Description
Delight in these rich and chewy Chocolate M&M Cookies, loaded with colorful candy-coated chocolates and optional semi-sweet chocolate chips for extra indulgence. Perfectly balanced with cocoa powder for a deep chocolate flavor, these cookies are crispy on the edges and soft in the center, making them an irresistible treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups M&M candies
- 1 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes. This step incorporates air for a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing thoroughly after each addition to ensure even incorporation. Then stir in the vanilla extract to add depth to the flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures even distribution of leavening and cocoa throughout your cookie dough.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet ingredients bowl, mixing just until combined. Avoid overmixing to keep the cookies tender.
- Fold in M&Ms and Chocolate Chips: Gently fold in the M&M candies and optional semi-sweet chocolate chips, distributing them evenly without breaking the candies.
- Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets with about 2 inches of space between each to allow for spreading.
- Bake: Place sheets in the preheated oven and bake for 10-12 minutes, or until the edges are set and the centers still appear soft. Be careful not to overbake to maintain chewiness.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes. This helps them firm up before transferring to a wire rack where they can cool completely.
- Serve: Enjoy these delicious Chocolate M&M Cookies as a perfect snack or dessert, ideally paired with a glass of cold milk or your favorite beverage.
Notes
- For chewier cookies, slightly underbake and allow to cool on the baking sheet.
- Substitute M&Ms with other candy-coated chocolates or add chopped nuts for variation.
- Store cookies in an airtight container at room temperature for up to a week.
- Optional semi-sweet chocolate chips add extra chocolate flavor but can be omitted for a simpler treat.
- Ensure butter is softened but not melted to achieve proper creaming.
