These M&M chocolate cookies are super fudgy and loaded with chocolate chips and M&Ms. They have a deliciously rich chocolate flavor and almost gooey centers for the perfect cookie texture.
**This post was originally published in March 2017 and updated February 2022 with new photos, a slightly updated recipe and baking tips**
Why You NEED to Make these Chocolate M&M Cookies
If you love rich and fudgy double chocolate cookies – then I urge you to try these chocolate M&M cookies. They’re gooey and chewy with soft centers that are oozing with chocolate chips and M&Ms. I love how the candy coating of the M&Ms offers a slight crunch and gives these cookies the perfect pop of color.
You can easily make them with regular M&Ms or minis. I like to turn this recipe into big, bakery-style cookies – but I’ve also included instructions for more reasonably-sized cookies that are probably a better option if you plan to eat multiple.
Baking Tips & Tricks
- Use softened butter for this recipe – not melted or cold from the fridge.
- I used Dutch processed cocoa for a rich chocolate flavor and a dark color. Natural cocoa powder works too. Your cookies will just be slightly lighter in color.
- Mini M&Ms give you more candies per bite, but feel free to use regular-sized too. You’ll use ½ cup in the batter, plus a few more for dotting on top of each cookie.
- Cookie dough must chill in the fridge for at least 2 hours before forming the cookies into balls, otherwise it will be too sticky and the cookies can spread too thin.
- To make big, bakery-sized cookies like the ones pictured, form the dough into balls with about 3 tablespoons of dough each. This is typically the amount in a large cookie scoop. You’ll get about 14-15 cookies in total. Then bake the cookies in the preheated oven for 12-14 minutes at 350F.
- For smaller cookies – more of an afterschool cookie size – form the dough into balls with about 1 to 1.5 tablespoons of dough each. This is typically the amount in a medium cookie scoop, and the dough balls will be a little smaller than a golf ball. They’ll need to bake for about 9-11 minutes in the preheated oven.
You’ll love these cookies because they’re fudgy, chewy and filled with M&Ms and chocolate chips. They’re the perfect chocolate version of chewy M&M cookies – and the soft and almost gooey centers are impossible to resist.
And for more classic, chocolate cookies – then be sure to try:
- Double Chocolate Chip Cookies
- Chocolate Orange Cookies
- Chocolate Cookie Cake
- Single Serving Chocolate Cookie – it’s a giant chocolate cookie for one!
M&M Double Chocolate Cookies
- Cookie Sheets
- 1 ¼ cup all-purpose flour (156 grams)
- ½ cup cocoa powder (40 grams)
- 2 teaspoons cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 10 tablespoons unsalted butter (141 grams) softened to room temperature
- ½ cup brown sugar (100 grams) packed, light or dark works
- ½ cup granulated sugar (100 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup mini M&Ms or regular
- ½ cup chocolate chips
- In a medium-sized bowl, whisk together the flour, cocoa powder, cornstarch, baking soda & salt. Set aside
- In a large bowl, beat together the butter, brown sugar and granulated sugar until combined.
- Beat in the egg and vanilla extract.
- With the mixer on a low speed, beat the flour mixture into the butter mixture about ½ at a time until combined.
- Turn off the mixer and stir in the chocolate chips and M&Ms.
- Cover the bowl with plastic and refrigerate for at least 2 hours, or up to 48 hours.
- When ready to bake, preheat the oven to 350F (180C) degrees and line 2 cookie sheets with parchment paper or silicone baking mats. If the cookie dough was in the fridge overnight, take it out of the fridge and place the bowl on the counter for 5-15 minutes to let the dough warm up slightly.
- For large cookies, form the dough into balls with about 3 tablespoons of dough each and place 2-3 inches apart on the cookie sheets. For smaller cookies, form the dough into balls with about 1 to 1.5 tablespoons of dough each and place 2 inches apart on the cookie sheet.
- Bake cookies 1 sheet at a time in the middle of the preheated oven. Large cookies will take about 12-14 minutes, and smaller cookies will need about 9-11 minutes. Take the cookies out of the oven when the tops look just set.
- Cool cookies on the cookie sheets for at least 10 minutes, then transfer to a cooling rack. Optionally, place a few extra chocolate chips or M&Ms on top of each cookie.
- Cocoa: I used Dutch-process for a very dark color. Natural works too.
- Cornstarch: If you don't have cornstarch on hand, it can be left out. It helps to make the cookies a little chewier.
- Freezing: Cookie dough balls can be frozen for up to 2 months in a freezer bag. Bake cookies from frozen, as directed in the recipe. They'll take about 1-2 minutes longer than directed.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days. Baked and cooled cookies can be froze for up to 2 months. For more details on freezing cookies, see this post.
- Nutrition: Details provided are an estimate only and based on 1 large cookie, assuming the recipe yields 14 very large cookies.