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Chocolate M&Ms Cookies are the ultimate treat when you want something intensely chocolatey with a playful crunch of colorful candies. These double chocolate cookies are crisp on the edges and soft inside, loaded with milk chocolate chips and plenty of mini M&Ms. Sharing these with friends or family has become a special tradition in my house and each batch disappears almost as quickly as it comes out of the oven.
Ingredients
- Melted butter: gives a chewy texture and deepens the flavor look for butter that is unsalted and fresh
- Light brown sugar: adds soft sweetness and moisture choose sugar that is soft and packs easily
- Large eggs: bind everything and help cookies rise always use fresh eggs for best consistency
- Almond extract: adds a hint of nuttiness try to pick pure extract and not imitation
- Vanilla extract: enhances all the flavors choose pure vanilla if possible
- All-purpose flour: forms the structure go for unbleached all-purpose for a tender crumb
- Ghirardelli unsweetened cocoa powder: gives rich chocolate flavor this brand or a high quality option is best avoid lower quality or overly processed brands which can taste bitter
- Kosher salt: balances all the sweetness flaky kosher salt helps highlight the chocolate
- Baking soda: ensures soft chewy cookies check yours is fresh for good lift
- Milk chocolate chips: creamy chocolate bits use a good brand like Ghirardelli or Guittard instead of generic
- Mini M&Ms: provide color and crunch and a fun candy taste always grab the mini size for easiest mixing and even distribution
Step-by-Step Instructions
- Mix Butter and Sugar:
- In a large mixing bowl combine the melted butter with the light brown sugar Stir until completely blended and the mixture is glossy and smooth This step is key for achieving soft chewy cookies
- Add Eggs and Extracts:
- Add in the eggs almond extract and vanilla extract Stir until everything is fully mixed and the color is uniform Take your time for best consistency
- Add Dry Ingredients:
- Sprinkle in the all-purpose flour Ghirardelli cocoa powder kosher salt and baking soda Mix just until everything is incorporated Do not overmix to keep your cookies tender
- Fold in Chips and Candies:
- Gently fold in most of the milk chocolate chips and mini M&Ms Reserve about a quarter cup of each for topping the cookies later Folding gently keeps the dough soft
- Shape and Top Cookies:
- Use a two tablespoon cookie scoop or rounded spoon to portion dough onto a lined baking sheet Space about two inches apart Top each dough mound with five or six of the reserved milk chocolate chips and mini M&Ms for a bakery style look
- Bake:
- Bake in a preheated 350 degree Fahrenheit oven for ten to twelve minutes The cookies should look set around the edges and a bit soft in the center They will firm up as they cool Do not leave them in too long for best texture
- Cool Completely:
- Let the cookies cool on the baking sheet for five to ten minutes before transferring to a wire rack Cooling on the sheet lets them finish baking gently so the centers stay slightly gooey
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The Ghirardelli cocoa powder always makes these cookies extra rich and special I remember making a giant batch one Christmas while my kids decorated each cookie with extra M&Ms for Santa That’s now our family ritual
Storage Tips
Once cooled completely these cookies store best in an airtight container at room temperature for three days For longer storage you can freeze baked cookies for up to three months For ultimate freshness freeze the formed cookie dough balls on a tray then transfer to a bag and bake off small batches fresh
Ingredient Substitutions
If you want to use a different chip dark chocolate chips work beautifully here Semi sweet chips can also be used but skip white chocolate since it overpowers the cocoa flavor If you need nut free just leave out the almond extract no extra adjustments needed
Serving Suggestions
These are perfect for lunchboxes kids parties or as a simple dessert with a tall glass of cold milk For an extra treat sandwich two cookies together with a scoop of vanilla ice cream My teenager loves dunking them in hot chocolate for a triple chocolate moment
Cultural Context
Cookies are a beloved American treat and adding M&Ms makes them playful and nostalgic M&Ms themselves were first introduced in the United States in the 1940s and quickly became a favorite for baking because they hold their shape and color These cookies take inspiration from classic chocolate chip cookies with a double chocolate twist
Recipe Questions
- → Can I substitute dark chocolate for milk chocolate chips?
Yes, dark chocolate chips add a deeper, more intense flavor and work well with the cocoa-rich dough.
- → How should I store these cookies?
Store cooled cookies in an airtight container at room temperature for freshness up to several days.
- → Can I freeze the dough or baked cookies?
Absolutely. Freeze dough balls or fully baked cookies for up to three months to enjoy later.
- → Why use both almond and vanilla extracts?
Almond extract adds a subtle depth that balances the sweetness, while vanilla enhances the chocolate flavor.
- → What type of cocoa powder works best?
Ghirardelli unsweetened cocoa powder is recommended for its rich taste, but high-quality dark cocoa also works.
- → How do I ensure bright, colorful M&M’s remain on top?
Reserve some candies and press them gently on each dough ball just before baking for the best appearance.