These chocolate chip M&M cookies are heaven: super soft, perfectly chewy, and jammed full of M&M candies. The cookies have a terrific chew - the result of using two egg yolks in the cookie batter rather than a whole egg. This is a small batch baking recipe that makes 12 cookies, and no stand mixer is needed. Best of all, the cookie dough requires no chill time in the refrigerator, and can be baked right away!

Hi hi! Just popping in to share the recipe for these m&m cookies- this is about as halloween as you're going to get from me. I've never really been into lots of spooky baking, but I am a massive fan of adding candy to cookies, and I LOVE m&ms.
As a baking blogger, I already have an extensive cookie recipe collection, filled with a ton of chocolate chip cookie recipes, but these these chocolate chip M&M cookies are super delicious. I made them a whole bunch this week, tweaking the recipe to get it right.
These m&m chocolate chip cookies are a small batch chocolate chip cookie recipe. They have an egg yolk base (like my egg yolk chocolate chip cookies) using two egg yolks rather than a whole egg, which gives the base of the cookie a super delicious chew and texture. These cookies use a melted butter base, but if you wanted to brown the butter to add extra depth of flavour like I do in my brown butter chocolate chip cookies you could too.
They are absolutely jammed with m&ms and I popped some chopped dark chocolate in there too, just to balance things out. These disappeared very quickly in my house - I love them and I hope you do too! If you would like a cookie bar version of these chocolate chip M&M cookies, check out my M&M cookie bar recipe! If you're after a larger scale batch of cookies, you can either scale this recipe, or add candy to my Perfect chocolate chip cookies. If you still have yolks to use, I have a whole section of recipes to use up egg yolks on my site!
Why I love these m&m cookies
- No mixer required. I just use a bowl, a whisk and a spatula to make these cookies (and a scale of course). I love using my stand mixer but I also love the simplicity of a recipe just made by hand in a bowl.
- Super Chewy Chocolate Chip Cookies. This recipe uses two egg yolks rather than a single egg. The fat from the yolk provides amazing moisture to the recipe. It also gives the chocolate chip cookie base an incredible chewy texture. These are great to make if you have any extra egg yolks on hand!
- Small Batch Recipe. This m&m cookie recipe only makes 12 cookies - you can bake 6 off immediately and keep the rest for later, or do them all at once!
- No Chill Time. I know lots of cookies ask you to chill the dough (I have a few which do for a specific reason), but this recipe can be baked off straight away. I know I'm impatient sometimes and just want a quick cookie recipe - this is it!
How to make m&m cookies
These small batch m&m cookies are super quick to make. Here's how you do it.
- Mix together wet ingredients. In this recipe (and lots of recipes) sugar is classed as a wet ingredient. Pop it into a mixing bowl and add the sugars and the egg yolks, and mix it all together until thickened slightly.
- Add dry ingredients. This recipe is super simple - just uses All-purpose flour, baking powder, and baking soda. Pop those in an incorporate with a spatula. Don't over mix here. You will mix the dough more when you incorporate the mix ins, so it is ok to have a little flour remaining.
- Add your mix-ins. Add the m&ms and chopped chocolate and stir to incorporate.
- Scoop your cookies. I like to use a cookie scoop to portion out my dough.
- Bake. There is no chill time in this m&m cookie recipe, so you can just pop them straight into the oven!
The Role of Chill Time in Cookies
When I was making these m&m cookies, I ended up testing a whole range of chill times with the cookies. Please excuse the phone image below (I just grabbed it from my IG stories), but I think it is so interesting to see how the chill time in a recipe affects the final outcome.
Multiple tests and cross tests
You can see that I tested a whole bunch of chill times and sugar and butter ratios within the m&m cookies, just to get the perfect balance. The cookie in this recipe is the one that is pictured bottom right. You are welcome to tweak the recipe to your liking to achieve your favourite texture of cookie! (I just ask that if you do and you have a disaster, please don't blame my recipe! haha).
The difference between chilling and not chilling
I often find that in terms of spread, there is a big difference between no chill and a 30 minute chill, especially when the recipe uses melted butter like this one. The time in the fridge gives the dough a chance to firm up a little. This means that the rate of spread is much slower than a cookie which is still at room temperature.
The difference between a 30 minute chill and an hour chill is not as significant. However I did notice a few differences - mainly that the cookie remained slightly thicker, whereas with the 30 minute chill time the mix ins stuck out a little on the top of the cookie.
