These chewy Chocolate M and M Cookies almost have a brownie texture to them! They're filled with chocolate chips and M and M candies and they're so easy you don't even need a mixer!
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It's Monday, let's have cookies! If we're being real, I use just about any excuse to have cookies. I could easily have swapped out "Monday" with "June 22nd" or "day after Father's Day". Anything, really. I'm all for cookies any day of the week.
This cookie is rich and full of chocolate and also chewy like a brownie. The bright M&Ms are a fun splash of color. They're included in the batter as well as pressed into the dough after you scoop it so they really show up. An optional step, but it makes them look pretty and there's nothing wrong with a few more M&Ms, right?
Equipment
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- Baking Sheet
- Spatula
- Large Mixing Bowl
- Measuring Spoons
- Dry Measuring Cups
- Cookie Scoop (optional)
🧂 Ingredients
- Melted butter
- ugar
- Brown sugar
- Cocoa powder
- Dark cocoa powder (can use all regular cocoa powder, if you prefer)
- Eggs
- Salt
- Vanilla
- Baking soda
- Baking powder
- Flour
- Chocolate chips
- M&Ms
🔪Instructions
This is meant to be a brief overview of the Chocolate M and M Cookies recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
- In a large bowl, add the melted butter, sugar, brown sugar, and cocoa powders. Mix well with a whisk until fully combined.
- Add eggs, one at a time, whisking between each addition.
- Add in the salt, vanilla, baking powder, and baking soda. Whisk until combined.
- Add in the flour and stir gently with a spatula until fully combined.
- Add in the chocolate chips and ½ cup of M&Ms. Stir to combine.
- Cover and refrigerate for at least 30 minutes (I left mine overnight).
- Once ready to bake, preheat oven to 350 degrees, line cookie sheets with parchment paper, then use a cookie scoop to drop 12 balls of dough per sheet.
- Press more M&Ms into the tops of the cookie balls.
- Bake for 9-12 minutes, remove from oven, let cool for a couple minutes on the baking sheet then transfer to a wire rack to fully cool.
⏲️ Storage
Store the baked cookies in an airtight container at room temperature for 3-4 days.
If you're not ready to make all 40 cookies right now, they freeze really well. Scoop the dough out onto a baking sheet lined with parchment paper, just like you would if you were about to bake them, but cover them with plastic wrap and freeze overnight. In the morning, throw the frozen dough balls into a ziplock bag.
The next time you get a craving for a cookie, just bake them as you normally would, straight from the freezer. I do this and sometimes just make a half dozen cookies after dinner for dessert. Cookies on demand AND portion control!
⭐ Tips
I like to use a mix of regular cocoa powder and dark cocoa powder - feel free to use all regular if that's what you like.
I always use Ghirardelli baking chips, which are large, so I use ½ cup. If you like more chocolate chips, feel free to use more.
😋 Similar Recipes
If you're a fan of M and M candies, you might also like these Oatmeal M&M Monster Cookies or our Brown Sugar M and M Cookies.
📋 Chewy Chocolate M and M Cookies
Grab a bowl, a whisk, and a glass of milk and give these cookies a shot!
Not ready to make our Chocolate M and M Cookies yet? Don’t forget to pin this recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Chewy Chocolate M&M Cookies
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Equipment
- Spatula
Ingredients
- 1 cup butter melted
- 1 cup sugar
- 1 cup brown sugar
- ½ cup cocoa powder
- ¼ cup dark cocoa powder can use all regular cocoa powder, if you prefer
- 3 eggs
- ¼ teaspoon salt
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 ½ cups flour
- ½ cup chocolate chips
- ½ cup M&Ms + more for pressing into tops of cookies optional
Instructions
- In a large bowl, add the melted butter, sugar, brown sugar, and cocoa powders. Mix well with a whisk until fully combined.
- Add eggs, one at a time, whisking between each addition.
- Add in the salt, vanilla, baking powder, and baking soda. Whisk until combined.
- Add in the flour and stir gently with a spatula until fully combined.
- Add in the chocolate chips and ½ cup of M&Ms. Stir to combine.
- Cover and refrigerate for at least 30 minutes (I left mine overnight).
- Once ready to bake, preheat oven to 350 degrees, line cookie sheets with parchment paper, then use a cookie scoop to drop 12 balls of dough per sheet.
- Press more M&Ms into the tops of the cookie balls.
- Bake for 9-12 minutes, remove from oven, let cool for a couple minutes on the baking sheet then transfer to a wire rack to fully cool.
Notes
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Susan says
Guess what I'll be baking tomorrow with my son?! Yep, these amazing brownie M&M cookies. Thanks for the recipe and Thanks for sharing at the This Is How We Roll Link party on Organized 31.
Ang Paris says
Thanks so much, Susan - hope you enjoy!!
Tracy Robertson says
Thanks! ('m going to try the Chewy M&M Brownie Cookies. They look really good. I'm also a big fan of no mixer needed cookie recipes, and a fan of cookie recipes that call for the butter to be MELTED. It does make mixing so much easier.
gabby says
These look awesome! I'm already thinking about Halloween (crazy, right? But I'm in charge of Cub Scout Halloween party) and I'm thinking that I'll use Reece's pieces instead since they're Fall colors. It will be so cute! Thanks for the recipe idea!
Gabby
Melissa Williams says
I've actually done a similar color scheme & they look really cute - especially for fall! http://www.persnicketyplates.com/dark-chocolate-reeses-pieces-heath-pb-chip-cookies/