Introduction
These Chocolate M&M Cookies combine a deep cocoa base with pockets of melty chocolate chips and colorful, crunchy M&M’s. You get a wonderfully chewy texture, a perfect balance of sweet and salty, and a treat that’s as fun to make as it is to eat.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 18 cookies
Ingredients
- 1/2 cup butter (room temperature)
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ cup chocolate chips
- ½ cup M&M’s
- flaked sea salt (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the room temperature butter and granulated sugar until light and fluffy.
- Beat in the large egg and vanilla powder (use half this amount if you prefer less rich vanilla flavor) until fully combined.
- In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing just until no dry streaks of flour remain.
- Gently fold in the chocolate chips and M&M’s. Be careful not to overmix.
- Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently press a few extra M&M’s onto the top of each cookie dough ball for a better presentation.
- Bake for 12-15 minutes, or until the edges are set. The centers may still look slightly soft.
- Immediately after removing from the oven, sprinkle a small pinch of flaked sea salt over each cookie. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Variations
- Cookie Sandwich: Once cooled, sandwich two cookies together with a scoop of vanilla ice cream for a decadent dessert.
- Stuffed Cookie: Flatten a scoop of dough, place a miniature candy bar or a large halal marshmallow or homemade marshmallow (use as needed; texture may vary slightly) in the center, and wrap the dough around it before baking.
- Skillet Cookie: Press all the dough into a greased 8-inch cast-iron skillet and bake for 20-25 minutes for a shareable, gooey cookie.
- Frozen Dough: Portion the dough balls and freeze them on a tray. Once solid, store in a freezer bag for fresh, bake-as-you-want cookies.
Tips for Success
- Ensure your butter is truly at room temperature for easier creaming and a better texture.
- For thicker, chewier cookies, chill the dough for 30 minutes before baking.
- Let the cookies rest on the hot baking sheet for 5 minutes after baking; they will continue to set as they cool.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. To refresh them, warm individual cookies in the microwave for 10-15 seconds or in a 300°F oven for 3-5 minutes.
FAQ
Can I use salted butter?
Yes, you can. Simply omit the flaked sea salt garnish at the end if you prefer a less salty cookie.
Why are my cookies flat?
This could be due to butter that was too warm or melted, or the dough wasn’t chilled. Also, make sure your baking soda is fresh and not expired.
Can I make the dough ahead of time?
Absolutely. You can cover and refrigerate the dough for up to 48 hours. Let it sit at room temperature for 15-20 minutes before scooping and baking.
Can I use a different type of cocoa powder?
For best results, stick with unsweetened cocoa powder as listed. Using Dutch-process cocoa may affect the rise due to its different acidity.
How do I get perfectly round cookies?
Immediately after taking the cookies out of the oven, you can use a large round cookie cutter or the rim of a glass to gently swirl around any cookies that spread unevenly to shape them.
Can I double this recipe?
Yes, this recipe doubles well. Simply double all ingredients and bake in batches, keeping the unused dough chilled while you wait.