These Chocolate M&M Cookies are thick, soft, and chewy with triple chocolate from cocoa powder, chocolate chips, and M&M’s. A chocolate lover’s dream—no chill time required. Make and bake!
Double Chocolate M&M Cookies
M&M cookies are a classic everyone enjoys. Swap the plain dough for a chocolate base and you get a cookie packed with cocoa, chocolate chips, and colorful candies—perfect for any holiday when you use seasonal M&Ms.
This version builds on a favorite bakery-style chocolate cookie base and turns it into a chocolate lover’s dream: double chocolate chips plus M&M’s for maximum chocolate and fun.
Ingredients
I used a reliable chocolate cookie dough base that also works for other variations like chocolate cookies and cream or chocolate peppermint cookies. For these Chocolate M&M Cookies you will need:
- Unsalted butter (room temperature)
- Granulated sugar
- Light brown sugar (packed)
- Large eggs
- Vanilla extract
- All-purpose flour
- Cocoa powder (I use Hershey’s Special Dark)
- Baking soda
- Salt
- Semi-sweet chocolate chips
- Milk chocolate M&M’s
How to Make Chocolate M&M Cookies
Overview of the method:
- Cream butter and sugars together in a stand mixer or by hand.
- Mix in eggs and vanilla until smooth.
- Whisk flour, cocoa, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the wet until combined.
- Fold in chocolate chips and part of the M&M’s.
- Scoop dough into balls and press additional M&M’s into the tops.
- Bake and cool. Enjoy!
Thick or Thin Cookies?
You can easily adjust thickness:
- Thicker cookies: Use about 2 Tbsp of dough per cookie and keep dough mounded and tall. For extra thickness, refrigerate the dough 30–60 minutes before baking. After baking, pressing the warm edges inward with a thin spatula helps maintain a tall center.
- Thinner cookies: Use about 1.5 Tbsp of dough, slightly softer butter, or gently press the dough about one-third down after scooping.
Cookie Baking Tips
- Use a cookie scoop. A consistent scoop helps cookies bake evenly. A #30 scoop (about 2 Tbsp) yields the large, bakery-style cookies pictured.
- Add M&M’s generously on top. Mix a small portion of M&M’s into the dough and press the majority into the tops so each cookie has candy visible after baking.
- Place dough 3 inches apart. Baking fewer cookies per tray (about 8) prevents them from merging and produces thicker cookies since heat is not shared across too many pieces.
Can I freeze these cookies?
Yes. Freeze baked cookies or dough balls:
- To freeze dough: Freeze scooped dough balls on a baking sheet lined with parchment. Once solid, transfer to a freezer bag and store up to 3 months.
- To bake from frozen: Place frozen dough on a parchment-lined sheet and add 2–3 minutes to the baking time.
- To freeze after baking: Cool cookies completely, layer with parchment between them, and freeze up to 3–4 weeks in an airtight container or bag.
Can I use mini M&M’s instead of regular?
Yes. Mini M&M’s work well and you can omit the chocolate chips if you prefer an all-candy cookie. This recipe is versatile—feel free to swap mix-ins.
More Delicious Cookie Recipes
- M&M Cookie Recipe
- Soft Chocolate Chip Cookies
- Fluffernutter Cookies
- Chocolate Chip Oatmeal Cookies
- Almond Joy Cookies
- Double Chocolate Crinkles
- Cookies and Cream Cookies
- Easy Peanut Butter Chocolate Chip Cookies
- Caramel Pretzel Cookies
Chocolate M&M Cookies
Ingredients
- 1 cup (226 g) unsalted butter (2 sticks), room temperature
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups (300 g) all-purpose flour (stir, spoon, & level)
- 3/4 cup (60 g) cocoa powder (I use Hershey’s Special Dark)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (170 g) semi-sweet chocolate chips
- 1 1/2 cups (303 g) M&M’s, divided
Equipment
- Half sheet baking trays
- Silicone baking mat or parchment paper
- #30 cookie scoop (optional)
Instructions
- Preheat oven to 350°F. Line baking sheets with a silicone mat or parchment.
- In a stand mixer with the paddle attachment, cream butter and both sugars. Add eggs and vanilla; mix and scrape the bowl.
- In a separate bowl, whisk flour, cocoa, baking soda, and salt. Gradually add the dry ingredients to the wet until incorporated.
- Add chocolate chips and 1/2 cup of the M&M’s. Mix gently on low until just combined, about 30 seconds.
- Scoop dough with a #30 scoop (about 2 Tbsp) and place on the prepared sheet about 3 inches apart (about 8 cookies per tray). Press additional M&M’s into the tops, maintaining a round shape (about 6–7 M&M’s per cookie).
- Bake at 350°F for 10–11 minutes. For thicker cookies, press edges inward with a spatula while warm. Cool on the tray 1–2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container up to 5 days.
Notes
- Freeze dough: Freeze scooped dough on a baking sheet, then transfer to a freezer bag for up to 3 months.
- Bake from frozen: Add 2–3 minutes to the baking time when baking from frozen dough.
- Freeze baked cookies: Layer with parchment and store in a freezer bag for 3–4 weeks.
Nutrition
Sharing this recipe with a link is encouraged. Content and photographs are copyright protected.
Did you make this?
Leave a rating below and follow for more recipes and ideas.