Go Back Email Link

Chocolate M&M Cookies

These soft-baked Chocolate M&M Cookies are chewy, rich, and packed with gooey chocolate chips and colorful M&Ms—perfect for parties, lunchboxes, or cozy family nights.
Print Recipe Pin Recipe

Ingredients
  

  • 1 ¾ cups 220g all-purpose flour
  • ¾ cup 70g unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup 170g unsalted butter, softened
  • 1 cup 200g light brown sugar, packed
  • ½ cup 100g granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup 180g semi-sweet chocolate chips or chunks
  • 1 ½ cups 250g M&Ms (plus extra for topping before baking)

Instructions
 

  • Soften the butter (not melted) and bring eggs to room temperature. Measure flour and cocoa carefully—too much can make the cookies dense.
  • Whisk together flour, cocoa, baking soda, baking powder, and salt in a bowl and set aside.
  • In a large bowl, beat butter, brown sugar, and granulated sugar for 2–3 minutes until light and fluffy. Add eggs one at a time, then mix in vanilla until smooth.
  • Gradually mix in the dry ingredients on low speed just until combined—don’t overmix.
  • Fold in chocolate chips and 1 cup of M&Ms, saving a few for topping.
  • Cover the dough and chill for at least 30 minutes (or up to 2 hours) to help the cookies hold their shape.
  • Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  • Scoop the dough, roll into balls, flatten slightly, and press extra M&Ms on top. Leave 2 inches between cookies.
  • Bake for 9–11 minutes, until edges are set and centers still look slightly soft.
  • Cool on the sheet for 5 minutes, then transfer to a rack. Enjoy warm and gooey or cooled and chewy.