These chocolate M&M cookies are just begging for a glass of milk. They are rich, chocolatey, chewy and fun to eat.
Chocolate fans rejoice, rich chocolate cookies loaded with M&Ms are a perfect way to celebrate our favorite flavor. These cookies come together quick and easily. They are a great way to use up some extra candy and are perfect for a party.
They would also be a fun addition to your holiday baking. No matter the reason, they are going to be delicious!
I originally shared this recipe back in 2016. I needed some fun birthday treats to share with my coworkers at City Hall.
Cookies are always fun because you can grab one or two and easily move about to socialize at a party, or go back to your desk in the case of office treats. Plus they don’t require plates or silverware to be enjoyed, making them a great treat to share.
We received a lot of M&Ms at Christmas time, so I thought some should be turned into cookies. It seemed like the perfect excuse to go back to this recipe.
The first time I used a large cookie scoop and made giant cookies. This time I used a medium cookie scoop and shaved a few minutes off the cook time.
They are fabulous both ways, so do whatever suits your situation. You won’t be sorry either way.
Post from 2016:
Chewy milk chocolate M&M Cookies are bound to be one of those cookies that your family asks for year round! I mean why not?
After all, the only thing better than chocolate is more chocolate and the only thing better than a cookies is a bigger cookie. You know I’m right. Don’t even try to deny it!
These cookies are big, soft, delicious handfuls of chocolaty goodness. They were another one of the birthday treats I brought to my coworkers.
I think I may have delivered somewhere in the vicinity of 15 pounds of sugary, buttery, yummy goodness that day! Somehow we managed to work our way through the pile without any complaint!
These cookies were actually kind of a hybrid of a few recipes. I took part of what I loved from a few different places and added a few tweaks along the way.
I had read somewhere that adding milk powder to cookie dough makes for a great chewy texture. So I worked that in along with plenty of cocoa powder. The results were amazing if I do say so myself!
Storing your cookies
Cookies are best stored at room temperature. Put them in an airtight container and store them on the counter for up to the week.
To keep cookies at their soft and chewiest, a piece of sandwich bread can be added to the storage container. The bread will lend a little extra moisture and keep the cookies fresh a little longer.
These cookies also freeze beautifully. Just make sure the container or zipper bag is sealed well and freeze them for up to three months.
More Fun Cookies to Try
If you like soft, chewy cookies, try making chocolate condensed milk cookies. They are simple drop cookies that get extra chew from the condensed milk.
Hot chocolate cookies are another great option. They use hot chocolate mix in the dough and there is a melted marshmallow on top to fit the theme.
For shapes, try making chocolate cut out cookies. I like using black cocoa powder to give them a striking dark appearance.
For more inspiration, check out my full collection of cookie recipes.
Double Chocolate M&M Cookies
- 1 cup butter softened
- 1 cup sugar
- ¾ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1¾ cup flour
- 1 cup cocoa powder
- ¼ cup dry milk powder
- 2 teaspoons baking soda
- 1 teaspoons salt
- 2 cups M&Ms
- Preheat oven to 350℉.
- Cream together butter and sugars until light and fluffy.1 cup butter, 1 cup sugar, ¾ cup brown sugar
- Beat in eggs and vanilla.2 eggs, 1 teaspoon vanilla
- In a bowl, whisk together flour, cocoa powder, milk powder, baking soda and salt. Add to butter mixture and beat until combined.1¾ cup flour, 1 cup cocoa powder, ¼ cup dry milk powder, 2 teaspoons baking soda, 1 teaspoons salt
- Fold in M&M's (I like to reserve some to place on the top of cookies before I bake them.) Cover dough and chill for at least 1 hour but up to several days.2 cups M&Ms
- Scoop in 3 Tablespoon scoops (a large cookie scoop) onto baking sheet, leaving cookies 2 inches apart.
- Bake for 10-12 minutes, they should look a bit soft still. Let cool for 5 minutes on the cookie sheet and then move to a wire rack to cool completely.