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M&M's White Chocolate Chunk Cookies

The M&M’s gave that crunch I want in cookies. The white chocolate just added a little sweetness to the cookies. The cookies were thick, soft, chewy, not too sweet – just perfect!
Course Snack
Keyword cookies,, holiday cookies
Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 20 minutes
Total Time 45 minutes
Author Jhuls @ The Not So Creative Cook

Ingredients

  • 2 ¼ cup (295 g) all-purpose flour
  • 1.5 tsp corn flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 egg + 1 egg yolk at room temperature
  • ½ cup (82 g) soft light brown sugar you can use brown or the regular brown sugar
  • ¼ cup (55 g) white granulated sugar
  • ¾ cup 180 ml melted unsalted butter
  • 2 tsp vanilla extract
  • 1 cup red and green M&M’s divided
  • ¾ cup chopped white chocolate or chocolate chips

Instructions

  1. In large bowl, add flour, salt, baking soda, and corn flour. Mix and set aside.
  2. In another bowl, add egg, egg yolk, brown and white sugar, melted butter, and vanilla extract – mix. Add this mixture to the dry ingredients, and then mix.
  3. Add the ¾ cup of the M&M’s + ½ cup of the chocolate, and then mix using a spatula.
  4. Keep the cookie dough in the freezer for 5 to 10 minutes to firm it up a bit. If firm enough, remove from the fridge. Using a regular sized (2 tbsp) ice cream scooper and/or a small size (1 tbsp) ice cream scooper, scoop out the dough, and shape them into balls. Top each with more M&M’s and chocolate, making sure to put them back into the ball shape.
  5. Arrange them in a small baking pan or any container/plate that could fit in your freezer.
  6. When done, put them back in the freezer while preheating your oven to 325 F. Then prepare a baking sheet with a parchment paper. Note: You can keep these in the freezer overnight and bake them the next day.
  7. Place the shaped cookie dough in the prepared baking sheet, keeping 2 inches apart from each other.
  8. For the big cookies using a regular sized (2 tbsp) ice cream scooper, bake them in a preheated oven at 325 F for 13-15 minutes or until bottom is lightly browned. If using a small size ice cream scooper (1 tbsp), bake them in a preheated oven at 325 F for 9-12 minutes or until bottom is lightly browned.
  9. Let the baked cookies stay in the pan for about 5 minutes before moving to a cooling rack.
  10. The cookies stay amazing up to 5 days stored in an air-tight container. These can also be kept in the fridge to stay longer and can be reheated in a microwave for a few seconds before enjoying.

Recipe Notes

  • I used soft light brown sugar, but you can use dark brown sugar or the regular brown sugar.
  • You can use chocolate chips instead of chocolate chunks, or leave it out.
  • I always keep my cookie dough inside the freezer for like 5 to 10 minutes to firm them up a bit and then shape them, then return them back to the freezer while preheating the oven. I noticed that letting it stay in the freezer for 5 to 10 minutes to firm them up a bit makes the cookie dough easier to shape than keeping the cookie dough in the fridge or freezer until very firm before shaping them. Do whatever works for you.
  • In this recipe, I had cookies in two sizes. See the instructions for the baking times.
  • You can use any mix ins you like – multicolored M&M’s, chocolate chips, rocky road mixtures…
  • The cookies stay amazing up to 5 days stored in an air-tight container.
  • These can also be kept in the fridge to stay longer and can be reheated in a microwave for a few seconds before enjoying.