Description
Delight in these rich and chewy Chocolate M&M Cookies, bursting with colorful M&M candies and optional semi-sweet chocolate chips. This easy-to-make recipe combines cocoa powder and butter for a deeply chocolatey flavor, perfect for cookie lovers and chocolate fans looking for a fun twist on classic cookies.
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 easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, 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 soft cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition to ensure even incorporation. 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 the leavening and cocoa powder are evenly distributed.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just 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 throughout the dough without breaking the candies.
- Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft. Be careful not to overbake to maintain a chewy center.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes so they firm up slightly, then transfer them to a wire rack to cool completely to prevent sogginess.
- Serve: Enjoy your delicious Chocolate M&M Cookies fresh with a glass of milk or your preferred beverage for the perfect treat.
Notes
- For best results, use room-temperature butter to ensure proper creaming with sugars.
- Do not overbake; cookies will firm up as they cool, resulting in a chewy texture.
- You can substitute M&Ms with other candy-coated chocolates or colorful sprinkles.
- Optional chocolate chips add an extra layer of chocolate flavor but can be omitted if desired.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
