Double Chocolate M&M Cookies
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
13 mins
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Total Time
28 mins
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Servings
24 cookies
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Course
Dessert, Baked Goods
Double Chocolate M&M Cookies
Description
Double Chocolate M&M Cookies start with a dough made from all-purpose flour, cocoa powder, baking soda, and salt to provide the chocolate framework. Melted chocolate combined with butter creates a smooth, rich chocolate base, while sugar, eggs, and vanilla add sweetness and structure.
The addition of M&M’s gives the cookies bursts of color and a crisp candy shell texture contrasting the moist, tender crumb of the baked cookie. Baking at a moderate oven temperature ensures even cooking and prevents burning of chocolate components.
These cookies are suited for casual snacking, dessert, or sharing during gatherings. Their size and texture make them easy to pack or freeze for later enjoyment.
Store cooked cookies in an airtight container to maintain freshness for a couple of days. To freeze, place between wax paper sheets in a sealed container; thaw at room temperature or briefly in a microwave to restore softness. Handle the M&M’s gently when mixing to keep them intact.
Ingredients
- 1 cup all-purpose flour
- ½ cup cocoa powder unsweetened
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 ounces semisweet chocolate coarsely chopped, or milk chocolate
- ½ cup butter cut into eight pieces
- ¾ cup M&M’s candy
- 1 ½ cups granulated sugar
- 2 large egg
- 1 teaspoon vanilla
Instructions
- Preheat oven to 325 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
- In a medium microwave-safe bowl, place the chopped chocolate and the butter. Microwave for one minute at 50% power. Stir. Microwave again for one minute at 50% power and stir well. If the chocolate is not fully melted, continue microwaving in 30 second intervals at 50% power until the chocolate and butter are well combined (don’t overheat the chocolate or it can seize and turn hard and unusable). Let the mixture cool slightly, about 2-3 minutes until it is at room temperature or just slightly warm (but not hot).
- In a large bowl (or in the bowl of an electric stand mixer), combine the chocolate mixture, sugar, eggs, and vanilla. Mix on medium speed until combined. Gradually mix in flour mixture on low speed. Fold in M&M’s with a wooden spoon (don’t use a mixer as the M&M’s will break into pieces and not stay whole).
- Line baking sheets with parchment paper, silpat liners or lightly grease them with cooking spray. Drop dough onto baking sheets by tablespoonfuls (or use a cookie scoop) spacing them about 1 1/2 inches apart. If desired, place five or six M&M’s on top of the cookie dough balls (even perched slightly on the rounded sides).
- Bake the cookies until they have slightly flattened and there are a few cracks on the surface, about 13-14 minutes. The cookies will still be soft. Let the cookies sit for 2-3 minutes on the baking sheet before removing them to a wire rack to cool completely.
Notes
- Store cookies in an airtight container for up to two days to keep them fresh.
- Freeze cookies between wax paper sheets in a sealed container for easy storage; thaw at room temperature or briefly microwave before eating.
- Fold in M&M’s with a spoon, not with a mixer, to prevent breaking the candies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 172kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 116mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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