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!
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!
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!
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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
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.