Soft and Chewy Chocolate M&M Cookies

Soft and Chewy Chocolate M&M Cookies

I love cookies. If you search the cookie tag of this blog you’ll see irrefutable evidence of this fact. I’d choose a thick and chewy cookie (these are my current favorite!) over almost any other kind of dessert. The one exception would be anything with a substantial amount of icing. What can I say, I like sugar. 🙂

These chocolate cookies are everything a chocolate cookie should be – soft, chewy and almost fudge-like in the middle. (Be careful not to overbake them or you will lose their fudge-like quality!) Add in some colorful M&M’s scattered throughout the cookie and you’ve got a fun tasty cookie that’s sure to be a hit with adults and kids alike. I’ve made this recipe with chocolate chips lots of times and everyone seems to love them, but I think I like the M&M version better – more colorful.

Make these for Father’s Day – your dad is sure to love them. Unless he is my dad. Then he only likes chocolate chip cookies. But not these, or these, or these. He wants Tollhouse chocolate chip cookies. Every. Single. Time. Regardless, make these soft and chewy M&M cookies – they’re good. 🙂

Soft and Chewy Chocolate M&M Cookies

Soft and Chewy Chocolate M&M Cookies


1 cup unsalted butter
1 1/2 cups sugar
2 eggs
2 tsp. vanilla
2 cups flour
2/3 cup unsweetened cocoa powder
3/4 tsp. baking soda
1/4 tsp. salt
2 cups M&M's


Cream together butter, sugar, eggs and vanilla. Stir in flour, cocoa, soda and salt. Stir in M&M's. Drop by rounded Tablespoonfuls onto ungreased cookie sheet. Bake at 350 for 8 to 10 minutes or until edges are set, but centers are still puffy. Let cool on baking sheet for 2-3 minutes, then remove to a cooling rack to finish cooling.

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  1. Hi Megan! I ABSOLUTELY LOVE your blog! Your 12 days of Christmas recipes are the BEST!! I am going to a Cookie Swap this week, and I would like to make this chocolate m&m cookie recipe, but I need to make 6 dozen cookies. How many cookies does this recipe make? Also, at the risk of sounding dumb, which type of flour do you use for this recipe? Self-rising or all purpose? Thanks so much!!

    • I’m so sorry I never replied to this! I get behind on emails sometimes and this is one of those times! I’m probably way too late to help you, but I wanted to answer your question anyway. I’m not positive how many this makes- maybe 4 dozen? Depends on how big you make them. And you would use all-purpose flour. I hope that they turned out well if you attempted them, and again, I’m so sorry to not reply sooner!

  2. I just came across this recipe and made them immediately.
    …..they are seriously addicting!!!

  3. I have been making this recipe for the last few years without fail. I decided to try a new recipe that I found recently. Utter failure. I’m sorry for straying . These are amazing and remind me of the ones up used to make during high school. Very simple too

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