After the dough comes together, I gently fold in the chocolate chips and M&Ms. I try not to stir too aggressively because M&Ms can crack if they’re pressed too hard. Once the dough is ready, I scoop it onto parchment-lined baking sheets. I always add a few extra M&Ms to the tops of each dough ball—this little move makes the cookies look festive and colorful once they bake. It’s a small detail, but one I never skip.
When the cookies bake, I watch them closely near the end. They should look slightly underdone in the center when you pull them from the oven; that’s what keeps them soft and thick. They firm up as they cool, so don’t wait for them to look dry or browned. I let them sit on the baking sheet for a few minutes before transferring them to a cooling rack. Every time, without fail, the cookies settle into perfect, thick rounds with melty chocolate and glossy M&Ms peeking through the top.
Pro Tips for Best Results
I’ve tested this recipe more times than I can count, and the biggest lesson I learned is this: chill the dough if your kitchen is warm. On hot days, unchilled dough spreads too much, and you lose that thick, bakery-style look. Even 20–30 minutes in the fridge can make a dramatic difference. If your butter was a little too soft, chilling becomes even more important. It’s one of those small steps that really pays off.
Another tip is to use a cookie scoop. I used to eyeball the dough and ended up with cookies that were all different sizes. A scoop gives you uniform cookies that bake at the same speed, and it also helps with shaping. If your dough balls are tall instead of wide, they’ll bake into thicker cookies. I actually pack the dough tightly into the scoop before releasing it onto the sheet.
I also discovered that pressing a few extra chocolate chips and M&Ms onto the dough balls right before baking makes a huge difference in appearance. When I first made these cookies without doing that, the decorations were hidden inside and the tops looked plain. Now I never skip this—it gives the cookies that gorgeous holiday look that makes people ask if they came from a bakery.
Finally, don’t overbake them. The sweet spot for these cookies is when the edges look set but the centers still look slightly soft. The cookies will continue cooking as they cool, and pulling them early ensures they stay thick, moist, and chewy. Trust me, the difference between perfect and overbaked is only a minute or two, so keep an eye on them.
Common Mistakes to Avoid
The first mistake I made with this recipe was melting the butter because I was impatient. While melted butter is great for some cookies, it completely ruins the thickness of these. The dough becomes too loose, and your cookies will spread into thin discs. Use softened butter at room temperature—you want it soft enough to dent with your finger, but not shiny or oily.
Another mistake is packing the flour too tightly into the measuring cup. If you scoop directly from the bag, you’ll end up with too much flour, making the cookies dry and cakey. I always fluff the flour, spoon it into the cup, and level it with a knife. Since learning this, my cookies have turned out consistently soft and chewy instead of dense.(See the next page below to continue…)