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Thick, buttery, chewy soft batch cookies are stuffed with chocolate chips and M&Ms for and indulgent treat you don’t want to miss!
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There isn’t much better in life than biting into a big, soft still warm chocolate chip cookie-am I right? Last week I needed a little chocolate in my life so instead of my usual favorite chocolate chip oatmeal cookies I whipped up these M&M Soft Batch Cookies to satisfy my craving, and boy did they deliver!
And when I say I whipped them up-I’m lying. You see, to get cookies this amazing, you can’t just hop in the kitchen and have cookies thirty minutes later.
No, no, no…these cookies require a little planning and patience. To get that amazing soft baked thickness you have to chill these guys for about 3-4 hours before baking. I promise you-it’s worth it.
Why I love this recipe
These thick cookies are slightly chewy on the outside and tender, moist, and soft on the inside without being cakey at all.
Be forewarned, these are BIG, indulgent cookies. Unlike my chocolate crinkle cookies, chocolate brownie cookies, or cream cheese cookies, I can’t eat more than one at a time because they are so rich and I’m a big sweets person.
- unsalted butter
- light brown sugar
- granulated sugar
- vanilla extract
- all purpose flour
- baking soda
- semi-sweet chocolate chips
- peanut butter M&Ms
- In a stand mixer or a large bowl with an electric mixer, combine butter, sugars, egg, and vanilla. Beat on medium speed for 4 minutes or until fully blended.
- Add flour, cornstarch, baking soda, and salt and continue to mix for one minute, scraping down sides as needed.
- Add chocolate chips and M&Ms and fold in by hand. The dough will be very thick.
- Use your hands to form dough balls-use about 1/4 cup of dough per cookie. Place on a plate and flatten slightly. Add extra M&Ms to the top of the cookie if you want to make them extra pretty.
- Cover plate with plastic wrap and refrigerate at least 3-4 hours. (Don’t skip this step or you’ll end up with giant melted cookie mess!)
- Preheat oven to 350 degrees. Place cookies on a greased cookie sheet at least 2 inches apart.
- Bake for 10 minutes or until edges are set-the top may look slightly undercooked, that’s okay, they will continue cooking after being removed from the oven. Allow to cool 10 minutes before moving to a rack.
Tips for best results
- Do NOT skip the chilling step. The cookies below were chilled overnight and sat at room temperature ten minutes before baking.
- For extra pretty cookies set aside some of the M&Ms to manually press into the top of the cookie dough balls before baking.
- You will want to bake the cookies until the edges are set and the middle looks not quite done, the middle will set up after the cookies are removed from the oven.
- If cooking more than one baking sheet of cookies at a time be sure they are spaced out in the oven, if the racks are too close together it can affect baking time.
- While I used peanut butter M&Ms in this recipe, feel free to use any kind of M&Ms you like or you can replace the M&Ms with more chocolate chips if you prefer.
The cornstarch is key to make these cookies end up soft in the middle. You can technically leave it out but you will not get that same soft-batch end result.
Yes. This is a non-negotiable. This dough will spread and make a mess if you don’t start with thoroughly chilled dough. Don’t say I didn’t warn you!
No, the dough won’t form tight, condensed balls after chilling. It really needs to be rolled into balls before the chilling step.
Yes, you can freeze them before or after cooking. To freeze before cooking roll into balls and layer in a freezer container with parchment paper between layers. Freeze for up to 3 months and bake from frozen by adding 1 or 2 minutes to the baking time.
To freeze after baking simply store in a freezer bag and thaw overnight in the fridge or at room temperature.
If you try this recipe please comment and rate it below, I love hearing from you!Print