Best M&M Chocolate Chip Cookies (2024)

FAQs

Why do my M&M cookies come out flat? ›

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.

If you want to experience the extra softness and chewiness of your favorite chocolate chip cookies, chop up a bar of dark chocolate and mix the chunks in the dough. Dark chocolate, which contains from 50% to 90% cocoa solids, is often referred to as the best chocolate for cookies.

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

If your M&Ms keep cracking or losing their shape while baking, try using mini M&Ms. These are smaller and less likely to melt, which is why they're my favorite for this recipe. You can also try freezing your M&Ms before adding them to the dough which will also help them to retain their shape while baking.

If your cookies come out of the oven looking flat, you may not have adequately chilled the dough before baking. Chilling times may vary depending on the cookie you're making, but you should typically chill cookie dough in the refrigerator for at least two hours before you pop it in the oven.

Melted butter – To achieve thin and crisp cookies, I've discovered that melted butter is really crucial. Melted butter helps the cookies to spread out and become flatter with crisp edges.

Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies. Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk.

Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.

M&Ms: You can use regular-size, mini, or a mix of both. I like to crush some of them, too, to sprinkle on the top before baking.

Can I use M&M's instead of chocolate chips? ›

Yes, for just about any chocolate chip cookie recipe, you can replace some or all of the chocolate chips with M&M's. Personally, we think they are best with both chocolate chips & M&M's.

Again, do not refrigerate your M&M'S Candies.

Your oven temperature is incorrect.

If your oven is too cold, then it can cause your cookies to spread too much before the edges set. And if your oven is too hot, it will cause the edges set too quickly before the cookie can spread at all causing for a cookie that spread less.

Adjust leavening agents: Baking powder and baking soda are responsible for the rise and structure of cookies. If your cookies are too flat, try slightly increasing these leavening agents. Conversely, if your cookies are overly puffy and then collapse into flatness, it could be due to using too much leavening agent.

If your dough has been sitting in the fridge for too long, it may be too cold and firm to spread properly. Simply allow it to sit out for 30 to 60 minutes so it can return to room temperature. This should fix your problem.

Don't over mix. Some of the chocolate candies might melt and bleed a little while baking and that is ok. When the cookies come out of the oven, I like to gently press a few M&M's on top of the cookies to make them extra pretty.