Description
Deliciously soft and chewy chocolate M&M cookies that combine rich cocoa flavor with colorful candy pieces, perfect for satisfying your sweet tooth and adding a fun twist to classic cookies.
Ingredients
Scale
Wet 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
Dry Ingredients
- 1 ¼ cup all purpose flour (spooned and leveled)
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Mix-ins
- ¾ cup M&M’s (divided)
- ⅓ cup chocolate chips
Instructions
- Mix Butter and Sugars: Using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter together with granulated sugar and light brown sugar for 1-2 minutes until creamy and smooth.
- Add Egg and Vanilla: Incorporate the egg and pure vanilla extract into the butter and sugar mixture, mixing until fully combined. Scrape down the sides and bottom of the bowl as needed to ensure an even mix.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
- Incorporate Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and beat until just combined. Avoid overmixing to keep cookies tender.
- Fold in Chocolate and M&M’s: Use a rubber spatula to stir in the chocolate chips and half (½ cup) of the M&M’s gently into the dough.
- Rest the Dough: Let the cookie dough rest at a cool room temperature for 30 minutes to improve texture. If your kitchen is warm, place the dough in the refrigerator for 30 minutes instead.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent spreading and sticking.
- Shape the Cookies: Scoop the dough in 2-tablespoon portions and form into mounds that are taller rather than wider. Place the dough on the prepared baking sheets a few inches apart.
- Decorate with Remaining M&M’s: Lightly press the remaining ¼ cup M&M’s onto the top of each dough mound to brighten up the cookie appearance.
- Bake the Cookies: Bake for 9-11 minutes until the edges begin to set but the centers remain slightly underdone and very soft. They should be too soft to lift from the pan at this stage.
- Cool the Cookies: Transfer the baking sheets to a wire rack and allow the cookies to cool completely. They will firm up as they cool.
- Optional Shaping While Warm: If desired, shape or adjust the cookies gently while they’re still warm to achieve your preferred look.
Notes
- Resting the dough for 30 minutes improves the cookie texture by allowing the ingredients to meld and prevents excessive spreading during baking.
- Use parchment paper on baking sheets to avoid cookies sticking and to encourage even baking.
- Do not overbake; cookies should be slightly underdone in the center when removed from the oven for a soft and chewy texture.
- The cookies firm up as they cool so handle them gently when transferring from baking sheet to rack.
- Pressing M&M’s on top of the dough before baking makes for visually appealing cookies with colorful accents.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate M&M cookies, soft chewy cookies, chocolate cookies, easy cookie recipe, baked cookies, chocolate chip cookies with M&M's
