these thick and chewy m&m chocolate chip cookies need just 10 ingredients and 15 minutes in the oven for a fun cookie everyone is sure to love!
One of the things I’ve been doing a lot of with Owen is baking.
He loves it and it’s a great opportunity to practice some math skills without it feeling like a formal lesson.
The other day I was pulling a spice out of the baking cabinet and he found a bag of mini m&ms in there.
He excitedly pulled them out and asked to make muffins with them (because the last thing we made together were pumpkin muffins). I suggested we do an easy drop cookie instead and he was sold!
I pulled up my favorite thick and chewy cookie recipe and made a few modifications to make it work for what we were doing.
He was in heaven putting the dough together, but had a total meltdown when I went to chill the dough for 30 minutes before baking 😂
Luckily I was able to distract him with some outside play while the dough chilled!
A quick 15 minutes in the oven and we had some warm, thick & chewy m&m cookies to enjoy that afternoon!
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thick & chewy m&m chocolate chip cookies
- Prep Time: 40 minutes (prep + 30 minutes of chill time)
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 15 cookies (more or less depending on size) 1x
- Category: cookies
Description
these thick and chewy m&m chocolate chip cookies need just 10 ingredients and 15 minutes in the oven for a fun cookie everyone is sure to love!
Ingredients
- 1 stick (1/2 cup) unsalted butter, slightly melted or just room temperature (*see note)
- 3/4 cup light brown sugar
- 1/4 cup white sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/3 cup mini chocolate chips
- 1/3 cup mini m&ms
Instructions
- In a stand mixer or medium mixing bowl, add slightly melted or room temperature butter and sugars. Cream together with stand mixer paddle or an electric hand mixer for 2 minutes until pale and creamy.
- Add egg and vanilla and beat for another minute.
- Add flour, salt and baking powder and beat until just combined.
- Gently fold in chocolate chips and m&ms.
- Chill in the fridge for at least 30 minutes.
- Just before ready to bake, preheat oven to 375 degrees F and line a baking sheet with parchment paper or a silpat.
- Scoop out about 2 tablespoons of dough (note that you can make these as big or as little as you’d like) and roll into a loose ball. Place each ball about 2 inches apart on baking sheet (though they won’t spread very much).
- Bake for 12-15 minutes or until bottoms and tops are lightly browned (you may need slightly longer for larger sized cookies).
- Allow to cool for 2 minutes on the baking sheet before transferring to a wire rack to finish cooling.
Notes
- The butter shouldn’t be total liquid, just soft enough to cream with the sugars
Keywords: flour, sugar, salt, baking powder, mini m&ms, mini chocolate chips
recipe from house of yumm with a few tweaks!
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