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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
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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.
Video
Notes
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
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!