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.
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
- 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.
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Recipe adapted from AllRecipes.com
Disclosure: This post contains affiliate links.
6 thoughts on “Double Chocolate M&M Cookies”
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