Spring M&M Cookies With Chocolate Chips

Soft and chewy chocolate chip cookies stuffed to the brim with bright, spring colored M&M candies for a cheerful and tasty treat! The recipe doesn’t just work for spring either. Use any fun-colored M&Ms to match any season or holiday, or just stick with the original colors for a fun sweet treat any time of the year!

There are chocolate chip cookies, and then there are chocolate chip cookies mixed with M&Ms. Those little colorful candy-coated chocolates are delicious on their own, but they are even better when added to your cookie batter!

And since the Mars company is always making fun seasonal colored ones, you can make cookies that match almost any holiday! Or, just stick with the traditional colored ones and still enjoy the fun they can add to your cookie plate.

The simple batter for these cookies whips up in just a few minutes using ingredients you likely already have in your pantry. The result is cookies that have soft and chewy centers and crisp, lightly brown edges.

Share the cookies with friends, family, coworkers, or even your kids’ ball team. You can also wrap up a few on a pretty plate for an easy – yet more than welcome – gift for someone! That is, if you don’t eat them all yourself first!

How To Make Spring M&M Cookies

*Scroll down to the bottom of this post to see the full recipe, including exact measurements and amounts. You can also print out the instructions. I go into a bit more detail about the recipe here first, just in case you need it.

Ingredients  

• All-Purpose Flour
• Baking Soda
• Salt
• Butter – You can use salted or unsalted butter in this recipe. We usually do salted because that’s what we have on hand. The butter needs to be either softened or melted and cooled.
• Brown Sugar
• Granulated Sugar
• Vanilla Extract – Use real vanilla extract and not imitation if at all possible. Or, make your own homemade extract!
• Eggs – Allow the eggs to come to room temperature if time allows.
• Semi-Sweet Chocolate Chips – You can substitute the semi-sweet chocolate chips for milk chocolate chips if you prefer. Just keep in mind that semi-sweet chips tend to provide a richer chocolate flavor while milk chocolate adds more sweetness to batters. With the M&Ms already being sweet, we prefer the semi-sweet ones.
• M&Ms – I recommend regular M&Ms here, but you can definitely experiment with all the different M&M flavors available. You will need one cup for the batter and then a few more for topping the cookies, if desired.

Instructions For Spring M&M Chocolate Chip Cookies

This recipe isn’t all that different from a normal chocolate chip cookie recipe. The main change you make is swapping out half of the chocolate chips for M&Ms. That’s really about it.

You should be able to do this swap with any chocolate chip cookie recipe you have. Feel free to use your favorite recipe if you prefer.

This is just the exact cookie recipe I use. It’s actually my husband’s recipe, minus one or two small changes. (We once had a cookie recipe contest, and this was his winning recipe. He doesn’t like to let me forget he won!)

Mix The Ingredients

First, preheat your oven to 375º Fahrenheit. In a medium bowl, whisk together the flour, baking soda, and salt. Set the mixed dry ingredients aside for now.

Next, take out a large bowl and a whisk, or you can use a stand mixer with a paddle attachment. Turning it on medium speed, cream together the butter and both types of sugar until light and fluffy. This will take a couple of minutes using your mixer and a few minutes longer if using your muscles. (Go you!)

Once the mixture is creamed, add in the eggs and vanilla. Stir this all together until everything is evenly distributed. (Don’t forget to try my homemade vanilla recipe! I linked it above in the Ingredient section.)

Slowly add in the dry ingredients until just blended. You don’t want to overmix the batter.

Finally, fold in the chocolate chips and the M&Ms. I like to use a spoon or spatula as opposed to the stand mixer when adding in the toppings like this to avoid overmixing.

Scoop & Bake

Use a 1.5 Tablespoon cookie scoop, place the cookie dough onto a baking sheet lined with parchment paper. (This is the cookie scoop I use for these and other cookie recipes – Prep Solutions by Progressive Measuring Scoop.)

Space each cookie apart by about two inches since they will expand slightly while baking. You should be able to get about 12 dough blobs on each cookie sheet by placing three rows of four.

Bake the spring M&M cookies in your preheated oven for 13 to 15 minutes or until the edges of the cookies are slightly browned. Remove the tray from the oven and immediately add a few extra M&Ms to the top of each cookie. While this step is optional, it does help to brighten up the cookies and makes them look a little more “professional.” (And it adds even more chocolate flavor!)

Allow the cookies to cool before removing them from the parchment paper, or at least give them a few minutes before transferring to a cookie rack. Store the cooled cookies in a sealed container at room temperature. Or, if you are like my husband and like your cookies cold, store them in your refrigerator.

Try making these for all the holidays using all the fun colors that M&Ms produces! Enjoy!

Other Delicious Cookie Recipes

Looking for other delicious sweet desserts to make this spring (or any time for that matter)? Try some of my other great cookie recipes:

• Old Fashion Oatmeal Raisin Cookies
• Sourdough Discard Chocolate Chip Cookies With Brown Butter
• Butterscotch Oatmeal Cookies
• Dandelion Shortbread Cookies
• Oatmeal Cream Pies With Marshmallow Buttercream Filling

Until next time, thanks for stopping by!
– Chelsea

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