M&M Chocolate Chip Cookies

These M&M Chocolate Chip Cookies are the ultimate combination of all the goodness in a cookie. These cookies are packed with Christmas M&Ms and mini chocolate chips and topped with many Christmas colour sprinkles.

About These M&M Chocolate Chip Cookies

• This M&M Chocolate Chip Cookie recipe is easy to make, and the list of ingredients is as simple as possible!
• This recipe uses Melted Butter to create a chewy and soft texture.
• We also need both Granulated and Brown Sugar. Brown sugar adds more of a caramel flavour, as well as makes more moist cookies!
• Like any other cookie recipe, we use All-purpose Flour, Baking Soda, Salt, Egg, and Vanilla extract.
• I wanted to have more flavour in these cookies, so I am adding Cinnamon and a touch of Nutmeg.
• It is your choice to use Large or Mini Chocolate Chips, but I prefer Mini ones here.
• As far as M&M goes, again, you can use small or large ones; this recipe calls for Large M&M.

• The pools of melted chocolate chips and the crunch from the M&M chocolate give these cookies the perfect texture.
• All those melted chocolate chips and pills of chocolate make these cookies a delicious and decadent treat.
• These cookies contain Christmas-coloured M&Ms and sprinkles, perfect for your Christmas cookie box. Depending on the occasion and season, you can add different kinds of decorating additions such as Halloween sprinkles, Mini eggs for Easter, or red and pink for Valentine's.
• These M&M Chocolate Chip Cookies are super soft and chewy, and they are a perfect afternoon snack with a cup of tea.

How To Make These Cookies

• Melt the butter and let it cool down to room temperature.
• Using a hand whisk, whisk in both sugars and mix well.
• Add the eggs one at a time and whisk well after each one.
• Add vanilla extract.
• Sift all dry ingredients and add them to the above mixture.
• Fold in the mini Chocolate chips and M&Ms.
• Use a large ice cream scoop and make dough balls the size of a Golf Ball, 1.5-2 inches in diameter.
• Place the cookie balls on a lined baking sheet and refrigerate them for half an hour.
• Place a 2-inch gap between them and bake them for 8-10 minutes or until the edges look set.
• Immediately after you bring them out of the oven, go around them with a large round cookie cutter to even out the edges, and sprinkle their top with more mini Chocolate chips and Holiday Sprinkles.
• Let them cool down on the tray for 15 minutes, then transfer them to the cooling rack to cool down entirely.

See more related posts here;

Christmas Cookie Box,

Christmas Chocolate Thumbprint Cookies,

Brown Butter Chocolate Chip Cookies

📖 Recipe