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.

Double Chocolate M&M Cookies

One Year Ago: Bug and Butterfly Cupcakes!
Two Years Ago: Asian Noodle Salad

Double Chocolate M&M Cookies

Yield: Makes between 2 and 3 dozen cookies (depending on how big you make them)

Double Chocolate M&M Cookies

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 ounces semisweet or milk chocolate, coarsely chopped
  • 1/2 cup (1 stick) butter, cut into eight pieces
  • 3/4 cup M&M’s
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla

Directions

  1. Preheat oven to 325 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
  2. 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).
  3. 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).
  4. 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. These cookies will stay fresh in an airtight container for about 2 days. 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.
http://www.melskitchencafe.com/double-chocolate-mm-cookies/

Recipe Source: I’ve had the recipe for years and can’t remember where it came from!

87 Responses to Double Chocolate M&M Cookies

  1. I want to make every.single.thing you post! These look so chocolatey and delish.

  2. megan says:

    yum! I love m&m’s in cookies! i love m&m’s by themselves actually. :) These look really good. I’m always trying new cookie recipes, and this has been put on my list!

  3. Barbara says:

    These are always such a fun cookie for kids, Mel. Not that adults don’t love them too. LOL.

  4. YUM!! These look sooo good! But I’m a sucker for anything chocolate :)

  5. Mel-

    Can you just use chocolate chips, for the coarsely chopped chocolate and how much is 4 ounces? 1/4 cup?

    Thanks, these look really yummy. :)

    Natalie

    • Mel says:

      Natalie – the only thing to be worried about when using chocolate chips is that they have less cocoa butter in them than baking chocolate (which helps them retain their cute little shape). Because of that, sometimes they don’t melt as well and/or they can change the consistency of a baked good because the amount of cocoa butter is different. If you don’t want to buy baking chocolate, I’d go ahead and try using them – I’ve been known to melt my semisweet chocolate chips in a pinch and although sometimes the cookies are a bit flatter, they still taste delicious.

  6. Sara says:

    Cookies, cookies, cookies! YUM! :)

  7. Cicily says:

    I’m packing up my two boys and going to the store rightnow to get some m&ms. Thanks for the recipe!

  8. Camille says:

    Oh. My. These look sooooo yummy!!!!! I just LOVE cookies!!! Cannot wait to try these!!!! Thank you!!!

  9. Holly says:

    I can hear my girls now, “Deewishous!”
    We do a similar one without chocolate in the dough, can’t wait to try this one!

  10. grace says:

    these are definitely best straight from the oven when the m&ms are melted inside and burst in your mouth. delicious.

  11. Cicily says:

    OK Mel. I got a baking question for you. My cookies always come out flat. They come out of the oven looking beautiful and then as they cool, they get flat. Even with recipes I’ve been making for a couple of years. I did recently move, but only about 15 miles, so no big change in altitude, and both the old and new ovens are gas. What gives? I want those big, kinda fluffy cookies again. I’ve tried beating them longer, shorter, ect. Any ideas?

    • Mel says:

      Cicily – I’ll be honest, gas ovens scare me. I’ve heard things about them like they don’t cook evenly and that they are more finicky on temperature – I’ve never baked with one so I don’t have firsthand experience but I’m wondering if that has anything to do with it. Another factor, not oven-related, has to do with the temperature of your butter. This is a huge component of flat versus fluffy cookies. When a recipe calls for “softened” or “room temp” butter, I let my butter soften until it gives a little when I press it with my finger but it is still slightly cool. No melted pockets, no mushy gushy butter – slightly cool room temperature. I hope that helps at least a little.

  12. Laurie says:

    I made these today and my family loved them. I used Smarties instead of M&M’s b/c of a peanut allergy and instead of using the microwave to melt the butter and chocolate I used my double boiler. There made great, chewy very chocolate cookies. Thanks! This recipe is a keeper.

    • Mel says:

      Laurie – I love to read the first comment of whoever tries a recent recipe. You win! I’m glad you liked these. And although, I was kind of startled to read smarties, after I thought about it, I realized they were probably pretty yummy!

  13. Tami says:

    Made these. Loved these.

  14. Kim in MD says:

    These will be the perfect dessert for my out of town guests this weekend (I am serving your Grilled Island Chicken, too)! Thanks for sharing your fabulous recipes with us, Melanie! :-)

  15. I need to take cookies to Teacher Appreciation luncheon at the high school today so I have a batch of these mixed up, ready to go into the oven. I didn’t have M & M’s though so I’m using white chocolate chips – thanks for another great recipe Melanie!!

  16. Katie says:

    Well, I have to start out by telling you that I am a cookie master. I spend my days dreaming of new cookies and trying every recipe I can find. I’ve never had a horrible result until I tried these!! Are you sure there’s only supposed to be one cup of flour? I followed the instructions to the “T” but my cookies were goopy, falling apart, flat as a pancake and sticking to everything. I am not a cookie novice so this was totally unexpected! What did I do? They do taste good, however.

