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.
Ingredients
- 2 sticks unsalted butter , softened
- 1 ½ cups granulated sugar
- ½ cup light brown sugar , packed
- 2 large eggs
- 2 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder , I like to sub 1/4 cup dutch powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon fine sea salt , or table salt
- 1 cup M&M's , more for tops if desired
- ½ cup semi sweet chocolate chips
Instructions
- Cream wet ingredients. In a large bowl, cream together 2 softened sticks butter and 1 1/2 cup sugar and 1/2 cup brown sugar. Add 2 eggs and 2 1/2 teaspoons vanilla and mix until smooth.
- Combine cookie dough. In a separate bowl, whisk together 2 cups flour, 3/4 cup cocoa, 1 1/2 teaspoons baking soda, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. Gradually add the flour mixture to the sugar mixture and mix just until combined. Add 1 cup m&m's and 1/2 cup chocolate chips.
- Chill dough. Refrigerate the dough for 15 to 60 minutes (or up to 2 days).
- Prep. Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Scoop dough then bake. Scoop the dough onto the pan using a large cookie scoop (or about 3 Tablespoons). Bake for 8-10 minutes, or until the edges are slightly crisp, yet soft in the middle. Remove from oven. Use a spatula to shape cookies (while warm) if needed and add more M&M's on top if desired.
- Cool and enjoy. Allow cookies to cool on pan for 2-3 minutes and then move to a cooling rack.
Notes
Storage: Keep cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, pop them in the freezer for up to 3 months.
Freeze: You can also freeze the dough ahead of time. Scoop it into balls and freeze on a baking sheet until firm, then transfer to a freezer-safe bag or container. When you're ready to bake, place the dough balls straight on a baking sheet and bake as directed, just adding 1 to 2 extra minutes.
Cocoa: I like to use a mix of 1/2 cup unsweetened cocoa powder with 1/4 cup Dutch processed cocoa powder. Dutch cocoa powder is more neutral-tasting and reacts well to the baking powder and baking soda, which makes the cookies nice and thick.
Butter: Set your butter out on the counter about an hour or so before baking to bring to room temperature. If you forget, soften the butter quickly with these tips.
Nutrition
Calories: 249kcal, Carbohydrates: 35g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 35mg, Sodium: 180mg, Potassium: 112mg, Fiber: 2g, Sugar: 24g, Vitamin A: 275IU, Vitamin C: 1mg, Calcium: 36mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
