Published: · Modified: by Allison · 31 Comments
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These Chocolate M&M Cookies have soft centers, crisp edges and they’re loaded with three kinds of chocolate!
It’s December, aka “cookie month,” and I couldn’t be happier! If you need a cookie recipe for holiday parties, cookie exchanges, or simply eating one after another standing over your kitchen counter, I’ve got you covered. I have several cookie recipes coming this month and there are plenty of tasty cookie recipes to browse in the archives.
Today I’m sharing a chocolate version of my popular . These cookies are perfect for baking with kids, using up leftover M&M’s, or just satisfying your chocolate craving. TIP: Use holiday M&M’s to make these cookies extra festive!
You might als.
More cookies: Mint Chocolate Chip Cookies – Ginger Molasses Cookies – Easy Sugar Cookies – Nutella Cookies – Sprinkle Cookies – Cookie Mix in a Jar – Christmas Cookies
How to Make Chocolate M&M Cookies:
These cookies have soft centers, crisp edges and they are loaded with chocolate! Here’s how to make them:
- Beat butter with brown sugar and granulated sugar.
- Add egg and vanilla.
- Combine dry ingredients (flour, cocoa powder, baking soda, and salt) then add to the wet ingredients.
- Stir in chocolate chips and M&M’s.
- Scoop and roll into balls.
- Bake!
Recipe Tips:
- Make sure your butter is softened slightly and still cool to the touch. If your butter is too soft the cookies will spread too much while baking.
- Chill the dough for thicker cookies. The dough can be baked immediately, but if you prefer thicker cookies, you can chill the dough balls for 1 hour before baking. Note: You’ll need to add a couple minutes to the bake time.
- Make the dough balls fairly large (around two tablespoons). This creates a nice-sized cookie that bakes up with soft centers and crisp edges.
- Press extra M&M’s onto the outside of the cookie dough balls before baking. This makes the cookies prettier and adds a pop of color.
- Do not overbake! The longer you bake these cookies, the more crisp they will be after cooling. For cookies with soft centers you need to remove them from the oven when they are still underbaked. They should be so soft that you should not be able to pick up a cookie from the baking sheet immediately after removing from the oven. They will firm up as they cool.
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Recipe
Soft and Chewy Chocolate M&M Cookies
These Chocolate M&M Cookies have soft centers, crisp edges and they're loaded with three kinds of chocolate!
5 from 33 votes
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Course: Dessert
Cuisine: Dessert
Prep Time: 15 minutes minutes
Cook Time: 9 minutes minutes
resting time: 30 minutes minutes
Total Time: 54 minutes minutes
Servings: 15 (recipe can be doubled)
Calories: 229kcal
Author: Allison – Celebrating Sweets
Ingredients
- ½ cup unsalted butter, softened but still cool
- ⅓ cup granulated sugar
- ⅔ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¼ cup all purpose flour, spooned and leveled
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup M&M's , divided
- ⅓ cup chocolate chips
Instructions
Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and sugars for 1-2 minutes. Add egg and vanilla, beating until combined, and scraping the sides and bottom of the bowl as necessary..
In a separate bowl whisk flour, cocoa powder, baking soda, and salt.
Add dry ingredients to butter mixture and beat until just combined. Use a rubber spatula to stir in chocolate chips and ½ cup M&M's. At this point, I like to let the dough rest at cool room temp for 30 minutes before baking (this helps with the texture of the cookies). If your kitchen is warm you can place the dough in the refrigerator for 30 minutes.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper (don't skip this step, it helps keep the cookies from spreading).
Scoop the dough into 2-tablespoon portions and form into mounds that are higher rather than wider. Place the dough mounds a few inches apart on parchment lined baking sheets. Lightly press the remaining ¼ cup M&M's onto the tops of the dough (this makes for a prettier cookie).
Bake for 9-11* minutes, until the edges are beginning to set, but the rest of the cookie is still slightly underdone. Note: They should be so soft that you should not be able to pick them up off the baking sheet. They will set as the cool.
Place the baking sheets on wire rack to cool completely.
Notes
*If you chilled your dough in the refrigerator, you will likely need to add a few minutes to the bake time.
These cookies are best the day they baked. They also freeze well. If desired, you can heat them briefly in the microwave to make them soft and fudgy.
Nutrition
Calories: 229kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 95mg | Potassium: 58mg | Fiber: 1g | Sugar: 23g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
**Recipe updated December 2019 **
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Comments
Jennifer Buchan
I don’t have any chocolate chips left and would like to use holiday mint m and ms, do you think I could just add more m and ms?!
Reply
Allison
Sure! That sounds delicious. Enjoy!
Reply
Lisa
I’ve been making chocolate m&m cookies for years. This year I had to go online to find a new recipe because I lost mine.Awesome recipe! I used red, green and white m&m’s for Christmas and bittersweet chocolate chips. Best m&m cookies I’ve ever had.
Reply
Allison
Thanks for the kind review, Lisa. I’m glad you enjoyed them. Happy holidays!
Amanda
These turned out so yummy! I used the holiday mint m&ms and my husband and I both loved them. Thanks for a perfect cookie recipe and a great one to use for the holidays!Reply
Allison
That sounds delicious! I’m glad you enjoyed them. 🙂
Reply
Rob
Baked these with my 2 young grandchildren. They were delicious and a big hit with all. My new go to chocolate cookie recipe.Reply
Allison
I’m so glad! Thanks for taking the time to leave a comment. 🙂
Reply
SaraLee
These are the ultimate best cookies.
Reply
Allison
I’m glad you enjoyed them!
Reply
Lori Clark
These were easy to make and taste amazing!!Reply
Allison
I’m so glad! Thanks for stopping by!
Reply
LYNNE E BERNIER
These are the best cookies I have ever baked, and I bake lots and lots of cookies. EveReply
Allison
Thanks for the kind review. 🙂
Reply
Simone Debra
I don’t have unsalted butter will oleo work as well?
Reply
Allison
I recommend using butter, oleo is made with oils and might not bake the same. You’re welcome to play around with it.
Reply
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Hi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....
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