Double Chocolate M&M Cookies are thick and soft and have lots of chocolate flavor and oodles of M&Ms and are sure to be a favorite in your cookie jar.
These Double Chocolate M&M Cookies have both cocoa powder and semi-sweet chocolate chips added to the batter. The M&Ms melt a little creating a fantastically fudgy cookie.
Recipe Tips
To prevent the cookies from spreading out too much, refrigerate the dough for 1 hour before baking.
You can use either mini baking M&Ms or regular M&M candies.
I like to add more M&M candies to decorate each cookie right when I take them out of the oven. You just can’t have too many M&Ms. That way there’s no need to examine all the cookies to find the one with the most M&Ms before you choose the one you want. They are all fully loaded with M&Ms.
Storage
Store in an airtight container at room temperature for up to a week or freeze for up to 2 months.
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Double Chocolate M&M Cookies
Ingredients
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup mini baking M&Ms , plus a few extra
Instructions
- Using an electric mixer, beat butter, sugar, eggs, and vanilla until light and fluffy.
- Whisk together flour, cocoa powder, baking soda, and salt.
- Add flour mixture and mix just until incorporated.
- Mix in chocolate chips and m&ms. Cover and refrigerate for 60 minutes.
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- Use a small ice cream scoop to drop batter onto baking sheets. Or use a spoon to scoop tablespoon-sized amounts of batter.
- Bake for 8 to 10 minutes. Press more m&ms into tops of cookies when they come out of the oven if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from AllRecipes.com
Disclosure: This post contains affiliate links.
These cookies turned out well and taste yummy, but I did have a couple issues. First, my batter was super sticky, to the point where I thought I must have left out some flour. But I decided to try it the way it was, and the cookies did turn out the way they should, although I had to bake them for 12+ minutes. It would have been nice if the recipe had mentioned that the batter is supposed to be sticky. Secondly, next time I won’t put the m&ms into the batter because they stuck to the pan and cooling racks, so I’m going to just put the M&ms on top of the dough right before I bake them. Overall it was an easy recipe and I will make it again.
Cookies are my favorite and you shared great tips here. Thank you so much.
Best recipe I have found! I use the mini chocolate chips and peanut butter m&ms!! They are to die for.
I try this recipe but I found its not crunchy.
Great recipe. I’ve been trying to find a recipe for M&M cookies without brown sugar and yours is the best I’ve found!
I love trying new cookies they are the best