I then tweaked again to see if I could eliminate the chill time in the recipe all together by reducing the quantity of butter by 30g and having quite a large brown:white sugar ratio within the mix.
The final outcome
I know some people swear by chilling their cookie dough, but I am impatient. Often I decide that I want cookies, and that they need to happen immediately. For this reason, I like to have a few recipes up my sleeve for instant cookies. A few of my other recipes do use a chill time. I find that the best way to make those and still have instant cookies is to freeze some of the dough so you always have it on hand.
Why the ratio of brown to white sugar is important in cookies.
You will see from the image above that I was also playing around with the ratio of brown to white sugar in the recipe. The most important thing that this highlights is how important it is to use a scale when you are baking. I was only altering the quantity of butter and sugar by 10 or 20g, and it was enough to make a huge difference.
Typically when I am testing, I tweak the quantity of brown and white sugar in recipes to control the spread of the cookie. In general, brown sugar gives a thicker, chewier cookie, while white sugar gives spread and the crunchy edges. Combined with the quantity of butter, these are the factors that I usually change.
The advantage of testing both chill time and the butter / sugar ratio within the same batch is that it saves you making a whole new batch each time. I just mix up one batch of dough, bake some off straight away, and leave some to chill and then bake those too. You can also play around with different oven temperatures for bake time here too, meaning you can get up to 6 tests just from the same batch of cookies (for example no chill, 350°f bake temp, no chill, 375°f bake temp, 30 min chill, 350°f bake temp, 30 min chill 375°f bake temp etc).
Can Chocolate Chip M&M Cookies be made ahead?
I haven't tried freezing the dough but this dough formula is incredibly similar to other recipes which freeze great. To freeze cookie dough, freeze it on a lined sheet pan until solid then transfer to a ziploc bag. You can also freeze in a container with the lid off and pop a lid onto the container once frozen.
To see all my tips on freezing cookie dough and baking from frozen, check out my post: How to freeze cookie dough
How to make cookies thinner
I wanted to include this as I am often asked what my recipe process is / how to change the texture of a cookie etc and because I tested all the variations, I can confidently tell you how these m&m cookies will turn out if you change the factors. Here's what you can tweak for your very own recipe testing if you like:
- Super thin and crispy. Increase the butter quantity to 120g, and use 55g of white sugar and 110g brown sugar. Bake immediately. They will spread loads on the pan. Check after 10 minutes bake time.
- Still thin but with a little thickness in the centre. Same as above, but chill the dough for 30 minutes to an hour before baking.
- Slightly chewier, slightly thinner than the recipe as written: Use the same sugar quantities as the recipe in this post (45g white and 120g brown), but increase butter quantity to 120g. Bake straight away for thinner cookies, and chill dough for 30 minutes to an hour for slightly thicker.
- Slightly Thicker cookies with no chill. Make the recipe as written. I found this was fairly similar to the 120g butter with a 30 minute chill time recipe, but spread just a touch less. For me this is perfect, although it is good to know if I want it just a tiny bit thinner, that increasing the butter quantity and chilling the dough works great too.
For all my tips and tricks on how to make the best chocolate chip cookies, check out my ultimate guide: How to make perfect chocolate chip cookies
Frequently Asked Questions
What tools and equipment do you use?
You can see a full list of all the tools I use here
Can these cookies be made ahead?
I haven't tried freezing the dough but this dough formula is incredibly similar to other recipes which freeze great. To freeze cookie dough, freeze it on a lined sheet pan until solid then transfer to a ziploc bag. You can also freeze in a container with the lid off and pop a lid onto the container once frozen.
Why do you say to re-weigh the butter?
When you melt butter, a little evaporates. This rate of evaporation may vary from butter brand to butter brand, so the only accurate way is to weigh it once it has melted. 100g of butter, melted is not the same thing as 100g melted butter. Try it for yourself if you're curious - measure out 100g butter, melt it, then re-weigh. It may be a tiny bit off and we are all about accuracy here at Cloudy Kitchen!
How do you store chocolate chip cookies?
Store these M&M chocolate chip cookies in an airtight container at room temperature for up to five days.
For more Chocolate Chip Cookie recipes, check out:
❤️ Made this recipe and love it? ❤️
I would LOVE for you to leave me a review and star rating below to let me know how you liked it! Also, please make sure to tag me on Instagram!
Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Perfectly Chewy Chocolate Chip M&M Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These chocolate chip M&M cookies are heaven: super soft, perfectly chewy, and jammed full of M&M candies. The cookies have a terrific chew - the result of using two egg yolks in the cookie batter rather than a whole egg. This is a small batch baking recipe that makes 12 cookies, and no stand mixer is needed. Best of all, the cookie dough requires no chill time in the refrigerator, and can be baked right away!
Ingredients
- 100g unsalted butter, melted and cooled (re-weigh after melting and add a little extra butter if needed)
- 120g light or dark brown sugar
- 45g granulated sugar
- 2 large egg yolks, at room temperature (about 45g egg yolk)
- 1 tsp vanilla bean paste or extract
- 135g all-purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- 2g salt (½ tsp kosher salt)
- 180g m&ms plus a few more for the tops, optional
- 85g dark chocolate, chopped.
Instructions
- Preheat the oven to 350°f / 180°c. Line two sheet pans with parchment paper.
- In a medium bowl, combine the melted butter, brown sugar, granulated sugar, egg yolks, and vanilla. Whip well with a whisk or a handheld electric mixer until the mixture has thickened and lightened in colour slightly.
- Add the flour, baking powder, baking soda, and salt, and mix to combine with a spatula until just a few streaks remain.
- Add in the m&ms and chopped chocolate and mix to incorporate with a spatula.
- Using a 2 Tbsp cookie scoop, scoop balls of dough onto the prepared baking sheets. If you do not have a cookie scoop, the balls of dough should weigh approximately 60g each. I do 6 per sheet and bake one tray at a time. You are welcome to do both at once if you trust your oven.
- Gently roll the dough into balls and space apart on the baking sheet.
- Bake the cookies for 10-12 minutes, until they are set around the edges and lightly golden brown. If you like them a little more done, bake them for closer to 12 minutes, if you like them still quite soft, start checking after 10 minutes.
- Remove the pan from the oven and, if desired, take a cookie cutter slightly larger than the cookie and use it to 'scoot' the cookies into a perfect circle. Bang the pan lightly on the counter to help the cookies deflate.
- Repeat the baking process with the remainder of the cookies.
- Leave the cookies to cool on the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Store leftovers in an airtight container at room temperature.
Keywords: Cookies, m&m cookies, small batch cookies, egg yolk chocolate chip cookies
Comments
can't wait to try these!
★★★★★
perfect for halloween leftovers!
★★★★★
The best!! These turned out perfect- I didn’t have dark chocolate so I just left that out but it didn’t affect them at all 🙂 definitely recommend
★★★★★
Thank you so much for the recipe, they’re perfect.
I made without M&ms and instead added chocolate chips and they are great!
★★★★★
Highly recommend these cookies! Perfect crunchy/chewy ratio. Best cookies I’ve made!
★★★★★
Delicious! Made them with a mixture of peanut and regular m&ms just to mix it up.
★★★★★
Super decadent cookies, easy and delicious. Learnt that cookies should not be baked on silpat haha...
★★★★★
What happened when you baked them on a Slipat?
Silpats are slipperier than parchment so you often get some weird spreading when using them!
I didn’t have any m&ms, but I had a bunch of leftover Reese’s Cups from Halloween. I put them in instead, and followed the rest of the recipe as written. Wow! They might be my favorite cookie ever! (I might say that every time I make one of your recipes.
★★★★★
These were really good! Making another batch with holiday M&Ms for Christmas tins. Thinking about browning the butter this time...
★★★★★
Seriously delicious cookie! Perfectly chewy with just the right about of crunch around the edge. My new go to cookie recipe.
★★★★★
This recipe is a keeper! I made these for my friends and they kept coming back for 2nds and 3rds! I used mini M&Ms and I love the crunch throughout each bite of the cookie. Make it ASAP!
★★★★★
Funnily, I don't normally by regular M&Ms. peanut ones are my fav, but ever since I made these the first time, I've had regular M&Ms in the pantry and a batch in the freezer for a cookie emergency! I have also tried these with peanut and peanut butter M&Ms. Recommend!
Ooooh I keep meaning to try with either the peanut or the crispy m&ms! So happy you loved xx
These cookies are amazing! I’ve made them at least three times to rave results every time. The first time I made them exactly as directed; second and third times I doubled the recipe using the x2 function and only used M&Ms (no chopped chocolate) because they were for spring/Easter (I used the pastel M&Ms). And I love that I can make them without getting my big mixer out - they are so easy to mix up by hand. Great recipe, Erin. Thank you for sharing!
