Chocolate Chip and M&M Cookies
From
Unknown, Google search result.
Notes
Yields ~30 cookies. Refrigerate dough for deeper flavor. Ensure butter is room temperature. Watch for golden edges during baking.
Made On
Easter brunch 2025 at Pat and Maggie’s apartment near Trader Joe’s in Lincoln Park.
Uncommon Tools
Electric dough mixer
Ingredients
| 1 cup unsalted butter (softened) | |
| 3/4 cup granulated sugar | |
| 1 cup light brown sugar, packed | |
| 2 large eggs | |
| 2 tsp vanilla extract | |
| 3 cups all-purpose flour | |
| 1 tsp baking soda | |
| 1 tsp salt | |
| 1 cup chocolate chips | |
| 1 cup M&Ms, plus more for topping |
Directions
Preheat oven to 375°F.
Line two baking sheets with silicone mats or parchment paper.
In a large bowl, cream butter, brown sugar, and granulated sugar for 1 minute.
Add eggs and vanilla. Mix to combine.
Add flour, baking soda, and salt. Mix to combine.
Fold in chocolate chips and M&Ms.
Refrigerate dough 15–60 minutes (up to 24 hours).
Scoop ~3 tbsp dough balls 2 inches apart on the sheets.
Top with extra M&Ms if desired.
Bake 7–10 minutes, until edges are barely golden brown.
Cool on pan 2 minutes, then transfer to a rack.
Store in airtight container for up to 3 days.
Photos
