These Chocolate M&M Cookies have soft centers, crisp edges and they’re loaded with three kinds of chocolate!
It’s December, aka “cookie month,” and I couldn’t be happier! If you need a cookie recipe for holiday parties, cookie exchanges, or simply eating one after another standing over your kitchen counter, I’ve got you covered. I have several cookie recipes coming this month and there are plenty of tasty cookie recipes to browse in the archives.
Today I’m sharing a chocolate version of my popular M&M Cookies. These cookies are perfect for baking with kids, using up leftover M&M’s, or just satisfying your chocolate craving. TIP: Use holiday M&M’s to make these cookies extra festive!
You might also like this M&M Cookie Cake (great for birthdays and holidays) or M&M Brownies.
More cookies: Mint Chocolate Chip Cookies – Ginger Molasses Cookies – Easy Sugar Cookies – Nutella Cookies – Sprinkle Cookies – Cookie Mix in a Jar – Christmas Cookies
How to Make Chocolate M&M Cookies:
These cookies have soft centers, crisp edges and they are loaded with chocolate! Here’s how to make them:
- Beat butter with brown sugar and granulated sugar.
- Add egg and vanilla.
- Combine dry ingredients (flour, cocoa powder, baking soda, and salt) then add to the wet ingredients.
- Stir in chocolate chips and M&M’s.
- Scoop and roll into balls.
- Bake!
Recipe Tips:
- Make sure your butter is softened slightly and still cool to the touch. If your butter is too soft the cookies will spread too much while baking.
- Chill the dough for thicker cookies. The dough can be baked immediately, but if you prefer thicker cookies, you can chill the dough balls for 1 hour before baking. Note: You’ll need to add a couple minutes to the bake time.
- Make the dough balls fairly large (around two tablespoons). This creates a nice-sized cookie that bakes up with soft centers and crisp edges.
- Press extra M&M’s onto the outside of the cookie dough balls before baking. This makes the cookies prettier and adds a pop of color.
- Do not overbake! The longer you bake these cookies, the more crisp they will be after cooling. For cookies with soft centers you need to remove them from the oven when they are still underbaked. They should be so soft that you should not be able to pick up a cookie from the baking sheet immediately after removing from the oven. They will firm up as they cool.
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Recipe
Soft and Chewy Chocolate M&M Cookies
Ingredients
- ½ cup unsalted butter, softened but still cool
- ⅓ cup granulated sugar
- ⅔ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¼ cup all purpose flour, spooned and leveled
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup M&M's , divided
- ⅓ cup chocolate chips
Instructions
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and sugars for 1-2 minutes. Add egg and vanilla, beating until combined, and scraping the sides and bottom of the bowl as necessary..
- In a separate bowl whisk flour, cocoa powder, baking soda, and salt.
- Add dry ingredients to butter mixture and beat until just combined. Use a rubber spatula to stir in chocolate chips and ½ cup M&M's. At this point, I like to let the dough rest at cool room temp for 30 minutes before baking (this helps with the texture of the cookies). If your kitchen is warm you can place the dough in the refrigerator for 30 minutes.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper (don't skip this step, it helps keep the cookies from spreading).
- Scoop the dough into 2-tablespoon portions and form into mounds that are higher rather than wider. Place the dough mounds a few inches apart on parchment lined baking sheets. Lightly press the remaining ¼ cup M&M's onto the tops of the dough (this makes for a prettier cookie).
- Bake for 9-11* minutes, until the edges are beginning to set, but the rest of the cookie is still slightly underdone. Note: They should be so soft that you should not be able to pick them up off the baking sheet. They will set as the cool.
- Place the baking sheets on wire rack to cool completely. See note about shaping the cookies while they are still warm.
Notes
Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a round shape.
Serving and storage:
These cookies are best the day they baked. They also freeze well. If desired, you can heat them briefly in the microwave to make them soft and fudgy. Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!**Recipe updated December 2019 **
Charisma says
I wouldn’t stop eating chocolate either, especially after seeing these!
Rose says
I could eat the whole batch!
Beth says
I must’ve done something wrong as mine came out crunchy. They weren’t bad great in cold milk!
Celebrating Sweets says
They might have been overbaked just slightly. Glad you enjoyed them in milk. Thanks for stopping by!
Beth says
I meant to say to we’re great with cold milk!!!
Nellie Tracy says
Delicious cookies! Perfect for the holiday cookie tray!
Suzy says
We couldn’t get enough of these cookies! The perfect amount of chocolate and chewiness! All around great cookie to make for the holidays!
Angie says
I found this recipe when my son decided that Santa would want m & m cookies when he comes to our house this year. This has been a great recipe for us to make together. He especially enjoyed putting the extra candies on top of the cookies. Such an easy recipe and they came out of the oven perfectly. Thank you! We will be making these again.
Celebrating Sweets says
I’m so glad that you enjoyed them! Thanks for taking the time to comment. Merry Christmas! 🙂
Brenda Sammons says
I just made these cookies omitting chocolate chips & using 1 C. dark chocolate M&M’s & substituted 1/2 C. whole-wheat flour, 1/2 C. bread flour, & 1/2 C. oat bran. Dough seemed kind of dry but still baked well with crispy cookie edges, slightly chewy, & slightly soft centers.,They have a very good chocolatey/fudgy taste. I also baked the cookies immediately & didn’t let the dough rest. Next time I may try adding just a tad bit of water if I use oat bran. Thanks for the great recipe!
Celebrating Sweets says
Hi, Brenda! I’m glad you enjoyed them! Thanks for taking the time to comment. Happy baking! 🙂 -Allison
Daniella Gomes says
OMG!! These cookies are sooo good! I was looking for a homemade recipe and I’m glad that I found your page. Thanks for sharing!
Allison says
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Wendy D Driesman says
I need more stars. These are amazing!
Allison says
Haha! Thanks for the kind review. I’m glad you enjoyed them. 🙂