Chocolate M&M Cookies
- Prep 20 minutes
- Cook 11 minutes
- Total 31 minutes
Chocolate M&M Cookies is a dessert recipe on Avoteb. Plan on 31 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 2 cups (240g) all-purpose flour
- 2/3 cup (66g) natural unsweetened cocoa powder
- 2 teaspoons espresso powder (optional)
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup (226g) unsalted butter, softened
- 1 cup (220g) packed light brown sugar
- 2/3 cup (133g) granulated sugar
- 2 large eggs
- 4 teaspoons vanilla extract
- 1 1/2 cups M&Ms, plus extra for toppings (I used a mix of mini M&Ms and crushed regular M&Ms)
Method
Warm oven: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Stir dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.
Cream butter and sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).
Mix wet and dry: Mix in the egg and vanilla extract until well combined. Tip in the dry ingredients to the wet mixture and mix until just combined. (Don’t overmix.) Fold in the M&Ms until combined.
Chill: Cover and refrigerate the cookie dough for 2 hours or until chilled.
Scoop the dough: Use a ¼-cup cookie scoop to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently press some M&Ms into the tops of each dough ball.
Roast Bake for 9–11 minutes, or until the edges are set and the centers look slightly underbaked (they’ll firm up as they cool).
Cool: Let cookies cool on the pan for 5 minutes, then move to a wire rack to cool completely.
