Description
Delight in these Soft and Chewy Triple Chocolate M&M Cookies, bursting with semi-sweet, white chocolate chips, and colorful M&Ms. Perfectly balanced with a rich cocoa base and a tender texture that melts in your mouth, these cookies make an irresistible treat for chocolate lovers of all ages.
Ingredients
Scale
Wet Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 1/2 cup (45 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1 cup (170 g) semi-sweet chocolate chips
- 1 cup (170 g) white chocolate chips
- 1 cup (200 g) M&Ms
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and facilitate even baking.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy, which should take about 2-3 minutes. This aerates the mixture, creating a tender cookie texture.
- Add Eggs and Vanilla: Incorporate eggs one at a time, mixing well after each addition to maintain a smooth batter. Stir in the vanilla extract until fully combined for enhanced flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This ensures even distribution of leavening agents and cocoa.
- Mix Dry Into Wet: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing which can make cookies tough.
- Fold in Chocolates and M&Ms: Gently fold in the semi-sweet chocolate chips, white chocolate chips, and M&Ms to distribute them evenly throughout the dough.
- Form Cookies: Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies for 8-10 minutes at 350°F (175°C), or until the edges are set but the centers remain slightly soft for a chewy texture.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to wire racks to cool completely, ensuring they hold their shape and texture.
Notes
- For softer cookies, do not overbake; centers should be slightly underdone when removed from the oven.
- You can substitute M&Ms with other colorful candy-coated chocolates or chopped nuts for variation.
- Make sure eggs are at room temperature for proper mixing and better texture.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- If dough is too soft to drop, chill it in the refrigerator for 15-20 minutes before baking.
