M&M Double Chocolate Cookies

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

Prep Time 15

Cook Time 10

Total Time 45

Servings cookies

Calories 151kcal

Author Fiona Dowling

Equipment

Cookie Sheets

Ingredients

1 ¼ cup all-purpose flour (156 grams)
⅓ cup cocoa powder (30 grams)
2 teaspoons corn starch AKA cornflour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter (112 grams) softened to room temperature
½ cup brown sugar (105 grams) packed, light or dark works
½ cup granulated sugar (100 grams)
1 large egg
1 teaspoon vanilla extract
½ cup M&Ms mini or regular
½ cup chocolate 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.

Nutrition