Soft and Chewy Chocolate M&M Cookies Recipe
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!
- 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
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
- 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.
- 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.
- Combine Dry Ingredients: In a separate bowl, whisk together the all purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly distributed.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
