Chocolate M&M Pecan Cookies

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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.

chocolate M&M cookies on a plate with a dish of pecans


 

Oh super chunky double chocolate M&M cookies, how do I love thee. Let me count the ways.

First off, these cookies are a breeze to make.

Second helllooooo M&M’s. Chocolate chips. Pecans. Yes please sign me up. Let’s make these cookies….

chocolate M&M cookies on a plate

How To Make These Chocolate M&M Cookies

First start by preheating your oven to 375°F/190°C and preparing two cookies sheets with parchment paper.

Then in a mixing bowl, sift the flour, baking soda and salt. It’s important to sift so it aerates the dry ingredients and evenly incorporates the baking soda.

In a second mixing bowl, combine the melted butter, brown sugar, cocoa powder, eggs, and vanilla extract.

Pro Tip: Use room temperature eggs.  If you’re like me, you forget to take them out early. So grab your eggs, plunk them into a bowl of warm water. Wait ten minutes. Boom! Good to go.

Then add in the flour mixture and stir it together with a wooden spoon. It will be a stiff cookie dough.  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. Chocolate chips. M&M’s. And pecans.

Then scoop your cookies with a cookie scoop. I like using my scoop so all my cookies end up the same size and bake evenly.

Four chocolate M&M cookies stacked on a plate

Tips For Making These Chocolate M&M Cookies:

  • Make sure to measure your flour correctly by scooping the flour into your dry measuring cup and leveling off with a flat edge. You can read a full tutorial here. For best accuracy, use a kitchen scale.
  • Bake these cookies until they are puffed and slightly set. It can be hard to tell when a chocolate cookies baked, so they may appear still soft but they will firm up as they cool.
  • If using only one cookie sheet, make sure to allow the cookie sheet to cool before scooping the second batch on. If your cookie sheets are warm, it will cause your cookies spread too much.
  • For really pretty cookies, after scooping the cookies place a couple of M&M’s or chocolate chips right on top.
chocolate M&M cookies on parchment paper

Can I make these cookies ahead of time?

Yes!  The great thing about these cookies (and all scoop and bake cookies) is that they freeze so well! I freeze my cookie dough first uncovered for about 30 minutes. Then place them in a zip-loc bag. You can have cookies whenever you need them. Because seriously some days just need a cookie, don’t they? 

And they super easy to pull out of the freezer and pop into the oven. Just simply bake them for a couple minutes longer, no need to thaw!

Yes, I think it’s highly important. Chilling your dough will help with the cookies not spreading as much.

Why did my cookies spread so much?

Cookie spreading is a bummer. There 8 reasons that I can think of why your cookies may have spread. If your cookies do spread in the oven, you can try this little trick I picked up from Sally’s Baking Addiction, which is to take them out of the oven and take a spoon and press the edges of the cookie inward.

Can I freeze these cookies?

Yes! That’s the best part of making cookies. You can freeze them baked or unbaked.

If freezing unbaked, simply scoop onto a cookie sheet with a parchment paper and place in the freezer. Once they are frozen, place the cookie dough balls into a zip-loc bag. Then when ready to bake, you can bake as is (no need to thaw). You will just need to add a few minutes of baking time.

If you are freezing baked cookies, I like to freeze between layers of parchment or wax paper in a plastic bag or sealable plastic container.

Why do my cookies get crispy and hard?

This could be because you overbaked the cookies. If the dough is too warm (remember that chilling time!) then it could cause them too spread too much resulting in a cookie that gets too thin and gets too crispy and hard. Your oven temperature may also be too high. I recommend using an oven thermometer to ensure your oven is running at the correct temperature.

If you’re still having trouble, be sure to sign up for my Bake Your Best Cookies Ever -Free Email Series

To make these cookies you will need:

Happy cookie baking!

chocolate M&M cookies

Double Chocolate M&M Cookies

A super chocolate chunky cookie filled with holiday M&M’s and toasted pecans
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Course: Dessert
Cuisine: Cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 24 cookies
Calories: 249kcal

Ingredients

  • 2 1/2 cups (300 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 16 Tablespoons (226 grams) unsalted butter melted and cooled slightly
  • 1 1/2 cups (320 grams) packed light brown sugar
  • 1/2 cup (42 grams) natural cocoa powder not Dutch-process
  • 2 large eggs lightly beaten
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup (85 grams) semi-sweet or bittersweet chocolate chips
  • 1 cup (85 grams) M&M’s
  • 1 cup (128 grams) pecans toasted and chopped

Instructions

  • Position racks in the upper and lower thirds of the oven and preheat to 375oF/190oC. 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, M&M’s and pecans.
  • 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.

Notes

  • Make sure to measure your flour correctly by scooping the flour into your dry measuring cup and leveling off with a flat edge. You can read a full tutorial here. For best accuracy, use a kitchen scale.
  • Bake these cookies until they are puffed and slightly set. It can be hard to tell when a chocolate cookies baked, so they may appear still soft but they will firm up as they cool.
  • If using only one cookie sheet, make sure to allow the cookie sheet to cool before scooping the second batch on. If your cookie sheets are warm, it will cause your cookies spread too much.
  • For really pretty cookies, after scooping the cookies place a couple of M&M’s or chocolate chips right on top. 

Nutrition

Calories: 249kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 135mg | Potassium: 84mg | Fiber: 2g | Sugar: 19g | Vitamin A: 275IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
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2 Comments

    1. Thanks Jere! And they are totally customizable which is the fun part!

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