These Double Chocolate M&M Cookies are the fudgiest, chocolatiest cookies yet! Super soft and full of kid-friendly colorful chocolate candies.
I’m on my own again this week in the kitchen. My newly-turned teenager is at cross-country camp, running her heart out. This was a new adventure for her. Maddie’s running with a school this year and doesn’t know any of the kids. She’s one that likes to understand a situation completely before she encounters it, so for her to venture out to a camp that she’s never been to before with kids she’s never met is so stretching her. It’s teaching her lessons in faith and trust.
It’s not only teaching her lessons…it’s teaching this mama lessons in faith and trust also. My little girl, just entering into the teenager phase.
How did that happen? Seems like just yesterday she was curled close in my lap reading Sandra Boynton’s The Going to Bed Book. I can still recite that book word for word.
Note: This post was originally written in July 2014, and updated in March 2020. Maddie is now in college! 🙂
Why We Love This Chocolate M&M Cookie Recipe.
These simple Double Chocolate M&M Cookies take me back to those simpler days. M&M’s always made my kids smile and M&M cookies continue to be a favorite find in our cookie jar. Here’s what you’ll love about them:
- super soft…and they stay soft!
- 15 minutes to whip up.
- no refrigeration needed. Meaning you can satisfy that chocolate craving quickly.
Can you use regular M&Ms for baking?
If you’ve ever noticed, in the baking aisle of the grocery store you’ll find a bag of M&Ms that say “baking bits”. These are mini M&Ms that are the same as the mini M&Ms that you find in the candy aisle. So yes, you can use regular M&Ms for baking. As you can see in the pictures, the tops may have little cracks in them from the oven heat, but I don’t think anyone will mind that.
Hints for Making M&M Cookies
There are 5 key tips you can do to make sure your cookies turn out deliciously every time.
- Use real butter at room temperature. Unsalted butter or salted butter will work. We typically use salted butter since that’s what we have on hand. And make sure the butter is at room temperature. Very lightly soft to the touch, but not melted.
- Use a stand mixer. In order to get ingredients mixed perfectly, use a stand mixer with a beater blade. Make sure you beat the butter and sugars together really well until it is smooth. Butter chunks are good in homemade biscuits, flaky pie crusts and buttery scones, but not in cookies.
- Scrape the sides of the bowl many times during mixing to make sure all ingredients are getting mixed in.
- Add M&Ms…or chocolate chips. We often use one cup of mini M&Ms (or mini chocolate chips) and one cup of regular M&Ms. This helps the candy be more evenly distributed so you get candy in every bite!
- Add a few M&Ms on the top of the cookies before baking. This is purely for looks, but no one will be able to deny those colorful candies calling out to them!
- Our best Cookie Making Tools that every baker should have.
- Tips on how to freeze cookies.
- Do your cookies turn out flat? Find out why here.
Double Chocolate M&M Cookies
- 1 cup butter (room temperature)
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups M&M chocolate candies
- Using a stand mixer, beat together the butter, sugar, eggs and vanilla until the mixture is light and fluffy.
- Add in the flour, cocoa, baking soda and salt. Stir the mixture until it is well blended.
- Add in the M&M's and mix until combined. Note: We often use one cup of mini M&Ms and one cup of regular M&Ms. This helps the candy be more evenly distributed so you get candy in every bite!
- Drop the batter by rounded teaspoons onto baking sheets lined with a non-stick baking mat. These cookies will not spread much, but if you want them to be extra thick, refrigerate the dough about an hour. This is not necessary though!
- Bake the cookies in a 350 degree oven for 8-10 minutes. If you want the cookies to stay soft and chewy, do not overbake. We bake ours for about 9 minutes.
- Allow the cookies to cool for 5 minutes on the pan, then remove to a wire rack to cool completely.
- Store in an airtight container at room temperature for 3 days or freeze for up to 2 months.
Can I refrigerate the cookie dough?
There are times that you might want to make cookies in advance and refrigerate the cookie dough. We get it! It’s comforting to have cookies straight from the oven.
If you choose to refrigerate the dough, know that the cookies will bake up much thicker with refrigerated dough, whether that is 1 hour of refrigeration or overnight. We like to scoop out the cookies onto baking sheets before refrigerating simply because the dough is easier to handle when it is softer. It also takes less time to bring them to refrigerator temperature.
If you are short on fridge space and don’t have room for trays, just refrigerate the big bowl of dough for about an hour and your cookies will turn out just as thick as ever. This is what they’ll look like if you refrigerate the dough:
As you can see they are thicker than the pictures above where the dough was not refrigerated.
Enjoy your kids today. They grow up fast. Spend some time in the kitchen with them whipping up a batch of these colorful cookies. Then sit down with a glass of milk, freshly baked cookie and watch them smile.