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