Chocolate M&M Cookies
Chocolate M&M Cookies are an easy no-chill cookie recipe. Packed with M&M's & super soft and chewy - perfect for any occasion. Made super dark without food coloring - making them perfect for Halloween.
Servings 36 cookies
Ingredients
- 1¼ cup granulated sugar
- 1 cup butter - room temperature
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup black cocoa powder - not Dutch processed - you can use regular cocoa powder if needed
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp table salt
- 1 cup chocolate chips - you can use any variety you like - semi-sweet, milk, dark or white
- ½ cup M&M's - regular size + more for the tops
- ½ cup mini M&M's + more for the tops
Instructions
- Preheat the oven to 350 degrees.
- Line several baking sheets with parchment paper and set aside.
- In a large mixing bowl, beat together the sugar and butter until light and fluffy. About 2-3 minutes.
- Scrape down the bowl and then mix in the eggs just until incorporated.
- Slowly mix in the cocoa powder until well blended.
- Then add the flour, baking powder and salt on low speed until all ingredients are mixed in. Don't over-mix.
- Using a large, sturdy silicone spatula, fold in the chocolate chips and M&M's - the dough will be thick.
- Scoop out the cookie dough into golf ball-sized rounds. Roll between your hands to form a ball and then press them slightly to make them taller than they are round - sort of an oblong shape.
- Place them on the prepared baking sheets - as if they are standing up. You want them to be tall on the baking sheet so they bake into nice thick cookies.
- Bake 10-12 minutes or until edges are set and the centers are slightly glossy.
- Immediately press more M&M's into the tops of the warm cookies and then let them cool on the baking sheets for 5-10 minutes before transferring to a wire rack to finish cooling.
- Store in an airtight container at room temperature.
Notes
****If using Halloween M&M's - mix in 1 full cup (+ more for the tops) since they are only offered in regular size.