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. The recipe comes together with very little effort and there's no need to chill the dough!
Course Dessert
Cuisine American
Keyword Chocolate M&M Cookies, Double Chocolate M&M Cookies
½cupunsalted butter (112 grams) softened to room temperature
½cupbrown sugar (105 grams) packed, light or dark works
½cupgranulated sugar (100 grams)
1largeegg
1teaspoonvanilla extract
½cupM&Msmini or regular
½cupchocolate chips
Instructions
Preheat the oven to 350F (180C) and line cookie sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the flour, cocoa powder, corn starch, baking soda & salt. Set aside
In a large bowl, beat together the butter, brown sugar and granulated sugar until combined.
Beat the egg and vanilla extract into the butter mixture.
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. I typically reserve a few tablespoons of chocolate chips and M&Ms for dotting on the tops of the cookies.
Scoop the dough into balls, with each dough about 1 to 1.5 tablespoons of dough each. Place dough balls about 1.5-2 inches (4-5 cm) apart on the lined cookie sheets
Bake cookies 1 sheet at a time in the middle of the preheated oven for 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.
Notes
Cocoa: I used Dutch-process for a very dark color. Natural works too.
Corn Starch: If you don't have corn starch 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.