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Double Chocolate M&M Cookies Recipe

This Double Chocolate M&M Cookies Recipe is a chocoholic's dream! Rich chocolate cookies loaded with M&M’s for a delightful treat.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 24 servings

Ingredients

  • 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

Instructions

  • Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and come out perfectly chewy.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, and packed brown sugar using an electric mixer until light and fluffy. This should take about 2-3 minutes.
  • Beat in the large egg and the pure vanilla extract until well combined. The mixture should be smooth and creamy.
  • In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, chocolate instant pudding mix, baking soda, and salt. Make sure there are no lumps in the cocoa powder for an even chocolate flavor.
  • Gradually add the dry mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make your cookies tough.
  • Using a spatula, gently fold in the semi-sweet chocolate chips, white chocolate chips, and red and pink M&M’s. This step is where the magic happens—each bite will be a delightful explosion of chocolate and candy!
  • Using a cookie scoop or tablespoon, portion out the dough onto a baking sheet lined with parchment paper. Leave about 2 inches between each cookie to allow for spreading.
  • Bake in your preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly underbaked. They will firm up as they cool.
  • Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step is crucial for achieving that perfect chewy texture.

Equipment

  • Mixing bowls
  • Electric Mixer
  • Baking Sheets
  • Parchment Paper
  • Measuring cups and spoons
  • Cookie scoop or tablespoon

Notes

  • Opt for high-quality unsweetened cocoa powder for a rich flavor.
  • Store cookies in an airtight container at room temperature for up to a week.
  • Freeze cookie dough balls for fresh cookies anytime!