This Chocolate M&M Cookie recipe brings back fond memories of baking with family and friends, the kitchen filled with laughter and the sweet aroma of cookies fresh out of the oven. One summer, while visiting my grandmother, we spent an afternoon baking these cookies together. Her small kitchen was our playground, and I remember eagerly watching the M&Ms melt into the chocolatey goodness, creating little pockets of color and sweetness in every bite.
This recipe is perfect for those moments when you want to whip up something quick and delightful. The combination of rich cocoa and the vibrant crunch of M&M candies makes these cookies a hit for all ages. I often tweak the recipe slightly depending on the occasion. Sometimes, I’ll substitute half of the M&Ms with white chocolate chips for a contrast in flavors and textures. Another fun variation is using holiday-themed M&Ms to match the festive spirit, adding a touch of seasonal cheer to the cookies.
Baking these cookies is also a great activity for kids. They love mixing the dough and, of course, sneaking a few M&Ms along the way. Plus, it’s a fantastic way to introduce them to the joys of baking.
For those who prefer a chewier cookie, try adding an extra egg yolk to the dough. It enhances the texture, making each bite even more satisfying. If you like a bit of a crunch, you can slightly underbake the cookies, leaving the centers soft while the edges turn crispy.
Whether you stick to the classic recipe or try one of these variations, these Chocolate M&M Cookies are sure to bring joy to your kitchen. Happy baking!
How to Prepare Chocolate M&M Cookies
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Ingredients
- 1 cup packed brown sugar
- 2 cups all-purpose flour
- 1 cup white granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 cup M&M candies
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 teaspoon salt
- 2 large eggs
Directions
- Set your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, blend the softened butter with the white sugar and brown sugar until the mixture is fluffy and light.
- Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
- Slowly mix the dry ingredients with the wet mixture until just combined.
- Gently fold in the M&M candies, making sure they are evenly distributed in the dough.
- Drop rounded tablespoons of dough onto the lined baking sheet, spacing them apart.
- Bake in the preheated oven for 10-12 minutes, until the edges of the cookies are firm but the centers are still slightly soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
FAQs:
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter instead of unsalted butter. However, you might want to reduce the added salt in the recipe to balance the flavors.
What can I substitute for M&M candies?
If you don’t have M&M candies, you can use chocolate chips, chopped nuts, or other small candies. Be creative with your substitutions!
How should I store these cookies to keep them fresh?
Store the cookies in an airtight container at room temperature. They will stay fresh for up to a week. You can also freeze them for longer storage.
Can I make the cookie dough ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 48 hours. Just make sure to let it sit at room temperature for about 30 minutes before baking.
Why did my cookies turn out flat?
Flat cookies can result from using overly softened butter or not enough flour. Ensure your butter is just softened to room temperature and measure your flour accurately.
Is it possible to make these cookies gluten-free?
To make these cookies gluten-free, you can use a gluten-free all-purpose flour blend as a substitute for regular flour. Ensure your other ingredients, like baking powder, are also gluten-free.
Chocolate M&M Cookies
Ingredients
- 1 cup 2 sticks softened unsalted butter
- 1 cup granulated white sugar
- 1 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup cocoa powder unsweetened
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup M&M candies
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, white sugar, and brown sugar until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
- Gradually combine the dry mixture with the wet ingredients, stirring until just blended.
- Fold in the M&M candies gently, ensuring they are evenly spread throughout the dough.
- Drop rounded tablespoons of the dough onto the lined baking sheet, leaving space between each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the cookie edges are firm but the centers remain slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
