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4.48 stars (36 ratings)May 6, 2010 95
Chocolate lovers, you will not be disappointed with the deep chocolate chewiness of these delicious double chocolate M&M cookies!
I’ve been baking (and devouring) these cookies for years and they easily rank in my top 10 favorite cookies of all time. Right alongside these and these and these.
The crunch of the M&M’s inside the decadent cookie dough is quirky and delicious and the deep chocolate chewiness of the cookies is a winner for me and my love of all things dark chocolate.
(By the way, if you like chocolate on the milkier side, substitute your preference in the cookies – I’m sure they’ll still turn out delightful!)
Although my batch usually doesn’t make it further than me and my kids’ gullets, these cookies do freeze beautifully for a make-ahead-and-sneak-two-from-the-freezer-when-no-one-is-looking option.
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Double Chocolate M&M Cookies
Yield: 24 cookies
Prep Time: 15 minutes mins
Cook Time: 13 minutes mins
Total Time: 28 minutes mins
4.48 stars (36 ratings)
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Ingredients
- 1 cup (142 g) all-purpose flour
- ½ cup (43 g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 ounces (113 g) semisweet or milk chocolate, coarsely chopped
- ½ cup (113 g) butter, cut into eight pieces
- ¾ cup M&M’s
- 1 ½ cups (318 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
Instructions
Preheat oven to 325 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
In a medium microwave-safe bowl, place the chopped chocolate and the butter. Microwave for one minute at 50% power. Stir. Microwave again for one minute at 50% power and stir well. If the chocolate is not fully melted, continue microwaving in 30 second intervals at 50% power until the chocolate and butter are well combined (don’t overheat the chocolate or it can seize and turn hard and unusable). Let the mixture cool slightly, about 2-3 minutes until it is at room temperature or just slightly warm (but not hot).
In a large bowl (or in the bowl of an electric stand mixer), combine the chocolate mixture, sugar, eggs, and vanilla. Mix on medium speed until combined. Gradually mix in flour mixture on low speed. Fold in M&M’s with a wooden spoon (don’t use a mixer as the M&M’s will break into pieces and not stay whole).
Line baking sheets with parchment paper, silpat liners or lightly grease them with cooking spray. Drop dough onto baking sheets by tablespoonfuls (or use a cookie scoop) spacing them about 1 1/2 inches apart. If desired, place five or six M&M’s on top of the cookie dough balls (even perched slightly on the rounded sides).
Bake the cookies until they have slightly flattened and there are a few cracks on the surface, about 13-14 minutes. The cookies will still be soft. Let the cookies sit for 2-3 minutes on the baking sheet before removing them to a wire rack to cool completely.
Notes
Storing: these cookies will stay fresh in an airtight container for about 2 days.
Freezable: I freeze them between sheets of wax paper in a large tupperware container and they defrost beautifully at room temperature or for a few seconds in the microwave.
Serving: 1 Cookie, Calories: 172kcal, Carbohydrates: 24g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 27mg, Sodium: 116mg, Fiber: 1g, Sugar: 18g
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Recipe Source: I’ve had the recipe for years and can’t remember where it came from!
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posted on May 6, 2010 (last updated November 12, 2022)
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Leave a Reply
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Melissa — Reply
Just made these. Had to substitute semi sweet chocolate chips (3/4c) for the 4oz semisweet chocolate. They are delicious!!!
Rating: 5
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Jessie H — Reply
I think the thinning thing might have to do with the quality of the chocolate. I just made these with Easter leftovers and I know some of the chocolate I used probably had coconut or other oil fillers because it was cheapy chocolate but MAN are they good! They’re like thin chewy brownies, and I may just spread it thin and legitimately turn these into a thin brownie next time. The ones I put m&ms on were prettiest but I didn’t have enough to do all since this was just my attempt to get rid of too much left over candy in the house and not really a planned endevor
Rating: 5
See AlsoChocolate M&M Cookies -
Kayla Honeycutt — Reply
I made these cookies and I like them. I think I may have over mixed my batter and I didn’t have left over m&ms for the top. Nice and chocolaty. Over all I will be making them again. Very easy to make.
Rating: 4
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Ashly Bravo — Reply
Do I need to refrigerate the dough?
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Mel — Reply
You can refrigerate the dough if you’d like – but if it doesn’t say to do so in the recipe, it isn’t necessary for these particular cookies. 🙂
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Saige — Reply
I’ve been using this recipe for the last 4-5 years and it is a Christmas and Father’s Day staple! My dad and grandfather are obsessed with these cookies!