★★★★★
I love these cookies!! They are a game changer for those last minute cookie needs. They’re so easy and extremely delicious! I love having a recipe that doesn’t need chill time. I’ve made them several times and the x2 and x3 function works great!! Next time I want to try with peanut butter M&Ms. Would absolutely recommend.
★★★★★
I made these with Peanut Butter M&M’s and 76% cocoa chocolate chips….. I also somehow messed up the consistency of the dough (looked like shortbread more so than chocolate chip cookies)……….. and they turned out…… INCREDIBLE. Honestly a revelation. I really don’t think I baked what was intended to be baked (because of my own shortcomings and also perhaps because my questionable-date-baking power + soda…..) and they were STILL INCREDIBLE!!!!!!!!!!! I would highly recommend making these or messing up trying to make them because they ROCKED MY WORLD!!!!!!!
★★★★★
Heavenly! AND the recipe was in grams. So happy, I could have wept! Thank you so much for sharing your recipes!! xoxo
★★★★★
This is the first time I actually made good chocolate chip cookies. Erin’s recipes are amazing and so exact, super easy to follow. Definitely will be making them again!
★★★★★
These cookies are so delicious. Throwing out my old cookie recipe. My husband said “most delicious cookie ever!”
Wish I could post a picture.
Do yourself a favor, BUY A FOOD SCALE!
★★★★★
Fave recipe in our house! We know it by heart. Super easy and delish. Don't introduce to your 3yo unless you can commit to always having a pantry stash of M&Ms ready to go (IYKYK).
★★★★★
Super good cookies! I love the variations for different texture cookie preferences - I used the thinner/crispier variation (with a 30 min chill time) and they were absolutely perfect. Used all chopped dark chocolate (200g total) instead of the mnms.
★★★★★
So, if you think your go-to chocolate chip cookie recipe is perfect and you don't need to look any further well here is a PSA: This M&M cookie recipe from Erin is absolute PERFECTION. Best cookie texture and taste ever. Chewy on the inside, crisp on the outside, pockets of chocolate... so so good.
Also thank you for giving your ingredients in grams!
These were amazing! Perfect texture and taste. No chilling required and they were the best after school snack. Thanks for another fabulous recipe!!
★★★★★
I made these cookies to bring to family over the holidays and HOLY COW they are so good! Such a hit among everyone. No notes, perfect 10/10 recipe. My oven is a little wonky so took about 14 minutes for mine to bake.
★★★★★
Loved this recipe so much! Absolutely delicious and so easy to make. Thank you so much Erin!
★★★★★
Awesome cookie recipe, perfect texture, sweet and delicious. We didn’t have quite the right amount of chocolate and m&ms but it was still loaded with them with a smaller amount added.
★★★★★
This is my toddlers absolute favourite recipe. He's not the biggest fan of dark chocolate so I just leave that out and eyeball in more m&ms.
Cloudy kitchen recipes are my secret ingredient. I’m officially the baker of the family and it started with these cookies. Holy moly talk about the perfect cookie. When I don’t have m&m’s I just add what I have (my fave combo is white and milk choc. chip) It’s an adaptable recipe which I love and comes out 10/10 every single time.
★★★★★
Have made this recipe at least a dozen times now and with different flavour variations, but the m&ms are always a firm favourite! It’s a quick and easy recipe and so delicious! Thank you!
★★★★★
hi there, do you use a fan forced setting in your oven to bake these?
No just conventional!
Genuinely the best cookie I've ever made, thought the m&m's would lose their colour but they didnt!
★★★★★
These are delicious! My batch made 18 using a 2 TB scoop, not 12, but I'll freeze the extras for later.
★★★★★
This is the best recipe for any chocolate chip type cookie I’ve ever tried. Highly highly recommend
★★★★★
Hi, had a question! I made these twice and the first time, they were absolutely perfect, but the second time they spread a ton – even though I had cooled the butter and placed the dough in the fridge for 30 minutes. I froze half of the second batch (pre-scooped), I baked the cookies as soon as I moved them from the freezer to the baking sheet, but the same thing happened. What do you think went wrong with the second batch?
Hi! It sounds like you may have added too much butter by mistake? Otherwise your oven was running hot but if you've made them before and they didn't do that I would guess the butter