipment
Ingredients
- 1 cup 2 sticks, softened butter (the real deal, no substitutes)
- ⅔ cup white sugar I use, organic all-natural cane sugar [¾ cup if not high altitude]
- ⅔ cup brown sugar packed [¾ cup if not high altitude]
- 2 eggs
- 1 teaspoon vanilla
- 2 ½ cups flour [2 cups if not high altitude]
- 1 teaspoon baking soda
- 1 ¼ teaspoon salt
- 2 teaspoon water [omit if not high altitude]
- 1 cup chocolate chips use a good quality chocolate chip
- ½ cup mini chocolate chips
- 1 cup seasonal M&M’s
- Flaky Sea Salt for sprinkling on top of baked cookies optional I love Maldon Flaky Sea Salt
Instructions
- Preheat oven to 375° F. Cream softened butter in mixer, 1-2 minutes, until light and fluffy, scrape down edges of bowl.
- Add both granulated and brown sugar and cream well, beat on medium-high for 2-4 minutes, scraping down sides about half way between. (About 4 minutes if using natural cane sugar). Scrape down sides of bowl.
- Add eggs, one at a time, cream on medium-high 1 minute for each egg addition, scrape down sides in between. Add vanilla and mix well.
- While creaming butter and sugar mixture; in a medium bowl, mix together flour, baking soda and salt gently with a whisk. With mixer on low/stir, slowly pour in ½ cup of flour mixture at a time and gently mix, add water in between flour additions, don’t over mix.
- Once mixed well, scrape sides of bowl and pour in chocolate chips, minis and seasonal M&M’s, stir (with low on mixer or by hand) on low, until combined. Scoop into dough balls using a 2-tablespoon scoop onto a parchment lined cookie sheet, 2 inches apart.
- Place in fridge 10 minutes prior to baking, bake 8-10 minutes until just set and slightly golden. Cool on pan 2-3 minutes and then remove to cooling rack to cool completely. Enjoy warm or room temp.
FREEZING COOKIE DOUGH
- If not enjoying all the cookies at once, freeze dough balls until firm, then place in freezer ziplock bag until ready to use.
- Once ready to bake, take out of freezer and place 2 inches apart on parchment lined baking sheet. Allow cookies to soften while the oven preheats to 375 degrees.. Bake as directed above.
- Always fresh cookies!
Notes
- Always use real butter, not butter blends or substitutes.
- Always, always refrigerate your dough for at least 10 minutes prior to baking, up to 36 hours (covered); 2-3 months if frozen.
- Remove from oven when edges are golden and appear baked, but centers still appear slightly under-baked.
- Cool on pan 2-3 minutes before transferring to wire rack.
Nutrition
Kathy
Do you use salted butter and add extra salt as the recipe calls for?
Thank you!
Yes, Kathy, I always (unless I specify) use salted butter in my cookies, so the salt is in addition. If you are used to baking with unsalted butter, you might try a little less the first time, but in my experience, the salt brings out the flavors tremendously! Hope that helps!
Donna Ryan
Great cookie recipe!
Thank you so much, Donna!
Donna Ryan
I just moved to a high altitude town and am scared when it comes to doing my favorite of all favorites….baking. This recipe was my first go at cookies and I have to say….WOW! I hope you have many more recipes so I can bake away this fall without trying to do all the crazy conversions.
Welcome to high altitude! So glad you love these, I have been perfecting my HA recipes for 30+ years, so yes, all of the baked goods on my site are adjusted for high altitude or I provide the adjustments for HA if changes are needed!
Hope
These are the best cookies I have ever made! Thank you for sharing this recipe!
Awe, thank you so much Hope, you made my month!
Chris
8200′ Altitude and cookies came out perfect! When living at high altitudes finding recipes for baked goods is critical. These cookies were perfect for taste and came out amazing!
Rachel Cowo
The absolute best cookies, I have yet to find for high altitude cooking! I live in a small town, 9,318 above sea level and it was rough finding a recipe that would take to the altitude. This is the only one I will proudly stand by or recommend!!
Thanks Kathleen!!
Thank you so much Rachel, you made my day! So glad you love it and that it works at 9,318 feet! I’m at 5280, so good to know it works for another few thousand feet! Thanks again! Be well! Kathleen