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Heidi H — Reply
I, too, experienced the flat cookie phenomenon. I’m really sad cause they taste so good, but they’re not very pretty. Maybe I’ll try them again and add an extra half cup of flour or something. My chocolate butter mixture was cool when I stuck my finger in it, but maybe too warm still? Oh well, better luck next time.
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Mel — Reply
Sorry about that, Heidi! I just made these cookies last week and I haven’t had them flatten on me like other people have reported, although they aren’t super thick, puffy cookies. They are on the chewy, thinner side of things. How are you measuring your flour?
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Pam — Reply
These were just as delicious as you described! I made them with semi sweet chocolate chips, and they fell a little once I took them out of the oven, but not so much that I wouldn’t make it that way again. Thanks for another fabulous recipe!!
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michele — Reply
I have made these cookies twice and they are delicious straight from the oven. However, by the next day they are not soft. The first time I thought it might be the container I put them in, but not the second time. Help… what am I doing wrong to cause these to dry out. These are delicious cookies!
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Mel — Reply
Michele – I would definitely try baking them for less time. Take them out a few minutes earlier than you have for the last few batches. The cookies will still be really soft. Then let the cookies sit for 2-3 minutes on the baking sheet before removing them to a wire rack to cool completely. You could also try freezing them as soon as they cool and then thawing them out when you want them. These freeze beautifully. Good luck on your next batch!
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Marie — Reply
I had the same problem. When baked for the minimum amount of time they are soft after the cool but after being put in a ziploc, the next day they are very crunchy.
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Tiffany — Reply
I love these they were great n I want to try them tonight when I give it my best to make it
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Alyson — Reply
I have made a few batches of these cookies for my neighbors (with a few tastes for me) and they are terrific! Thanks for the recipe!!
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tayyaba — Reply
hey mel, i tried this recipe, but my cookies were way too flat and even such small scoops had spilled into bigger flat cookies while baking. Though the taste was just fabulous. could you guide me of where i possibly could have gone wrong?
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Mel — Reply
tayyaba – you might try adding a couple tablespoons more flour and see if that helps.
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Lori J — Reply
I just found your website and started trying out the recipes on it with this one. I only had milk chocolate chips instead of baking chocolate. I also did not have M&M’s in the house so used white chocolate and more milk chocolate chips. Success! They are not flat at all and taste delicious. I am looking forward to trying more of your recipes. Thank you!
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Sarah J — Reply
My husband just declared these the best cookie I’ve ever made – and I make a lot of cookies! Thanks for another great recipe.
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Kayla — Reply
What kind of chocolate do you use ? I know semi- sweet or milk chocolate , but what type? And also , how much does this make ( if it says it in the decription or anything I’m sorry for not reading it through ) and also , are they soft? Thanks ! 🙂
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Mel — Reply
Kayla – I almost always use the Ghirardelli brand of bittersweet or semisweet chocolate but I’ve also used the Bakers brand with good results too. I think this recipe makes 2-3 dozen and yes they are soft not crispy.
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Natasha — Reply
Just made these with mint extract and Andes peices instead, wonderful!
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Dana — Reply
Seriously the best cookies! I made a half batch to watch a movie with the hubby on Saturday and am getting ready to make a full batch for company tonight! I am going to try putting in peanut butter chips instead of M&M’s in half the dough.
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Jane — Reply
Mel – I love your site and use your recipes quite often. These cookies are my latest project. After reading through the comments I see that several people are having problems with the dough being to soft and the cookies spreading too much while baking. This recipe is very similar to a recipe I have made in the past for Chocolate Crinkle Cookies. The Chocolate Crinkle Cookies are always refrigerated before baking. Since my dough looked a little soft I refrigerated the dough for about two hours before baking and the cookies turned out beautiful! Thanks for another great recipe!
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Mel — Reply
Rachelle – I’m sure you could use those M&M’s but since they are a bit larger in size than regular M&M’s, it might make it hard to shape the cookies without them cracking apart. Good luck if you try it! It might help to make the cookies larger in size or chop the M&M’s before using.
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Rachelle — Reply
Is it okay to use peanut butter m&m instead of using regular m&m?
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Nina — Reply
Thanks Mel, I’ll try it again with those tips!