    • Mel says:

      Katie – I’m sorry these were your first ever cookie failure! Yes, I am sure it is only supposed to be 1 cup of flour. My guess (because this is usually my error when my cookies are too soft and flat) is that the butter may have been overly soft. As a cookie expert, you’ll definitely understand that too-soft butter will cause gooey, melty cookies that don’t hold their shape. If your butter was at a cool room temperature and they still fell apart, I’m not sure what happened!

  17. Erica says:

    these are so yummy! thanks for the recipe. my kids and i loved making them AND EATING THEM!

  18. Melissa says:

    Made these for work today for a birthday and they loved them! They were really fast and easy. Thanks!

  19. Christy says:

    I made these and wow…my husband and I CAN’T stop eating them. I made them huge and had 6 today…6!!!! We LOVE these…thank you so much for sharing. I want to make them for my brother…I’m thinking of putting white chocolate chips in there since he’s allergic to peanuts and M&M’s may contain traces. Anyways, thanks again for a keeper…you have the best recipes!

    • Mel says:

      Christy – thanks for your sweet comment! I’m so glad you and your husband liked these cookies and am glad to know that I’m not the only one who has a hard time with self-control when faced with these bad boys. The version with white chocolate chips sounds delicious!

  20. Stephanie says:

    I made these cookies tonight and my son said they are the best cookies he has ever had — big praise coming from him — being 16 and not free with the compliments :)

    After trying one (or more – LOL) of these cookies, I have to agree. They are amazing. Thanks for sharing!

    • Mel says:

      Stephanie – I love that your 16 year old praised you for these cookies! You deserve it and I’m glad you liked them, also.

  21. Elizabeth says:

    OH MY GOODNESS!
    My daughter and I both have claimed these to be our favorite cookie yet.
    I used a Ghiradelli chocolate bar and added walnuts too. Simply wonderful!
    I made 2 batches within a week and the second one I had to freeze some because I had no self-control!

  22. Effie McNair says:

    Dear Mel,

    Thanks for the recipe! I have baked those cookies now twice…however they have suffered of the flat symptom as well!!
    (still my family reckon they are the best ever….I have not shown them the photo on your website though! :-)

    I was trying to follow the instruction regarding the butter. I was making sure not over do it, and once I finished the mix of melted chocolate/butter looked nice & smooth – however, after adding all the ingredients, I got a very soft mix – is it how it supposed to be?
    I then scooped it onto the baking tray and into the oven. the cookies then melt right away to form a paddle! they will never get to crack nicely like in your photo :-(
    I am still trying to figure out what I am doing wrong…
    my question are:-
    1. Once your mix is ready, is it very soft or firm?
    2. when in the oven – will it melt straight away into a paddle and then will grow back?
    3. I am in Australia – could be that the flour is different and I need to put more? it is not a self raising flour that you are using…isn’t it?
    4. when mixing the butter/chocolate/sugar/vanilla – how long do you mix it? do I have to cream it? or only to combine the ingredient?
    5. I have reduce the amount of the sugar in the recipe as we don’t like too sweet – could be that is the problem??
    6. Any idea?

    Sorry for the long mail….looking forward for a clue!
    Many thanks!
    Effie

    • Mel says:

      Hi Effie –

      I hope I can help you with this recipe so that the cookies don’t flatten so much for you! In answer to your questions, yes, this makes a fairly soft dough. Depending on elevation and humidity, it can also make the dough even softer. One tip I would suggest is to let the dough sit at room temperature for 30 minutes after mixing all the ingredients together. This will give the dough a chance to firm up a bit and is the same method used for these other double chocolate cookies. When I make them, they do not flatten in the oven and then build back up. The dough is firm enough to hold it’s shape while baking and flatten slightly, like in the pictures I posted. I do not use a self-rising flour, I use basic all-purpose flour. When I mix the butter/chocolate/sugar/vanilla, I mix until it is well combined. I always mix for 2-3 minutes once I add the egg(s). It is likely that the reduced sugar may be adding to the issues you are having, especially if it is a significant reduction but I really think if you let the dough sit for 30-45 minutes at room temperature, you may get better results. I hope that helps! Please let me know if you have any other questions.

  23. Effie McNair says:

    Thank you Mel for quick reply!
    I am determine to get the cookies to look just like yours…and I am going to try your tips!
    Regarding the sugar, I’ve reduced it from 1 1/2 cups to 1 cup…as you mentioned in your recepe – semisweat cooking chocolate. we dont have it here in Australia and I am using the following which is fairlly sweet:- http://www.cadbury.com.au/Cadbury-Kitchen/Cooking-Products/Cooking-Chocolate.aspx

    I will try your tips first & let you know!
    Many thanks
    Effie

  24. Jodi Mata says:

    Thanks so much for this recipe! I have been hungry for a chocolate cookie recipe with M&Ms but suprisingly there aren’t alot around!

