Chocolate M&M Cookies
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These Chocolate M&M Cookies are so thick, soft, and chewy. They have triple the chocolate from cocoa powder, chocolate chips, and M&M’s. A chocolate lover’s dream! No chill time required — just make and bake.
Double Chocolate M&M Cookies
M&M Cookies are a classic treat that both kids and adults love. Plus, it’s so easy to make them festive for any holiday with different seasonal colors of M&M candies.
This chocolate version takes that traditional bakery-style cookie and turns it into a chocolate lover’s dream! Double chocolate chip cookies plus M&M’s make these chocolate M&M cookies a triple threat!
For this recipe, I took my favorite chocolate cookie dough base that I’ve also used in my chocolate cookies and cream cookies and chocolate peppermint cookies, and transformed it into these chocolate M&M cookies.
To make these chocolate M&M cookies you will need:
- Unsalted Butter
- Granulated Sugar
- Light Brown Sugar
- Large Eggs
- Vanilla Extract
- All-Purpose Flour
- Cocoa Powder (I use Hershey’s Special Dark Cocoa)
- Baking Soda
- Semi-Sweet Chocolate Chips
- Milk Chocolate M&M’s
How to Make Chocolate M&M Cookies
To make these chocolate M&M cookies you will:
- Cream the butter and sugars together in a stand mixer.
- Mix in the eggs and vanilla.
- In a separate bowl, whisk together the flour, cocoa, baking soda, and salt. Then add the dry ingredients to the wet ingredients and mix to combine.
- Fold in the chocolate chips and m&ms.
- Scoop the dough into balls.
- Bake and enjoy!
Thick or Thin Cookies?
There are a few tricks to make these chocolate M&M cookies thicker or thinner.
- For thick cookies: Use more cookie dough, about 2 Tbsp per cookie. And shape the cookie dough balls tall and round. You can also press the edges of the cookie inward just after the tray comes out of the oven. I like to do this with a serving spatula. For the thickest cookies, refrigerate the dough for 30-60 minutes before baking.
- For thin cookies: Use a smaller portion of dough, about 1.5 Tbsp per cookie. Other options include using slightly softer butter, or slightly pressing the dough 1/3 of the way down after it is scooped.
Cookie Baking Tips
- Use a cookie dough scoop. This helps the chocolate M&M cookies bake evenly and look uniform. I prefer a #30 or #40 scoop. NOTE: The bigger the number, the smaller the scoop, and the smaller the number the bigger the scoop. These two sizes are between 1.5 and 2 Tbsp of cookie dough. I used a #30 scoop (2 Tbsp) for the cookies shown.
- Gently place a generous amount of M&M’s on top of cookie dough balls before baking. Only mix a small portion of M&M’s into the chocolate chip cookie dough and press the majority of the M&M candies into the tops. Be generous because the cookies spread, and you want M&M’s in each bite.
- NOTE: In the bakery I worked in, we would have M&M’s on a tray, then pick up the cookie dough balls, and press the tops into the M&M’s until they stuck. The only problem with this is that it flattens the tops of the cookie dough, and if you want thicker cookies, you don’t want to flatten the dough at all. Grab a handful of M&M’s and use your fingers to place them into the cookie dough, maintaining the shape of a ball.
- Space cookie dough 3-inches apart, not 2. I like to bake 8 cookies per tray compared to the typical dozen (12). First of all, you don’t want your cookies melting into each other. Secondly, the more cookies on the tray, the thinner the cookies bake because the heat is trying to distribute evenly across all of the cookies. This will also help them bake faster.
Can I freeze these cookies?
Absolutely! Freeze the chocolate M&M cookie dough balls on a baking sheet with parchment paper, then place the frozen dough in a zip-top freezer bag and store the cookie dough in the freezer up to 3 months.
To bake the cookies from frozen, simply place the frozen cookie dough on a parchment lined baking sheet and bake 2-3 minutes longer than written.
To freeze after baked: If you bake the cookies first, you can still freeze them in single layers divided by parchment paper, wrapped well or in a freezer bag, up to 3-4 weeks.
Can I use mini M&M’s instead of regular?
Yes! You can most certainly use mini M&M’s instead of regular. You can even use all M&M’s and no chocolate chips. This cookie is extremely versatile with the add-ins. You’ll love this chocolate candy-filled cookie!
More Delicious Cookie Recipes
- M&M Cookie Recipe
- Soft Chocolate Chip Cookies
- Fluffernutter Cookies
- Chocolate Chip Oatmeal Cookies
- Almond Joy Cookies
- Double Chocolate Crinkles
- Cookies and Cream Cookies
- Easy Peanut Butter Chocolate Chip Cookies
- Caramel Pretzel Cookies
If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour (stir, spoon, & level)
- 3/4 cup cocoa powder (I use Hershey's Special Dark Cocoa)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups M&M's, divided (one 10.70oz "sharing size" bag of M&M's is sufficient)
- Preheat oven to 350 degrees Fahrenheit. Line baking sheets with a silicone baking mat or parchment paper.
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars, Add the eggs, and vanilla. Mix and scrape bowl.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients until incorporated.
- Add the chocolate chips and 1/2 cup of the M&M's. Mix gently on low speed until just combined, about 30 seconds.
- Scoop cookie dough balls using a #30 scoop (about 2 Tbsp each) and place onto the prepared baking sheet about 3-inches apart. (8 cookies per tray.) Generously press M&M's into the tops of cookie dough balls (about 6-7 M&M's per cookie) maintaining a round shape.
- Bake at 350˚F for 10-11 minutes. For thicker cookies, press edges inward with a cookie spatula while still warm. Allow to cool for 1-2 minutes on the tray, then transfer to a wire rack to cool completely. Store cookies in an airtight container up to 5 days.
- To freeze dough: Freeze the chocolate M&M cookie dough balls on a baking sheet with parchment paper, then place the frozen dough in a zip-top freezer bag and store the cookie dough in the freezer up to 3 months.
- To bake the cookies from frozen, simply place the frozen cookie dough on a parchment lined baking sheet and bake 2-3 minutes longer than written.
- To freeze after baked: If you bake the cookies first, you can still freeze them in single layers divided by parchment paper, wrapped well or in a freezer bag, up to 3-4 weeks.
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Nutrition Information:Yield: 32 Serving Size: 1
Amount Per Serving: Calories: 172Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 91mgCarbohydrates: 31gFiber: 1gSugar: 21gProtein: 2g
This data was provided and calculated by Nutritionix, and is an estimation only.