Are you a chocolate lover? If so, you have to try out my Chocolate M&M Cookies. A homemade chocolate cookie that is studded with candy-coated M&M’s in every bite. The perfect cookie for any time of the year. Soft-centered cookies with a bit of a chewy edge.
You will find these M&M cookies are one you can make for holidays, parties, and mid-week treats. Change up the color of M&M candies to fit themes or holidays. Either way, these chocolate cookies will disappear quickly.
If you love chocolate desserts you have to try these chocolate cake cookies, chocolate-covered marshmallow cookies, or even these stuffed Peppermint Patty cookies. All are must-make cookies in my books.
Reasons You Will Love These Chocolate M&M Cookies
- A homemade cookie that is a rich chocolate cookie that is studded with candy M&M’s.
- This is a popular cookie recipe, as it is a treat for any time of the year. Change up the colors of M&Ms to fit a holiday or occasion.
- Easy everyday ingredients are used to make the cookie dough.
- You can freeze the cookies or raw cookie dough for baking later.
- Kid-friendly flavors so even little ones will gobble up these cookies.
Ingredients
Butter – Unsalted butter is needed, and you want to make sure it is at room temperature. That is going to help create the proper texture for the raw cookie dough batter.
Sugar – White granulated sugar and brown sugar are both used for this cookie recipe. I find that using both helps create so much dimension.
Cocoa Powdered – Unsweetened cocoa powder is going to help richen up the cookies. I do recommend using quality cocoa powder.
Vanilla – Vanilla extract is going to help sweeten the cookies up a bit. You will find it helps balance out the flavors as well in the cookies.
Eggs – I like to use large eggs when I am baking these cookies. If you can opt for room-temperature eggs. If you don’t have time to let them warm up a bit, that is okay.
Flour – All-purpose flour is the base for these cookies. YOu could easily swap in a gluten-free blend if you want a gluten-free cookie.
Baking Soda and Salt – These two ingredients are a must when baking. The salt is going to enhance all the flavors and the baking soda affects the texture.
M&M’s – Reach for any color of M&M’s you want for the color pop and crunch sweet for the cookies.
Prep Cookie Dough Ahead Of Time
Did you know that you can make the cookie dough ahead of time and freeze the dough raw? Simply make the cookie dough as directed. Then you can scoop it with a cookie scoop and place it on a parchment-lined pan. Flash freeze for 1 hour, till the balls are hardened.
Then transfer to a freezer bag, and freeze for up to 3 months. When you want a cookie remove it and place it on a prepared baking sheet. Then bake as directed adding a few extra minutes so the cookie dough thaws in the oven.
It is so easy to do, and the cookies will taste fresh and delicious! Make a couple of cookies or bake up a whole batch of cookies.
Tips For Making Cookies
- Make sure you start with room-temperature butter. If you use melted butter it will cause the cookies to spread too much as the cookies bake up.
- Don’t overmix the cookie batter as it can make it dense and heavy.
- If you want pretty cookies add a few M&M’s on top of the cookie dough balls on the pan, as it bakes the candies will stay on top of the cookies for a gorgeous presentation.
- Use a cookie scoop so the cookies are all the same size. You will find if you don’t some cookies can overbake or underbake.
- Allow the cookies to cool for a few minutes on the pan before you transfer to a cooling rack. This will help the cookies cool a bit and not lose shape when you go to move them.
- Make sure the cookies are completely cooled before you place them in a container to store them. Otherwise, condensation can build in the container and cause the cookies to spoil quickly.
Storing Cookies
Room Temperature
Store the cookies in an airtight container at room temperature for up to 5 days. Just eat as you go, and know the cookies will dry out a bit with each day. So they are best eaten within the first few days of being made.
Freeze
You can also freeze cookies for later. Place in a freezer container or freezer bag. Freeze for 2-4 months. Then eat straight from the freezer or let them thaw on the counter for a bit.
FAQs
Can I add other mix-ins to the cookie dough?
You can add anything you want to the cookies. White chocolate chips, nuts, shredded coconut flakes, dried fruit, and more. Get creative and create a cookie that is exactly what you want.
What if I don’t have parchment paper for baking sheets?
You can spray your cookie sheet with a cooking spray to prevent the cookies from sticking. Or if you have a silicone baking mat that works as a great non-stick surface.
Can I use any type of M&M candies?
Yes, any type of M&M’s work. From a classic M&M to minis, or flavored candies. Feel free to play around with the flavors of them to find what you like the best.
