I’ve tried a lot of chocolate chip cookie recipes in my days, but I still swear by the classic Nestle Toll House recipe. I know that there are a lot of people that use the same recipe, but everyone’s cookies turn out a little bit differently, which I find so interesting! Of course, you can always sub out M&Ms for chocolate chips like I did here. It also makes a great base for other flavor pairings, like white chocolate macadamia nut or dark chocolate and chopped almonds.

I think this is my favorite recipe for chocolate chip/M&M cookies because they not only turn out perfect every time, but the recipe is so easy to cut in half or double. My only tip or suggestion is to chill the dough for 30 minutes before you bake so you don’t get flat cookies. That’s completely my personal preference though, and you may like flatter cookies.

Also, the dough freezes very well, just make sure to thaw it in the fridge for 6-12 hours before baking.

M&M Cookies (makes 4-5 dozen cookies)
Ingredients:

2 1/4 cup all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar, packed
1 tsp vanilla
2 eggs
1-1 3/4 cups M&Ms, depending on how many M&Ms you like in your cookies

Preheat oven to 375F. Line two baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking soda and salt. Set aside. In a large bowl cream together butter and sugars with an electric mixer. Add eggs one at a time, beating well after each egg. Add vanilla. Gradually mix in dry ingredients until combined. With a wooden spoon stir in M&Ms. Using a medium dough scoop, drop dough on the baking sheet at least 2 inches apart.

Bake for 9-11 minutes, or until edges are slightly golden brown. Do not overbake. The centers may look slightly undercooked. Remove pans from the oven and let sit for 3-4 minutes before moving them to a cooling rack.

Recipe from Nestle