These M&M chocolate cookies are super fudgy and loaded with chocolate chips and M&Ms. They have a rich chocolate flavor and almost gooey centers. The recipe comes together with very little effort and the dough doesn’t need chilling.
This post was originally published in March 2017 and updated April 15, 2024 with new photos, a slightly updated recipe and baking tips.
Why You NEED to Make these Chocolate M&M Cookies
If you love fudgy chocolate cookies, try these chocolate M&M cookies. They are gooey and chewy with soft centers overflowing with chocolate chips and M&Ms. The candy shell adds a pleasant crunch and a pop of color that kids and adults both enjoy.
This version is a touch less intense than darker bakery-style double chocolate cookies, making it more appealing to children while still delivering deep chocolate flavor. You can use mini or regular M&Ms depending on your preference.
Baking Tips & Tricks
- Use softened butter — not melted or straight from the fridge — for best texture.
- Dutch-process cocoa gives a darker color and slightly deeper chocolate notes. Natural cocoa works fine but will yield a lighter color.
- Sift cocoa and flour first to remove lumps; cocoa powder can be especially clumpy.
- Both mini and regular M&Ms work well; choose based on the look and texture you prefer.
Cookie Sizes
- For large, bakery-style cookies like the photos: scoop about 3 tablespoons of dough per cookie (a large cookie scoop). You’ll get roughly 14–15 cookies. Bake at 350°F (180°C) for 12–14 minutes.
- For smaller, after-school size cookies: scoop about 1–1.5 tablespoons of dough per cookie (a medium scoop). These bake in 9–11 minutes at 350°F (180°C).
These cookies are fudgy, chewy and full of chocolate chips and M&Ms — a chocolate twist on classic chewy M&M cookies. Their soft, slightly gooey centers are hard to resist.
M&M Double Chocolate Cookies
Equipment
- Cookie sheets
Ingredients
- 1 1/4 cup all-purpose flour (156 grams)
- 1/3 cup cocoa powder (30 grams)
- 2 teaspoons corn starch (aka cornflour)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams), softened to room temperature
- 1/2 cup brown sugar (105 grams), packed (light or dark)
- 1/2 cup granulated sugar (100 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup M&Ms, mini or regular
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (180°C) and line cookie sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, cocoa powder, corn starch, baking soda and salt. Set aside.
- In a large bowl, beat the softened butter with the brown sugar and granulated sugar until combined.
- Beat in the egg and vanilla extract until incorporated.
- With the mixer on low, add the dry ingredients in about two additions, mixing until just combined.
- Turn off the mixer and fold in the chocolate chips and M&Ms. Reserve a few pieces to press onto the tops of the cookies if you like.
- Scoop dough into balls of about 1 to 1.5 tablespoons each for smaller cookies (or larger scoops for bakery-size). Place dough balls 1.5–2 inches (4–5 cm) apart on prepared sheets.
- Bake one sheet at a time on the middle rack for about 9–11 minutes for smaller cookies, or 12–14 minutes for larger cookies. Remove when the tops look just set.
- Cool on the cookie sheet for at least 10 minutes before transferring to a wire rack. Optionally press a few extra chocolate chips or M&Ms on top while still warm.
Notes
- Cocoa: Dutch-process cocoa produces a darker cookie and slightly deeper flavor; natural cocoa works as well.
- Corn Starch: Omit if you don’t have it — it helps create a slightly chewier texture but is not essential.
- Freezing: Dough balls can be frozen up to 2 months. Bake from frozen and add 1–2 minutes to the bake time.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. Baked cookies freeze well for up to 2 months.
- Nutrition: Nutrition info is an estimate and assumes the recipe yields 14 very large cookies; values will vary with cookie size.
Nutrition
Carbohydrates: 22 g,
Protein: 2 g,
Fat: 7 g,
Saturated Fat: 4 g,
Sugar: 15 g