Description
Irresistible chocolate m&m cookies blend rich cocoa with colorful candy pieces for a playful dessert. Sweet chocolate chips and crunchy m&m candies create a delightful treat you’ll crave again and again.
Ingredients
Scale
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
Mix-In Ingredients:
- 1 1/2 cups M&M candies
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper for optimal cookie release and even baking.
- Sift together flour, cocoa powder, baking soda, and salt in a medium bowl to eliminate lumps and ensure uniform dry ingredient distribution.
- Cream softened butter with granulated and brown sugars in a large mixing bowl until the mixture becomes light, fluffy, and pale in color, approximately 3-4 minutes.
- Incorporate eggs one at a time into the butter-sugar mixture, mixing thoroughly after each addition to create a smooth, consistent texture.
- Blend vanilla extract into the wet ingredients, stirring until completely integrated.
- Gradually fold the dry ingredient mixture into the wet ingredients, mixing until a cohesive chocolate dough forms without overmixing.
- Gently fold in chocolate chips, ensuring even distribution throughout the dough.
- Carefully incorporate M&M candies, stirring minimally to prevent color bleeding and maintain candy integrity.
- Using a cookie scoop or spoon, drop rounded portions of dough onto prepared baking sheets, spacing cookies approximately 2 inches apart.
- Press additional M&M candies on top of each cookie dough mound for visual appeal and extra candy concentration.
- Bake in the preheated oven for 10-12 minutes, until edges appear set but centers remain slightly soft.
- Remove from oven and allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack for complete cooling.
Notes
- Chill the dough for 30 minutes before baking to prevent excessive spreading and create a thicker, chewier cookie texture.
- Swap regular flour with gluten-free flour blend for celiac or gluten-sensitive individuals, maintaining the same measurement ratios.
- Use dairy-free butter alternatives and vegan chocolate chips to transform this recipe into a plant-based friendly version that doesn’t compromise on taste.
- Store cookies in an airtight container at room temperature for up to 5 days, placing a piece of bread inside to help maintain softness and prevent hardening.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 200
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg