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M&M Chocolate Cookies are soft-baked, full of rich chocolate flavor, and loaded with mini m&m candies. You’ll love these chocolate cookies with colorful candy in them. Plus, they’re great to change up for any Holiday with different m&m’s.
Be sure and also try my reese’s chocolate cookies. Rich chocolate cookies with chopped reese’s candy and peanut butter chips!
M&M Chocolate Cookies Recipe
Whenever my kids ask for a treat they always want m&m cookies. Something about those fun, colorful chocolate candies just puts a smile on anyone’s face. These M&M Chocolate Cookies are a favorite around my house.
So much rich chocolate flavor in these little cookies, and they’re soft-baked cookies that are puffy and thick. The way a cookie should be ?
If you prefer a non-chocolate version of the classic m&m cookie then be sure and try my giant m&m cookies.
What You’ll Need
You will need some simple baking ingredients for these chocolate cookies with m&m’s. The best part is that the recipe uses cocoa powder which is less expensive and easier than those baking chocolate squares.
- Butter – I use salted butter for all my baking. It provides the right balance to sweeter baked goods.
- Granulated Sugar
- Light Brown Sugar – If you prefer the richer, darker molasses taste of dark brown sugar then go ahead and use that instead. Light brown sugar is what most cookie recipes call for.
- Unsweetened Cocoa Powder – Cocoa powder can be found in the baking aisle at the grocery store. This gives the cookies a rich chocolatey flavor!
- Large Eggs
- Vanilla Extract – Pure vanilla extract is a splurge but it’s worth it! It has much better flavor than imitation vanilla does.
- All-Purpose Flour – Feel free to use gluten free flour that is a 1:1 ratio to all-purpose flour. I prefer to use unbleached all-purpose flour for everything.
- Baking Soda – Creates the soft, chewy texture.
- Mini M&M’s – The mini m&m’s are the best to use in this cookie recipe. They are smaller so they spread around to more of the cookie and each bite has some in it. Plus, they’re just cuter!
How To Make M&M Chocolate Cookies
You will only need one bowl to make these m&m chocolate cookies plus at least one cookie sheet and a cookie scoop to make even cookie dough balls.
Prepare : Heat the oven to 375 degrees. Prepare at least one cookie sheet by spraying it with cooking spray, using a silpat liner, or using parchment paper (my preferred way).
Butter + Sugars : Combine the softened butter and both sugars into a large mixing bowl. You can also use the bowl of a stand mixer. Mix on medium speed until it’s fluffy looking.
Chocolate Time : Make these into chocolate cookies by adding the cocoa powder, eggs, and vanilla extract. Beat this until combined. The dough will be thick and harder to beat but it will work.
Dry Ingredients : Add the dry ingredients like flour, baking soda, and salt. Mix on low speed until just combined.
M&M’s : Add in the m&m candies, reserving some for the tops of the dough balls, and mix on low speed until combined. You can also use a wooden mixing spoon to do this if the batter is too thick.
Bake & Cool : Roll the dough into balls. About the size of a golf ball (2 tablespoons of dough). I use a medium sized cookie scoop for this. Place 12 per cookie sheet and bake. Let the cookies cool on the baking sheet for about 10-15 minutes and then remove them to a cooling rack.
Store : Store leftover cookies, covered, at room temperature for 3-4 days. You can also freeze the cookies too. I store leftover cookies in a gallon sized Ziploc bag.
Tips For Success
Here are a few of my helpful tips to make this recipe a success in your home!
- Don’t Over-Bake : I know every cookie recipe says this but it’s so important. My cookies always only cook for the minimum time (8 minutes) and they’re perfect. All ovens are different so just watch them carefully. When you take out the cookies they should look puffy and the very center might look a little wet still, but I promise as the cookies cool they will firm up and come together. The cookies should look puffy and cooked on the outside, with maybe some wet looking cracks in the middle (which is fine) when the come out. They should not be browned at all.
- Make Them Pretty : For a pretty presentation be sure and reserve some mini m&m’s to press onto the top of each dough ball before baking. This will help the cookies have that pretty bakery look with the m&m’s on top.
- Dough Tip : This is a thicker dough. It will come together in the end but it will take a bit of muscle work to get it mixed. Don’t be tempted to add a liquid. The recipe is correct as is, it’s just a thicker dough.
- Cookie Scoop : I love my medium cookie scoop. It makes each cookie the same size and it’s easy to scoop up the dough and roll it into a ball with it. Although I think a cookie scoop is a worthwhile investment, don’t worry if you don’t have one, simply grab some dough and roll it into a ball. They should be about the size of a golf ball, which is about 2 tablespoons of dough.
There are not many variations to this recipe but there is one way that I like to change it up.
- Use Different M&M’s – Use whatever m&m you like! Peanut butter m&m’s would be yummy, or mint m&m’s for a mint chocolate cookie. You can also use the Holiday colored m&m’s too. I love to make these around Christmastime with the red and green m&m’s.
How To Store Leftover Cookies?
Leftover cookies should be stored at room temperature in a covered container.
You can use a Tupperware type container with an air-tight lid or use a gallon-sized Ziploc bag and store the cookies in there. I prefer to use the Ziploc bag.
TIP : The cookies will stay soft, if they’re covered in an air-tight, container for 4-5 days.
Can I Freeze Cookies?
Yes! I don’t freeze many things but cookies is something that I always freeze. I prefer to freeze the cookies once they are baked. Bake the cookies and let them cool completely. Move them to a freezer-safe container or freezer-safe Ziploc bag and freeze for up to 3 months.
When ready to eat, either warm it up in the microwave for a little bit or leave the cookie out at room temperature for about 30 minutes or so, and it will soften.
More Cookie Recipes You’ll Love
The Best Oatmeal Chocolate Chip Cookies – I could eat these Every. Single. Day! So hearty and chewy with oats and mini chocolate chips.
Triple Peanut Butter Monster Cookies – My favorite! Loaded with oats and 3 kinds of peanut butter. Creamy peanut butter, peanut butter chips, and Reese’s Pieces candies.
Key Lime Pie Cookies – Graham cracker cookie base with key lime juice and a simple glaze on top.
Cake Mix Sugar Cookies – Easy sugar cookies made with a cake mix! So thick, puffy, and simple to make with only 5 ingredients.
M&M Chocolate Cookies
- 1 cup (2 sticks) butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 1 tablespoon vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 cups mini m&m's reserve some for top of cookies
- Heat oven to 375°. Prepare a cookie sheet by spraying with cooking spray, using a silpat liner, or parchment paper.
- In a large mixing bowl with a handheld mixer, or use a stand mixer, add the butter, sugar, and brown sugar. Beat for 1-2 minutes until it's fluffy looking and combined.
- Add the cocoa powder, eggs, and vanilla extract. Beat on low speed, increasing speed as needed, until combined.
- Add the flour, baking soda, and salt. Mix on low speed just until combined. The dough will be thick, that's ok.
- Add the mini m&m's, reserving some for the tops of the dough balls. Mix on low speed until combined.
- Use a medium cookie scoop, or 2 tablespoons of dough, and roll into a ball. Place 12 cookies per cookie sheet. Gently press a few m&m's into the top of each cookie ball. * Cookie dough balls should look like the size of a golf ball.
- Bake for 8-10 minutes. Watch closely so you don't overbake. Mine are done right at 8 minutes. Cookies should be puffy looking and baked with maybe some slightly wet spots in the cracks on the cookies. Cookies should not be browned at all.
- Let the cookies cool on the warm cookie sheet for 10-15 minutes. Move them to a cooling rack to cool competely.
- Store leftover cookies in an air-tight container, or gallon-sized Ziploc bag, for up to 4-5 days.