High Altitude M&M Cookies

These are the best High Altitude M&M Cookies! Super soft, chewy, and full of chocolate. These M&M cookies taste like they came straight from a bakery!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 11

Cooling Time 7

Total Time 38

Servings cookies

Calories 247kcal

Author Mara

Ingredients

1 stick unsalted butter (½ melted & ½ at room temperature)
½ cup dark brown sugar packed
¼ cup granulated sugar
1 teaspoon vanilla extract
1 egg large, room temperature
½ teaspoon baking soda
⅛ teaspoon kosher salt or sea salt
1 & ⅔ cups all-purpose flour (~200 grams)
1 cup M&Ms
¼ cup mini chocolate chips semisweet chocolate

Instructions

Preheat oven to 350 degrees Fahrenheit. Then, chop about ½ cup M&Ms in half or into pieces.
In a large mixing bowl, beat melted butter, room temperature butter, and both sugar until completely creamed together ~ 2-3 minutes.
Add in the egg and vanilla extract, beat until combined together for about 2 minutes.
Add in salt, baking soda, and all purpose flour. Mix by hand using a silicone spatula until just combined. It's okay if there are a few streaks of flour.
Add in chopped M&Ms + ¼ cup whole M&Ms + chocolate chips and use a silicone spatula to fold the chocolate into the batter until it's fully combined.
Scoop cookie dough using a 2.8 tablespoon scoop onto a silicone mat lined on a baking sheet. Leave about an 2-3 inches between each cookie. Top each cookie with 3-5 additional M&Ms on the cookie dough.
Bake for 10-12 minutes in a pre-heated oven. Cool cookies on a baking sheet for 5-7 minutes.
Enjoy cookies warm or move the cookies to a cooling rack to cool until room temperature.

Notes

What altitude were these cookies baked at? How do I adjust for my altitude? I baked these cookies at 5,280 ft! Check out this high altitude resource to adjust these cookies for your altitude.

Properly Measure Flour: If you just dip your measuring cup into a bag of flour, chances are you have way too much flour due to packing. I keep a small digital scale to accurately measure flour BUT you can also you the spoon and level method too if you don't have a scale. To do this, use a spoon to fluff up the flour within your flour bag or container. Then use a spoon to scoop the flour into the measuring cup and finally us the straight edge of a knife to level the flour across the measuring cup.

Dark brown sugar > light brown sugar: I like dark brown sugar because of the robust flavor and how chewy it makes the cookies but its also key to activating the baking soda.

Room Temp Ingredients are Key: room temp eggs and butter form an emulsion and traps air and blend/combine together very easily since they are warmer creating a seamless batter. Cold ingredients don't incorporate together easily and can result in dense puffy cookies and also seize up the batter.

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition