If you thought regular M&M cookies were good… just wait until you try these. My Loaded Chocolate M&M Cookies take everything you love about my original recipe and crank it up a notch. These cookies are for the ultimate chocolate lover — rich, chewy, and absolutely packed with mini M&Ms, regular M&Ms, mini chocolate chips, and classic chocolate chips. Every bite hits differently (in the best way possible), with a mix of textures from melty chocolate pockets to crunchy candy-coated bits.
They’re as fun to eat as they are to make — colorful, gooey, and irresistibly chocolatey. I love baking a batch when I want something that feels over-the-top but still super easy to throw together. They’re perfect for parties, bake sales, or just those nights when you want to treat yourself to a next-level cookie moment.
You can also switch up the mix-ins for the season — pastel M&Ms for spring, red and green for Christmas, or classic colors year-round. No matter what you choose, these cookies deliver that fudgy, chewy, perfectly sweet bite every single time.
RECIPE TIPS
Don’t overload the dough:
These are called loaded for a reason, but there’s still such a thing as too much of a good thing. Stick close to the mix-in amounts listed in the recipe — a balanced combo of mini and regular M&Ms and chocolate chips will give you that packed look and flavor without causing the cookies to fall apart.
Chill the dough:
Because these cookies have extra mix-ins, chilling the dough is key to keeping them thick and chewy. It helps the butter solidify and prevents the cookies from spreading too much while baking. I usually chill mine for about 45 minutes.
Corn starch is your best friend:
Don’t skip it! Corn starch is what gives these cookies their signature chewy center and soft texture. If you don’t have any, you can substitute with arrowroot powder, but corn starch gives the best results.
Underbake for the perfect texture:
I always pull my cookies out at the 9-minute mark. They might look slightly underdone, but trust me — they’ll finish cooking as they cool on the hot pan. This method keeps them soft and fudgy inside with perfectly set edges. If you prefer them crispier, bake for 10–11 minutes instead.
Top them after baking:
As soon as your cookies come out of the oven, press a few extra M&Ms and chocolate chips on top. It not only makes them look bakery-perfect, but it also gives a sneak peek of all the chocolatey goodness inside.
Shape them while warm:
Here’s the same trick I use on almost all my cookies: as soon as they come out of the oven and are still warm, use a large round cookie cutter (or even the rim of a glass) and swirl it gently around the cookie for 3–5 seconds. It pulls in any uneven edges and makes your cookies look perfectly round — total pro move.
Baking sheet vs. jelly roll pan:
Always bake on a flat cookie sheet if you can. Jelly roll pans with raised edges tend to make the cookies brown faster on the sides. A flat sheet gives you a more even bake and the best texture.
WHY YOU’LL LOVE THEM
These cookies are loaded in all the right ways — soft, rich, and studded with four kinds of chocolate candy. The combination of mini and regular sizes gives you both melty pockets and crunchy bursts of chocolate in every bite. They’re the kind of cookies that make people pause mid-bite and say, “Oh wow.”
They freeze beautifully (if they last that long), travel well for parties, and make a killer late-night snack with a glass of milk. Whether you’re baking for a crowd or just want something over-the-top for yourself, these Loaded Chocolate M&M Cookies absolutely deliver. For more cookie recipes, click here!
Loaded Chocolate M&M Cookies
Ingredients
- 1 cup salted butter melted
- 1 ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 tsp vanilla extract
- 2 eggs room temperature
- 1 ⅔ cups all-purpose flour
- 2 tsp corn starch
- 1 tsp baking soda
- 1 cup natural cocoa powder can also use dark chocolate cocoa powder for a richer chocolate flavor
- ½ tsp kosher salt
- ½ cup regular M&Ms extra for topping
- ¼ cup mini M&Ms extra for toping
- ¼ cup mini chocolate chips extra for topping
- ½ cup chocolate chips extra for topping
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 and chocolate chips 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 11-12 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 and chocolate chips 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.
Hi – you list baking soda in the directions but not in the ingredients. How much should be used? Thanks!
Hi! 1 teaspoon of baking soda!
I made these for my m&m lover brother’s birthday lunch – what a hit!!! I used roughly chopped peanut m&m’s (his favourite) in place of regular with the mini m&m’s and boy oh boy they were gone QUICK. Thank you for the recipe – will definitely be making again.