Chocolate M&M Cookies
User Reviews
5
Chocolate M&M Cookies
Description
This recipe starts by creaming cold butter with sugar until light and fluffy, then incorporating eggs and cocoa powder to build flavor and structure. Dry ingredients including flour, salt, and baking powder are mixed in carefully to avoid overworking the dough. Folding in both regular and miniature M&M candies ensures color and texture distribution throughout the batch.
The dough is notably thick and requires brief kneading by hand to fully integrate. Cookies are portioned using a standard cookie scoop for size consistency and baked at 350F until edges set, resulting in cookies that hold their shape with a tender interior. Cooling on baking sheets before moving to wire racks helps cookies maintain texture.
The resulting cookies combine the richness of chocolate with the playful crunch of M&Ms, suitable for holiday treats or everyday snacks. Storing them in an airtight container preserves their freshness for up to a week.
Ingredients
- 1 cup butter cold and cut into cubes, unsalted
- 1¼ cup sugar
- 2 egg large
- ½ cup dark cocoa powder regular cocoa powder can be used
- 2¼ cups all-purpose flour
- ¼ tsp. salt regular salt can be used, coarse
- 1 tsp. baking powder
- 1 cup M&M candies peppermint or mint holiday
- 1/2 cup M&M candies holiday minis
Instructions
- 1. Preheat the oven to 350 F.
- 2. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder until well blended.
- 3. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Fold in the M&M candies with a spatula.
- 4. The dough is very thick! Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined. I kneaded mine in the bowl, and that worked out just fine.
- 5. Using a standard size cookie scoop, scoop cookie dough onto cookie sheets. To make 36 cookies, 12 cookies should fit onto each sheet.
- 6. Bake for approx 10 minutes. Let cool for 5-10 minutes on cookie sheets, then transfer to a wire rack to cool completely. Store in an airtight container. Enjoy!
Notes
- Store the baked cookies in a tightly sealed container to keep them fresh for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 83mg | 3% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 258IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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