Rich, chocolatey, and studded with colorful M&M’s, these chocolate M&M chocolate chip cookies are as irresistible as they are easy to make. With crisp edges, a chewy center, and no need to chill the dough, you can enjoy them in less than 30 minutes.
With an ever-growing list of cookie recipes here on Laura’s Bakery, you might be wondering what makes these M&M chocolate cookies so special. Let me break it down for you:
With just a handful of pantry staples and a colorful pop of M&M’s, you’re well on your way to baking some of the most delicious chocolate chip cookies! Make sure to check out the recipe card for full details:
Start by making the cookie dough. To do this, cream the butter and dark brown sugar together until light and smooth.
Add the large egg and vanilla extract, mixing until fully incorporated. Next, add the dry ingredients (flour, salt, cocoa powder, and baking soda) and knead or mix into a smooth cookie dough.
Add 100 grams/3.5 oz of M&M’s and mix until evenly distributed throughout the chocolate dough.
Shape the dough into balls and place them on a baking sheet lined with parchment paper. Press a few extra M&M’s on top of each dough ball to ensure the candies are clearly visible after baking.
Bake the cookies for 10-12 minutes at 340°F/170°C (conventional oven). Let the cookies rest on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely before serving.
BAKING TIP: For uniform sized cookies, use a medium cookie scoop when forming the cookie dough balls.
Store these cookies in an airtight container at room temperature for up to 1 week.
Absolutely! Freeze these cookies for up to 3 months and thaw at room temperature before serving again.
If you’ve been following Laura’s Bakery for a while, you know chocolate chip cookies are a favorite of mine! Treat yourself and check out my growing list of recipes:
I gently press the extra M&M’s into the dough after rolling the cookie dough balls. Alternatively, you can add them to the tops of the cookies right after they come out of the oven, while the cookies are still soft.
While these cookies don’t contain traditional chocolate chips, the M&M’s serve the same purpose, which is why I call them chocolate M&M chocolate chip cookies. If you prefer, you can simply call them chocolate M&M cookies.
You can, but you’ll miss out on some delicious chocolate flavor 😉. If you want to skip it, replace the 25 grams of cocoa powder with 25 grams of flour, or just make my basic chocolate chip cookie recipe and add three types of chocolate chips.
Yes! One of the easiest ways to make these cookies ahead of time is to assemble and freeze the cookie dough balls that you can then bake just before serving for the best flavor and texture.
Freeze the dough as balls on a sheet. After they’re frozen, put them in an airtight container or ziplock bag. This way you can easily bake just a few cookies at a time.
No, it’s not necessary to chill the dough before baking these cookies. They get plenty of rise from the baking powder. That said, many cookie recipes do recommend resting the dough for a few hours or even overnight. Feel free to do so, especially if you plan to bake them the next day.
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