Thick & Chewy m & m Chocolate Chip Cookies
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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 2/3 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.
- 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!!!
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Epic Chewy m & m Chocolate Chip Cookies
- 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 tsp vanilla
- 2 ½ cups flour [2 cups if not high altitude]
- 1 tsp baking soda
- 1 ¼ tsp salt
- 2 tsp 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
- 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!
✱ Kathleen’s Tips
- 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.
The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Kathleen Pope
Recipe Innovator | Food Photographer | Food Writer
Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.
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!
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!
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!!
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