Name: Fudgy Chocolate M&M Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 2 1/2 cups flour; 1/2 cup cocoa powder; 1 tsp baking powder; 1 tsp baking soda; 1 tsp salt; 1 1/2 cups brown sugar; 1/2 cup granulated sugar; 2 sticks butter, melted; 2 large eggs, room temperature; 1 tsp vanilla; 1 cup of semi-sweet chocolate chips, melted; 1 cup mini M&M’s; 1 cup white chocolate chips; Flakey sea salt, for topping

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Summer is the perfect excuse to bake something a little more fun than your usual chocolate chip cookie! And if you’ve ever found yourself stuck between craving a fudgy brownie and a chewy cookie, these fudgy chocolate M&M cookies happily solve that problem for you. They have the rich, chocolatey flavor baked up in a cookie.

These cookies deliver on all levels! The chocolate cookie dough is made with a combination of melted chocolate and cocoa powder delivers a rich, unmistakable cocoa flavor. As each cookie bakes, it creates a soft, fudgy center with slightly crisp edges. Mini M&M’s and white chocolate chips are scattered throughout every cookie, adding pops of color, a little crunch, and just enough sweetness from the white chocolate to balance the deep chocolate flavor. Despite being packed with cocoa goodness, these cookies never feel overly rich or heavy- they’re just perfectly indulgent without being too much.

This Chocolate M&M Cookie recipe is a fun bake perfect for movie nights, a casual dessert to share with friends, or the next time you’re craving something chocolatey and don’t want to commit to an entire pan of brownies. You can also bake what you need and freeze the rest!

Why You’ll Love These Fudgy Chocolate M&M Cookies

They’re fudgy like a brownie but in cookie form. These cookies are the best parts of both a cookie and a brownie. They have a fudgy, chocolate dough that resembles the taste of a brownie but comes in cookie form.
They’re fun! The chocolate batter is blended with colorful M&M’s and white chocolate chips for a fun surprise and contrast inside the cookie. They make a fun bake with kids or to ignite the nostalgic inner child.
Crisp edges, soft center. Each bite is slightly crisp with a fudgy soft center. You also get the occasional crunch of a mini M&M and gooey, melty white chocolate chips.

Ingredients You’ll Need

All-purpose flour
Cocoa powder
Baking powder
Baking soda
Salt
Brown sugar
Granulated sugar
Unsalted butter
Eggs
Vanilla
Semi-sweet chocolate chips
Mini m &ms
White chocolate chips

How to Make Fudgy Chocolate M&M Cookies, Step by Step

Step 1. Preheat the oven and prep the baking sheet.

Start by preheating the oven to 350°F to warm to temperature while you make the cookie batter.

Line a baking sheet with parchment paper so that it is ready to pop in the oven when your cookie batter is ready.

Step. 2. Mix dry ingredients.

In a medium bowl, mix together flour, cocoa powder, salt, baking powder and baking soda. These will be the dry ingredients that you will mix into the dough later. Once blended, set the bowl to the side while you mix together your wet ingredients.

Step 3. Melt butter and chocolate. Whisk in sugars, eggs, and vanilla.

Next, melt butter and semi-sweet chocolate chips in a saucepan until just melted.

We wanted these cookies to have a rich fudgy flavor, so we mixed melted semi-sweet chocolate chips straight into the dough. The combination of the melted chocolate chips with the cocoa powder in the flour mixture is going to make a super chocolatey cookie base.

Pour the melted chocolate and butter into a large bowl or the bowl of a stand mixer. Add the sugars to the bowl and use the stand mixer or hand mixer to whisk the mixture together. The sugars will help lower the heat of the butter and chocolate so that you can safely add in your eggs.

Next, whisk two eggs and vanilla extract into the batter. Once it’s evenly blended, you’re ready to mix in your dry ingredients.

Step 4. Stir in flour mixture, M&M’s, and white chocolate chips.

Pour the flour mixture into the wet ingredients and stir until a dough forms. Lastly, stir in mini M&Ms and white chocolate chips.

The M&M’s make these cookies so cute and add a little pop of color. The white chocolate chips are a nice balance to the rich chocolate dough.

Step 5. Scoop, chill, and bake.

Lastly, use a cookie scoop or a large spoon to scoop cookie dough balls. Place them on a plate or separate baking sheet and chill the dough in the freezer for 10-15 minutes.

Place 5-6 dough balls on the lined cookie sheet. Make sure there is 1-2 inches between each cookie. Bake the cookies for 12-14 minutes until the edges are firm, and the middles are soft. They will continue to bake as they cool on the pan. Let the cookies set for 5-10 minutes before enjoying!

Tip: Chilling the cookie dough will solidify the butter and reduce excess spread as they bake.

Tips for Making Chocolate M&M Cookies

Melt the butter and chocolate gently. Heat the butter and chocolate chips over medium-low heat and stir continuously as it melts. Remove the melted butter mixture from the heat as soon as it’s melted to prevent overheating the mixture.
Chill the cookie dough before baking. A quick 10-15-minute chill helps solidify the butter, preventing the cookies from spreading too much as they bake. It also helps to make a crisp outer edge and thick, fudgy center.
Don’t overmix the dough. Once you add the dry ingredients, mix only until the flour disappears. Overmixing can make the cookies tougher instead of soft and chewy.
Save a few M&M’s and white chocolate chips for the tops. For picture-perfect bakery-style cookies, press a few extra M&M’s and white chocolate chips into the top of each dough ball before you bake.
Sprinkle with flaky salt while warm for a sweet-salty finish. If you love a good sweet-salty combo, add a light sprinkle of flaky sea salt to the top of the warm cookies. The flaky salt will enhance the chocolate flavor in the cookies!

Recipe FAQ

Chilling the dough helps prevent the cookies from spreading too much in the oven, resulting in thicker, chewier cookies.

Yes! Milk chocolate will make the cookies sweeter, while dark chocolate creates a richer chocolate flavor.

Of course! Peanut butter chips, cream cheese-flavored chocolate chips, or mint-chocolate chips would make delicious substitutes.

The edges should be set while the centers still look slightly soft. They’ll continue baking on the hot cookie sheet as they cool. That way, when they’re set, they have crisp edges and fudgy centers.

If your cookies are wide and flat after baking, your dough may have been too warm. Warm butter can increase cookie spread. To avoid this, we recommend chilling the dough before baking, as this helps the cookies maintain their shape.

Storing Baked Chocolate M&M Cookies

Store the cookies in an airtight container at room temperature for up to 3-4 days.

Storing Cookie Dough in the Freezer

Scoop the dough into balls, then freeze them for at least 1 hour or until they are solid. Transfer the frozen balls to a freezer-safe bag and store in the freezer for up to 3 months. Bake straight from frozen. You may need to add 1-2 minutes to the bake time on the recipe.

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