Quick M&M Chocolate Chip Cookies (Chewy + No Chilling!)
These M&M chocolate chip cookies are thick and chewy, but not cakey. The dough requires no chilling and they are made start to finish in 30 minutes.
Servings: 20
Calories: 380kcal
Ingredients
- 1 cup unsalted butter cold and cubed
- ¾ cup dark brown sugar packed
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 ½ tablespoons vanilla extract
- 1 cup cake flour
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups M&M chocolate candies plus more for tops of the cookies
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat oven to 400ºF. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In the bowl of a stand mixer with paddle attachment, add cubed butter, brown sugar and granulated sugar.1 cup unsalted butter, ¾ cup dark brown sugar, ½ cup granulated sugar
- Turn mixer on low for a few seconds, then gradually increase speed to medium-high, mixing for about 3-4 minutes until well incorporated and fluffy. Once the mixture begins sticking to the sides of the bowl, stop the mixer.
- Turn mixer to low and add egg and egg yolk then vanilla. Mix on medium for about 30 seconds until well incorporated, stopping to scrape down the sides and bottom with a rubber spatula, as needed.1 large egg, 1 large egg yolk, 1 ½ tablespoons vanilla extract
- With mixer off, add in all-purpose flour, cake flour, baking powder, baking soda, and salt. Turn mixer on low and stir until just combined. Do not over mix.1 cup cake flour, 1 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt
- Add in M&Ms and chocolate chips and stir on low until evenly distributed.2 cups M&M chocolate candies, 1 ½ cups semi-sweet chocolate chips
- Using a large cookie scoop, portion dough into 2 ounce (¼ cup) size balls, rolling between your palms to ensure a smooth ball, if desired. Place about 2 inches apart on prepared baking sheets. Add additional M&Ms to the tops of each cookie ball
- Bake in the preheated oven for 5 minutes then rotate baking trays and bake for another 5 minutes. Remove from the oven and use a 3-inch round cookie cutter to circle around the cookies, bouncing the sides of the cookie off the sides of the cookie cutter to form perfectly round cookies (optional).
- Allow to cool for 10 minutes on the baking trays then transfer to wire racks.
Video
Notes
- These cookies can be frozen and baked later or just a few at a time (one the best ways to do it!) – after you roll the dough into balls, place on a baking sheet in a single layer and into the freezer for at least an hour. Transfer to a freezer-safe ziplock bag for up to 3 months. I prefer to bring the cookie dough up to room temperature before baking. Bake according to the instructions
- Store cooled cookies in an airtight container at room temperature for up to one week
- To freeze, place cookies in a single layer on a baking tray. Place int he freezer for at least one hour then transfer to a freezer-safe ziploc bag. Store in the freezer for up to 6 months. Defrost at room temperature before serving
Nutrition
Serving: 1serving | Calories: 380kcal | Carbohydrates: 46g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 216mg | Potassium: 113mg | Fiber: 2g | Sugar: 31g | Vitamin A: 363IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 2mg
