I love how simple yet indulgent these cookies are. They’re like a brownie in cookie form—soft, dense, and full of melty chocolate. The colorful M&M’s add a fun crunch and make them perfect for parties or seasonal celebrations. I also enjoy how easy they are to prepare, especially with the tip for getting perfectly round cookies straight out of the oven.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
14 tablespoons unsalted butter, melted and cooled
3/4 cup sugar
3/4 cup light brown sugar
1/2 cup unsweetened cocoa powder (Hershey’s Cocoa recommended)
1 1/2 teaspoons pure vanilla extract
1 egg, at room temperature
1 egg yolk, at room temperature
1 3/4 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup semi-sweet chocolate chips, plus more for topping
1 cup M&M’s, plus more for topping
Directions
I preheat the oven to 350°F and line a light-colored baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, I beat together the melted butter, sugar, brown sugar, and cocoa powder until the mixture looks like thick brownie batter.
I add the egg, egg yolk, and vanilla extract, beating again and scraping the sides of the bowl to mix everything evenly.
In a separate bowl, I whisk the flour, salt, and baking soda, then slowly add it to the mixer, mixing just until combined.
I fold in the chocolate chips and M&M’s with a final quick mix.
Using a standard cookie scoop, I portion out the dough onto the baking sheet and press extra M&M’s and chocolate chips on top.
I bake the cookies for about 10 minutes, until the edges are set.
Optional: As soon as the cookies come out of the oven, I use an upside-down cup to gently spin around the edges and make them perfectly round.
Servings and Timing
Yield: 32 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Variations
Holiday Theme: I switch up the M&M colors to match different holidays—red and green for Christmas, pastel for Easter, or red, white, and blue for the Fourth of July.
White Chocolate Twist: I sometimes swap in white chocolate chips for a sweeter, creamier bite.
Peanut Butter Mix: Adding peanut butter chips gives the cookies a salty-sweet combo I can’t resist.
Mini Cookies: I use a smaller scoop for bite-sized cookies that bake faster and are perfect for sharing.
Double M&M: I double the amount of M&Ms if I’m craving extra crunch and color.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft longer, I add a slice of bread to the container. If I want that fresh-baked taste again, I reheat a cookie in the microwave for 5-8 seconds to get the chocolate chips melty. The cookie dough also freezes well—I scoop it onto a tray, freeze until solid, then store in a bag for up to 3 months. When I’m ready, I bake them straight from frozen, just adding a minute or two to the baking time.
FAQs
How do I make my cookies look perfectly round?
I use a round cup right after baking to gently swirl around the warm cookies, shaping them into perfect circles while they’re still soft.
Can I chill the dough before baking?
Yes, I can chill the dough for about 30 minutes if I want thicker cookies. This also helps prevent spreading.
Can I make these without a mixer?
Definitely. I can use a hand mixer or even mix by hand with a sturdy spatula—it just takes a little more effort to combine the batter smoothly.
What’s the purpose of the extra egg yolk?
The egg yolk adds richness and helps create that soft, chewy texture that makes these cookies so good.
Can I use different types of M&M’s?
Of course! I’ve tried peanut M&M’s, caramel-filled ones, and even crispy M&M’s—they all work great and add their own unique twist.
Conclusion
These Double Chocolate M&M Cookies are everything I want in a homemade treat: rich, chewy, colorful, and chocolate-packed. They come together easily and bake up perfectly every time. Whether I’m baking for a celebration or just for fun, these cookies never disappoint and always disappear fast.
Rich, chewy, and loaded with melty chocolate chips and colorful M&M’s—these cookies are a fun and festive treat for any occasion.
Ingredients
14 tablespoons unsalted butter, melted and cooled
¾ cup sugar
¾ cup light brown sugar
½ cup unsweetened cocoa powder (Hershey’s Cocoa recommended)
1½ teaspoons pure vanilla extract
1 egg, at room temperature
1 egg yolk, at room temperature
1¾ cups all-purpose flour
1 teaspoon kosher salt
½ teaspoon baking soda
1 cup semi-sweet chocolate chips, plus more for topping
1 cup M&M’S, plus more for topping
Instructions
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a stand mixer fitted with the paddle attachment, mix melted butter, sugar, brown sugar, and cocoa powder until it resembles brownie batter.
Beat in the egg, egg yolk, and vanilla extract, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together flour, salt, and baking soda. Gradually add to the wet mixture, mixing until just combined.
Stir in chocolate chips and M&M’s.
Use a cookie scoop to portion dough onto the baking sheet. Press additional M&M’s and chocolate chips on top for that bakery-style look.
Bake for 10 minutes or until edges are set.
(Optional) To shape perfect cookies: As soon as the cookies come out of the oven, place a round cup upside down over the cookie and gently swirl in circles to even out the shape.
Notes
Use room temperature eggs to help the dough mix evenly.
Don’t skip pressing extra M&M’s on top — it makes the cookies look vibrant and festive.
The cookie shaping trick works best while cookies are still hot!
Store cookies in an airtight container to keep them soft for several days.
