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
- 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
- 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.
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.
Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!
Recipe Source: I’ve had the recipe for years and can’t remember where it came from!