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Chocolate Chip M&M Cookies

These are tried-and-true family-favorite Chocolate Chip M&M Cookies with two secret ingredients-- no wonder they are the best! These cookies are crisp on the outside and soft and chewy in the center.
Course Dessert, Snack
Cuisine American
Keyword Chocolate Chip M&M Cookies
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 16 large cookies
Calories 384kcal


  • 3/4 cup unsalted butter, at room temperature
  • 3/4 cup (133g) light brown sugar, lightly packed
  • 1/4 cup + 2 tablespoons white sugar
  • 2 large eggs
  • 1/2 teaspoon cream of tartar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 and 1/4 cups (283g) all-purpose flour Note 1
  • 2 tablespoons oat flour (oats that have been blended) Note 2
  • 1 and 1/2 cups (270g) chocolate chips
  • 1/2 cup (85g) miniature chocolate chips or chocolate chunks
  • 1/2 cup M&M's


  • PREP: Preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper or a Silpat liner and set aside.
  • BUTTER AND SUGARS: In a large bowl, beat together the butter, brown sugar, and white sugar until light and creamy, about 3-4 minutes.
  • EGGS: separate the eggs yolks from egg whites (discard ONE of the egg whites or save it for a different recipe -- we only want ONE egg white in this recipe). Beat the egg yolks and vanilla extract into the sugar and butter mixture. Place the remaining ONE egg white in another bowl. Add the cream of tartar in with the single egg white and beat for several minutes until light and fluffy. Add that egg white mixture to the rest of the wet ingredients and mix until combined.
  • DRY INGREDIENTS: In another bowl, mix together the salt, baking soda, flour, and oat flour (Measure the oat flour AFTER blending into a powder and not before. See Note 2 for instructions to make oat flour.) Stir until combined.
  • COMBINE: Combine the dry and wet ingredients and stir until just combined. Stir in the regular chocolate chips, and the miniature chocolate chips or chocolate chunks. We will add the M&M's on top in the next step, not here.
  • COOKIE DOUGH BALLS: Use a 1/4-cup measuring cup to measure out the dough onto a cookie sheet. Strategically place extra chocolate chips and the M&M's on the tops of the cookies. (This way we get a pretty bakery-style appearance.) Roll into big dough balls even in width and height. Place no more than 4 cookies per sheet pan.
  • BAKE: Bake in a fully preheated oven for 10-12 minutes or until the sides are lightly browned. Remove from the oven and allow the heat from the pan to "cook" the cookies on the sheet for about 4-5 minutes before transferring to a cooling rack. Underbaking your cookies is key to soft and chewy cookies. These cookies have a very soft and chewy center with crisp edges.


Note 1: Flour: Accurately measure flour: Pushing the measuring cup into a bag or container of flour will pack in way more flour than is needed. To properly measure your flour, spoon the flour into the measuring cup until it's overfilled. Then use the back of a butter knife to level the measuring cup at the top. (Video visual here)
Note 2: Oat flour: If you have quick oats or old-fashioned oats, you'll be set with oat flour in minutes. Here's what you do: Add the old-fashioned oats to a food processor or small blender jar. Pulse the oats until they are ground into a powdery consistency that resembles flour. Stir the oats around to be sure that all the oats have been finely ground and there aren’t any whole oats left (this will affect the texture and liquid absorption of these cookies). Measure AFTER blending and not before.


Calories: 384kcal | Carbohydrates: 55g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 131mg | Potassium: 80mg | Fiber: 1g | Sugar: 28g | Vitamin A: 327IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg