Double Chocolate M&M Cookies

4.62 from 63 votes

These Double Chocolate M&M Cookies are the fudgiest, chocolatiest cookies yet! Super soft and full of kid-friendly M&M chocolate candies.

Prep Time10

Cook Time10

Total Time20

Course: Cookies

Cuisine: American

Keyword: chocolate, chocolate cookies

Servings:

Calories: 236kcal

Author: Julie Clark

Ingredients

1 cup salted butter (room temperature) 8 ounces
3/4 cup granulated sugar 150 grams
3/4 cup brown sugar 155 grams
2 large eggs
2 teaspoons vanilla extract 10 grams
2 cups all-purpose flour 260 grams
2/3 cup unsweetened cocoa powder 60 grams*
3/4 teaspoon baking soda 3 grams
1/4 teaspoon salt
2 cups M&M chocolate candies mini m&ms or regular size candies

Instructions

Preheat the oven to 350ºF.
Using a stand mixer or an electric hand mixer, cream together the butter and sugars for about 4 minutes. The mixture should be light in color and fluffy. 1 cup salted butter, 3/4 cup granulated sugar, 3/4 cup brown sugar
Add the eggs and vanilla and mix again for 1 minute. 2 large eggs, 2 teaspoons vanilla extract
Add in the dry ingredients: flour, cocoa, baking soda and salt. Mix for 30 seconds, just until the mixture is combined. Do not overmix. 2 cups all-purpose flour, 2/3 cup unsweetened cocoa powder, 3/4 teaspoon baking soda, 1/4 teaspoon salt
Using a rubber spatula, fold in the M&M's until combined. Note: We often use one cup of mini M&Ms and one cup of regular M&Ms. This helps the candy be more evenly distributed so you get candy in every bite. 2 cups M&M chocolate candies
Use a 2" cookie scoop to drop the batter onto baking sheets lined with a silicone baking mat or parchment paper. Space the cookie dough balls about 2" apart. These cookies will not spread much, but if you want them to be extra thick, refrigerate the dough about an hour. This is not necessary though and in the pictures shown, we did not refrigerate the dough.
Bake the cookies for 10 minutes or until they are set. If you want the cookies to stay soft and chewy, do not over bake.
Allow the cookies to cool for 5 minutes on the pan, then remove to a wire rack to cool completely.
Store in an airtight container at room temperature for 3 days or freeze for up to 2 months.

Notes

*I used 20 grams of black cocoa powder and 40 grams of regular cocoa powder.

*I make large cookies, about 3" in diameter. Use a small cookie scoop to make smaller cookies and bake for 8-9 minutes.

The calories shown are based on the recipe making 26 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition