A batch of chocolate M&M cookies right out of the oven is the perfect treat. They’re so simple to whip up and always satisfy that sweet tooth. Loaded with chocolate and gooey M&Ms, they are the ultimate bite.
GOOEY CHOCOLATE M&M COOKIES
If you love chocolate, these chocolate M&M cookies are about to become your favorite treat. These cookies are overloaded with chocolate in the best way possible. The chocolate base of the cookie is loaded with M&Ms that turn super gooey in the oven. Each bite is filled with chocolate — and pure deliciousness!
The best part about these cookies — besides the chocolate, of course — is the texture. They are fluffy, crispy on the edges, and gooey in the middle. The texture only enhances the taste of the cookie. It will be hard to eat just one of these!
While I love to use classic M&Ms in this recipe, any kind of M&M can be used to switch them up. Throw in peanut for a nutty crunch, add caramel M&Ms to add even more sweetness to the chocolate, or go with the seasonal colors and whip these up for a timely celebration.
INGREDIENTS FOR MOUTHWATERING CHOCOLATE M&M COOKIES
- Butter – let soften to room temperature.
- Cocoa powder – use without any sugar, and high quality will add a stronger flavor.
- Brown sugar – will keep the cookies nice and moist.
- Vanilla extract
- All-purpose flour – can sub in gluten-free flour if needed.
- Baking soda – make sure the baking soda has not expired.
HOW TO MAKE CHOCOLATE M&M COOKIES
Preheat the oven to 350 and prepare a baking sheet with parchment paper. Set aside.
2. WET INGREDIENTS
In a large bowl with a hand mixer or in a stand mixer with a paddle attachment, mix the butter with the sugar. Continue to beat until smooth and creamy. Once it looks pale yellow in color, add in the eggs one at a time and vanilla. Mix until fully combined.
3. DRY INGREDIENTS
In a large bowl, mix together all of the dry ingredients. Whisk to combine. Slowly add the dry ingredients to the wet ingredients, beating slowly. A few lumps in the batter are okay. Stir in the M&Ms with a wooden spoon.
4. CHILL DOUGH
Chill the dough in the refrigerator for 1 hour or in the freezer for 30 minutes. The dough should look thick and will look like playdough. If the dough is still sticky, place it back in the fridge or freezer and continue to chill. This is the best way to keep cookies from spreading!
5. FORM COOKIES
Take about 2 tablespoons full of dough and form the cookies into balls. They should be about 2 inches in size.
Place the cookie dough balls on the parchment paper about 2 inches apart. Bake for 10-12 minutes.
Let the cookies cool on the pan for about 5-10 minutes. Transfer the cookies to a wire rack and continue to cool.
HOW TO STORE CHOCOLATE M&M COOKIES
The cookies should last in an airtight container for about a week. You can also freezer the cookies once fully baked in an airtight container. They should last in the freezer for about 2-3 months.
Yes! M&Ms bake up just like chocolate chips. You can use any kind of M&Ms for this recipe as different kinds will add in different flavors.
If your cookies are coming out flat, make sure that you are adding in the proper amount of sugar. Sugar liquefies when baking, causing the cookies to flatten out in the oven if there is an excess amount. Too much flour can also cause the cookies to be flat. The best bet is to double check all of the measurements.
Definitely don’t skip this step and chill your cookie dough. The cookies will spread less when chilled and will keep more of their round shape.
MORE COOKIE RECIPES TO TRY
- Peanut Butter Cookies
- Red Velvet Cake Mix Cookies
- Yellow Cake Mix Cookies
- Funfetti Cookies
- Gooey Butter Cookies
Chocolate M&M Cookies
- 8 tbsp unsalted butter softened
- 1/4 cup granulate sugar
- 1/2 cup cocoa powder
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 1/2 cup all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup M&Ms
- Preheat the oven to 350 F. Prepare a baking sheet with parchment and set aside.
- In a large bowl combine butter and sugars. Beat on low with an electric hand mixer or in a bowl of a stand mixer until smooth and creamy. Add eggs and vanilla. Mix on low until combined. Set aside.
- In a separate large bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually. Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.
- Mix until ingredients are almost combined, a few lumps here and there are fine.
- Stir in M&Ms. The batter will be thick, and a little sticky. Chill the dough in the freeze for 30 minutes to 1 hour in the fridge.
- The batter will resemble playdough and should not be sticky after chilling. You should be able to roll small balls easily. If it is too frozen at this point, wait until it is room temp until it’s softened slightly. Scoop 2 tablespoonfuls of batter, rolling it into about 2-inch balls.
- Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!
- Bake for 10-12 minutes. The cookies will have a soft center inside. Once they cool down they will set well and the texture inside remains soft, chewy, and buttery.
- Let the cookies stand in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.