Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper. I love the pre-cut parchment sheets. I buy one case at a time, and it’s such an unexpected time saver.
In a medium bowl, combine the cake mix, oil, and eggs and mix until it’s all fully combined. Fold in the chocolate chips and M&Ms.
Using a 1 ¼ inch cookie scoop, place 1 tablespoon-size scoops of dough onto the baking sheets about 2 inches apart. Press a few extra mini chocolate chips onto the top of each cookie.
Bake for 11-13 minutes or until the edges golden brown.
Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. If you like warm chocolate chip cookies, eat them right away, I totally get it! If you’d like them to have a soft and chewy consistency be sure to let them cool all the way. They’re worth the wait!