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Our Ultimate Super Thick Mini M&M & Chocolate Chip Cookies recipe is one of the best thickest, bakery cookies you could ever bite into! Soft, gooey & chewy on the inside, packed with the cutest mini m&m candies and mini chocolate chips, with a perfect crispiness on the outside!

More thick cookie recipes? We got you! Check out our Thick Old-Fashioned Chocolate Chip Cookies, these Thick & Chewy Loaded Chocolate Chip Cookies, these Ultimate Chocolate Chip Levain Cookies and these decadent Red Velvet Levain Cookies!

Why You’ll Adore These Ultimate Super Thick M&M Chocolate Chip Cookies

There’s nothing quite like a warm, gooey chocolate chip cookie fresh out of the oven. And when it comes to satisfying our sweet tooth cravings, the addition of M&M’s takes these classic treats to a whole new level. But what if we told you there was a way to make these cookies even more indulgent and irresistible? Introducing the Ultimate Super Thick M&M Chocolate Chip Cookies.

That’s right, we’re talking about thick, chewy M&M cookies bursting with rich chocolate chips and colorful M&M’s in every bite. Who could even resist?

In this post, we’ll share our secret recipe and tips for creating these delectable treats, guaranteed to be a hit with all cookie lovers. Get ready to kick your cookie game up a notch and indulge in the ultimate sweet treat experience.

Ingredients You’ll Need

Best M&M Cookies recipe

3 cups all-purpose flour, make sure to measure flour correctly
2 teaspoons cornstarch
1 teaspoons baking soda
1/2 teaspoon salt
1 cup unsalted cold butter, cut into small cubes (straight from the fridge)
3/4 cup light brown sugar
1/2 cup granulated white sugar
2 large eggs
2 teaspoons vanilla extract
9.4-ounce bag of M&M’S MINIS Milk Chocolate Candy
2/3 cup mini chocolate chips

Instructions How to Make the Best Ultimate Super Thick M&M Chocolate Chip Cookies

Preheat oven to 400° degrees F. Line 2 baking sheets with parchment paper or silicone liners; set aside.
In a medium bowl, whisk together the dry ingredients of cornstarch, baking soda, salt, and all-purpose flour; set aside.
In a large mixing bowl, using a stand mixer or hand mixer, cream together the butter and both sugars until mixture is light and fluffy. Beat in the eggs and vanilla and beat together until combined.
Add the flour mixture to the wet mixture and mix on low speed until just incorporated. Add in the mini m&m’s and mini chocolate chips and any other add-ins you want to add in and mix until just combined.
Using a ¼ cup cookie scoop, scoop cookie dough onto your parchment lined cookie sheet, then place another ¼ cup of the cookie dough on top, so you have a double scoop (1/2 cup worth of cookie dough). You should get 9-10 cookies. Place cookie sheet with cookie dough mounds in the refrigerator for 15-20 minutes, to get the super thick cookies you’re dreaming about! Of course, you don’t have to chill the cookie dough balls, they will still be thick, so it’s up to you what your preference is!
Once the dough is chilled, place cookies 3″ apart on a lined baking sheet. Do 4 – 6 per cookie sheet.
When baking cookies, put one sheet in the middle of the oven and bake for 8-12 minutes, checking at 8 minutes. The cookies should look dry on top and almost done with a little bit of gooeyness in the middle. If they need more time, bake them longer.
Let the cookies cool on the baking sheet for at least 30 minutes before eating. They will finish cooking and firm up while they cool, and they can break easily when they are hot.

Storing M&M Chocolate Chip Cookies

Our bakery M&M cookies will stay fresh for up to a week. Just place them in a airtight container at room temperature or the fridge. I prefer to keep them in the refrigerator, so I can warm up my cookies in the microwave for a few seconds before devouring. This will give them that fresh-from-the-oven taste, making them even more irresistible. And don’t forget to pair these cookies with a cold glass of milk for the ultimate cookie experience.

Baking Tips To Get The Thickest M&M Chocolate Chip Cookies

When used together, all-purpose flour and cornstarch create a dynamic duo, producing cookies with a perfectly balanced texture. The all-purpose flour provides the necessary structure, while the cornstarch adds tenderness and a lightness that can’t be achieved with flour alone. The result? Thick and huge cookies that are surprisingly light and delicate, with a tender crumb texture that will have you reaching for a second (or third) one without hesitation.
When you refrigerate the dough before baking, it allows the gluten in the flour to relax, resulting in a denser and chewier cookie. Not to mention, it also helps to prevent the cookies from spreading too much while baking. And let’s be real, no one wants a thin and crispy cookie when they’re expecting a rich and chewy treat.
Resist the urge to overcrowd your cookies on your baking sheet. The cookies need space to spread out and bake evenly. If you overcrowd the sheet, they will end up merging together. So, place 5-6 cookies on each sheet.
Don’t leave these mini m&M cookies in the oven for too long! They will appear done on the outside, but they will be gooey and underbaked in the middle, just enough to be like those bakery-style cookies you get at Levain Bakery. Just the way we like them!

