Chocolate M&M Cookies

Chocolate cookies on a plate made with cocoa powder, chocolate chips and M&M's.

These Chocolate M&M Cookies are so soft and chewy. They have triple the chocolate from cocoa powder, chocolate chips, and M&M's. A chocolate lover's dream! No chill time required — just make and bake.

Author Amber Brady

Prep Time 10

Cook Time 10

Total Time 20

Yields cookies

Ingredients

1 cup (226 g) unsalted butter, (2 sticks) room temperature
1 cup (200 g) granulated sugar
1 cup (200 g) light brown sugar, packed
2 large eggs
2 tsp vanilla extract
2 ½ cups (300 g) all-purpose flour , (stir, spoon, & level)
¾ cup (60 g) cocoa powder, (I use Hershey's Special Dark Cocoa)
1 tsp baking soda
½ tsp salt
1 cup (170 g) semi-sweet chocolate chips
1 ½ cups (303 g) M&M's, divided (one 10.70oz "sharing size" bag of M&M's is sufficient)

Instructions

Preheat oven to 350 degrees Fahrenheit. Line baking sheets with a silicone baking mat or parchment paper.
In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars. Add the eggs, and vanilla. Mix and scrape bowl.
In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients until incorporated.
Add the chocolate chips and 1/2 cup of the M&M's. Mix gently on low speed until just combined, about 30 seconds.
Scoop cookie dough balls using a #30 scoop (about 2 Tbsp each) and place onto the prepared baking sheet about 3-inches apart. (8 cookies per tray.) Generously press M&M's into the tops of cookie dough balls (about 6-7 M&M's per cookie) maintaining a round shape.
Bake at 350˚F for 10-11 minutes. For thicker cookies, press edges inward with a cookie spatula while still warm. Allow to cool for 1-2 minutes on the tray, then transfer to a wire rack to cool completely. Store cookies in an airtight container up to 5 days.

Notes

To freeze dough: Freeze the chocolate M&M cookie dough balls on a baking sheet with parchment paper, then place the frozen dough in a zip-top freezer bag and store the cookie dough in the freezer up to 3 months.
To bake the cookies from frozen, simply place the frozen cookie dough on a parchment lined baking sheet and bake 2-3 minutes longer than written.
To freeze after baked: If you bake the cookies first, you can still freeze them in single layers divided by parchment paper, wrapped well or in a freezer bag, up to 3-4 weeks.

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