What Makes These Different from Other M&M Cookies
Most M&M cookie recipes use a sugar cookie or vanilla dough base—but this version goes full chocolate. These cookies are built on a soft, rich chocolate cookie dough that’s slightly chewy in the center with crisp edges and loads of melty chocolate flavor in every bite. The cocoa base turns a classic into something a little deeper, a little fudgier, and totally irresistible.
The M&Ms add texture and color while the cookie itself brings that brownie-meets-cookie feel. It’s the best of both worlds—especially for chocolate lovers.
Troubleshooting & Tips
Even easy cookies benefit from a few tricks! Here are some key tips for perfect results:
- Chill the dough. This step is non-negotiable—if you skip it, the cookies may spread too much and lose their soft, thick texture.
- Don’t press the cookie dough balls flat. They’ll naturally spread just enough on their own. Keeping them rounded helps create that soft center.
- Use parchment paper. It helps with even baking and makes cleanup way easier.
- Underbake slightly for a soft center. The cookies will look a bit soft in the middle when you take them out—that’s perfect. They’ll firm up as they cool.
- For the best appearance: Press a few extra M&Ms into the tops of the cookies right after baking. It gives them that bakery-style look.
Make-Ahead & Freezing Tips
These cookies are excellent for prepping in advance or freezing for future cravings:
- Refrigerate the dough: Chill for up to 48 hours before baking. Keep it covered tightly and roll into balls just before baking.
- Freeze unbaked dough: Scoop and roll the dough into balls, freeze on a baking sheet until firm, then transfer to a zip-top freezer bag.
- Bake from frozen: Place frozen cookie dough balls on a lined baking sheet and bake directly from frozen, adding 1–2 minutes to the baking time.
- Freeze baked cookies: Let them cool fully, then freeze in a sealed container or bag for up to 2 months. Layer with wax paper to prevent sticking.
This is one of my favorite freezer-friendly cookie recipes—great for lunchbox treats, last-minute guests, or just when the chocolate craving hits and you don’t want to wait.
Perfect for Holiday Baking (Year-Round Favorite!)
These Chocolate M&M Cookies are one of those recipes that fit any time of year, but they really shine during the holidays. Just swap the classic M&Ms for seasonal colors—red and green for Christmas, pastel for Easter, red and pink for Valentine’s Day, or orange and brown for Halloween—and suddenly you’ve got a festive, crowd-pleasing cookie that’s perfect for:
- Holiday cookie trays
- Cookie exchanges
- Classroom parties
- Gift boxes and neighbor treats
- Baking with kids over school breaks
The bright pops of candy make them visually fun, while the soft chocolate base keeps them feeling rich and cozy—exactly what holiday baking should be. Plus, the dough can be made ahead or frozen, which makes them an easy choice during the busiest time of the year.
More Cookie Recipes
Chocolate M&M Cookies
Ingredients
- 8 tablespoons unsalted butter 113 grams, softened to room temperature
- ¼ cup white granulated sugar
- ½ cup cocoa powder i used without sugar, just regular good quality cocoa powder
- ½ cup brown sugar regular or sub with muscovado sugar
- 1 teaspoon vanilla extract or ½ teaspoon vanilla paste
- 2 large egg
- 1 and ½ cup all purpose flour can use a popular gluten free blend too instead
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup M&Ms no peanuts
Instructions
- Preheat the oven to 350 F.
- In a large bowl combine butter and sugars. Beat on low with an electric hand mixer or in a bowl of a stand mixer until smooth and creamy. Add egg, vanilla. Mix on low until combined. Set aside.
- In a separate large bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually. Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.
- Mix until ingredients are almost combined, a few lumps here and there are fine.
- Stir in M&Ms. The batter will be thick, a little sticky and I recommend refrigerating it. Freeze for 30 minutes to 1 hour in the fridge. It is important to chill the batter between the batches too (simply for the sake of all uniform cookies).
- The batter will resemble playdough and should not be sticky after chilling. You should be able to roll small balls easily. If it is too frozen at this point, wait at room temp until it’s softened slightly. Scoop 2 tablespoonfuls of batter, rolling it into about 2 inch balls. (Should be around 13-14 cookies)
- Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!
- Bake for 10-12 minutes (the time varies due to different ovens).
- The cookies will have a soft center inside. Once they cool down they will set well and the texture inside remains soft, chewy and buttery.
- Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
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