Chocolate M&M Cookies
These chocolate M&M cookies are easy to make, only 20 minutes from start to finish. Plus no chilling of the dough!
These m&m cookies are chocolatey, chewy & soft and loaded with m&ms and chocolate chips.
That’s everything you could want in a cookie!
M&M cookies aren’t usually chocolate based, but I love chocolate, so naturally I wanted to make a chocolate M&M cookie.
Why You’ll Love These
- no need to chill the dough, so you can bake them right away
- made with everyday ingredients
- double the chocolate with chocolate chips and m&ms
- chewy & soft
Ingredients
- unsalted butter – room temperature
- brown sugar – packed into measuring cup
- egg – 1 large egg
- vanilla extract
- all purpose flour – properly measured
- unsweetened natural cocoa powder
- baking soda
- salt
- mini M&Ms or regular M&Ms
- semi-sweet chocolate chips – could also use milk or dark chocolate chips
How to make Chocolate M&M Cookies
Beat butter and brown sugar. In a mixing bowl beat the butter and brown sugar with an electric mixer for 1 minute, or until combined.
Egg and extract. Add in the egg and vanilla extract, beat again.
Dry ingredients. In a separate small bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Add in. Gradually add the dry ingredients to wet ingredients, mixing by hand with a spatula. The batter will be thick.
Cookie scoop. Use a cookie scoop to drop dough balls onto a silicone lined baking sheet. Press mini M&Ms and chocolate chips all around the outside of the dough balls.
Bake for 9-11 minutes. Allow the cookies to cool to the touch on the baking sheet (about 15 minutes) then move them to a cooling rack.
How to properly measure flour
Properly measuring flour in any baked good recipe is very crucial.
- Whisk the flour.
- Spoon the flour into the measuring cup.
- Use a butter knife to level it off.
Do not pack the flour down into the measuring cup.
Do not stick the measuring cup into the flour bag and scoop it out. This will result in too much flour in the recipe, making it dry.
Can I use regular M&Ms?
Yes, definitely! These chocolate M&M cookies will turn out great with either mini m&ms or regular m&ms.
They are also a great chocolate cookie to make for christmas. Use red and green m&ms to make a festive Christmas cookie.
Gluten free M&M cookies
I recommend using King Arthur All Purpose Gluten Free Flour as a one for one substitute for regular all-purpose flour. We have used that flour with awesome results to make these cookies gluten free!
My secret pro tip
Making cookies that look awesome and visually appealing takes 1 extra step in the baking process.
Here’s the key: to make delicious, drool-worthy cookies, always add additional toppings to the outside of your dough balls before you put them in the oven. That way when your cookies are done baking, they’ll have all these delicious looking m&ms and chocolate chips piled on the outside!
Time Required
- 10 minutes to make the cookie dough
- 9-11 minutes to bake the cookies
- 15 minutes to cool the cookies
What’s the best way to bake cookies?
The best way to bake cookies is on a cookie sheet that’s lined with a silicone baking mat. Also, bake cookies in the middle of your oven, one tray at a time.
More Cookie Recipes
Chocolate M&M Cookies
Ingredients
- ½ stick unsalted butter, softened, 1/4 cup
- ¾ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all purpose flour
- ¼ cup unsweetened natural cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
To top the cookies:
- 1 cup mini m&ms
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350º F.
- In a mixing bowl beat the butter and brown sugar with an electric mixer for 1 minute, or until combined. Add in the egg and vanilla extract, beat again.
- In a separate small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to wet ingredients, mixing by hand with a spatula. The batter will be thick.
- Use a cookie scoop to drop dough balls onto a silicone lined baking sheet. Press mini M&Ms and chocolate chips all around the outside of the dough balls.
- Bake for 9-11 minutes.
- Allow the cookies to cool to the touch on the baking sheet (about 15 minutes) then move them to a cooling rack.
I don’t have a cookie scoop. Are you using 1/8 of a cup of dough or a 1/4 of a cup?
Hi Donna! I believe my cookie dough scoop is 2 or 3 tablespoons!
These are seriously SO good! Exactly what I was looking for. This made about 16 cookies which was perfect for what I wanted! Gooey and delcious texture.
So so glad to hear that! Thank you for the comment, Jannina!
Made them. They look gorgeous! I think the batter need to be a tad sweeter though.
Thank you for your feedback, Bree!
Hey Beth is it possible I could just fold in the morsels and m&m’s? I have the mini m&m’s.
Yes! They just won’t have that pop of m&ms on the outside of the cookie!
I’m not sure where I went wrong but the batter was very dry.
