Why You’ll Love These Cookies
- Packed with chocolate flavor—rich cocoa-flavored dough, melty chocolate chips, and a generous coating of crunchy M&Ms make these cookies extra chocolatey (and extra delicious).
- Like a brownie in cookie form—think soft and chewy centers with slightly crisp edges. Yum!
- Easy (and quick) to make—no chilling required! Just mix up the dough and bake straight away.
- Fun and nostalgic—these cookies are a perfect treat for kids’ birthday parties, bake sales, or just a cozy night in.
The chocolate dough used for these M&M cookies is (nearly) the same as the one used for my favorite double chocolate chip cookies. However, this time we’re making a whole lot more dough to bake up extra large cookies, adding in some mini chocolate chips, and rolling each cookie in a generous coating of crunchy mini M&Ms. The resulting cookies are perfect for serving at kids’ parties or other celebrations (my youngest nephew loves them), snacking on after dinner, or dipping in milk and enjoying while still warm and gooey from the oven!
Jumbo M&M Chocolate Cookies Ingredient Notes
Cocoa Powder: This recipe calls for unsweetened Dutch process cocoa powder—do not substitute natural cocoa powder in its place. Because of its neutral pH, Dutch process cocoa powder works best with baking powder, which is the leavening agent used in this recipe.
Shop my favorite unsweetened Dutch process cocoa powder from Ghiradelli on Amazon.
Instant Coffee: Not to be confused with coffee grounds, instant coffee granules add some great depth to the chocolate flavor of these cookies.
Egg Yolks: Adding a couple extra egg yolks will help make these cookies a bit more tender while remaining slightly chewy.
Vanilla Extract: “Good” vanilla (as Ina Garten would say) is important—my favorite is from Nielsen-Massey. Shop it on Amazon here.
Mini M&Ms: I prefer using mini M&M’s for these cookies, but you can always opt for regular M&Ms. Or, make these cookies Easter-themed by using these pastel M&Ms (shop on Amazon).
Other Notes & Tips:
- Expect the dough to be a bit sticky. When this dough comes together, it will be a bit wet and sticky—and it’s supposed to be! You want these cookies to be moist and fudgy. Just know that your hands will likely get a little messy when forming the balls of dough before rolling them in M&Ms.
- Ways to measure the cookie dough: You want to measure out about 3.5 tbsp of dough for each cookie. I typically scoop the dough using a #40 cookie scoop, which holds 1.5 tbsp of dough—so, two heaping scoops per cookie. You can also measure out a scant 1/4 cup (which is equivalent to about 4 tbsp).
- Bake 5-6 cookies at a time. These cookies will spread a bit (on purpose, these are “jumbo” cookies after all). Since this recipe makes about 16 large cookies, I bake 3 pans of 5-6 cookies. While you can bake 2 pans of 8 cookies, you may end up with one giant cookie as they expand into each other while baking. Remember, the more cookies on a sheet pan, the more they are going to spread.
- Keep an eye on the cookies as they bake. I bake these cookies for about 12 to 12-and-a-half minutes as I prefer a soft, just barely done center and slightly crisp and chewy edges. However, the baking time that works best for you will depend on your oven, so I recommend watching these cookies closely so as to not overbake them. (Unless you like your cookies a little crunchy—then go for it!)
- I always use a light-colored sheet pan for baking cookies. If using a dark sheet pan, check the cookies earlier while baking to ensure they aren’t getting too brown/crispy for your taste.
- Store these cookies in an airtight bag or container. They keep their texture quite well for a couple days after baking, so feel free to make these the day before you’ll be serving them.
Whether you’re looking for a fun treat for a kids’ birthday party or an easy no-chill cookie dough recipe to bake for dessert after dinner, give these M&M cookies a try! Read on for the recipe. Then, leave a rating and review once you’ve tried these cookies for yourself!
Jumbo Double Chocolate M&M Cookies
Equipment (Shop on Amazon)
Ingredients
- 2 cups all-purpose flour spooned and leveled
- ⅔ cup Ghirardelli Unsweetened Dutch Process Cocoa Powder (See Note 1 below)
- 1 tsp salt
- 1 tbsp baking powder
- 1 tsp instant coffee
- 1 cup salted butter
- ⅔ cup white granulated sugar
- ¾ cup light brown sugar
- 2 eggs
- 2 egg yolks
- 1 tbsp vanilla extract
- 2 tbsp milk
- 1 cup semi-sweet chocolate chips
- 1 cup mini semi-sweet chocolate chips
- 1-1½ cups mini M&Ms
Instructions
- Preheat your oven to 350°F.
- Add the all-purpose flour, Dutch process cocoa powder, salt, and baking powder to a medium mixing bowl or to the bowl of your stand mixer. Pour 1 tsp of instant coffee into the palm of your hand. Pinch the coffee between your fingers to break it down even further as you add it to the bowl. Whisk together all dry ingredients and set aside.2 cups all-purpose flour, ⅔ cup Ghirardelli Unsweetened Dutch Process Cocoa Powder, 1 tsp salt, 1 tbsp baking powder, 1 tsp instant coffee
- Add the softened salted butter, white granulated sugar, and light brown sugar to a large mixing bowl. Cream together on low/medium speed (approx. 2-3 minutes).1 cup salted butter, ⅔ cup white granulated sugar, ¾ cup light brown sugar
- Add the egg, egg yolks, vanilla extract, and milk. Mix on medium speed until well combined, scraping down the bowl using a spatula or spoon periodically.2 eggs, 2 egg yolks, 1 tbsp vanilla extract, 2 tbsp milk
- Add the dry ingredients to the wet ingredients and mix on the lowest speed until just combined. Scrape down your bowl with a spatula or spoon, paying particular attention to any dry ingredients stuck to the bottom. Add the chocolate chips and mini chocolate chips and mix on low until they are just incorporated into your dough. Do not overmix.1 cup semi-sweet chocolate chips, 1 cup mini semi-sweet chocolate chips
- Place a silicone baking mat or parchment paper on a half sheet pan. Pour the mini M&Ms into a shallow bowl.Scoop large balls of dough that measure approximately 3.5 tbsp. (This is a scant ¼ cup or about 2 generous scoops using a #40 cookie scoop). Roll the dough between your palms to form a ball before slightly flattening it between your hands to form a thick disc. Dip the top of the cookie in your bowl of mini M&Ms, pressing down firmly so the candies completely coat the top of the dough. Place the cookie on the sheet pan, M&M side up (obviously!). Press the dough down a bit more, until the cookie is about 3" wide. Repeat for the rest of the cookies, placing a maximum of 6 cookies on each half sheet pan. These cookies will spread quite a bit, so I do not recommend overcrowding your sheet pan!1-1½ cups mini M&Ms
- Bake the cookies for 12-14 minutes at 350°F, or until the edges of the cookies are set while the middle remains soft but not shiny. Do not overbake. Allow the cookies to sit on the sheet pan for 3-4 minutes before transferring them to a wire cooling rack.
- Enjoy these extra chocolatey M&M cookies! Store any leftover cookies in an airtight bag or container. Since these cookies maintain their texture quite well for 1-2 days after baking, feel free to bake these ahead.
Notes from the Happy To Be Here Kitchen
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