Soft Chewy M&M Chocolate Chip Cookies: Perfectly Thick and Crisp
There’s something magical about a perfect chocolate chip cookie—the crisp outside, the soft and chewy center, and the burst of chocolate in every bite. This upgraded version of the Toll House chocolate chip cookie recipe takes things up a notch by adding extra flour, more brown sugar, and a little chilling time. The result? Soft, chewy, and thick M&M chocolate chip cookies that look just as good as they taste. If you’re craving bakery-style cookies that stay gooey in the center, you’ve come to the right place!
Why These Soft Chewy M&M Chocolate Chip Cookies Work
This isn’t your average cookie recipe. With just a few tweaks, you’ll transform a classic into something extraordinary:
- Adding extra flour gives the cookies structure and keeps them nice and thick.
- A little extra brown sugar enhances moisture and chewiness.
- Chilling the dough ensures the cookies bake evenly without spreading too much.
- Using a large cookie scoop means big bakery-style cookies with the perfect texture.
And, of course, the addition of M&Ms brings a pop of color and fun to every bite!
Ingredients
Here’s what you’ll need for these upgraded M&M chocolate chip cookies:
Original Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 cup packed brown sugar (with your adjustment)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- 1 to 1 1/2 cups M&Ms
Your Adjustments:
- Add an extra 1 cup of flour (for a total of 3 1/4 cups)
- Add 1/4 cup more brown sugar (for a total of 1 cup)
Step-by-Step Instructions
1. Make the Cookie Dough
In a mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
In a separate large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy. Add the vanilla and the eggs one at a time, mixing well after each addition.
Gradually beat in the flour mixture until just combined. Be careful not to overmix!
Gently fold in the chocolate chips and M&Ms, ensuring they’re evenly distributed throughout the dough.
2. Chill the Dough
For the perfect cookies, chill your dough for at least 1 hour (or overnight, if you have the patience). This step solidifies the butter, helping the cookies stay thick and chewy during baking.
3. Scoop and Shape
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Using a large cookie scoop (like the Pampered Chef large scoop), portion the dough into big, even balls. Place them on the baking sheet, leaving space between each cookie for spreading.
4. Bake the Cookies
Bake for 10-12 minutes, or until the edges are golden brown but the centers look slightly underbaked. The cookies will continue to set as they cool.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Why Chilling Dough Makes a Difference
Chilling cookie dough is the secret to achieving bakery-style cookies. It allows the fats in the dough to solidify, preventing the cookies from spreading too much while baking. Chilled dough also enhances the flavor and creates that delightful chewy texture we all love.
Tips for Success
- Don’t skip chilling the dough—it’s key to keeping the cookies thick.
- Monitor your bake time: Slightly underbaking ensures a soft center.
- Mix-ins: Swap M&Ms for seasonal colors or other add-ins like white chocolate chips or nuts.
Conclusion
These soft chewy M&M chocolate chip cookies are the perfect combination of flavor, texture, and fun. By adding a bit more flour, brown sugar, and a chill time, you’ll take the classic Toll House recipe to bakery-quality levels. Whether you’re baking for a party, a holiday, or just a cozy night in, these cookies are guaranteed to be a hit.
Final Image Placement
Image: Stack of cookies with colorful M&Ms.
- Alt Text: “A stack of thick, chewy M&M chocolate chip cookies on a kitchen counter.”
- Caption: “Big, chewy, and crisp—these cookies are impossible to resist!”
