Double Chocolate M and M Cookies are a delicious treat you can customize for any event or holiday!
When I was planning for Olivia’s Minnie Mouse inspired birthday party, I knew I wanted to use pink and white M&M’s, but hadn’t decided how until I remembered how amazing my Triple Chocolate Cookies were that I shared over at Pamela’s Heavenly Kitchen last year.
This recipe is very similar, and the result is a super chocolaty cookie, with lots of pretty colors – the perfect polka dot effect I was looking for! Now you know how much my Ethan love baking with me, especially when it involves chocolate. My little sous chef wandered into the kitchen, saw chocolate chips and M&M’s and immediately pulled up a chair and said, “What are we making Mumma?” He’s the best helper ever… well, mostly.

He literally asked each step of the way if it was time to crack the eggs. I mean, every single teeny-weeny step.
With Liv at the store with Mr. Juggling Act Mama, I was feeling uber calm and super patient (thank goodness) and I decided to teach my soon-to-be five-year-old how to crack an egg. I demonstrated the technique, showed him how to tap the egg against the bowl and how to hold the egg, but guess what this mama forgot….
Instructions on holding the egg OVER the bowl.
Yes, seriously.
I ended up with a ‘hatched’ egg all over my counter, floor, and said soon-to-be five-year-old. I don’t know who was more stunned, me or Ethan. The poor kid was close to tears (I think he thought he was in trouble), but we just wiped it up, picked out the couple of egg shells that landed in the bowl, and started over.
That’s the nice part about being four-almost-five…. lots of chances for do-overs.
Double Chocolate M and M Cookies
Ingredients:
2 cup all-purpose flour
1 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1 teaspoon salt
8 ounces semi-sweet chocolate chips
2 sticks unsalted butter
1 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1 teaspoon salt
8 ounces semi-sweet chocolate chips
2 sticks unsalted butter
3 cups sugar
4 large eggs
2 teaspoon pure vanilla extract
4 large eggs
2 teaspoon pure vanilla extract
2 cup M&M candies
Directions:
Preheat oven to 325-degrees and line 2 baking sheets with parchment paper.
Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
In another heat-proof bowl, melt the chocolate chips and butter in the microwave, stirring every 30 seconds until smooth. Into the chocolate mixture, beat the sugar, eggs and vanilla until combined.
Carefully add in the flour mixture and fold in the M&M candies.
Ethan and I used a 1-1/2 inch cookie scoop and placed the dough balls about 2 inches apart. Bake for about 15 minutes until the cookies are begin to crack, then remove to a cooling rack.
Cookies can be stored in an airtight container for 2-3 days – but trust me that these are the most delicious right out of the oven when the M&M’s are still melty in the middle – so good!

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