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Chocolate M&M Cookies Recipe

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4.1 from 12 reviews

Delight in these rich and chewy Chocolate M&M Cookies, featuring a perfect balance of natural unsweetened cocoa and the playful crunch of colorful M&Ms. Enhanced with a hint of espresso powder for depth, these cookies are the ultimate treat for chocolate lovers looking for a fun twist on a classic favorite.

  • Total Time: 2 hours 25 minutes
  • Yield: Approximately 12 large cookies

Ingredients

Dry Ingredients

  • 2 cups (240g) all-purpose flour
  • 2/3 cup (66g) natural unsweetened cocoa powder
  • 2 teaspoons espresso powder (optional)
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt

Wet Ingredients

  • 1 cup (226g) unsalted butter, softened
  • 1 cup (220g) packed light brown sugar
  • 2/3 cup (133g) granulated sugar
  • 2 large eggs
  • 4 teaspoons vanilla extract

Add-ins

  • 1 1/2 cups M&Ms, plus extra for toppings (a mix of mini M&Ms and crushed regular M&Ms recommended)

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, espresso powder if using, baking soda, and fine sea salt until evenly combined.
  3. Cream butter and sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with the packed light brown sugar and granulated sugar. Beat for approximately 2 to 3 minutes until the mixture becomes light, fluffy, and well blended.
  4. Combine wet and dry: Add in the eggs and vanilla extract to the creamed mixture and mix until fully incorporated. Gradually add the dry ingredient mixture and stir just until combined—avoid overmixing to keep cookies tender. Fold in the 1 1/2 cups of M&Ms gently to distribute evenly throughout the dough.
  5. Chill: Cover the cookie dough with plastic wrap or an airtight container and refrigerate for 2 hours or until the dough is thoroughly chilled, which helps to enhance the cookie texture and flavor.
  6. Scoop the dough: Using a 1/4-cup cookie scoop, portion the chilled dough onto the prepared baking sheets, spacing each dough ball about 2 inches apart to allow room for spreading. Press additional M&Ms lightly onto the tops of each dough ball for added visual appeal and texture.
  7. Bake: Place the baking sheets in the preheated oven and bake the cookies for 9 to 11 minutes. Bake until the edges look set and the centers remain slightly underbaked, as this will yield a chewy center once cooled.
  8. Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer the cookies to a wire rack to cool completely before serving to ensure optimal texture.

Notes

  • Espresso powder is optional but adds a subtle depth of flavor to enhance the chocolate.
  • Chilling the dough is essential for preventing excessive spreading and improving texture.
  • Using a 1/4-cup scoop helps achieve uniform cookie sizes for even baking.
  • For a different flavor profile, substitute M&Ms with chocolate chips or other colorful candy pieces.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://cozykitchenbymaya.com/chocolate-mandm-cookies-recipe/