Hi Ash! The batter is very thick! You need a thick, stable batter in order to bake right away without having to chill the dough first. Did you bake the cookies? How did they turn out?
I made these today and my dad said if he could eat any food for the rest of his life it might be these ?
HAHA! Love to hear that! Definitely one of my favorites too!
My kids love these. I was just wondering if I didn’t want to add the cocoa powder how much flour would I need to use to cover that please?
Hi Vanessa! I haven’t tried making this recipe without the cocoa powder, so without trying it myself I can’t give an accurate answer! Sorry!
This recipe is fantastic! Having a hard time not eating all of them. Didn’t have unsalted butter so I used salted and only added 1/8 tsp of salt.
Hi i tried the recipe but the batter was very sticky i couldn’t roll them as easy as you as they kept sticking to the tablespoon. Dont know what i did wrong. I added up some more flour and cocoa powder but still it didnt thicken. thanks
Hi Maria! Did you use softened butter not melted?
These were excellent. Just right chewy, crunchy, chocolatey.
This is a great versatile recipe and not overly sweet. I’ve made them twice this week for friends – once with white chocolate and another with chocolate chips and peanut butter chips. No m&m’s in the house, no problem!
These look delicious!
Awesomely chocolaty. crunchy on the outside and soft in the inside. Pretty simple recipe,spread nicely. Did use my cookie sheets and use parchment paper. family enjoying the baked chocolate chip M &M. Thank you Beth
Did you use natural cocoa or Dutch?
Hi Lana! Unsweetened natural cocoa powder.
Hi :)
Can i put white sugar instead of brown? Will it be the same?
And if not white than “Damrara brown sugar”?
Thanks :)
Brown sugar helps produce chewier cookies and it helps with moistness!
Are you sure the half a stick is 1/4 cup? Because from the video, it looked like 1/2 cup
Hi Nicole! 1/2 stick butter is 1/4 cup. The video shows 1/2 stick butter in the mixing bowl!
Looking forward to making these!! Can the recipe be doubled to make a bigger batch?
Definitely!!
Is it okay to refrigerate the dough if I want to make the dough ahead of time and bake them a few days later?
Yes, definitely! Wrap the dough in plastic wrap.
Why didnt mine flatten out?
Hi Sarrah! How did you measure your flour and what type did you use?
I am in first grade. I made these cookies for my family for Thanksgiving and they were delicious. I’m doing a project for school in which I need to describe my favorite sweet. This cookie is going to be a favorite sweet for me!
If I wanted to freeze these, do I freeze the batter unbaked (if so can i pre-portion) or am I able to bake and then freeze?
Hi Heather! You can do either method. I tend to freeze more baked cookies. I wrap bundles of 5-7 cookies in plastic wrap and then place in a freezer bag.
My mixture stick to my hands when i teng to roll it in little balls like you did. I’m not sure where i went wrong.
How much is 1/2 stick in grames o gr ??? Please help with that
½ stick butter = ¼ cup butter = 2 ounces = 56.5 grams
Taste yummy but mine did not spread out like yours. Not sure why???
Hi can I make a giant cookie with this recipe?
Hi Maria! Definitely, the baking time will be much longer.
i love this recipe! its literally the first thing that comes to my mom’s mind whenever she wants me to make something LOL! i always come to this site if I want to bake something!
If i was needing to make just one gigantic cookie would this recipe still be good ?
This is the second time I’ve made these cookies last year I made Santa cookies. This year I made Halloween cookies. They are amazing.
Can’t wait to make this receipe
SO YUMMY
I made these and they turned out GREAT! And thank you for the tip to spoon the flour into the measuring cup :) game changer!
These are the best cookies, EVER! Thanks so much for sharing your recipe.
Beth,
Thank you for sharing! Our soldier is home for Christmas for a few more days. These cookies are his favorite, but for some reason the recipe is not on the back of the M&M bag anymore 🤔 so we are happy to find this! Question: about how many does this yield?
-Amber
Hi Amber! This recipe yields 12-14 cookies.
Just found this recipe! I wanted a smaller batch, quick and easy and this was it! Very tasty too. I used peanut M&Ms and mini m&ms together with the chocolate chips. It does works much better when you place them in the individual balls instead of stirring them into the batter. great tip!
Hi Beth!
So i want to try it,hopefully they will turn out good!
And m&ms are kind of expensive in my country,but that ok!I’ll add more chocolate chips !:D
Thank you for your recipe! :)
These cookies turned out GREAT everybody loved them
They were a little sticky but then I managed to get them …. that say my grandson thanks. THEY ARE DELICIOUS!!!! Thank you very much