Oreo M&M Cookies Recipe

5 from 3 votes

These chewy cookies and cream cookies liven up the everyday chocolate chip cookie by stuffing it full of Oreos and M&M candies. They are super fun and colorful, simple to make and are always a complete hit.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: people

Calories: 311kcal

Author: The Carefree Kitchen

Ingredients

1 cup butter room temperature
1 cup sugar
1 cup light brown sugar
2 large eggs room temperature
2 teaspoons vanilla extract
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 cups all-purpose flour
1 cup chocolate chips Guittard or similar brand
1 cup M&Ms
1 cup Oreo cookies crushed

US Customary - Metric

Instructions

Preheat oven to 350 degrees.
In the bowl of a stand mixer, cream together the butter, sugar and brown sugar using the paddle attachment for about 3-5 minutes, or until light and fluffy. Slowly add the eggs, vanilla extract and salt and mix on low to combine.
In a separate bowl, whisk together the baking powder, baking soda and flour. Mix until combined, then add the flour mixture to the butter and sugar mixture. Mix on low speed until combined, scraping the bottom and the sides of the bowl as necessary.
Add the chocolate chips, M&Ms, and crushed Oreos and mix on low just until combined. Do not overmix!
Using a small ice cream scoop, or a spoon, scoop 2" balls and place onto an ungreased or parchment lined baking sheet.
Bake in a preheated 350 degree oven for 9-11 minutes, or until lightly golden brown and set around the edges.
Once baked, remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. Enjoy!

Notes

Storing instructions: Store in an airtight container for up to 3 days at room temperature or up to 5 days in the refrigerator.

Make-ahead tips: make and scoop the dough as directed, then place it onto a baking tray and freeze for at least 30 minutes. Once rock hard, transfer to freezer bags and store for up to 3 months. To bake, just pull the cookies out onto a parchment paper-lined baking sheet and preheat your oven for at least 30 minutes. Bake as directed, adding an extra minute or two to the total time.

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