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Close up image of a stack of chocolate m and m cookies on a white plate.
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Chewy Chocolate M&M Cookies

Chewy, Chocolate M and M Cookies mix up quickly & you don't even need a mixer!
Course Dessert
Cuisine American
Keyword Chocolate M and M Cookies
Prep Time 15 minutes
Cook Time 12 minutes
Refrigeration Time 30 minutes
Total Time 57 minutes
Servings 20
Calories 285kcal
Author Ang Paris


  • 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


  • In a large bowl, add the melted butter, sugar, brown sugar, and cocoa powders. Mix well with a whisk until fully combined.
    1 cup butter, 1 cup sugar, 1 cup brown sugar, ½ cup cocoa powder, ¼ cup dark cocoa powder
  • Add eggs, one at a time, whisking between each addition.
    3 eggs
  • Add in the salt, vanilla, baking powder, and baking soda. Whisk until combined.
    ¼ teaspoon salt, ½ teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon vanilla
  • Add in the flour and stir gently with a spatula until fully combined.
    2 ½ cups flour
  • Add in the chocolate chips and ½ cup of M&Ms. Stir to combine.
    ½ cup chocolate chips, ½ cup M&Ms + more for pressing into tops of cookies
  • 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.


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.
These freeze well - I scooped 12 balls onto a cookie sheet, covered, then froze overnight. Once frozen, transfer to a freezer bag. Bake as usual when ready.


Calories: 285kcal | Carbohydrates: 41g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 158mg | Potassium: 103mg | Fiber: 2g | Sugar: 27g | Vitamin A: 341IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg