Chewy Chocolate M&M Cookies

Chewy Chocolate M&M Cookies are a classic treat that everyone loves. Imagine fresh, warm cookies right from the oven, filled with colorful M&Ms that add that extra pop of flavor and crunch. It’s a joyful baking experience that can light up anyone’s day. Whether you’re whipping them up for a family gathering or simply treating yourself, these cookies present the perfect blend of chewy texture and rich chocolate taste. Plus, they’re a hit with children and adults alike. With just a few simple steps, you can create bakery-style cookies in your own kitchen. Who wouldn’t want a bite of these irresistible delights? Let’s get started on making your new favorite cookies!

Why This Recipe Works

One reason this recipe stands out is its unique blend of natural and black cocoa powders. This combination not only brings rich flavor to the table but also enhances the overall appearance of the cookies. Together, they create a deep chocolate color that is hard to resist. Additionally, the carefully balanced ingredients help achieve the perfect chewy texture. The air incorporation method you’ll use makes sure the cookies spread beautifully, avoiding that dreaded flatness.

Why You’ll Love These Chewy Chocolate M&M Cookies

What could be better than the vibrant colors of M&Ms peeking through your cookies? The delightful crunch of these candies adds an exciting twist. These Chewy Chocolate M&M Cookies are perfect for every occasion—whether it’s a birthday, holiday, or just a sweet afternoon snack. The best part? The steps to make them are straightforward, and the results remind you of your favorite bakery treats, all from the comfort of your home.

Ingredients

To get started, gather the following ingredients:

• 1 ½ cups all-purpose flour (180 grams)
• 2 tablespoons black cocoa powder (15 grams)
• 2 tablespoons unsweetened cocoa powder (15 grams)
• 1 teaspoon diamond crystal kosher salt (5 grams)
• ½ teaspoon baking soda
• ½ cup unsalted butter, at cool room temperature (113 grams)
• ⅔ cup light brown sugar (125 grams)
• ¼ cup granulated sugar (50 grams)
• 1 large egg, at room temperature
• 1 teaspoon vanilla bean paste (or vanilla extract)
• 1 cup Mini M&Ms (reserve ⅛ cup for topping)

How to Make Chewy Chocolate M&M Cookies

Preheat Your Oven

Start off by preheating your oven to 350°F (175°C). This is an essential step to ensure even baking. While your oven warms up, prepare a baking sheet by lining it with parchment paper or a silicone mat. This will help your cookies come off the sheet easily and prevent sticking.

Whisk Dry Ingredients

Next, in a medium bowl, combine the flour, black cocoa powder, unsweetened cocoa powder, kosher salt, and baking soda. It’s important to whisk these dry ingredients together thoroughly to ensure everything is evenly mixed. Set this mixture aside for now.

Cream Butter and Sugars

Now, in a large bowl, add the cool, room-temperature butter. Using an electric mixer, beat it for about 1-2 minutes until it’s smooth and slightly aerated. Then, add both the light brown sugar and granulated sugar. Mix on medium-high speed until your mixture is light in color and nearly doubled in volume, which should take about 2-3 minutes. This step really helps in creating that desirable chewy texture you crave in cookies.

Incorporate Egg and Vanilla

Once the butter and sugars are nicely mixed, scrape down the sides of your bowl. Now, add the room-temperature egg and vanilla bean paste. Beat this mixture on medium-high speed until it becomes light and fluffy, which will take about 60-90 seconds. Scraping down the sides of the bowl again ensures everything mixes well.

Combine Dry and Wet Ingredients

Now it’s time to introduce the dry ingredients to your wet mixture. Sift the dry ingredients into the bowl, breaking up any lumps of cocoa powder as you go. If some salt doesn’t fit through the mesh, that’s okay—just add it straight into the bowl. Mix everything on low speed until the dry ingredients are incorporated but still crumbly. This is key for maintaining that chewy texture.

Fold in M&Ms

With your dough ready, add ⅞ cup of the Mini M&Ms to the dough. Use a spatula to gently fold them in. This part requires a little care—mixing too much can lead to tough cookies. Aim for a nice even distribution.

Shape the Cookies

Using a #20 cookie scoop, take portions of the dough and roll them into balls. Flatten each ball to about ½-inch thickness. Place them on the prepared baking sheet, making sure to leave about 3 inches of space between each cookie. Finally, top each cookie with a few additional M&Ms for that fun, colorful look.

Bake the Cookies

Bake the cookies in your preheated oven for about 10-11 minutes. They should look puffy and slightly underbaked at the center—that’s a good sign of perfect chewy cookies. Let them rest on the baking sheet for 5 minutes, then transfer them to a cooling rack. This cooling time is essential—don’t rush it!

Optional: Shape Cookies

If you like your cookies to be perfectly round, here’s a little trick. Use a 3-inch circle cookie cutter or ring and place it around each cookie immediately after you take them out of the oven. This helps achieve that ideal round shape.

Serving Suggestions

These Chewy Chocolate M&M Cookies are delicious on their own, but pairing them can elevate your experience. Consider enjoying them with a cold glass of milk for a nostalgic treat. For something a bit more indulgent, serve them warm with a scoop of ice cream—heavenly! They also make great additions to lunch boxes or are wonderful for sharing at parties.

Tips for Success

To achieve the best cookies, keep these tips in mind:

• Use room temperature ingredients: This allows for better mixing and texture.
• Avoid overbaking: This will retain that gooey, chewy interior you want.
• Invest in high-quality M&Ms: They really add to the flavor contrast, making your cookies even more enjoyable.

Variations

Feel like mixing things up? You can substitute white chocolate chips for the M&Ms if you’re in the mood for a different flavor profile. For an extra flavor boost, sprinkle some sea salt on top before baking. If you want to try something different, experiment with peanut butter or caramel-filled M&Ms—the options are endless!

Storage Tips

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze the cookies in a single layer on a baking sheet. Once they’re solid, transfer them to a zip-top bag for longer storage.

Pairing Ideas

For a delightful breakfast treat, pair these cookies with your morning coffee. If you’re looking for a sweeter balance, serve them alongside a fresh fruit salad. You can even incorporate these cookies into dessert platters along with brownies and blondies for a tasty variety.

FAQs

1. Can I use Dutch-processed cocoa powder?
No, it’s best to stick to unsweetened and black cocoa powder for the right flavor profile.

2. How can I achieve a thicker cookie?
Chill the cookie dough for at least 30 minutes before baking to help the cookies hold their shape better.

3. Can I use regular M&Ms instead of Mini M&Ms?
Yes, but the baking time may vary slightly, and the cookies will be more chocolate-heavy.

4. How do I know when the cookies are done baking?
Look for puffy appearances; they should appear slightly underbaked in the center.

5. Can I make the dough ahead of time?
Absolutely! You can prepare the dough, refrigerate it for up to 3 days, or freeze it for later baking.

These Chewy Chocolate M&M Cookies are more than just a dessert—they’re an experience. With their perfect chewiness and rich chocolate flavor, they’ll put smiles on everyone’s faces. Whether you share them or keep them all to yourself is entirely up to you. Happy baking!

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