There’s something about pastel-colored M&M cookies that just screams spring. These Chocolate M&M Cookies are rich, chewy, and loaded with chocolate flavor, making them the perfect festive treat for Easter or any spring gathering. The pastel M&Ms add a fun pop of color against the deep, fudgy cookie base, but you can easily swap them for classic M&Ms or seasonal varieties to fit any occasion. Whether you’re filling an Easter basket, prepping for a bake sale, or just craving a chocolate-packed cookie, these are guaranteed to be a hit.
These cookies are for the serious chocolate lover. The dough is packed with cocoa powder, giving it that deep chocolate flavor, and every bite has those melty pockets of M&M goodness. I love baking a batch when I want something quick, fun, and guaranteed to be a crowd-pleaser.
They’re also great for just about any occasion—school lunches, birthday parties, holiday cookie trays, or just a random Tuesday that needs a little extra joy. If you’ve got kids, they’ll go crazy for these. And let’s be honest…so will you.
RECIPE TIPS:
- Underbaking the cookies: This is essential to getting the texture right. I bake my cookies for 9 minutes on the dot and then remove from the oven and let cool on the cookie sheet. Letting them cool on the hot pan will keep cooking them but at a lower temperature, not drying out the cookie entirely. If you prefer a crunchier cookie, feel free to bake for 11 minutes. They’re still delicious, but I’m a sucker for a chewy cookie 🙂
- Corn starch: Do not skip the corn starch in this recipe! Corn starch gives the cookies that chewy texture (along with baking for the correct time) and makes them soft on the inside. If you aren’t able to use corn starch I have had people substitute arrow root. I’ve never tried it but I heard it works well!
- Chilling the dough: Chilling the dough will help with two things: cookie spreading and flavor. These cookies will spread a bit when they bake but by chilling the dough for 30 minutes prior to baking, it will keep them from spreading too much! Also as the dough chills the flavor will enhance. It’s truly a win win 🙂
- Cookie dough scoop: I always get a ton of questions about what scoop I use, so I wanted to link the ones I used for this recipe! I like this set because it comes in 3 different sizes. For these cookies I used the medium size. Using a cookie dough scoop gives you perfect cookie dough balls that are even and therefore will bake evenly!
- Topping the cookies: Follow the recipe for the correct mix in amount of M&Ms, but as soon as the cookies come out of the oven I like to top with additional M&Ms. It makes the cookies pretty and shows whats inside! It’s not necessary but I like to do this if I’m making them for a party or company.
- Baking sheet: For all of my cookie recipes you I suggest you use a cookie sheet. You can use a jelly roll however I find the edges of the cookies tend to brown a little faster and they bake differently.
Pro tip: As soon as these cookies come out of the oven, gently press a few extra M&Ms on top. Not only does it make them look bakery-worthy, but it also ensures every cookie has that perfect pop of color and crunch right where you can see it.
PERFECTLY ROUND COOKIES EVERY TIME!
This trick is totally optional but I use it anytime I bake cookies to ensure they are perfectly round every time! This works especially with these cookies since they tend to spread. As soon as the cookies come out of the oven and still hot use a large round cookie cutter, or something else round and larger than the cookies (I’ve used a glass or bowl before). Place overtop of the cookie and move it around in a circular motion for 3-5 seconds, gently bouncing the cookie around inside. This will round the edges of the cookie out giving that perfectly circular shape. This will make your cookies pretty and uniform!
The result? A soft, chewy center with slightly crisp edges and bright, candy-coated chocolate scattered throughout. They store beautifully and even freeze well, so don’t be afraid to double the batch and save some for later.
Whether you’re baking for fun or whipping up a quick dessert, these Chocolate M&M Cookies deliver every time. Scroll down for the full recipe and all my tips for getting the perfect texture and flavor every time.
Chocolate M&M Cookies
Ingredients
- 1 cup salted butter melted
- 1 ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 1 ⅔ cup all-purpose flour
- 2 tsp corn starch
- 1 cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup M&Ms
- extra M&Ms for garnish optional
Instructions
- In the bowl of a stand mixer combine the melted butter, granulated sugar, light brown sugar and vanilla extract. Mix on medium for 1 minute. Add in both eggs and mix on low until incorporated. Add in the flour, corn starch, cocoa powder, baking soda and salt and mix on low until everything is combined
- Remove the bowl from the stand and use a rubber spatula to fold the M&Ms into the dough. Line a baking sheet with parchment paper (you can also use wax paper, but do not bake with the wax paper) Use a medium sized cookie dough scoop, about 2-2.5 tablespoons of dough per ball, to scoop 20 even cookies and place on the prepared baking sheet. Refrigerate for 30 minutes to chill the cookie dough. This will help to enhance the flavor and prevent spreading. Preheat the oven to 350°
- Once the cookie dough has chilled, space each about 2 inches apart on a cookie sheet lined with parchment paper and bake for 9-10 minutes, or until the edges are just set.As soon as the cookies come out of the oven use a round cookie cutter or glass to gently reshape the cookies into perfect circles. Place the cookie cutter over the cookie and gently scoot it around until the cookie melds into a circular shape. Gently press a few additional M&Ms into the top of each cookie. Let the cookies cool on the baking sheet for 3 minutes before transferring to a cookie rack to cool completely.
What kind of coco powder do you use