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My Double Chocolate M&M Cookies are easy to make and chewy, what more could you ask for? Perfect for any colorful and whimsical event!
M&M Cookie Recipe
Today I want to share with you all my Double Chocolate M&M Cookies! Do you know how long I’ve had mini M&M’s in my pantry? A LONG TIME. Anyway, I used my double chocolate cookie recipe, tweaked it based on what I had in my pantry, threw in all the M&M’s, and made these fun and chewy cookies. {See the video here of this day here}!
Main Ingredients Needed
This is a simple M&M Cookie recipe that requires some pantry staples and of course, M&M’s. Here’s everything you’ll need to get the job done:
- Butter – softened! I use salted butter but you can also use unsalted if that’s your thing.
- Granulated and Brown Sugar – two types of sugar for sweetness and slight flavor.
- Eggs – used for the structure of the cookies (aka this helps hold all the dry ingredients together).
- All-Purpose Flour – this fills out the cookies (see below for tips and tricks concerning flour).
- Salt and Baking Soda – to balance flavors and to help the cookies rise.
- Unsweetened Dark Chocolate Cocoa Powder and Vanilla Extract – I used dark chocolate cocoa powder hence their very dark appearance, but if you don’t have that on hand, feel free to use regular cocoa powder. The vanilla is also used to flavor the cookies.
- Mini M&M’s – If you don’t have mini M&M’s, regular M&M’s are just fine 🙂
Love chocolate cookies? So does my hubby! Here are a few of his favs: Hot Pot Chocolate Cookies Recipe, Double Chocolate Cookie Bars, Chocolate Peanut Butter Chip Cookies, and Chocolate Fudge Cake Mix Cookies.
Tips and Tricks
Besides the few notes below, these M&M Cookies should be pretty straight forward to make.
- Finish Baking Out of the Oven: I pull my baking sheets out of the oven 1-2 minutes shy of being completely cooked, about 8 minutes for me. That way, I can leave the cookies on the hot pans to finish baking for 5 minutes and then transfer them over to cooling racks. This ensures they stay chewy. I’m all about chewy cookies.
- Baking Time: the smaller the cookies, the less oven baking time you’ll need. Since these are chocolate cookies, they are a bit harder to tell when they are done. That’s where the above tip comes in handy!
- Flour is Key: I like to do a tester batch where I bake 2-3 cookies and see how they bake. If they flatten out a lot, I add in a few tablespoons of flour. If they don’t flatten out enough, I know I added too much flour and I’ll flatten them out by hand before baking.
How to Make M&M Cookies
M&M Cookies are made just like any other sort of cookie recipe, with the creaming method. Cream your butter and sugars together, then comes the eggs and vanilla. In come the dry ingredients and finally the M&M’s. For full details check out the recipe card below!
- Preheat oven. Line baking sheet with parchment paper or silicone baking mat and set aside.
- In a large bowl, cream butter and sugars. Stir in egg and vanilla. Scrape sides and whip until light and fluffy. Stir in all dry ingredients until just incorporated. Scrape sides and mix again briefly.
- Scoop onto prepared baking sheets and press mini M&M’s into the tops of each cookie dough ball. Bake 8-9 minutes. Cool cookies 5 minutes on the hot baking sheet to finish baking, then remove to cool completely.
Leftover M&M Cookies
Any leftover M&M Cookies can be stored in an airtight container for up to 3 days.
Freezing
Hello! YES! You can also freeze the cookie dough for about three months. Amazing.
Simply freeze dough on the pan shaped into balls, then once frozen, transfer to a ziplock bag for easier storage. To bake just line a baking sheet and bake as normal. You might need to add a minute or two to the baking time but that should be it.
More Candy-Filled Cookie Recipes to Try!
- Chewy Chocolate Snickers Cookies
- Reese’s Pieces Cookies
- Monster Cookies
- Snickers Stuffed Loaded Peanut Butter Oatmeal Cookies
- Reese’s Pieces Double Chocolate Cookies
If you liked these M&M Cookies, you are going to die over all my other candy-filled cookies! Check them out 🙂
The printable recipe card is below, enjoy!
Double Chocolate M&M Cookies
Ingredients
- 1 cup softened butter
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 2 egg
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 cup unsweetened dark chocolate cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1 1/2 cups mini M&M's
Instructions
- Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mat and set aside.
- In large bowl, cream butter and sugars. Stir in egg and vanilla. Scrape sides and whip until light and fluffy. Stir in all dry ingredients until just incorporated. Scrape sides and mix again briefly.
- Scoop onto prepared baking sheets and press mini M&M's into the tops of each cookie dough ball. Bake 8-9 minutes. Cool cookies 5 minutes on hot baking sheet to finish baking, then remove to cool completely. Store in an airtight container for up to 3 days.
I am making these for the kids’ lunches next week! Can’t wait to try them!
These look CRAZY good! I may just make them for Christmas Eve with red and green M&M’s!
I made these with Christmas M&M’s for my holiday cookie trays & they were great! I wanted a chocolate addition & these worked out well, a big hit.
These look amazing. My son would love these!
These look amazing! I love M&M’s they are my favorite!
I’ve been looking for recipes and these look yummy! to use our dark cocoa powder
These look so delicious! I’m saving this recipe!
i saw these and immediately made them….thank goodness i had soft butter 🙂 They are insane. happy monday indeed.