Chocolate M&M cookies are soft chocolate cookies that are packed with mini chocolate chips and M&M candies for the ultimate cookie recipe!
Chocolate M&M cookies are soft chocolate chocolate chip cookies that are packed with plenty of M&M candies. Not only are these rich chocolate cookies super tasty, but they’re also really easy to make.
The cookies are made in one bowl, and there’s no need to use a mixer or chill the dough. So, the cookies can be made from scratch, start-to-finish, in less than 30 minutes.
How to make chocolate M&M cookies
Microwave the butter in a large, microwave-safe bowl for about 40 seconds. Butter should mostly melted.
Whisk the butter until it is completely melted.
Add the sugars; mix until well-combined. Stir in vanilla and egg until incorporated.
Add the flour, cocoa powder, baking soda, and salt. Please read the recipe note about properly measuring flour.
Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
Stir in mini chocolate chips and M&Ms. Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.
Bake until cookies are set. They will be puffy and still look a little underbaked in the middle.
Tips
- Flour: Be sure to properly measure the flour. To measure the flour, stir or sift the flour to break it up. Then lightly spoon into the measuring cup and level. I don’t recommend scooping as it can pack in the flour.
- Chocolate chips: I like to use mini chocolate chips because they add a little bit of extra chocolate to the cookie without competing with the M&Ms.
- M&Ms: I recommend using plain (not peanut) M&Ms in these cookies because I’ve had better luck with them in the cookies.
- You can use seasonal M&Ms, like the Halloween M&Ms in the picture above, to make the cookies more festive for the holidays.
- Also, you can press additional M&Ms into the scooped dough to make a more colorful cookie.
- Mixing: I recommend mixing the cookie dough by hand. It helps to avoid overmixing the cookie dough.
- Baking: Slightly underbaking the cookies helps to keep them soft.
Storage
The cookies can be stored in a resealable container at room temperature for up to 4 days.
More cookie recipes!
More cookie recipes!If you’ve tried this chocolate M&M cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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Chocolate M&M Cookies
Ingredients
- 1/2 cup butter
- 3/4 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ⅓ cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup mini semisweet chocolate chips
- 1 cup plain M&Ms
Instructions
- Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Microwave the butter in a large, microwave-safe bowl for about 40 seconds. Butter should mostly melted.
- Whisk the butter until it is completely melted.
- Add the sugars; mix until well-combined.
- Stir in vanilla and egg until incorporated.
- Add the flour, cocoa powder, baking soda, and salt. Please read the recipe note about properly measuring flour.
- Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
- Stir in mini chocolate chips and M&Ms.
- Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.
- Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.
Notes
- Flour: Be sure to properly measure the flour. To measure the flour, stir or sift the flour to break it up. Then lightly spoon into the measuring cup and level. I don't recommend scooping as it can pack in the flour.
- M&Ms: I recommend using plain (not peanut) M&Ms in these cookies because I've had better luck with them in the cookies.
- Baking: Slightly underbaking the cookies helps to keep them soft.
- Nutrition values are estimates.
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