Cookies that are soft and chewy and have M&Ms and chocolate chips inside. It's easy to make these M&M's Chocolate Chip Cookies, and they always turn out great!
Easy Blueberry Muffins Recipe
SERVINGS: 44 COOKIES– 2 and 3/4 cup (345 grams) all-purpose flour (spooned & leveled)– 1 teaspoon baking soda– 1 teaspoon salt– 1 cup (230 grams) unsalted butter , softened– 1 cup (200 grams) light brown sugar , packed– 1/2 cup (100 grams) granulated sugar– 2 large eggs , room temperature– 2 teaspoons pure vanilla extract– 1 and 1/2 cups (270 grams) semi-sweet chocolate chip– 1 cup (210 grams) M&M'
Easy Blueberry Muffins Recipe
INGREDIENTS
INSTRUCTIONS
Whisk the flour, baking soda, and salt together in a large bowl. Put away.
1
Mix the butter, brown sugar, and granulated sugar in a stand mixer with the paddle attachment or a large electric mixer bowl for 1–2 minutes. Combine eggs and vanilla extract one at a time.
2
Slowly add the dry ingredients and mix until just combined, stopping to scrape the bowl. Add the chocolate chips on low speed, then gently fold the M&Ms into the cookie dough.
3
Refrigerate cookie dough for 2 hours under tight cover. Preheat the oven to 350°F (177°C) when the dough is almost chilled. Set aside large parchment or silicone-matted baking sheets.
4
Scoop refrigerated cookie dough onto baking sheets with a 1.5 tablespoon cookie scoop. Cookie dough balls spread during baking, so leave space.
5
Bake the cookies in batches at 350°F for 10–12 minutes until the edges are lightly golden brown and the tops set. After 5 minutes on the baking sheet, cool the cookies on a wire rack.