Chocolate M&M Cookies

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!

Prep Time10

Cook Time12

Chill time1

Course: Cookie, Dessert

Cuisine: American, Baked Goods, Cookie, dessert

Keyword: Chocolate M&M Cookies

Servings: cookies

Author: Jennie Duncan

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 1/2 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.

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