Double Chocolate M&M Cookies Recipe

If you’re on the hunt for a cookie that combines the rich, indulgent flavor of chocolate with the fun, colorful burst of M&M’s, then you’ve landed at the right place! These Double Chocolate M&M Cookies are soft, chewy, and utterly irresistible. Perfect for a casual gathering, a cozy night in, or just because you need a little chocolate in your life, this recipe will soon become your go-to for all cookie cravings.

Why It’s My Go-To

There’s something truly special about a cookie that satisfies both chocolate lovers and candy enthusiasts alike. The combination of semi-sweet chocolate chips, cocoa powder, and vibrant M&M’s brings joy to every bite. Plus, they’re super easy to make! I love how the dough comes together quickly, and the end result is a batch of cookies that looks and tastes like they came from a bakery. Every time I take a bite, I’m reminded of childhood treats and happy moments. They’re perfect for sharing, or for keeping all to yourself (no judgment here!).

The Ingredient Lineup

• 1 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1.75 cups all-purpose flour
• 0.5 cup unsweetened cocoa powder
• 1 (3.5 oz) chocolate instant pudding mix
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup red and pink M&M’s candy
• 0.5 cup white chocolate chips

What You’ll Need (Gear)

• Mixing bowls: For combining ingredients.
• Electric mixer: Makes mixing the dough a breeze.
• Baking sheets: For baking the cookies.
• Parchment paper: To line the baking sheets for easy cleanup.
• Cookie scoop: For perfectly sized cookies.
• Cooling rack: To cool the cookies once baked.

Double Chocolate M&M Cookies Recipe: Step-by-Step Guide

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and come out perfectly gooey.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using an electric mixer, beat them together until the mixture is light and fluffy, about 2-3 minutes.

Step 3: Add the Egg and Vanilla

Add the large egg and pure vanilla extract to the butter-sugar mixture. Mix until everything is well combined and smooth.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, chocolate pudding mix, baking soda, and salt. This step ensures that your dry ingredients are evenly distributed.

Step 5: Mix It All Together

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!

Step 6: Fold in the Goodies

Using a spatula, gently fold in the semi-sweet chocolate chips, M&M’s, and white chocolate chips until evenly distributed throughout the dough.

Step 7: Scoop and Bake

Using a cookie scoop, drop rounded tablespoons of dough onto lined baking sheets, leaving enough space between each cookie to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.

Step 8: Cool and Enjoy

Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a cooling rack. This allows them to firm up a bit while maintaining their chewy texture.

Substitutions by Diet

• Dairy-free: Use dairy-free butter and replace chocolate chips with dairy-free options.
• Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
• Lower sugar: Use a sugar substitute suitable for baking, keeping in mind that the texture may vary.
• Vegan: Replace butter with coconut oil or a vegan alternative and use flax eggs instead of a regular egg.

Learn from These Mistakes

To ensure your Double Chocolate M&M Cookies turn out perfectly every time, here are some common mistakes to avoid:

• Not measuring ingredients accurately can lead to cookies that are too dry or too gooey.
• Using cold butter instead of softened butter can prevent the cookies from spreading properly.
• Overmixing the dough can result in tough cookies. Mix until just combined!
• Not letting the cookies cool on the baking sheet can lead to them falling apart.

Keep-It-Fresh Plan

To keep your cookies fresh and delicious, follow these tips:

• Store cookies in an airtight container at room temperature for up to a week.
• For longer storage, freeze the cookie dough balls before baking. When you’re ready to bake, just add a couple of extra minutes to the baking time.
• If you have leftover baked cookies, consider freezing them in a single layer, then transferring them to a freezer bag. Thaw and enjoy whenever you crave a sweet treat!

Common Questions

Can I make these cookies ahead of time?

Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 3 days or freeze it for later use. Just remember to let it sit at room temperature for a bit before baking.

What should I do if my cookies are too flat?

If your cookies turn out too flat, it might be due to using melted butter or not enough flour. Ensure your butter is softened, and that you measure your flour correctly.

Can I use different types of M&M’s?

Of course! Feel free to mix it up with seasonal M&M’s or your favorite flavors. Just keep in mind that the taste and appearance may vary slightly.

How do I know when the cookies are done baking?

Look for the edges to be set while the centers are still soft. They will continue to cook slightly as they cool, resulting in a chewy texture.

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• Bakerella

Ready, Set, Cook

Now it’s your turn to whip up a batch of these delightful Double Chocolate M&M Cookies. With simple ingredients and straightforward steps, you’ll have a delicious treat that’s sure to bring smiles to everyone around you. Grab your mixing bowls, preheat that oven, and let the sweet aroma of chocolate fill your kitchen. Happy baking!