M&M Chocolate Chip Cookies

Chewy on the outside and gooey in the middle, these M&M chocolate chip cookies are dangerously delicious.

Made using a chocolate flavoured cookie dough, dark chocolate chips and chocolate M&M’s, these cookies are perfect for chocolate lovers and are so so moreish. I’ll admit I did eat three in one day, but I do have to taste test!

m&m cookies

Baking M&M Chocolate Chip Cookies is easy!

The recipe starts by making a simple chocolate cookie dough. It uses the same ingredients as my go-to cookie dough recipe, but some of the flour is subbed with cocoa powder. All the other steps in the recipe still apply:

  • Melt the butter for extra chewiness
  • Use a mix of light and brown sugar to give the cookies a chewy edge and gooey middle
  • Add an extra egg yolk for increased richness

Once the dough is made, dark chocolate chips (you can swap for milk chocolate if you prefer) and M&M’s are folded into the dough. Then it’s straight in the fridge to chill for at least 4 hours or even better overnight, and yes chilling is a MUST!

M&M chocolate cookie dough

Once you’ve painstakingly been clock watching and the chill time is up, it’s time to roll the dough into balls, press a few more M&M’s on top and bake in the oven. Although the chill time can take a while, the baking time is real quick – 10-14 minutes at tops!

The baking time all depends on your oven temperature as everyone’s is different, but I would always set the oven to 180°C and initially set your timer to 10 minutes. The outer edge should be firm and darker in colour, and the middle still soft but not wet. The cookies will continue to cook as they cool out of the oven, so it’s always best to take them out a little under-baked. Give them 5-10 minutes to cool and then you’re free to enjoy your M&M chocolate chip cookies!

M&M Chocolate cookie dough balls

More cookie recipes you’ll love

M&M Chocolate cookie

Ingredients (makes 12 cookies)

160g unsalted butter
100g caster sugar
150g light brown sugar
1 teaspoon vanilla extract
1 medium egg + 1 medium egg yolk, at room temperature
175g self-raising flour
75g cocoa powder
100g dark/milk chocolate chips
100g M&M’s

Method

Start by making the cookie dough.

Add the self-raising flour and cocoa powder to a bowl and stir through until combined.

In a separate bowl, melt the butter in 20-second blasts in the microwave until it turns to liquid. Add the two sugars and mix together. Add the vanilla extract, whole egg and egg yolk and mix. Now add the dry ingredients and fold together until the mixture forms a dough.

Add the chocolate chips and M&M’s (saving a handful of each for later) and fold together. Cover the bowl with clingfilm and chill for a minimum of 4 hours, or overnight for best results.

Time to bake!

Preheat oven to 180°C and line two large baking trays with greaseproof paper. Take the cookie dough out of the fridge and leave at room temperature for 10 minutes.

Take a heaped tablespoon of cookie dough and use your hands to it into a ball. Place on the baking tray. Push the leftover chocolate chips and M&M’s into the top of the cookie ball.

Repeat this step until all the cookie dough has been used up. Leave about 5-8cm between each cookie so they have enough room to spread out. You may have to bake the cookies in batches.

Bake for 10-12 minutes, until the cookies have firmed up around the edge but the middle is still soft. Cool for 10 minutes on the baking tray, before transferring to a cooling rack.

Store the cookies in an airtight container for up to 3 days, or wrap in clingfilm and foil and freeze for up to 1 month.

Chocolate Bar Cookies

Golden on the edges and chewy in the middle, these soft baked Chocolate Bar Cookies are made using Cadbury’s Heroes. Chunks of Double Decker, Fudge, Creme Egg, Dairy Milk, Eclairs, Twirl, Wispa, Crunchie and Dairy Milk Caramel are dotted throughout the cookies. There’s a surprise in every bite!

The cookies are made using my go-to cookie dough recipe. Melted butter, an extra egg yolk and a mix of brown and white sugar are what gives these cookies their chewy texture. Chilling the cookie dough before baking is also super important. Although it can be painful waiting for the dough to chill, this is a step you don’t want to skip. Chilling the dough stops the cookies from spreading out too much when in the oven. We want thick, chewy cookies not thin and crispy pancakes!

Chocolate Bar cookie
Cadbury's chocolate bar cookies
Cadbury's heroes
Chocolate bar cookie dough

Ingredients (makes 12 large chocolate bar cookies)

160g unsalted butter
100g caster sugar
150g light brown sugar
1 teaspoon vanilla extract
1 medium egg + 1 medium egg yolk, at room temperature
250g self-raising flour
200g Cadbury’s Heroes

Method

Melt the butter in 20 second blasts in the microwave until it turns to liquid. Add the light brown and caster sugar and mix together. Add the vanilla extract, whole egg and egg yolk and mix together. Add the flour and fold together until the mixture forms a dough.

Chop the Cadbury’s Heroes into small chunks. Add to the cookie dough and fold together. Cover the bowl with clingfilm and chill for a minimum of 4 hours, or overnight for best results.

Preheat oven to 180°C and line two baking trays with grease proof paper. Take the cookie dough out of the fridge and leave at room temperature for 10 minutes.

Take two heaped tablespoons of cookie dough and use your hands to it into a ball. Place on the baking tray. Repeat this step until all the cookie dough has been used up. Leave about 10cm between each cookie so they have enough room to spread out. You may have to bake the cookies in batches.

Bake for 10-12 minutes, until the cookies are lightly browned on the edges and the middle is still soft. Cool for 5 minutes on the baking tray, then transfer to a cooling rack.

Vampire Cookies

If you’re having a Halloween party this year or fancy baking something fun with the kids, these vampire cookies are the perfect recipe for you.

Soft baked chocolate chip cookie ‘mouth’, sandwiched together with red icing ‘blood’, marshmallow ‘teeth’ and white chocolate button ‘fangs’. Even Dracula himself will want to sink his teeth into this bake!

Vampire cookies

Ingredients (makes 12-14 cookies)

For the cookies:
160g unsalted butter
100g caster sugar
200g light brown sugar
1 teaspoon vanilla extract
1 medium egg
1 egg yolk
250g self-raising flour
100g milk chocolate chips

For the decoration:
White mini-marshmallows
Small bag Milkybar buttons
Red icing (made from icing sugar, water and red food colouring)

Method

Preheat oven to 170°C and line two baking trays with grease proof paper.

Melt the butter in 20 second blasts in the microwave until it turns to liquid. Now mix the melted butter with the two sugars.

Add in the vanilla extract, egg and egg yolk and mix together.

Fold in the flour until the mixture comes together to form a dough. Now fold in the chocolate chips.

Take a heaped tablespoon of cookie dough and drop the mixture onto the prepared baking tray. Do not flatten the dough. Repeat this step, leaving about 8cm between each cookie, until all the cookie dough has been used up*.

Bake the cake in the centre of the oven for 12-14 minutes, until the cookies are lightly browned on the edges (the middle will still be soft). Cool for 1-2 minutes on the baking tray, then transfer to a cooling rack.

*You may have to bake in batches depending on the size of your oven and baking trays. I  had four cookies on each baking tray to allow enough room for them to spread out when baking. 

Now assemble the vampire cookies.

First create the ‘fangs’ by chopping a chocolate button into thirds. Discard (or eat) the centre third, leaving the two outside thirds as your pointy ‘fangs’.

Cut a cookie in two halves.

Bottom half: Spread red icing all over one of the cookie halves and place marshmallows around the edge of the cookie for the ‘teeth’. For additional support, place marshmallows behind the teeth.

Vampire cookies step 1

Top half: Line the edge of the other half with red icing.

Vampire cookies step 2

Now place the top half on top of the bottom half.

Step 3

Insert the chocolate ‘fangs’ into the line of marshmallows (I left about 4 marshmallows between each one). If you have trouble getting them to stick, dip the edge in the icing and replace.

Step 4

Penguin Oreos

Penguin Oreos

So you may or may not know that I have a slight obsession with Penguins 🐧

Okay so that may be a slight understatement…you know it’s bad when your team at work buy you a penguin encounter and penguin jewellery for your birthday – best gifts EVER by the way!

So when I saw this idea on Pinterest I just could not resist. The only thing is they are way too cute to eat!

Fun and easy to make and a perfect recipe for the children to get involved. A delicious treat on their own or use them to decorate your favourite cupcake recipe. I made them for my Oreo Peanut Butter Cupcakes, check out the recipe here.

You will need…

A pack of Oreos

80g Icing sugar

Orange sugar paste

Dark food colouring

Cocktail sticks

How to assemble…

First start with a plain Oreo

Mix the icing sugar with approx. 4-5 tsps of water until you have a thick but spreadable consistency. Spread the icing on the bottom half of the Oreo in a cashew like shape.

Now take a small piece of the orange sugar paste and flatten it out. Using a knife cut a small triangle shape. Place the triangle in the centre bottom of the Oreo.

Finally dip the end of the cocktail stick into the food colouring (you’ll only need a tiny bit) and add two eyes.

Now isn’t that the cutest sweet treat EVER!

Cadbury’s Mini Egg and White Chocolate Cookies

Soft baked cookies filled with crushed Mini Eggs and chunks of white chocolate.

SONY DSC

Ingredients (makes 12 large cookies)

100g unsalted butter, soft at room temperature
50g granulated sugar
75g light brown sugar
1 medium egg + 1 egg yolk, cold from the fridge
1 teaspoon vanilla extract
150g self-raising flour
2 bags of Cadbury Mini-Eggs (180g), crushed into pieces (I used a wooden spoon to bash them)
100g white chocolate, chopped into chunks

Method

Preheat oven to 180°C. Line two baking trays with greaseproof paper.

In a medium bowl cream the butter and two sugars together until light and fluffy. Add the vanilla extract, crack in the eggs and mix together (don’t worry if the mixture has split, this is normal!).

Add the flour, chopped white chocolate & 100g of the crushed Mini Eggs and fold everything together until all ingredients are combined and a sticky dough has formed. Cover the bowl with clingfilm and place in the fridge for at least an hour/up to 3 days (the longer the better as your cookies will become super soft and chewy).

Once chilled, take approx. 1 tablespoon of cookie dough, roll it into a ball and place it onto the baking tray (do not flatten it out as the cookies will expand in the oven). Repeat this for all 12 cookies, leaving roughly 2 inches between each one. Press the remaining Mini Egg pieces into the tops of each cookie balls.

Bake in the oven for 11 minutes until the edges are a light golden brown but the middle still looks pale and underdone. Remove from the oven and leave to completely cool (the cookies will continue to cook as they cool so it’s important not to overbake them in the oven).