Description
Delight in these rich and chewy Chocolate M&M Cookies, packed with vibrant M&M candies and optional semi-sweet chocolate chips for an extra chocolatey treat. Perfectly soft in the center with a slightly crisp edge, these cookies bake quickly and make a colorful, fun dessert that’s ideal for sharing or enjoying anytime.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups M&M candies
- 1 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2 to 3 minutes and helps create a tender cookie texture.
- Add Eggs and Vanilla: Add the eggs one at a time into the creamed mixture, beating well after each addition to fully incorporate. Then stir in the vanilla extract for added flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa, preventing clumps.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing, which can produce tough cookies.
- Fold in M&Ms and Chocolate Chips: Gently fold in the M&M candies and semi-sweet chocolate chips if you are using them. This adds texture, color, and extra chocolate bursts throughout the dough.
- Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10 to 12 minutes. The cookies should have set edges but still be soft in the center. Avoid overbaking to keep them chewy.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, which helps prevent breakage.
- Serve: Enjoy these colorful and chocolate-rich cookies with a cold glass of milk or your preferred beverage for a delightful treat!
Notes
- You can substitute semi-sweet chocolate chips with milk or dark chocolate chips based on your preference.
- Ensure butter is softened but not melted for the best creaming results.
- If you prefer crispier cookies, bake an additional 1-2 minutes but watch closely to prevent burning.
- For extra color, reserve some M&Ms to sprinkle on top of the cookies before baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
