M&M Chocolate Chip Cookies

Please note: This is an old blog post written before I completed my masters and became an Accredited Practising Dietitian (APD). Older posts may not reflect my current knowledge or contain ‘healthy’ recipes, so check for nutrition info or analysis below any recipes to see if it is something to enjoy regularly or just for special occasions.

M & M Chocolate Chip Cookies 8

A guy at my boyfriend’s work has an obsession with buying lollies and confectionery in bulk off eBay and the like. His latest haul – 10kg of M&M’s! – was of greatest interest to me as I am famous among my friends and family for M&M Chocolate Chip Cookies. The guys managed to get the M&M’s for $5 a kilo (sounds weird talking about chocolate by the kilo doesn’t it?), which is pretty much half price in my neck of the woods, so they did well.Chris (my boyfriend) got his hands on 1kg and kindly donated half of it to me for the purpose of cookie baking. I say the word ‘donated’ loosely, as these cookies are one of Chris’s favourites and he will inevitably be eating a lot of the cookies resulting from today’s baking. It is very hard to tempt Chris with something sweet – he isn’t much of a sweet tooth at all, but for some reason (probably because they are so irresistible!) he will eat these like there is no tomorrow. I usually make a batch of them for his birthday, Valentine’s day or our anniversary, although I didn’t quite get around to making any last month for our 3 year anniversary, so hopefully the double batch I made today will make up for it, or at least what is left once my brother, Luke, gets his hands on them.

I know this is a big call to make, but I am going to make it – These are the BEST cookies ever… yeah, I said it, and I mean it. If you like your biscuits with a slight crunch on the outside, soft & chewy on the inside and full of oozing chocolatey goodness, then I am sure you will agree with me too. It’s quite simple to make too, just make sure you use good quality ingredients like dark choc chips and unsalted butter and you too can be enjoying these in no time. So without further ado, here is the recipe!

M&M Chocolate Chip Cookies (Makes approx. 40)

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Firstly you will need to preheat your oven to 180C and spray some biscuit trays with oil. When I am making a big batch of cookies like this I like to have 4 trays greased, the first two go into the oven and then I keep rolling the cookies into balls and putting them onto the second two trays while the first lot are cooking. But you could roll them and put them on a plate if you don’t have any extra trays.Now is the time to get out your trusty wooden spoon, electric mixer or kitchen aid and beat together 125g unsalted butter , 1/2C caster sugar, 1/2C brown sugar & 1/2tsp vanilla extract (You can use vanilla essence, but the extract is thicker and has a stronger, more natural vanilla flavour). Just beat them until they are paler – I say paler because the brown sugar will prevent it from going really pale, then add a lightly beaten egg and beat some more until it is well combined.

Sift in 1 3/4C self raising flour & 1/2tsp salt and mix well with a wooden spoon. Then, using clean hands, mix the dough and squish it until it all comes together.

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Add in 3/4C dark chocolate chips & 3/4C M&M’s, and mix in using your hands – this gets the best distribution ;) Here is my biggest tip to make your cookies absolutely oozing with chocolatey goodness – After mixing in the chocolate and M&M’s, keep adding more of both until the mixture won’t take any more. You know you’ve put in enough when you try to fold in some more and others fall out because there is no more room! I usually end up using 250g of each.

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Shape the dough into small balls and place on prepared oven trays. Make sure you allow a little room for them to spread as they do spread a bit. Bake in the preheated oven for 10-12 minutes, they will still look pale and a little uncooked when they should be taken out. A good way to tell is the bases will be a little browned, but the top of the cookie won’t look set. Take them out of the oven and allow to cool for 5 minutes so they are easier to get off the trays.

M & M Chocolate Chip Cookies

Enjoy them while they are still warm and gooey, yum! I’ve had so-called M&M Chocolate Chip Cookies in cafes before (you know the ones, with the M&M’s pushed into the top of the cookie so they look all colourful, but the inside is all bland without a chocolate chip in sight) and they just don’t stand up to these ones.

I have no idea where the original recipe came from, but I have changed it so much over the years that a source probably wouldn’t be of much use to you anyway. Anyway, let me know how your baking goes, I’m off to bake the other 50 biscuits and spread the love :)

Nutrition info (per cookie) - 545kJ, 5.9g fat (3.6g saturated), 1.4g protein, 18.1g carbohydrates (12.7g sugars), 81mg sodium, 0.3g fibre.

Why should you eat this? Because they are delicious! These definitely fall into the ‘treat’ category, so not something to eat everyday, but make a batch for a special occasion and make sure you share them around.

13 thoughts on “M&M Chocolate Chip Cookies

  1. I have never thought of using smarties – always M&M’s… I guess they would turn out just as good! maybe a bit more colourful too (do smarties have more colours? in the original packet I mean, cos I doubt they would have more than the 22 colours of M&M’s on this site!)
    I’m glad my recipe prompted a bit of nostalgia for you sara :)

  2. It looks very tempting…
    will try soon….
    Can u pls tell me how much egg to use…other things r fine…..ha also can u tell me the sugar in in cup measurement instead of grams..
    thanks in advance.

  3. Hi Soumya, welcome to my blog! For this recipe you will need 1 egg, I usually use large ones… and the sugar measurements are already in cup measurements, not grams, you need to use half a cup of each of the sugars… thanks again for stopping by…

  4. Clint, I do not think self raising flour has salt in it (any more than plain flour does anyway)… the only difference between self raising and plain flour is that self raising flour has a rising agent in it (baking powder)… the salt is added to balance out the sugar a little bit… it is not completely necessary, but if you don’t add it you may find the cookies overly sweet.

    Hope that answer was quick enough!

  5. Thanks for the recipe. Made it today, but with no self rising flour I used about 1 1/4 baking powder. The cookies came out flat.
    Any suggestions about how much I should add the baking powder, because I can’t find self rising flour here in Japan.

    And have you tried it out how long the cookies will keep good?

  6. these are fantastic! i used half plain and half self raising flour so they were a bit flatter. They were gone in about 5 minutes!

  7. Chi – I have done a bit of a search on how much baking powder to add to plain flour to make self raising flour and the general rule is 1 1/4 teaspoons of baking powder for every cup of flour. Therefore, for this recipe you would need just over 2 teaspoons of baking powder (2.18 to be exact!) as there are 1 3/4 cups of flour needed.
    I have had these cookies last well for up to a week in an airtight container, but they are generally all eaten before then. If you don’t think you can get through them all that quickly, you can freeze the uncooked balls of dough and cook them in smaller batches as needed.

    Zoe – Glad you enjoyed them, I like my cookies puffy :)

  8. I know this reply is very late, but I have had a couple of emails about this too, so I will reply here anyway for the benefit of everyone else.

    Measuring this amount of butter in tablespoons is not very accurate and therefore I do not recommend it. For one, tablespoon measures are different sizes between countries. Also, people measure tablespoons differently, with some using heaped spoonfuls and some flat. Therefore, two people measuring 5 tablespoons of butter will get different weights of butter, which could affect baking results.

    Baking is a pretty exact science, so it is important to use the right weights. This recipe calls for 125g of butter, which is equivalent to 4.4 ounces.

    If you don’t own scales I suggest that you invest in some, otherwise your baking efforts could have quite mixed results. In Australia, our butter packets (the paper wrapped kind) have little lines down the side that make guessing weights a little easier.

    If you really want to risk it using tablespoons, it is around 8.3 (metric) or 8.5 (imperial) tablespoons.

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