  25. Dionis says:

    How much sugar do i have to put to make them really crispy?

    • Mel says:

      Dionis – I’m not sure since I never make crispy cookies. I’d probably just try baking them for a minute longer and see if that does the trick.

  26. Elizabeth says:

    I made these last weekend to send in a care package to one of our troops stationed in Iraq. I am posting my blog about them tomorrow, they turned out great! I am sure that they will be a nice surprise for our military man that recieves them! I am a part of a group called baking gals (bakinggals.com) that bake and send care packages every month to various men and women in our military. THank you for such a delicious recipe! If you have time you should check out the program, it’s pretty stinkin cool! Have a great day! ~Liz

  27. Sarah says:

    Just pulled the last cookie sheet out of the oven! I made them with Christmas M&M’s and they look and taste fantastic. I followed the advice of letting the dough sit and firm up for about 30 minutes and I think that really helped ensure success. The only thing I’d do differently next time is to “perch” more M&M’s on the top of the cookies. I only put on 3-4 and I should’ve done the 5-6 you recommended. Thanks for the recipe!

  28. Ann says:

    Effie and Katie, I had the same runny goopy dough. I added 3/4 to 1 cup more flour and got a fantastic cookie. I followed Mels instructions but the dough was too runny. I did let it set but it didn’t set up enough. I will do this again but will just add more flour. The flavor is there and it is a good cookie. Sorry Mel, I guess I just don’t have your touch for the cookie.

    • Mel says:

      Ann – thanks for your tips! Altitude can affect baking and cookie dough so that may be a factor in needing to add more flour. I’m glad you found a way to help the cookies turn out delicious!

  29. Haley says:

    So your blog has become my new obsession! I was in a recipe rut when I fell upon your site. I feel like I make the same things over and over, so thank you so much for taking the time to share your recipes! I have a list of like 20 recipes I want to try over the next couple weeks. This was recipe #4 (I think) that I tried and I LOVED it!!!!! They were like chewy brownie cookies! After the 13-14 min bake time I thought they still looked too moist on top so I left them in another 4 mins or so. Wish I would have just listened to your directions! They were kinda like rocks – delicious rocks, but very hard. So the last batch I put in the oven, I left in for 13 1/2 mins and they were perfection. I plan on making them again next week :)

    • Mel says:

      Haley – thanks so much for your comment. I’m thrilled you have liked the recipes you have tried and am glad you caught on to the secret of these cookies – overbaking is detrimental to their softness!

  30. [...] found exactly what I was looking for at melskitchencafe.com — a soft, deep chocolate cookie that perfectly complements the [...]

  31. Birgitta says:

    These cookies are chocolate perfection! The key: Do not overbake! I cooked mine for 12 minutes.

    I made them with semi-sweet baking squares. I want to make them again and try milk chocolate. So soft and so yummy! These might be my new favorite!

  32. Tina says:

    These cookies are fantastic!I come to your site first when I’m looking for something specific. I’ve tried other m&m cookies before and was not impressed. These turned out great! I appreciate that you go to all of the effort to try the recipes first and fine tune them. I’ve had nothing but success each time I’ve tried one of your recipes. People are always asking me where I get my recipes and I almost hate to tell them where because then they’ll know my secret! :)

  33. Jenn says:

    Hi, quick question! Do you use salted or unsalted butter in these? (or does it matter?) I really can’t wait to make them, they look amazing.

  34. Janice says:

    I hit the web the other day looking for a Chocolate M&M Cookie recipe. I found yours and several others. After reading through the ingredients and instructions on them, I settled on yours (I think you had me at *decadent*!). My husband and kids made a double batch of batter and I followed up the rear putting them onto the baking sheets and baking them. They came out wonderfully! I did let them bake a bit longer and they could have probably even gone for another minute, but I do tend to “scoop big”! My three year old son has a cookie in each of his hands and another cookie’s worth smeared on his face! I did miss the part where I should have added some more M&M’s onto the top of each cookie prior to baking- a very important step as most just look like chocolate cookies.

    These are very soft, gooey and chocolatey- which was the reason that I choose them and am thrilled with the results. I have to admit, I don’t like them, but that’s only because I’m not a big chocolate person and these are VERY chocolatey! I’d be surprised if the rest of the cookies, even with it being a double recipe, make it until this time tomorrow! Thank you for sharing!

  35. gabe says:

    when i tried to cook them they were flat and broke too easily. taste good but not very thick added an extra bit of flour and it helped alot

  36. I’ve made these a few times and really love them. I sub Reese’s Pieces for the M&Ms. Yum!

  37. Deb says:

    Another winner from Mel’s Kitchen! I definitely think the tip about dotting the tops of the dough with extra M&Ms before baking is important. Thanks!

