Chocolate M&M Cookies

Soft, chewy, and loaded with triple chocolate and colorful candies! These easy chocolate M&M cookies have crisp edges and rich chocolate flavor in every bite.

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Chocolate M&M Cookie Recipe

Chocolate M&M cookies are a rich, chewy spin on a classic favorite. Inspired by our popular M&M cookies and made with the same chocolatey goodness as our triple chocolate cookies, this recipe combines the best of both worlds.

Soft in the center with crisp edges, each bite is packed with melty chocolate and colorful candy crunch. If you love baking with M&M’s, check out our oatmeal M&M cookies or mini M&M cookies too!

Why You’ll Love These

• Triple the chocolate. Cocoa powder, chocolate chips, and M&M’s give these cookies a rich fudgy flavor.
• Fun and festive. Customize with holiday M&M’s for Christmas, Valentine’s Day, Easter, or Halloween!

Recipe Ingredients

Find the full printable recipe with specific measurements below.

• Butter: Unsalted butter allows you to control the amount of salt included in this recipe. Make sure to soften the butter to room temperature before using.
• Sugar: Both granulated and light brown sugar are used for a sweet and rich flavor. Make sure to firmly pack the brown sugar into your measuring cup.
• Eggs: Using fresh eggs will give you the best result.
• Flour: A traditional all-purpose flour works great and gives the cookies a light texture. Make sure you’re measuring the flour accurately so that your cookies aren’t too dense or dry.
• Cocoa powder: 100% pure unsweetened cocoa powder gives it that rich, chocolatey taste. I like to sub a small amount for Dutch cocoa powder for a thicker cookie.
• M&M’s and chocolate chips: Classic M&M’s and semi sweet chocolate chips are my preference.
• Baking staples: Vanilla and sea salt are added for flavor. Baking soda and baking powder are used as baking agents to help the cookies rise.

How to Make Chocolate M&M Cookies

1. Cream wet ingredients. Using a stand mixer, cream the softened butter and sugars together in a large bowl. Add the eggs and vanilla and mix until smooth.
2. Whisk dry ingredients. In a separate bowl, whisk the flour, cocoa, baking soda, baking powder, and salt. Gradually add the dry ingredients to the butter and sugar mixture. Mix until just combined. Fold in the M&Ms and chocolate chips.
3. Chill. Cover and chill the dough in the refrigerator for at least 15 minutes. This helps the cookies hold their shape and develop flavor.
4. Scoop & bake. Use a large cookie scoop to portion the dough onto the baking sheets. Bake for 8–10 minutes, or until the edges are set and the centers look slightly underbaked. Let cool on the pan for a few minutes before transferring to a wire rack.

Recipe Tips

• Prep with the right tools. Line your baking sheet with a Silpat or parchment paper to prevent sticking and make cleanup easier. Use a large cookie scoop (about 3 tablespoons) for evenly sized cookies that bake consistently.
• Chill the dough. Refrigerating the dough helps the cookies stay thick and chewy. In a pinch, you can skip this step, but the cookies may spread more.
• Try Dutch-processed cocoa. Substitute 1/4 cup of the cocoa with Dutch-processed cocoa powder for a smoother flavor and thicker cookie.
• Add extra M&M’s. Press a few extra candies on top before baking for a bakery-style look and extra color.
• Cool on the pan. Let cookies sit on the baking sheet for 2–3 minutes before transferring to a wire rack. This helps them set without falling apart.
• Mint variation. Add 1 teaspoon of peppermint extract to make a chocolate-mint version which is great for the holidays along with festive M&M’s.