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.
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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.
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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.
- 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
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 mxture 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.
Recipe adapted from AllRecipes.com
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