Chocolate M&M's Cookies (Print-Friendly Version)
Soft chocolate cookies loaded with M&M's candies for bursts of color, crunch, and chocolate decadence.
# List of Ingredients:
→ Dough Base
01 -
225 g unsalted butter, melted
02 -
220 g light brown sugar, packed
03 -
2 large eggs
04 -
2.5 mL almond extract
05 -
10 mL vanilla extract
→ Dry Ingredients
06 -
190 g all-purpose flour
07 -
85 g unsweetened cocoa powder (Ghirardelli recommended)
08 -
5 g kosher salt
09 -
7 g baking soda
→ Mix-ins
10 -
310 g milk chocolate chips, divided
11 -
285 g mini M&M's candies, divided
# How to Prepare:
01 -
Preheat oven to 175°C. Line a baking tray with parchment paper and set aside.
02 -
In a large mixing bowl, blend melted butter and brown sugar until fully incorporated. Add eggs, almond extract, and vanilla extract, mixing until smooth.
03 -
Add flour, cocoa powder, kosher salt, and baking soda to the wet mixture. Mix just until combined, avoiding overmixing.
04 -
Gently fold in most of the milk chocolate chips and mini M&M's, reserving approximately 35 g of each for topping.
05 -
Using a 30 mL (2 tbsp) cookie scoop, drop portions of dough 5 cm apart on the prepared tray. Press 5 to 6 reserved chocolate chips and M&M's onto each portion.
06 -
Bake for 10–12 minutes until cookies are set at the edges but still soft in the centre.
07 -
Allow cookies to cool on the tray for 5–10 minutes, then transfer to a wire rack to cool completely.
# Additional Information:
01 -
Store cooled cookies in an airtight container at room temperature for up to five days, or freeze up to three months for longer storage.
02 -
Dough balls can be frozen and baked directly from frozen with minimal adjustment to bake time.
03 -
For optimal chocolate flavor, use a premium cocoa powder such as Ghirardelli or Hershey's Special Dark.
04 -
Dark chocolate chips may be substituted for milk chocolate if a richer flavor is desired.