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Double chocolate M&M cookies on baking paper

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 for the perfect cookie texture.
Course Dessert
Cuisine American
Keyword Chocolate M&M Cookies, Double Chocolate M&M Cookies
Prep Time 15 minutes
Cook Time 12 minutes
Chilling 2 hours
Total Time 3 hours
Servings 14 large cookies, or about 22 smaller cookies
Calories 253kcal


  • 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.


  1. Cocoa: I used Dutch-process for a very dark color. Natural works too. 
  2. Cornstarch: If you don't have cornstarch on hand, it can be left out. It helps to make the cookies a little chewier. 
  3. 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. 
  4. 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
  5. Nutrition: Details provided are an estimate only and based on 1 large cookie, assuming the recipe yields 14 very large cookies. 


Calories: 253kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 99mg | Potassium: 77mg | Fiber: 2g | Sugar: 24g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg