M&M Triple Chocolate Cookies
Soft and chewy M&M triple chocolate cookies made with a cocoa cookie base, chocolate chips, and colorful M&Ms. A rich and easy recipe for chocolate lovers.
Servings: 24 cookies
Calories: 314kcal
Cost: $6
Ingredients
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 2 ¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder such as Ghirardelli
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chunks or chocolate chips plus more for topping
- 2 cups mini M&Ms or regular M&Ms plus more for topping
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a medium bowl whisk flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream butter and sugar with an electric mixer for 3 to 4 minutes until smooth.
- Add vanilla and eggs, mixing until combined.
- Add dry ingredients and mix until a dough forms. Do not overmix.
- Fold in chocolate chips and M&Ms.
- Scoop dough onto baking sheets with a large cookie scoop. Press extra chocolate chips and M&Ms on top if desired.
- Bake for about 10 minutes, until edges are set and centers look slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
- For thicker cookies, chill dough balls for 20 minutes before baking.
- Swap in half brown sugar for extra chewy texture.
- Use peanut butter M&Ms or dark chocolate M&Ms for flavor variations.
- Freeze dough balls up to 2 months. Bake from frozen, adding 1–2 minutes.
- Store baked cookies in an airtight container at room temperature for up to 4 days.
Nutrition
Calories: 314kcal | Carbohydrates: 43g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 158mg | Potassium: 98mg | Fiber: 2g | Sugar: 30g | Vitamin A: 300IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 2mg