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These Double Chocolate M&M Cookies are the fudgiest, chocolatiest cookies yet! Super soft and full of kid-friendly colorful chocolate candies.
If you love chocolate candy, you’ll quickly fall in love with these double chocolate M&M cookies. They are thick, fudgy, and stay soft for days.
There’s no chilling the dough needed, which means you can be satisfying your chocolate cookie craving in under 30 minutes.
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Marci says, “These are so wonderful and are a hit with adults and kids alike every time I make them. Most recently, made with M&M Minis and loved how the M&Ms got in every bite that way!”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Elaine says, “These were so good! I liked that I didn’t have to get out the mixer for these. I saw another comment about using mint M&M’s. I’ll have to try that next. I love chocolate with mint.”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Kelly says, “I made these cookies tonight was a celebration for good grades. They were awesome! I added a box of instant chocolate pudding to the mix and didn’t refrigerate them and they were amazing! I add pudding to all my cookie mixes because it keeps them soft and prevents them from going flat. Thank you so much for the recipe!”
About 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!
With two types of cocoa powder for ultra fudgy chocolate flavor.
15 minutes to whip up.
No refrigeration needed. Meaning you can satisfy that chocolate craving quickly.
Use seasonal M&Ms for anything from Easter cookies to Christmas M&M cookies.
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&M candies 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.
I use salted butter in 90% of my cookie recipes because that is what I keep on hand. Unsalted butter will work just as well.
Using both brown sugar and white granulated sugar add sweetness and richness.
There are 5 key tips you can do to make sure your cookies turn out deliciously every time.
Use real butter at room temperature. The butter should be at room temperature. Very lightly soft to the touch, but not melted at all. If the butter is melted, your cookies may spread too. much.
Use a stand mixer or hand 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&M candies…or chocolate chips. We often use one cup of mini M&Ms (or mini semi-sweet 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 cookie dough balls before baking. This is purely for looks, but no one will be able to deny those colorful candies calling out to them!
Room temperature: Store in an airtight container on the counter for up to 3 days.
Refrigerator: Store in an airtight container in the fridge for up to 5 days. Bring to room temperature before eating.
Freezer: Freeze the baked cookies in an airtight container for up to 2 months. Thaw at room temperature before eating.
Double Chocolate M&M Cookies
4.60 from 60 votes
These Double Chocolate M&M Cookies are the fudgiest, chocolatiest cookies yet! Super soft and full of kid-friendly M&M chocolate candies.
2cupsM&M chocolate candiesmini m&ms or regular size candies
Preheat the oven to 350ºF.
Using a stand mixer or an electric hand mixer, cream together the butter and sugars for about 4 minutes. The mixture should be light in color and fluffy.
Add the eggs and vanilla and mix again for 1 minute.
Add in the dry ingredients: flour, cocoa, baking soda and salt. Mix for 30 seconds, just until the mixture is combined. Do not overmix.
Using a rubber spatula, fold in the M&M's 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.
Use a 2" cookie scoop to drop the batter onto baking sheets lined with a silicone baking mat or parchment paper. Space the cookie dough balls about 2" apart. 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 and in the pictures shown, we did not refrigerate the dough.
Bake the cookies for 10 minutes or until they are set. If you want the cookies to stay soft and chewy, do not over bake.
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.
*I used 20 grams of black cocoa powder and 40 grams of regular cocoa powder.*I make large cookies, about 3″ in diameter. Use a small cookie scoop to make smaller cookies and bake for 8-9 minutes.The calories shown are based on the recipe making 26 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
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.
About Julie Clark
I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.