More Variations

Ready to take these cookies to a different level? Try mixing things up with these fun variations!

Chocolate Chip Peanut Butter Explosion: Swap half of the peanut butter chips for semi-sweet or dark chocolate chips for an even more indulgent twist.
Nutty Buddy: Add ½ cup of chopped roasted peanuts for an extra crunch. Trust us, the added texture is a game-changer!
Sea Salt Sprinkle: Right after baking, sprinkle some flaky sea salt on top of the cookies. The salty-sweet combo will make these even more irresistible.
Reese’s Lover’s Dream: Chop up mini Reese’s cups and fold them into the dough along with the peanut butter chips for a cookie that will blow your mind.
More M&M Delight: You don’t have to stick to the mini M&Ms! Add your favorite m&m regular M&M candies with your favorite colors or all the colors of the rainbow in this M&M cookie recipe. Perfect for any of the holidays!
Gluten-Free Option: Swap the all-purpose flour with a gluten-free 1:1 baking flour blend. Your gluten-free friends will thank you!

Our Ultimate Super Thick M&M Chocolate Chip Cookies recipe is the best! The key ingredients that make these cookies stand out, such as the thick, gooey texture and the addition of colorful M&M candies will have you wanting to make these mini m&m cookies over and over!

Easy to make recipe! You’ll achieve the overall goal of creating the best M&M chocolate chip cookies ever!

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More M&M Delights!

Ultimate Super Thick M&M Chocolate Chip Cookies

Kim Lange

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Prep Time 10

Cook Time 12

chill in fridge, optional 15

Course Dessert

Servings Large Cookies

Calories 610 kcal

Ingredients

3 cups all-purpose flour make sure to measure flour correctly
2 teaspoons cornstarch
1 teaspoons baking soda
½ teaspoon salt
1 cup unsalted cold butter cut into small cubes (straight from the fridge)
¾ cup light brown sugar
½ cup granulated white sugar
2 large eggs
2 teaspoons vanilla extract
9.4- ounce bag of M&M'S MINIS Milk Chocolate Candy
⅔ cup mini chocolate chips

US Customary - Metric

Instructions

Preheat oven to 400° degrees F. Line 2 baking sheets with parchment paper or silicone liners; set aside.
In a medium bowl, whisk together the dry ingredients of cornstarch, baking soda, salt, and all-purpose flour; set aside.
In a large mixing bowl, using a mixer, cream together the butter and both sugars until mixture is light and fluffy. Beat in the eggs and vanilla and beat together until combined.
Add the flour mixture to the wet mixture and mix on low speed until just incorporated. Add in the mini m&m’s and mini chocolate chips and any other add-ins you want to add in and mix until just combined.
Using a ¼ cup cookie scoop, scoop cookie dough onto your parchment lined cookie sheet, then place another ¼ cup of the cookie dough on top, so you have a double scoop (1/2 cup worth of cookie dough). You should get 9-10 cookies. Place cookie sheet with cookie dough mounds in the refrigerator for 15-20 minutes, to get the super thick cookies you're dreaming about! Of course, you don't have to chill the cookie dough, they will still be thick, so it's up to you what your preference is!
Once the dough is chilled, place cookies 3″ apart on a lined baking sheet. Do 4 – 6 per cookie sheet.
When baking cookies, put one sheet in the middle of the oven and bake for 8-12 minutes, checking at 8 minutes. The cookies should look dry on top and almost done with a little bit of gooeyness in the middle. If they need more time, bake them longer.
Let the cookies cool on the baking sheet for at least 30 minutes before eating. They will finish cooking and firm up while they cool, and they can break easily when they are hot.

Nutrition

Calories: 610kcalCarbohydrates: 82gProtein: 7gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 93mgSodium: 262mgPotassium: 73mgFiber: 2gSugar: 50gVitamin A: 706IUVitamin C: 0.2mgCalcium: 75mgIron: 2mg

Keyword chocolate chip, cookies, holiday baking, holidays, M&Ms, rainbow

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