M&M Chocolate Chip Cookies

November 30, 2022

 Homemade M&M Chocolate Chip Cookies that taste like they came straight from the bakery! 

Who could ever turn down a cookie, much less a m&m chocolate chip cookie?! I know I certainly wouldn't! I have very specific criteria for cookies - soft to the point of gooey on the inside; just slightly brown on the edges; full of flavor (like a hint of salt amongst all of the sweet); and an appropriate amount of chocolate chips (not too many, not too little). And for that reason, a couple of years ago, I went to work on a cookie recipe that checked all those boxes. But I didn't start adding the m&m goodness until this year, and well it's a cookie game changer.  

In fact, these cookies are always a hit in our house and with whomever we share them. You just can't go wrong with these treats, especially when you can swap out the m&ms for a color combination that matches the holidays. 

Without any further waiting, scroll for the recipe and enjoy the baking! 

  • What You'll Need
    • 1/2 cup salted butter, softened
    • 1/2 cup crisco 
    • 3 TBSP honey
    • 2 TSP vanilla extract
    • 1 1/3 cups light brown sugar, packed
    • 1/3 cup granulated sugar
    • 2 eggs
    • 2 1/2 cups all-purpose flour
    • 1/2 cup old-fashioned oats
    • 1 TSP baking powder
    • 1/2 TSP baking soda
    • 1 TSP salt 
    • 1/2 cup mini semi-sweet chocolate chips 
    • 1/2 cup dark chocolate chunks
    • 1 cup M&Ms

  • What You'll Do
    • Preheat the oven to 350°.
    • Cream together the softened butter and crisco. Add the honey, vanilla, brown sugar, and granulated sugar. Mix well, then add the eggs.
    • In a separate bowl, mix together the flour, oats, baking powder, baking soda, and salt. Combine well, then stir into to the butter/sugar mixture. 
    • Fold in the mini chocolate chips, dark chocolate chunks, and m&ms.
    • Scoop large dollops (about 2-3 TBSP) of the dough onto parchment-lined paper.
    • Bake for 8-10 minutes (or until the cookie edge is just lightly brown). 
    • Let cool for about 10 minutes, then transfer to a cooling rack to continue to cool down completely before storing. 
    • Enjoy!!