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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.
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.