Homemade M&M Chocolate Chip Cookies that taste like they came straight from the bakery!
Who could ever turn down a cookie, much less a m&m chocolate chip cookie?! I know I certainly wouldn't! I have very specific criteria for cookies - soft to the point of gooey on the inside; just slightly brown on the edges; full of flavor (like a hint of salt amongst all of the sweet); and an appropriate amount of chocolate chips (not too many, not too little). And for that reason, a couple of years ago, I went to work on a cookie recipe that checked all those boxes. But I didn't start adding the m&m goodness until this year, and well it's a cookie game changer.
In fact, these cookies are always a hit in our house and with whomever we share them. You just can't go wrong with these treats, especially when you can swap out the m&ms for a color combination that matches the holidays.
Without any further waiting, scroll for the recipe and enjoy the baking!
- What You'll Need
- 1/2 cup salted butter, softened
- 1/2 cup crisco
- 3 TBSP honey
- 2 TSP vanilla extract
- 1 1/3 cups light brown sugar, packed
- 1/3 cup granulated sugar
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1/2 cup old-fashioned oats
- 1 TSP baking powder
- 1/2 TSP baking soda
- 1 TSP salt
- 1/2 cup mini semi-sweet chocolate chips
- 1/2 cup dark chocolate chunks
- 1 cup M&Ms
- What You'll Do
- Preheat the oven to 350°.
- Cream together the softened butter and crisco. Add the honey, vanilla, brown sugar, and granulated sugar. Mix well, then add the eggs.
- In a separate bowl, mix together the flour, oats, baking powder, baking soda, and salt. Combine well, then stir into to the butter/sugar mixture.
- Fold in the mini chocolate chips, dark chocolate chunks, and m&ms.
- Scoop large dollops (about 2-3 TBSP) of the dough onto parchment-lined paper.
- Bake for 8-10 minutes (or until the cookie edge is just lightly brown).
- Let cool for about 10 minutes, then transfer to a cooling rack to continue to cool down completely before storing.
- Enjoy!!
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