Let me tell you, there’s something magical about a cookie that’s thick, chewy, and packed to the brim with chocolate chips and colorful M&Ms. These New York-style cookies are exactly that—chunky, indulgent, and absolutely irresistible. They’re the kind of cookies that make you pause after the first bite and say, “Why don’t I make these more often?”
I’ve made these cookies countless times, and they’re always a hit—perfect for sharing (or not, no judgment). What I love most is that they’re super easy to make, but they feel special. Whether you’re baking for a cozy weekend treat, a gathering with friends, or just because your sweet tooth demands it, these cookies deliver every time. Oh, and here’s a little secret: they freeze beautifully, so you can have fresh, warm cookies on demand whenever you want. Let’s dive in!
Why You’ll Love These Cookies
- Thick and chewy texture: These cookies are big and chunky, with just the right balance of softness and chewiness.
- Loaded with goodies: Between the melty chocolate chips and the crunchy M&Ms, every bite is packed with flavor and texture.
- Customizable: Use peanut M&Ms, regular ones, or even mix and match dark, milk, and white chocolate chips. It’s your cookie adventure!
- Freezer-friendly: Perfect for baking a few at a time—your future self will thank you.
Ingredients You’ll Need
Here’s what you need to make these colorful, bakery-style cookies. Feel free to add your own twist if you’re feeling adventurous!
- 125g (1/2 cup) unsalted butter, softened
Tip: If your butter is a little too firm, give it a quick mix first to soften it up. - 100g (1/2 cup) soft brown sugar
- 50g (1/4 cup) caster sugar
- 1 teaspoon vanilla extract
- 1 large egg, lightly whisked
- 190g (1 1/2 cups) plain flour
- 10g (1 tablespoon) cornflour
Cornflour keeps the cookies soft and tender. Don’t skip it! - 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 100g (2/3 cup) milk chocolate chips
Use dark or white chocolate if you prefer, or a mix of all three! - 200g (1 cup) M&Ms, divided (I used peanut M&Ms, but regular ones work great too!)
Step-by-Step Instructions
1. Cream the Butter and Sugars
Start by creaming your butter, soft brown sugar, and caster sugar together. If your butter is on the harder side (especially in winter), give it a quick mix first to soften it up before adding the sugars. Beat the mixture until it’s light, fluffy, and combined—it should look creamy and smooth. (source:Ineskohl.info)
2. Add Vanilla and Sift in the Dry Ingredients
Stir in the vanilla extract, then sift your dry ingredients right into the bowl: plain flour, cornflour, baking powder, baking soda, and salt. Sifting not only removes lumps but also helps the ingredients combine evenly.
3. Mix to a Sandy Texture
Mix everything together until the dough resembles damp sand or fine breadcrumbs. Don’t worry—this is exactly what you want!
4. Fold in the Chocolate Chips and M&Ms
Now for the fun part! Add the milk chocolate chips and most of your M&Ms (save about a dozen for later). Stir everything together until the candies and chocolate are evenly distributed.
5. Add the Egg
Lightly whisk the egg in a separate bowl before adding it to the dough. This step makes it easier to mix the egg evenly into the dough without overworking it. Stir just until the dough comes together—you don’t want to overmix!
6. Portion the Dough
Divide the dough into eight equal portions. If you want precise cookies, weigh each ball to around 100 grams. Roll each portion into a rough ball, but don’t worry about making it perfectly smooth—those lumps and bumps give the cookies character!
7. Stud the Tops with Extra M&Ms
Remember those M&Ms you set aside? Press a few into the top of each dough ball. This step is optional, but it ensures that your cookies look vibrant and colorful after baking. Plus, who doesn’t want extra M&Ms?
8. Chill the Dough
Here’s a little trick to keep your cookies thick and chunky: pop the dough balls into the freezer for 30 minutes before baking. This step prevents them from spreading too much in the oven, giving you that classic New York-style thickness.
9. Bake to Perfection
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Bake the cookies for 10–12 minutes, or until the edges are set but the centers still look soft. Trust me on this—the cookies will continue to cook as they cool, giving you that perfect chewy texture.
10. Cool Completely (If You Can Wait!)
Once out of the oven, let the cookies cool on the baking sheet for about 30 minutes before transferring them to a wire rack. They’ll still be soft right out of the oven, so resist the urge to move them too soon.
Tips for Perfect Cookies
- Freezer stash: Make a double batch of dough and freeze extra portions for later. Bake straight from frozen, adding an extra minute or two to the bake time.
- Customize the mix-ins: Swap out the M&Ms for Reese’s Pieces, chopped nuts, or even mini marshmallows for a fun twist.
- Don’t overbake: It’s better to underbake slightly than overdo it—chewy cookies are the goal here!
Enjoying Your Cookies
These cookies are everything you want in a sweet treat—soft, chewy, and packed with chocolatey goodness. Pair them with a glass of cold milk (or a hot cup of coffee, if that’s your vibe), and enjoy the little pockets of melty chocolate and crunch from the M&Ms.
Make them for a party, a rainy day, or just because. Trust me, once you’ve had a bite of these, you’ll be tempted to keep a batch of dough in your freezer at all times. Happy baking!
Let me know how your cookies turn out—I’d love to hear about your baking adventures. And if you make any fun tweaks to the recipe, share them in the comments below! 😊
