Chocolate M&M Cookies

These Chocolate M&M Cookies are rich, fudgy, and irresistibly soft with crisp edges and melty centers. Packed with colorful mini M&Ms and gooey chocolate chips, they come together fast and bake in under 10 minutes—perfect for last-minute cravings, bake sales, or cookie emergencies. If you love chewy chocolate cookies with pops of crunch and color, these will be your new go-to!

Ingredients

Cookie Dough

• ¼ cup (57g) unsalted butter, softened
• ¾ cup (161g) brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup (120g) all-purpose flour
• ¼ cup (21g) unsweetened natural cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

For Topping

• 1 cup mini M&Ms
• 1 cup (170g) semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with a silicone baking mat or parchment paper.
2. In a mixing bowl, beat butter and brown sugar for about 1 minute until combined.
3. Add egg and vanilla extract; mix until smooth.
4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
5. Gradually fold dry ingredients into wet ingredients using a spatula. Dough will be thick.
6. Scoop dough onto prepared baking sheet, spacing cookies about 2 inches apart.
7. Press mini M&Ms and chocolate chips onto the tops and sides of each dough ball.
8. Bake for 9–11 minutes, until edges are set but centers look soft.
9. Cool on baking sheet for 15 minutes, then transfer to a wire rack to cool completely.

Serving & Storage Tips

• Serve warm with a glass of cold milk for maximum comfort
• Great for birthday parties, holidays, or bake sales
• Store in an airtight container at room temperature for up to 5 days
• Freeze baked cookies for up to 2 months
• Freeze dough balls and bake straight from frozen (add 1–2 minutes bake time)

Variations

1. Peanut Butter M&M Cookies – Add ¼ cup peanut butter to the dough
2. Double Chocolate Chunk – Replace chocolate chips with chopped chocolate bars
3. Mint Chocolate – Use mint M&Ms or add ½ tsp peppermint extract
4. Espresso Chocolate – Add 1 tsp instant espresso powder
5. White Chocolate M&M – Swap semi-sweet chips for white chocolate chips
6. Holiday M&M Cookies – Use seasonal colored M&Ms
7. Nutty Crunch – Add ½ cup chopped walnuts or pecans
8. Stuffed Cookies – Hide a caramel or peanut butter cup inside
9. Salted Chocolate – Sprinkle flaky sea salt on top before baking
10. Gluten-Free – Use a 1:1 gluten-free flour blend
11. Dairy-Free – Use vegan butter and dairy-free chocolate
12. Extra Fudgy – Add 2 tablespoons milk or cream
13. Brownie-Style – Slightly underbake for ultra-gooey centers
14. Mini Cookies – Scoop smaller dough balls and bake 7–8 minutes
15. Protein Boost – Add 1–2 tablespoons chocolate protein powder

FAQs

1. Can I use regular M&Ms instead of mini?
Yes, but minis distribute better throughout the cookie.

2. Why is my dough thick?
That’s normal—thick dough creates chewy cookies.

3. Can I chill the dough?
Yes, chilling 30 minutes gives thicker cookies.

4. Can I double the recipe?
Absolutely—this recipe doubles perfectly.

5. Can I freeze the dough?
Yes, freeze scooped dough balls up to 2 months.

6. What cocoa powder works best?
Natural unsweetened cocoa powder is recommended.

7. Can I use white sugar instead of brown?
You can, but cookies will be less chewy.

8. How do I know they’re done?
Edges set, centers slightly soft.

9. Why let cookies cool on the pan?
They finish setting without overbaking.

10. Can I make these ahead?
Yes—bake a day ahead or freeze after baking.

These cookies are the perfect balance of chewy, chocolatey, and fun. Whether you’re baking with kids, whipping up a quick dessert, or stocking the cookie jar, these Chocolate M&M Cookies never disappoint. One bite and you’ll see why they disappear fast!

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