Chocolate M&M Cookies - Cooking With Karli (2024)

Chocolate M&M Cookies are soft, chewy and are quite literally crusted with mini M&Ms! The rich chocolate cookie dough is scooped and then rolled in mini M&Ms before baking in the oven. Baked to perfection, these final cookie is thick and fudgy.

Chocolate M&M Explosion Cookies

The other day I had my parents over for dinner before going to my son’s end of year party for preschool. (SOB. Seriously, how is the school year over? How is he so old??) My Dad is a huge M&M fan.

Saying he is a huge M&M fan might even be an understatement if that is possible. Growing up he would refer to them as ‘Vitamin M’, because, you know M&Ms are necessary for proper nutrition. ?

I had the Idea of crusting some chocolate cookies in Mini M&Ms a while back. When I invited my Mom and Dad over for dinner, I knew that the time had officially come to make these mouth-watering cookies.

Making Chocolate M&M Cookies

The dough for this cookie is the exact same dough that I use in my Chocolate Cookie Dough Sandwich Cookie recipe.

The dough comes together quickly with minimal ingredients.The cookie is made by first creaming the butter and sugars together. The wet ingredients (vanilla and an egg) are mixed in to the butter mixture.

Cocoa, flour, soda, salt and cornstarch are then added to the dough. The dough shouldn’t be so wet that it sticks to your hands but it shouldn’t be so dry it has a hard time coming together. It should be playdoh like consistency.

One of my most used tools in the kitchen is my cookie scoop. They come in different sizes, mine is a #50. You can find it (and all other sizes imaginable!) on Amazon.

Quick Cookie Scoop Side Story ?

The cookie scoop really cuts down the prep time when making cookies. Three years ago (today actually!) Dan started Grad School. (Can I have another SOB moment? How does time go so quickly?)

To make the day go by faster, Chase (barely 2 years old then!) and I made (and ate!) a lot of cookies. Dan was at school for 14+ hours per day and cookies were one of the things that could always turn a rough school day around.

That first year of Grad School, Dan gave me this cookie scoop for my Birthday. The cookie making only increased from then on!

Back to the Chocolate M&M Cookies

Once the dough has been scooped, it will take a nice tumble in a bowl full of Mini M&Ms. I kind of had to press the M&Ms on, and I packed them as tightly as I could.

After I repeated scooping and M&Ming the remaining dough while trying to keep little, slobbery fingersout of the M&Ms, I pressed down on the cookie and flattened them a bit. I then baked them at 350° for 12 minutes.

At the 12 minute mark, I was a little worried because theystill didn’t look quite done to me. But the last thing I wanted to do wasover bake them, so I decided to pull them and then let the cool completely on the pan.

Per-fection! Once the cookies cooled, and I couldn’t wait any longer, I broke one in half and popped on of the halves into my mouth.

The crunchy M&Ms on the outside with THICK, chewy, rich chocolate on the inside.. honestly, it was a pretty magical experience. ?

Chocolate M&M Cookies

(Printable Recipe Below)

Chocolate M&M Cookies are soft, chewy and are quite literally crusted with mini M&Ms! The rich chocolate cookie dough is scooped and then rolled in mini M&Ms before baking in the oven. Baked to perfection, these final cookie is thick and fudgy.

Ingredients

• 2/3cupbutterroom temperature
• 1/2cupgranulated sugar
• 1/2cupbrown sugar
• 1egg
• 1tbspvanilla
• 1 1/2cupflour
• 1/2cupcocoa
• 1tspbaking soda
• 1/2tspsalt
• 1tspcorn starch
• 1bagMini M&Ms

Instructions

1. Preheat oven to 350°.
2. In the bowl of a stand mixer, combine the butter and sugars. Cream together for 2 minutes.
3. Scrape down the sides and add in the vanilla and egg. Mix until combined.
4. Add all of the dry ingredients to the bowl and mix until thoroughly combined.
5. Use a cookie scoop and scoop the dough into balls.
6. Roll each ball in a bowl of Mini M&Ms, pressing the candies onto the cookie dough.
7. Repeat with remaining dough.
8. Press the tops of the cookie down to flatten a little. The cookies won’t spread much while baking.
9. Bake on a parchment paper lined cookie sheet for 10-12 minutes at 350°. Do not over bake.
10. The cookies might look a little underdone when you pull them out of the oven, just let the cool on the hot pan and they will be great. That is what I usually do!

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Other Cookie Recipes To Check Out:

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