• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Diary of a Real Housewife
  • Easy Recipes
    • Appetizers & Sides
    • Breakfast
    • Dessert
    • Holiday Food
    • Kids Food
    • Main Dish
    • Slow Cooker
    • Soups & Salads
  • Holidays
    • Party
    • Super Bowl
    • Valentines Day
    • St. Patricks Day
    • Easter
    • 4th of July
    • Fall
    • Thanksgiving
    • Christmas
  • Episodes
  • Get Inspired
    • Recipe Roundups
  • Free Meal Planning Printable
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Episodes
  • About
  • Contact
  • Free Meal Planning Printable
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Cookies » Chocolate M&M Cookies

    Chocolate M&M Cookies

    Published: Nov 2, 2022 · Modified: Nov 30, 2022 by Jennie · This post may contain affiliate links

    25 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe Print Recipe

    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! 

    Chocolate M&M Cookies piled on a white plate.

    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

    ingredients for chocolate M&M cookies.

    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.

    mixing the wet ingredients together for the cookie dough.

    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.

    mixing in the M&Ms to the cookie dough.

    Step Six - Preheat the oven to 350 degrees F. Prepare a baking sheet with parchment paper and set it aside.

    Step Seven - The batter will resemble playdough and should not be sticky after chilling. You should be able to roll small balls easily.
    Step Eight - 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).

    putting the cookie dough balls on baking sheet.

    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).

    baked chocolate M7M cookies on baking sheet.

    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.

    closeup of Chocolate M&M cookies.

    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.

    Chocolate M&M cookies stacked on top of each other.

    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.

    closeup of chocolate M7M cookies stacked.

    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

    Chocolate M&M Cookies

    Jennie Duncan
    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! 
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 12 mins
    Chill time 1 hr
    Course Cookie, Dessert
    Cuisine American, Baked Goods, Cookie, dessert
    Servings 14 cookies
    Calories 224 kcal

    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

    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.

    Nutrition

    Serving: 1cookieCalories: 224kcalCarbohydrates: 31gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 45mgSodium: 141mgPotassium: 84mgFiber: 2gSugar: 18gVitamin A: 263IUVitamin C: 0.1mgCalcium: 31mgIron: 1mg
    Keyword Chocolate M&M Cookies
    Tried this recipe?Let us know how it was!

     

    signature image

     

    « Strawberry Syrup
    Thanksgiving Cookie Recipes »
    25 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    face

    Hi, I'm Jennie! I'm a busy mom of three and I love cooking and sharing easy recipes. From slow cooker meals to casseroles all my recipes are simple to make and ones the entire family will love.

    More about me

    Popular

    • Funfetti Dip
    • 5 Layer Dip
    • Taco Bowl
    • Pimento Cheese Dip

    Easy Recipes

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    It is not permissible to copy anything from my site without prior written consent. Any use of a picture must have a working link back to my site.

    Some links on this site are affiliate links and always fully disclosed. This means I could earn a commission with clicks or purchases when using those links. No affiliate sways my decisions in products I use or love. All thoughts about items are 100% my own.

    Make sure to follow all safety procedures when completely any tutorials on my blog and assume your own risk. The Diary of a Real Housewife is not liable for any projects that you may complete from ideas found on this blog.

    Copyright © 2010 - 2021 · Jennifer Duncan, The Diary of a Real Housewife · All Rights Reserved.

    25 shares