Deliciously chewy, and full of chocolate chips and M&M candies these Chocolate M&M Cookies are a family favorite recipe that you will absolutely love.
Cookies! Who doesn’t love cookies? I mean they are a staple, you see them offered pretty much everywhere you go, bake sales, stores, gatherings, you can’t go anywhere where there aren’t cookies.
We love making cookies, there are so many varieties out there that it is crazy and the flavor combinations that you can come up with are amazing.
These Chocolate M&M Cookies are one of our favorite, who doesn’t love chocolate? They are a chocolate cookie filled with chocolate chips and M&M’s.
How can you go wrong with that combination? I don’t think you really can, these are one of my kids favorites cookies, and for good reason.
They are super easy to whip up and they go even faster when they are eaten, we love bringing these to gatherings and to just have around the house to munch on.
Some of our other favorite cookie recipes that we have on our site include Easy Nutella Cookies, Air Fryer Chocolate Chip Cookies and Banana Pudding Cookies.
WHY THIS RECIPE WORKS:
- With easily available pantry staples these are a breeze to make up.
- You can double the batch easily to have more cookies for occasions or just because.
- You can add any kind of chocolate and M&M’s that you’d like.
HOW TO MAKE CHOCOLATE M&M COOKIES, STEP BY STEP:
- In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt, set aside.
- In a large bowl combine the butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla, stir to combine.
- Add the flour mixture to the bowl and stir until it just comes together with no dry patched.
- Fold in the M&M’s and the chocolate chips.
- Line a baking sheet with parchment paper, place 2 tablespoons sized dollops 1 inch apart on the sheet tray. Roll into balls and place in the fridge for at least 2 hours to chills, up to overnight.
- Preheat the oven to 350°F. Line sheet trays with parchment paper, place the dough balls 2 inches apart. Press down slightly on the tops to flatten them just a little. Bake for 11-15 minutes, until the tops are no longer glossy. Let cool on the tray for 10 minutes and transfer to a wire rack to cool completely.
How simple is that? That is what I love about cookies, usually there is minimal effort or work to put into them and the end result is usually great!
In the case of these M&M Cookies, the end result is awesome, just all the different flavors of chocolate mixed together are amazing.
WHAT KIND OF CHOCOLATE SHOULD I USE?
For this recipe we use semi-sweet chocolate chips, but you can use any chocolate chip or chunks that you like it really is a person preference sort of thing.
WHAT KIND OF M&M’S SHOULD I USE?
We used just regular old M&M’s for this recipe, but if you want them smaller you can use mini M&M’s as well. We have also tried this recipe with peanut butter M&M’s and it’s amazing.
You get that peanut butter and chocolate mixture together and it’s heaven, so that is one of my favorite ways of making them is with those. But feel free to use what you like.
If you are a fan of chocolate on chocolate then you really need to try this Chocolate M&M Cookie Recipe. It is just too easy not to want to whip up.
HOW TO STORE:
There are a few ways that you can store these cookies. Let’s start with baking them and storing them after baking. Let them completely cool and then okay them in an air tight container, they should stay good on the counter for 2-3 weeks.
You can also make these ahead of time and freeze them, so prepare according to directions but don’t bake. Set them on a parchment paper lined baking sheet and freeze for an hour.
Once frozen, place into an airtight container or freezer bag and they should keep for up to 3 months, let defrost at room temperature before baking.
You can also freeze baked cookies as well, again place in an airtight container or a ziptop bag and place in freezer and they should keep for up to 3 months.
We like to make a double batch of these and freezer some to either bake for later or eat for later, we just love having the option to do that with cookies.
Just look at that chocolate cookie, how can you resist this? I know that I can’t! It is a favorite for sure, I can’t stress that enough, so so good!
TIPS AND TRICKS:
- Other add ins besides chocolate chips include and M&M can include nuts, other pieces, more crushed candy canes, etc.
- You can use any kind of chocolate chips that you would like.
- You can use a stand mixer, hand mixer or just a regular spatula to make these.
- These can be frozen baked and unbaked, see my tips above.
- Double this recipe to serve more people or give away at your holiday cookie exchanges!
- We like to press more M&M’s and chocolate chips on top of the cookies after they come out of the oven to make them prettier.
If you want a fun and easy cookie recipe then try baking up a batch of these Chocolate M&M Cookies, you will fall in love quickly!
If you like this recipe you might also like:
Chocolate M&M Cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/2 cup unsalted butter melted
- 1/2 cup light brown sugar packed
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup M&M’s
- 1/2 cup semi-sweet chocolate chips
Instructions
- In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt, set aside.
- In a large bowl combine the butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla, stir to combine.
- Add the flour mixture to the bowl and stir until it just comes together with no dry patched.
- Fold in the M&M’s and the chocolate chips.
- Line a baking sheet with parchment paper, place 2 tablespoons sized dollops 1 inch apart on the sheet tray. Roll into balls and place in the fridge for at least 2 hours to chills, up to overnight.
- Preheat the oven to 350°F. Line sheet trays with parchment paper, place the dough balls 2 inches apart. Press down slightly on the tops to flatten them just a little. Bake for 11-15 minutes, until the tops are no longer glossy. Let cool on the tray for 10 minutes and transfer to a wire rack to cool completely.
Nutrition
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