  38. kay miley says:

    I just finished copying 3 of the recipes. I hope they turn out as good as they look. I am very excited about baking them. I have been searching for some good cookie recipes for the longest. I even tried some cookbook recipes and nothing yet on the good regular chocolate chip recipe.

  39. jenise says:

    I was wanting to use this recipe to make a cookie cake. Do you know what modifications should be made other than a longer cooking time?

  40. Mel says:

    Jenise – I’ve never tried expanding this cookie to a larger size. Just watch the cooking time – the major issue with huge cookie cakes is that they are underbaked in the middle so watch that.

  41. Anonymous says:

    This cookie recipe did NOT work very well….did everything EXACTLY right and they turned out terrible. Do not recommend….

  42. Baker kid says:

    I am making this rightnow but with reeses pieces instead of m and ms, I am in my preteens and this recipe is simple and great

  43. heather t says:

    YUM. We made these with 2/3 cups semi-sweet chocolate chips instead of baking chocolate (didn’t read that tip until it was too late, lol). We also used mint M&Ms. The soft dough made me a little nervous, but they turned out GREAT. We will make these again!

  44. michelle says:

    I just made these using chocolate-covered sunflower seeds instead of M&M’s, they are so good, easy, and fun! I might try sticking the dough into the fridge next time to firm it up a little, because my cookies were kinda flat, but not too terribly flat. They taste almost brownie-like… love the texture!

  45. [...] Credit: Mel’s Kitchen Cafe Cancel [...]

  46. Katie says:

    Mel, I just had to let you know that these cookies were a total hit (as all of your recipes have been)! My husband has always turned up his nose at chocolate cookies, but he said these made a chocolate cookie lover out of him! I just posted them on my blog today…

    http://www.cuttingbackkitchen.com/2012/02/07/double-chocolate-mm-cookies/

    Thanks for sharing such awesome recipes on your blog!

  47. Deb says:

    One of the best chocolate cookies I’ve ever had. Still moist after a couple days (and they’re only still around after a couple days because I made a double batch!).

  48. pwrrkc6 says:

    I haven’t tried this recipe yet, but I will very soon! I just wanted to say that the person that talked about putting smarties in her cookies was probably Canadian. Here in Canada we have a candy very similar to M&M’s that are called Smarties. We have something similar to the American “Smarties”, but we call them rockets.

    I have tried many of your recipes and have loved them all so far!! Thank you!

  49. chelsea says:

    hello well i made the cookies showed in the picture and they turned how they were ment to be :) it was awesome !!!!! i love the m@m’s inside them !!
    they are awesome and yummy :) love them !!! :)
    from chelsea meynell :)

  50. Annabelle says:

    Heey ummmmm how it says 4 ounces what dose that mean im in yr 9 and want to cook them for my teacher cause she is going away to egland to get marrid and we are having a party for her so i really dont want to stuff them up so what dose 4 ounces mean

  51. Nina says:

    Hi! I love your website, I always make your recipes… but I had a problem with this one, I followed it step by step; when I put the first batch in the oven, I left it there for 13 mins approx which is what the recipe says, and decided to let them sit in the oven (turned it off, of course) before I took them out cause I was running around the house prepping things for my daughter’s school. When I went to take them out, it was one big giant cookie . I thought “well, maybe I shouldn’t have left them in the oven”. Made a second batch, watching them carefully trying that the same thing didn’t happen… waited 13 mins, took them out cause it said they were supposed to be soft, so I thought maybe I overcooked them the first time… this second time they were still raw! What could I be doing wrong? Too much butter? (but I did use the amount the recipe says!) Oven too hot? help!

  52. Mel says:

    Nina – I think maybe middle ground is the answer – what about just baking them 1-2 minutes longer? Also, be sure that your chocolate/butter mixture isn’t overly warm when you start making the dough. I hope you have better luck if you try them again!

  53. Nina says:

    Thanks Mel, I’ll try it again with those tips!

  54. Rachelle says:

    Is it okay to use peanut butter m&m instead of using regular m&m?

  55. Mel says:

    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.

  56. Jane says:

    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!

  57. Dana says:

    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.

  58. Natasha says:

    Just made these with mint extract and Andes peices instead, wonderful!

  59. Kayla says:

    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 ! :)

    • Mel says:

      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.

  60. Sarah J says:

    My husband just declared these the best cookie I’ve ever made – and I make a lot of cookies! Thanks for another great recipe.

  61. Lori J says:

    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!

  62. tayyaba says:

    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?

  63. Alyson says:

    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!!

  64. Tiffany says:

    I love these they were great n I want to try them tonight when I give it my best to make it

  65. michele says:

    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!

    • Mel says:

      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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