These Chocolate M&M Cookies are fudgy, chewy, and they are loaded with the perfect amount of M&Ms. They are one of the best cookies you will ever make!
Cookies are one of my favorite desserts to make. They are easy to make, and everyone loves a great cookie! These Chocolate M&M Cookies are definitely a GREAT cookie!
Cookies are a great way to get the kids involved in baking and cooking. My kids love to help when I bake cookies.
It probably is an added incentive that I am using M&Ms for this recipe! They definitely get to "sample" the M&Ms while we make the cookies!
How to make Chocolate M&M Cookies:
As with most cookie recipes you start by mixing your wet ingredients and dry ingredients separately.
Then you combine them together and add the M&Ms.
Fold in the M&Ms so that they are mixed together throughout the entire cookie dough. You then want to chill the dough in the refrigerator for about 2 hours.
This really helps the dough when baking. It will keep the dough from spreading in the oven during baking keeping your cookies from flattening out and becoming crispy.
Once they are chilled roll the dough into dough balls and bake.
Ingredients:
- Unsalted Butter - room temperature
- White Granulated Sugar - this is regular table sugar
- Unsweetened Cocoa Powder
- Brown Sugar
- Vanilla Extract
- Eggs
- All-Purpose Flour
- Baking Soda - be sure to check the expiration date on the baking soda before using it. It will not keep the cookies thick if it is expired.
- Salt
- M&Ms
Directions:
Step One - Combine butter and sugars in a large mixing bowl and beat on low with an electric hand mixer or in a bowl of a stand mixer until smooth and creamy.
- Cooking Tip: Don’t substitute sugars. Both sugars should be used to get the best buttery and soft cookie. You can make these cookies only with white sugar, they will still taste good but there will be a difference.
Step Two - Add eggs and vanilla to the mixing bowl and mix on low until combined. Set aside.
Step Three - In a separate bowl, combine all-purpose flour, baking soda, and salt and whisk to combine.
Step Four - Add to wet ingredients to your dry ingredients gradually. Add ½ or 1 cup at a time, beat on low until combined, and then continue until it's all combined.
Step Five - Stir in M&Ms with a spatula or spoon. The batter will be thick, a little sticky Place in the fridge for 1-2 hour in the fridge. It is important to chill the batter between cooking the batches as well.
Step Six - Preheat the oven to 350 degrees F. Prepare a baking sheet with parchment paper and set it aside.
Step Nine - Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!
Step Ten - Bake for 10-12 minutes (the time varies due to different ovens).
Step Eleven - 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.
Step Twelve - Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
Why do you chill cookie dough before baking?
Always chill the batter before baking. This way cookies will spread less, be in uniform size and more round shape.
For perfect round shaped cookies: Once cookies are baked, place a medium size cookie cutter or a round glass/mug on top of the cookie and swirl around a few times.
The more you swirl the smaller and thicker cookies will become.
Tips and FAQ:
Don't Over-Bake: It's important to not over bake your cookies. When you remove your cookie they might not look done but they will continue to cook on the pan.
Don't Over-Mix: Over mixing your cookies they could come out of the oven flat. Make sure to mix until just combined.
Freezing Cookie Dough: Place them on a sheet pan and into the freezer. This way they all freeze individually without getting stuck together.
Once they are frozen you can place them all in a large freezer bag together.
Baking Frozen Cookie Dough: Start by removing the cookie dough from your freezer.
Take out the cookie dough balls from the baggy and place on a baking dish to thaw.
Once the cookie dough is back to room temperature you can bake them according to directions.
If you tried any of my recipes, I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
Show me what you are making, use hashtag #TDOARH
Chocolate M&M Cookies
Ingredients
- 8 tablespoons unsalted butter (room temperature)
- ¼ cup white granulated sugar
- ½ cup unsweetened cocoa powder
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 2 large egg
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup M&Ms (regular)
Instructions
- Combine butter and sugars in a large mixing bowl and beat on low with an electric hand mixer or in a bowl of a stand mixer until smooth and creamy. Add egg, vanilla. Mix on low until combined. Set aside.
- Add eggs and vanilla to the mixing bowl and mix on low until combined. Set aside.
- In a separate bowl, combine all-purpose flour, baking soda, and salt and whisk to combine.
- Add to wet ingredients to your dry ingredients gradually. Add ½ or 1 cup at a time, beat on low until combined, and then continue until it's all combined.
- Stir in M&Ms with a spatula or spoon. The batter will be thick, a little sticky Place in the fridge for 1-2 hour in the fridge. It is important to chill the batter between cooking the batches as well.
- Preheat the oven to 350 degrees F. Prepare a baking sheet with parchment paper and set it aside.
- 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 at room temp until it’s softened slightly. Scoop 2 tablespoonfuls of batter, rolling it into about 2-inch balls. (Should be around 13-14 cookies)
- 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 time varies due to different ovens).
- 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 to a wire rack to cool completely.
Notes
Nutrition
Leave a Reply