Oh my goodness, let me tell you about these Soft Chocolate M&M Cookies! These little gems are truly magical and have a special place in my heart. They remind me of weekend baking sessions with my husband when we just want to whip up something sweet and comforting. Every time we take these out of the oven, the smell of chocolate fills our home, and our cat, Whiskers, comes running to beg for a taste!
These cookies are soft, chewy, and bursting with colors from the M&Ms, making them not only delicious but also super fun to eat! The combination of rich chocolate flavor and that crunchy, colorful candy on top is always a hit, whether we’re sharing them with friends, taking them to a gathering, or just enjoying some cozy time at home. Trust me, once you try these, they will quickly become a favorite in your house too! If you’re feeling adventurous, you might want to check out my recipe for chewy oatmeal cookies as a fun twist!
Why You’ll Love This Soft Chocolate M&M Cookies Recipe
- Incredibly soft and chewy with a rich chocolate flavor
- A delightful mix of semi-sweet chocolate chips and colorful M&M’s
- Quick and easy to prepare—perfect for any skill level
- Simple ingredients you likely already have in your pantry
- Coarse sea salt adds a delicious contrast to the sweetness
- Perfect for sharing at gatherings or enjoying as a sweet treat at home
- Customizable with different types of candies or add-ins!
These cookies are not only a hit with kids, but the vibrant M&M’s make them an eye-catching addition to any dessert table!
How to Make Soft Chocolate M&M Cookies
If you’re craving something sweet and chocolatey, look no further! These Soft Chocolate M&M Cookies are not only easy to whip up but are sure to please everyone — perfect for a quick treat or a fun bake with the kids!
What You’ll Need:
- Unsalted butter – 1 cup, softened. I always prefer unsalted so I can control the saltiness in my cookies!
- Brown sugar – 1 cup, packed tightly for that rich, caramel flavor.
- Granulated sugar – 1/2 cup, to add just the right amount of sweetness.
- Eggs – 2 large, at room temperature for the best mixing.
- Vanilla extract – 2 teaspoons, because who doesn’t love that warm, aromatic flavor?
- All-purpose flour – 2 cups, the base for our cookies.
- Unsweetened cocoa powder – 3/4 cup, for that deliciously deep chocolate taste. I like Ghirardelli’s cocoa for its rich flavor.
- Baking soda – 1 teaspoon, to help our cookies rise just right.
- Salt – 1/2 teaspoon, to enhance all the flavors.
- Semi-sweet chocolate chips – 1 cup, a must for extra chocolatey goodness. Nestlé Toll House has always been a go-to for me!
- M&M’s – 1 cup of mixed colors, for that crunch and fun color!
- Coarse sea salt – for sprinkling, optional but totally recommended for that sweet-salty combo!
The Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This helps your cookies bake evenly!
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This may take a few minutes, but it’s worth it!
- Add the eggs, one at a time, ensuring each one blends well before adding the next. Then, stir in the vanilla extract until combined.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. This helps to incorporate all the dry ingredients evenly.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; we want soft cookies!
- Gently fold in the semi-sweet chocolate chips and half of the M&M’s, saving the rest for topping the cookies.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart so they have room to spread.
- Press a few of the reserved M&M’s into the tops of each cookie for a fun pop of color!
- Bake in the preheated oven for 10-12 minutes, keeping a close eye on them. You want the edges to be set while the centers are still soft for that chewy texture.
- As soon as they come out of the oven, sprinkle a small pinch of coarse sea salt on top if you like that sweet-salty contrast!
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step is crucial to help them firm up!
Enjoy your Soft Chocolate M&M Cookies with a glass of cold milk or your favorite beverage! Happy baking!
Can I Use Substitute Ingredients in This Recipe?
Absolutely! If you’re out of unsalted butter, you can use salted butter; just reduce the added salt slightly. For a non-dairy option, coconut oil or a plant-based butter works well. If you need a gluten-free version, use a 1:1 gluten-free baking flour in place of all-purpose flour. Just keep an eye on the consistency as it may vary.
How Should I Store Leftover Cookies?
Store your leftover cookies in an airtight container at room temperature for up to a week. If you want them to last longer, you can refrigerate them for up to two weeks or freeze them for up to three months. Just make sure to thaw them completely before enjoying!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the cookie dough and refrigerate it for up to 3 days before baking. Alternatively, you can scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a zip-top bag and store for up to three months. When you’re ready to bake, preheat the oven and bake from frozen, adding a couple of extra minutes to the baking time.
What’s the Best Way to Ensure Chewy Cookies?
To keep your cookies chewy, be careful not to overbake them! Remove them from the oven when they still look slightly underbaked in the center. They’ll continue to firm up while cooling on the baking sheet. Also, using brown sugar in the recipe contributes to that lovely chewy texture, so be sure not to skip it!
