Search

Rainbow M&M Chocolate Chunk Cookies

Thick, chewy, buttery chocolate chunk cookies, studded with a rainbow of M&M candies. These cookies are a sure favorite for cookie lovers young and old. 




This recipe creates a create a rich, buttery, caramel-y and flavorful dough, that is nice and thick to hold cups full of chocolate chunks and melt-in-your-mouth candies.


Served up with a tall glass of milk, you have got yourself the ultimate indulgence, super fun after school snack, or a colorful party treat addition!

 

The chilling time in the fridge makes these cookies extra flavorful and gives them a perfect, thick, chewy consistency! The combo of textures from the soft center, crunchy candy bits, ooey gooey morsels and perfectly crisp edges makes these cookies so much fun to eat.


If you do not plan on making all of the cookies at once, you can wrap and freeze dough balls for later use. Cookie dough can be refrigerated for up to 48 hours or frozen to be used in smaller batches.




M&M Chocolate Chunk Cookies

Yield: about 4 dozen cookies* (Recipe can easily be cut in half)
*Click here for a small-batch (8 cookie) version

Ingredients
  • 3 3/4 cups (450g) all-purpose flour, weighed or spooned and leveled
  • 2 teaspoons baking soda 
  • 1 teaspoon salt
  • 1/2 cup (1 stick/4oz) unsalted butter, melted and browned
  • 3/4 tablespoons (1 1/2 sticks/6oz) unsalted butter, softened to room temperature
  • 1 1/3 cup (256g) packed dark brown sugar
  • 1 cup (192g) granulated white sugar 
  • 2 large eggs, room temperature 
  • 1 tablespoon vanilla extract 
  • 1 1/2 cups chocolate chunks
  • 1 1/2 cup M&M's

Directions
Melt one stick (1/2 cup) of butter in a small saucepan over medium heat, stirring constantly, until the butter eventually foams, bubbles and then turns a light brown color, giving off a nutty aroma, about 3-5 minutes. Set aside to cool. Click here for step by step instructions on how to brown butter.

In a small bowl, whisk together the flour, baking soda and salt; set aside. With an electric mixer, beat together the cooled brown butter, softened butter, brown sugar, and white sugar, on medium speed for about 3 minutes, until light and fluffy. Scrape down bottom and sides of bowl. Beat in the eggs, one at a time, mixing well after each addition. Beat in vanilla. 

Slowly add the flour mixture, on low speed, just until incorporated.  With a rubber spatula or wooden spoon, mix in chocolate chunks and M&Ms. Scoop dough into balls, 3 tablespoons each, cover, and refrigerate for at least 2 hours or up to 3 days. Dough balls may also be frozen for later use. 

When ready to bake, preheat oven to 350 degrees F. Place dough balls onto a baking sheet lined with parchment paper, 2 inches apartBake for about 9-12 minutes, until edges just start to turn golden brown. Do not over bake. Cool on baking sheet for 3-5 minutes, before transferring to a wire rack to cool completely. Serve immediately, or store at room temperature in an air tight container. 


Notes for perfect cookies
  • Browning, your melted butter is highly recommended. It adds an incredible caramel flavor to the cookies that makes them extra special.
  • Refrigerating the dough allows the flavors to develop and time for the dough to absorb the moisture for a flavorful, hydrated and firm dough yielding rich, golden brown cookies that bake up thicker with less spreading. 
  • If you do not plan on making all of the cookies at once, the unbaked cookie dough balls can be can be placed in a ziploc bag and refrigerated for up to 3 days or frozen for up to 3-4 months, to be baked in desired quantities. When baking cookie dough balls straight from the freezer, add about 1 minute to the baking time.
  • Baked cookies can be stored in an airtight container at room temperature for a few days or frozen for up to a few months.