Chocolate M&M Cookies

These chocolate M&M cookies have crisp edges, a soft chewy center and triple the chocolate! They are easy to make and loaded with colorful M&M’s.

We love cookie recipes with M&M’s! A few favorites include oatmeal M&M cookies, peanut butter M&M cookies and mini M&M cookies.

Chocolate M&M Cookie Recipe

Chocolate M&M cookies are a delightful treat that combine the rich flavor of my double chocolate chip cookies recipe or triple chocolate chip cookies with the colorful and crunchy texture of M&M cookies.

With a soft and chewy interior and slightly crispy exterior, it’s the perfect balance of texture with fudgy flavor in every bite. The addition of M&M candies adds a burst of color and a sweet and satisfying crunch to this classic chocolate cookie recipe.

Why You’ll Love These

• Triple the chocolate. Made with cocoa powder, chocolate chips and M&M’s, chocolate M&M cookies have a rich fudgy flavor like my hot chocolate cookies.
• Perfect for special occasions. Kids and adults love these! Use holiday M&M’s to make Easter, Valentine’s Day M&M cookies, Halloween, Christmas M&M cookies or 4th of July cookies!

Recipe Ingredients

Find the full printable recipe with specific measurements below.

• Butter: Unsalted butter allows you to control the amount of salt included in this recipe. Make sure to soften the butter to room temperature before using.
• Sugar: Both granulated and light brown sugar are used for a sweet and rich flavor. Make sure to firmly pack the brown sugar into your measuring cup.
• Eggs: Using fresh eggs will give you the best result.
• Flour: A traditional all-purpose flour works great and gives the cookies a light texture. Make sure you’re measuring the flour accurately so that your cookies aren’t too dense or dry.
• Cocoa powder: 100% pure unsweetened cocoa powder gives it that rich, chocolatey taste. I like to sub a small amount for Dutch cocoa powder for a thicker cookie.
• M&M’s and chocolate chips: Classic M&M’s and semi sweet chocolate chips are my preference.
• Baking staples: Vanilla and sea salt are added for flavor. Baking soda and baking powder are used as baking agents to help the cookies rise.

How to Make Chocolate M&M Cookies

1. Cream wet ingredients. Using a stand mixer, cream the softened butter and sugars together in a large bowl. Add the eggs and vanilla and mix until smooth.
2. Whisk. In a separate bowl, whisk the flour, cocoa, baking soda, baking powder, and salt. Gradually add the dry ingredients to the butter and sugar mixture. Mix until just combined. Fold in the M&Ms and chocolate chips.
3. Chill. Put the dough in the fridge to chill for anywhere from 15 minutes to 2 days. This makes it a great make-ahead cookie dough! You can also scoop them into dough balls and freeze them for up to 3 months before baking.
4. Preheat. Turn the oven on and line two baking sheets with parchment paper. You’ll need two sheets to make the full batch. If you plan on baking a batch and chilling the other for a while, you’ll only need one sheet.
5. Scoop & bake. Scoop cookie dough balls onto the pan with a large cookie scoop and bake until the edges are slightly crisp. The center will be soft in the middle. Remove from the oven and allow to cool before transferring to a cooling rack.

Recipe Tips

• No mess. Use a Silpat baking mat for easy cleanup and no sticking.
• Chill time. Refrigerate the dough, to help them stay thick and chewy, although if you are in a hurry you can make cookies with no chilling of the dough.
• Even baking. Start with your ingredients at room temperature, including eggs and butter. Helps with even baking and to prevent spread.
• Dutch-processed cocoa. Substitute 1/4 cup dutch processed cocoa powder. It’s a more neutral-tasting cocoa powder and reacts well to the baking powder and baking soda in the recipe, which means cookies will remain nice and thick!
• Cookie scoop. Use a large cookie scoop to scoop dough onto the baking sheet. This ensures the M&M cookies are all equal in size. If you don’t have one, you can use about 3 tbsp of dough per cookie.
• Extra candy. Add extra M&M’s on top once the dough balls have been formed. It adds extra color and looks much nicer!
• A touch of mint. You can also make a mint version of these cookies by adding in 1 teaspoon of peppermint extract. They will taste like my chocolate peppermint cookies and would be great with Christmas M&M’s during the holiday season!
• Cooling. Allow the M&M cookies to set on the pan for 2-3 minutes before moving them to a cooling rack.

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