Description
Indulge in these rich and chewy Chocolate Chocolate Chip M&M Cookies, perfectly combining the intense flavor of cocoa powder with colorful M&M’s and semi-sweet chocolate chips. This easy-to-make recipe yields soft, decadent cookies with a delightful crunch of candy-coated chocolates, perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- Pinch of salt
Wet Ingredients
- ½ cup unsalted butter, melted
- ½ cup light brown sugar, packed
- â…“ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup M&M’s
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until fully combined. This ensures the leavening and chocolate flavor are evenly distributed in the dough.
- Combine Wet Ingredients: In a large bowl, stir the melted unsalted butter together with the light brown sugar and granulated sugar until smooth and creamy. Then beat in the egg and vanilla extract until the mixture is glossy and thick.
- Make the Cookie Dough: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid over-mixing to keep the cookies tender. Fold in the M&M’s and semi-sweet chocolate chips evenly throughout the dough.
- Shape the Cookies: Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow them to spread while baking.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookies are set around the edges but still soft in the middle. They will firm up as they cool.
- Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or store in an airtight container.
Notes
- For chewier cookies, slightly under-bake by removing them from the oven at 10 minutes.
- You can substitute M&M’s with other candy-coated chocolates or omit them for plain chocolate chip cookies.
- Make sure the butter is fully melted but not hot to prevent scrambling the egg.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
