Chocolate M&M Cookies

These double chocolate M&M cookies are easy chocolate cookie to make! These chewy chocolate cookies are soft with crisp edges, and loaded with chocolate chips and M&M’s.

 

For all the M&M’s lovers out there, these desserts will hit the spot! Try Gluten Free Monster Cookies for a chewy, colorful treat, or go classic with my M&M Chocolate Chip Cookies, the perfect combination of chocolate chips and candy-coated M&M’s, or these M&M brownies, or M&M Blondies!

Is there anything better than a warm cookie out of the oven? No, there isn’t. And when you’re talking about a chocolate cookie chock full of M&M’s there’s definitely nothing better.

After making these Andes mint chocolate cookies, I knew I wanted to make a M&M cookie version. I swapped out some of the peppermint extract and used more vanilla extract, and then added in a whole bunch of M&M candies.

These cookies are soft, chewy, and have crispy edges. Everything you want in a cookie.

See Also:

• Pucker up and enjoy one of these homemade lemon cookies with easy lemon glaze drizzled over them!
• Coconut macaroons are an easy gluten free chewy coconut cookie. Dip in chocolate for an easy chocolate treat!
• Grab a jar of peanut butter and make these wonderfully easy old fashioned peanut butter cookies with criss cross pattern on top!
• Make these brown sugar chocolate chips cookies made with 100% brown sugar making them wonderfully chewy!

Why you will love these chocolate M&M cookies

• Cookie dough takes 10 minutes to mix up
• Loaded with chocolate chips and M&M’s
• Easy to freeze

Ingredients Needed

• Flour – For these chocolate M&M cookies, all you need is some good old all-purpose flour.
• Cocoa powder – You want to use natural unsweetened cocoa powder, not Dutch cocoa powder which can react differently with the baking soda.
• Baking soda – Be sure to use baking soda and not baking powder. Make sure your baking soda is fresh! Test a little in a bowl with some vinegar or lemon juice to see if it bubbles.
• Salt – I prefer to use sea salt for best taste and fine texture. You can use also use table salt or kosher salt.
• Unsalted butter – I always use unsalted butter not salted butter when baking. Not all salted butter brands have the same amount of salt, and unsalted butter is fresher. You can still use salted butter if that’s all you have on hand, but I would reduce or omit the added salt.
• Granulated Sugar – Granulated sugar will help tenderize and create crispy edges.
• Light Brown sugar- Lightbrown sugar will make for a nice chewy, chocolate cookie. You could also use dark brown sugar for chewier cookies. All out of brown sugar? You can make your own homemade brown sugar with just 2 ingredients!
• Eggs – You want two large eggs. Place your eggs in a bowl of warm water for 10 minutes before using to bring to room temperature quickly.
• Vanilla Extract – Pure vanilla extract is best for flavor, but you can also use imitation vanilla.
• M&M candies – You can make these any time of year and stir in any festive colored M&M’s. Use red and green M&M’s for Christmas!
• Semi sweet chocolate chips – You can use mini chocolate chips, milk chocolate chips, white chocolate chips, or chop up a baking chocolate bar for these cookies.

How to make chocolate M&M cookies

Combine dry ingredients. Whisk together the flour, cocoa powder, baking soda, and salt in a mixing bowl. Set aside.

Cream butter and sugars. In a large mixing bowl, cream together the butter and sugar on medium speed, until light and fluffy about 2 to 3 minutes. I like to use my stand mixer with a paddle attachment, but you can also use a hand mixer.

Add egg and vanilla extract. Add eggs, one at a time, beating until combined. Add in vanilla extract. 

Add dry ingredients. Gradually add the dry ingredients, beating just until combined. You want to make sure to not overmix.

Add mix-ins. With a wooden spoon, or spatula, stir in candies and chocolate chips. Cover and refrigerate the cookie dough for at least one hour, up to overnight. 

Prep pan and ovens. Position a rack in the center of your oven and preheat the oven to 350oF (177oC). Line a baking sheet with parchment paper and set aside.

Scoop cookies. Using a 1-inch cookie scoop, scoop the chocolate cookie dough and roll in your hands to form a smooth ball of dough and place on the parchment paper lined cookie sheet, spaced about 2 inches apart. 

Bake the cookies. Bake in a preheated 350oF oven on the middle rack, for 10-12 minutes until edges are set and middles are puffy but dry. Remove from the oven and let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. 

Recipe tips

• Measure your flour correctly. Too much flour will result in a dry, cakey cookie. I recommend measuring by weight and using a kitchen scale. If you’re measuring by volume then spoon into your cup, and level it off. Do not pack it down which will pack more flour into your cup than you need.
• Make sure your eggs are at a room temperature – Place your eggs in a bowl of warm water for 10 minutes before using. Cold eggs will not incorporate easily into the dough and will seize up the creamed butter.
• Use a cookie scoop for cookies to bake evenly – Use a cookie scoop to scoop your cookie dough. Even sized cookies dough balls will all bake up the same if you use a cookie scoop, so no unevenly baked cookies!
• Bake the cookies on the center rack – Make sure your cookie sheet is placed onto the center rack of your oven and set to 350oF. If the cookies are baked on the top rack or lower rack of the oven, the tops or bottoms of the cookies may burn.
• Cookies should be soft in the middle when done baking– When the timer goes off, the edges of the chocolate mint cookies should be set, and soft in the middle. They will continue to bake up and set as they cool.
• Place more chocolate chips and M&M’s on top of cookies when done baking. As soon as the cookies come out of the oven I place a few extra chocolate chips and M&M’s on top of the cookies before they set to make for a pretty presentation.
• Cool on a wire rack. You do not want to let your chocolate M&M cookies continue to sit on the baking sheet to cool. Leaving your cookies on the baking sheets can cause them to become overbaked. After five minutes be sure to transfer them to a wire rack to cool.

Recipe FAQs

More Recipes To Try

• Vanilla Oreo Cupcakes
• Eggless Pumpkin Pie
• Chocolate Molten Lava Cake Recipe
• Chocolate Chip Cookie Cake