Soft and Chewy Chocolate M&M Cookies Recipe

Introduction

These soft and chewy chocolate M&M cookies are a delightful treat for any occasion. Rich with cocoa and studded with colorful M&M’s, they offer a perfect balance of chocolatey goodness and playful crunch.

Ingredients

• ½ cup unsalted butter (softened but still cool)
• ⅓ cup granulated sugar
• ⅔ cup light brown sugar (packed)
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 ¼ cup all purpose flour (spooned and leveled)
• ⅓ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup M&M’s (divided)
• ⅓ cup chocolate chips

Instructions

1. Step 1: Using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter and sugars together for 1-2 minutes until smooth. Add the egg and vanilla extract, beating until combined, scraping down the sides and bottom of the bowl as needed.
2. Step 2: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly mixed.
3. Step 3: Add the dry ingredients to the butter mixture and beat until just combined. Then, use a rubber spatula to fold in the chocolate chips and half of the M&M’s (½ cup). For best texture, let the dough rest at cool room temperature for 30 minutes, or refrigerate if your kitchen is warm.
4. Step 4: Preheat your oven to 350°F. Line two baking sheets with parchment paper to prevent spreading.
5. Step 5: Scoop the dough into 2-tablespoon portions and shape into tall mounds rather than flat discs. Place them a few inches apart on the lined baking sheets. Press the remaining ¼ cup of M&M’s lightly onto the tops of each mound for a decorative finish.
6. Step 6: Bake the cookies for 9-11 minutes, until the edges start to set but the centers are still slightly underbaked. The cookies should be very soft and not easily lifted from the baking sheet. They will firm up as they cool.
7. Step 7: Transfer the baking sheets to a wire rack and let the cookies cool completely before handling or serving.

Tips & Variations

• Chilling the dough helps enhance the chewy texture and prevents the cookies from spreading too much.
• Substitute chocolate chips for white chocolate or peanut butter chips for a different flavor.
• For extra color and crunch, fold in mini M&M’s or add chopped nuts.
• If you prefer crispier cookies, bake a minute or two longer, but watch carefully to avoid overbaking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container, which will help maintain moisture. For longer storage, freeze the cookies in a sealed bag for up to 3 months and thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to prevent the cookies from becoming too salty.

Why should I let the dough rest before baking?

Resting the dough allows the ingredients to hydrate fully, improving texture and reducing spreading during baking for a thicker, chewier cookie.

Soft and Chewy Chocolate M&M Cookies Recipe

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★★★★★

4.8 from 142 reviews

These Soft and Chewy Chocolate M&M Cookies combine rich cocoa flavor with colorful M&M’s and melty chocolate chips, resulting in a delightful treat that is tender inside with just the right amount of chew. Perfect for cookie lovers seeking a vibrant twist on a classic chocolate cookie!

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: Approximately 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup unsalted butter (softened but still cool)
• ⅓ cup granulated sugar
• ⅔ cup light brown sugar (packed)
• 1 large egg
• 1 teaspoon pure vanilla extract

Dry Ingredients

• 1 ¼ cup all purpose flour (spooned and leveled)
• ⅓ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Add-ins

• ¾ cup M&M’s (divided)
• ⅓ cup chocolate chips

Instructions

1. Mix Butter and Sugars: Using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter with granulated sugar and light brown sugar for 1-2 minutes until creamy and well combined.
2. Add Egg and Vanilla: Add the egg and pure vanilla extract to the butter mixture, beating until fully incorporated. Be sure to scrape down the sides and bottom of the bowl to ensure an even mix.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly distributed.
4. Mix Dry Ingredients into Wet: Add the dry ingredient mixture to the wet ingredients and beat just until combined. Avoid overmixing to maintain cookie tenderness.
5. Fold in Chocolate Chips and M&M’s: Using a rubber spatula, gently stir in ⅓ cup chocolate chips and ½ cup of the M&M’s to the dough. Optionally let the dough rest at cool room temperature for 30 minutes or refrigerate for 30 minutes if your kitchen is warm, to improve cookie texture.
6. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent cookie spreading and sticking.
7. Shape Cookies: Scoop dough into 2-tablespoon portions and form high mounds rather than flattening them wide. Space the dough mounds a few inches apart on the prepared baking sheets. Press the remaining ¼ cup M&M’s lightly onto the tops to create an attractive finish.
8. Bake the Cookies: Bake for 9-11 minutes until the edges begin to set but the cookie centers remain slightly underdone. The cookies will be very soft and should not be lifted off the baking sheet while hot, as they will firm up upon cooling.
9. Cool Completely: Transfer the baking sheets to a wire rack and allow the cookies to cool fully. For best results, shape the cookies gently while they are still warm if desired.

Notes

• Resting the cookie dough for 30 minutes helps improve texture, making the cookies softer and chewier.
• Do not skip lining the baking sheets with parchment paper as it prevents spreading and sticking.
• Cookies will be very soft right out of the oven; allow them to cool completely on the baking sheet for proper setting.
• Form the cookie dough mounds taller rather than wider to achieve a chewier texture.
• Lightly pressing extra M&M’s on top enhances the visual appeal of the cookies.

Keywords: chocolate M&M cookies, soft cookies, chewy chocolate cookies, chocolate chip cookies, cocoa cookies, colorful cookies