Super chunky chocolate M&M cookies that are a perfect addition to any holiday cookie platter. Chock full of white chocolate chips, pecans, chocolate chips and of course M&M candies for a perfect double chocolate cookie.
So it’s been a few years since I made these cookies and it was high time they had a photo that did them justice. A photo that screams, Make Me Now! Because these cookies deserve it. Every super chunky bite you can fit in your mouth.
I loved these cookies years ago. And after making them again, I realized why I loved them in the first place. Oh super chunky chocolate M&M cookies, how do I love thee. Let me count the ways.
First off, these cookies are a breeze to make. Now the dough calls for sifting of the dry ingredients, which I did. However, have I been known to give my dry ingredients a really good whisk instead when time is tight? Sure thing. So whisk. Sift. Whatever, don’t let that step stop you.
But they call for melted butter. I love when a cookie calls for melted butter. Because, wham, bam, microwave. And butter is ready. And forget busting out your mixer. Grab a whisk. Add your brown sugar, some really good cocoa powder (don’t skimp on cheap cocoa I beg of you), and whisk. Whisk. Whisk. Friend, that’s all you need.
Of course you’re going to need some room temperature eggs. If you’re like me, you forget to take them out early. I’m more of a bake cookies on a whim kind of gal myself. So grab your eggs, plunk them into a bowl of warm water. Wait five minutes. Check your e-mail. Turn on Pandora, do a dance around the kitchen, using that whisk as your mike. Five minutes pass? Good. Now time for those dry ingredients.
This bowl of cookie dough at this point, smelled like a rich bowl of brownie batter. Try to show some restraint and not stick your whole face in. Trust me, it’s going to take some serious willpower.
Because once you stir your bowl of chocolately lovelyness together, it’s time for the fun part. The mix-ins. Oh boy,
These cookies, well they are pretty darn good. That’s all I pretty much have to say. This recipe comes from a Food Network magazine, and with it’s 25 days of cookies, this recipe definitely stood out for two reasons. One, being well it is chocolate. Two, it was a simple Christmas cookie to make. No chilling, no rolling, no cutters, nothing but two bowls and your whisk. Half hour later and you had warm chocolate cookies coming out of your oven. ‘Tis the season for simplicity!
These super chunky cookies were a cinch to make, and taste like warm brownies studded with M&M’s. Chocolate, chocolate and more chocolate. As the name suggests, the super chunky part is really up to you. I added walnuts and holiday M&M’s. You could definitely add in coconut, toffee bits, walnuts,…well you get the idea. Just keep the added mix-ins to about 2 cups and you should be all set. You want enough chunk to make it “super chunky” but not enough to overwhelm the cookie so they don’t set up.
This cookie recipe would be a great clean out pantry recipe of all those odds and ends bags of bits and pieces you have laying around. Might be a good idea before the first of year when all those healthy New Year Resolutions are supposed to start. Until the first of the year you can enjoy these cookies.
So how many ways to do I love these cookies? Who knows, I lost count. Just like how many cookies I ate while writing this post.
Listed below are affiliate links. If you click on a link and make a purchase I do make a small commission but it costs you nothing extra! It just keeps this one woman blog in business 🙂
To make these cookies you will need:
- Cookie sheets – I recommend having two of them on hand. These are my favorite.
- Cookie spatula – Not sure how I ever managed before I got this thing.
- Whisk or sifter – This is my favorite whisk, it also doubles a bowl scraper!
- Mixing bowls
- Dry Measuring cups and spoons
Happy cookie baking!
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 sticks unsalted butter, melted and cooled slightly
- 1 1/2 cups packed light brown sugar
- 1/2 cup cocoa powder (not Dutch-process)
- 2 large eggs, lightly beaten
- 1 1/2 teaspoons vanilla extract
- 1/2 cup bittersweet chocolate chips
- 1 cup M&M's
- 1 cup walnuts, toasted and chopped
- You will need 2 cups assorted mix-ins (such as holiday M&Ms, toffee bits, shredded coconut, peanut butter chips and/or white chocolate chunks)
- Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper. Sift the flour, baking soda and salt into a large bowl. In a separate large bowl, whisk the melted butter, brown sugar, cocoa powder, eggs and vanilla until combined. Stir in the flour mixture with a wooden spoon until just incorporated, then stir in the chocolate chips and assorted mix-ins.
- Drop tablespoonfuls of dough about 3 inches apart on the prepared baking sheets; smooth the tops with damp fingers. Bake, switching the pans halfway through, until puffed and set, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
Get My Buttercream Cheatsheet!
Join the community to get the tips, tricks, and simple from scratch recipes so you can start baking delicious desserts today. PLUS I will send you my Buttercream Cheatsheet with 13 ways to flavor your buttercream!