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By Fiona
on Apr 15, 2024
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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!
**This post was originally published in March 2017 and updated April 15, 2024 with new photos, a slightly updated recipe and baking tips**
Why You NEED to Make these Chocolate M&M Cookies
If you love fudgy 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.
I didn’t want these cookies to be quite as rich as my bakery style double chocolate cookies – as I find that children typically gravitate towards M&M cookies and the dark chocolate flavor of my bakery chocolate cookies can be a bit too rich for children.
The recipe is super to make and you can fill your cookies with mini or regular M&Ms. 
Baking Tips & Tricks
- Use softened butter for this recipe – not melted or cold from the fridge.
- I used Dutch processed cocoa – which gives the cookies a darker color and a slightly deeper chocolate flavor. Natural cocoa powder works too. Your cookies will just be slightly lighter in color.
- Sift the cocoa powder and flour first to remove any lumps. Cocoa powder is notoriously lumpy and it can be difficult to get rid of the lumps once it’s been added to the dough.
- Mini or regular M&Ms work well for this recipe.
Cookie Sizes
- 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 – 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
By: Fiona Dowling
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!
Prep: 15 minutes mins
Cook: 10 minutes mins
Total: 45 minutes mins
Servings: 22 cookies
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Equipment
Cookie Sheets
Ingredients
- 1 1/4 cup all-purpose flour (156 grams)
- 1/3 cup cocoa powder (30 grams)
- 2 teaspoons corn starch, AKA cornflour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams) , softened to room temperature
- 1/2 cup brown sugar (105 grams) , packed, light or dark works
- 1/2 cup granulated sugar (100 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup M&Ms, mini or regular
- 1/2 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 1/2 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
Calories: 151kcal, Carbohydrates: 22g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 21mg, Sodium: 63mg, Potassium: 39mg, Fiber: 1g, Sugar: 15g, Vitamin A: 161IU, Vitamin C: 0.1mg, Calcium: 20mg, Iron: 1mg
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