Chocolate M&M Cookies
Chocolate M&M cookies are thick, chewy, and loaded with colorful M&M candies in every bite. The rich chocolate cookie base bakes up soft with just the right amount of fudgy goodness. They’re fun, nostalgic, and impossible to stop eating.
Chocolate M&M Cookies
Chocolate M&M cookies are here to prove that cookies just want to have fun—colorful, chewy, and bursting with rich chocolate flavor.
The bright mini M&Ms bring that playful, candy-store energy, while the soft and chewy chocolate cookie keeps things sweet and slightly fudgy.
Just like Cyndi Lauper’s iconic, rainbow-bright hair, these cookies are bold, fun, and impossible to ignore. And honestly, one bite in and you’ll be humming along to that iconic chorus.
When you gonna live your life right? Right now, because we’re baking these cookies.
If M&Ms make you smile, check out my M&M cookies, peanut butter M&M cookies, and monster cookies.
Why You Will Love This Recipe
- Rich chocolate flavor: A black cocoa-packed cookie base gives these cookies a deep, fudgy chocolate taste.
- Chewy and crunchy texture: Soft, chewy centers paired with crunchy mini M&Ms creates perfect contrast.
- Fun and colorful: The bright M&Ms make these cookies feel nostalgic, playful, and kid-approved.
- Simple ingredients: Uses basic pantry staples for an easy, no-fuss cookie recipe.
- Always a crowd-pleaser: Great for parties, bake sales, lunchboxes, or anytime you need a guaranteed hit.
Recipe Ingredients
- All-purpose flour
- Black cocoa powder – Substitute with dark or dutch-process cocoa powder.
- Baking soda + salt
- Unsalted butter – Room temperature.
- Light brown sugar + granulated sugar
- Eggs – Room temperature.
- Vanilla extract
- Mini M&M candies – Substitute with regular M&Ms.
How to Make Chocolate M&M Cookies
Make the chocolate cookie dough.
Portion the chocolate cookie dough using a large cookie scoop.
Roll the cookie dough balls in mini M&Ms candies.
Chill the cookie dough balls for 30 minutes.
Place the chilled cookie dough balls on prepared baking sheet pans.
Bake and cool the cookies.
Courtney’s Expert Cookie Baking Tips
- Use black cocoa powder for the richest chocolate flavor and deep color.
- Use a large cookie scoop to portion out the cookie dough for uniform sized cookies.
- Press the mini M&M candies into the cookie dough as you are scooping. This helps the M&Ms stick to the cookie dough more easily.
- Chill the cookie dough before baking for thicker, fudgier cookies that spread less.
- Don’t overbake the cookies—underbake slightly for that soft and chewy texture.
- Use the back of a spoon, a round cookie cutter, or a small glass bowl to gently shape the cookies immediately when they come out of the oven to make perfectly round cookies.
Frequently Asked Questions
No, you can substitute the black cocoa powder with dark or dutch-process cocoa powder. You can also use regular cocoa powder or baking cocoa. The cookies will have a lighter chocolate flavor and color. I love using black cocoa powder for this recipe because it gives the cookies the richest chocolate flavor and creates a beautiful visual contrast with the M&M candies. I purchase black cocoa on Amazon.
Yes! I prefer to use mini M&Ms because they cover the surface of the cookies more evenly, but the regular size will also work.
Press the cookie dough balls into the M&Ms. The cookie dough balls may become a bit misshapen, but you can roll them a bit after you press the M&Ms into the dough. Put the M&Ms in a shallow bowl or plate. The best way to get the M&Ms to stick is to cover the cookie dough balls with the M&Ms as you are scooping. This ensures the dough remains sticky and will more easily hold the M&Ms.
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Chocolate M&M Cookies
Ingredients
- 2 ¾ cups (345 g) all-purpose flour
- ¾ cup (65 g) black cocoa powder (substitute with dark or dutch-process cocoa powder)
- 1 tsp (1 tsp) baking soda
- 1 tsp (1 tsp) salt
- 1 cup (227 g) unsalted butter (room temperature)
- 1 ½ cups (330 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 (2) large eggs (room temperature)
- 2 tsp (2 tsp) vanilla extract
- 12 oz (340 g) mini M&M candies
Instructions
- In a medium mixing bowl, whisk together the all-purpose flour, black cocoa powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar for a few minutes on medium speed until well combined. Add the eggs and vanilla extract and mix on medium speed until well combined.
- Add in the flour/cocoa mixture and mix on low speed until the cookie dough comes together. Scrape the sides and bottom of the bowl to ensure all the ingredients are well incorporated.
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough. Roll the tops of the cookie dough balls in the mini M&M candies, pressing the candies into the dough. Gently roll the cookie dough balls if they become misshapen in the process. Place the cookie dough balls on a parchment-lined baking sheet. Chill the cookie dough for 30 minutes.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Place the chilled cookie dough balls on the prepared baking sheet pans, allowing room for spreading. Bake the cookies for about 13 to 14 minutes until the edges are set and the centers of the cookies are slightly underbaked. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Notes
- Room temperature: Store the cookies in an airtight container or storage bag at room temperature for 2 to 3 days.
- Refrigerator (cookie dough): Store the portioned and M&M coated cookie dough balls in an airtight container or storage bag in the refrigerator for up to 1 week. To use, remove the cookie dough from the refrigerator and bake as directed.
- Freezer (cookie dough): Store the portioned and M&M coated cookie dough balls in an airtight container or storage bag in the freezer for up to 3 months. To use, thaw the cookie dough for 30 to 45 minutes and bake as directed.
- Freezer (baked cookies): Store the baked cookies in an airtight container or freezer-safe storage bag in the freezer for up to 3 months.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
I’m making cookies for my daughter’s “Pittsburgh Wedding Cookie Table” and stumbled upon this recipe. The 1st batch I made as written. Winner, Winner! I needed to size it down, so used my smallest scoop and baked for 9 minutes. Worked perfectly! I can’t wait to try some of your other recipes! Thank you!
Hi Linda! So glad you found this recipe. It does make HUGE cookies, so scaling them down a bit would make them perfect for a cookie table. Thank you so much for the positive review!
Your recipes DO NOT DISAPPOINT!! I made these last night and loved them so much. I didn’t know how much I needed black cocoa powder in my life. I just finished your regular M&Ms cookie recipe. Thank you so much for sharing these bomb recipes!
Hi Lynn! So thrilled to hear that this recipe was a hit! Thank you so much for trying it out and leaving a review. I’m also so happy to hear that you’ve been enjoying my other recipes too!