How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Double Chocolate M&M Cookies?

You need 10 ingredients. The key ingredients include: 1 cup All-purpose Flour, 1/2 cups Cocoa Powder, 1/2 teaspoons Baking Soda, 1/2 teaspoons Salt, and more.

Is Double Chocolate M&M Cookies suitable as baking & desserts?

Yes, Double Chocolate M&M Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Double Chocolate M&M Cookies?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double Chocolate M&M Cookies Recipe

Name: Double Chocolate M&M Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All-purpose Flour; 1/2 cups Cocoa Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 4 ounces, weight Semisweet Or Milk Chocolate, Coarsely Chopped; 1/2 cups Butter (1 Stick), Cut Into 8 Pieces; 1-1/2 cup Sugar; 2 whole Large Eggs; 1 teaspoon Vanilla; 3/4 cups M&Ms, Plus Extra For Garnish

1

Preheat oven to 325 degrees.

2

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

3

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).

4

In a large bowl (or in the bowl of an electric stand mixer), combine the chocolate mixture with the sugar, eggs, and vanilla. Mix on medium speed until combined. Gradually mix in the 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).

5

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.

6

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.

Double Chocolate M&M Cookies

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