These HUGE bakery style M&M cookies with chocolate chips are going to be your new favorite cookie recipe! What’s the key to bakery style M&M cookies? It’s the ginormous size of these cookies that makes these a real treat! These are great to give as gifts or to treat your family. These cookies maintain a soft texture for days and the are bursting with chocolate flavor.

You will want to use a stand mixer as this a substantial cookie dough. Start by brining two sticks of unsalted butter and two large eggs to room temperature.

Preheat your oven to 350 degrees Fahrenheit and line your cookie sheets with a silicone baking liner or parchment paper. Cream the butter and sugars together in your stand mixer until creamy and well incorporated. Scrape the sides of the bowl with a spatula and continue mixing until the mixture is uniform. Add in the eggs and vanilla and mix on low for approximately another minute or until well incorporated.

In a separate bowl, combine the flour, baking soda and salt mixing well with a whisk to break up any clumps. Slowly add the flour mixture to your butter and sugar mixture and mix on low until combined. Add the chocolate chips and 1/2 cups of the M&M’s. Mix gently on a low speed. Scrape the sides of the bowl and paddle and mix slowly until combined.

Using a #12 size cookie scoop, place 6 cookies evenly spaced on your lined cookie sheets. A #12 cookie scoop is 2.5 inches in diameter and holds about 1/4 cup of cookie dough. Add 5-6 multi colored M&M’s to the top of each cookie. Do not flatten the cookies as they will spread while baking. I used seasonal Valentine colored M&M’s this time, but I usually make them with the classic M&M’s. Bake at 350 for 18-20 minutes are until the edges start to get a light brown color. Cool 4-5 minutes on the cookies sheet and transfer to a wire rack to cool completely.

Bakery Style M&M Cookies

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 18 minutes mins

Total Time 28 minutes mins

Course Dessert

Cuisine American

Servings 16 cookies

Equipment

• #12 cookie scoop or 1/4 cup measuring cup

Ingredients

  

• 1 cup (2 sticks) unsalted butter room temperature
• 1 cup brown sugar packed
• 3/4 cup granulated sugar
• 2 large eggs room temperature
• 1 tbsp vanilla extract
• 3 3/4 cup all-purpose flour spoon into measuring cup, level off
• 1 tsp salt
• 1 tsp baking soda
• 1 cup semi-sweet chocolate chips
• 1 1/2 cup M&M candies, divided

Instructions

 

• Preheat oven to 350 degrees Fahrenheit. Line your cookie sheets with a silicone baking mat or parchment paper.
• In a stand mixer with a paddle attachment, cream the butter and sugar together until combined. Scrap the bowl periodically and cream until light and fluffy. Add the eggs and vanilla. Mix well, scrape the bowl with a spatula and continue to mix until well combined.
• In a separate bowl, combine the flour salt and baking soda. Mix together with a whisk to break up any clumps. Add the flour mixture to the butter in the stand mixture slowly and mix until combined. Scape the sides of the bowl with a spatula as needed.
• Add all of the chocolate chips and 1/2 cup of M&M's and stir on low speed until just combined. You may have to scape the bowl and paddle frequently as this is a substantial dough. It will take about 30 seconds on low speed to combine the chocolate chips and M&M's.
• Using a #12 cookie scoop (or 1/4 cup measuring cup) scoop dough balls and place on prepared baking sheet. I'm able to fit 6 cookies per sheet. Press 5-6 multi colored M&M's into the top of each cookie dough ball. Do not flatten the dough balls.
• Bake at 350 degrees for 18-20 minutes or until the edges turn a very light brown. Allow to cool on the cookie sheet for 3-5 minutes and then transfer to a wire rack to cool completely.

Notes

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