Double Chocolate Chip Cookies with M&M’s

Double Chocolate Chip Cookies with M&M's

There is only one word to describe Double Chocolate Chip Cookies with M&M’s — YUMMMMMMMMMMMM!!!

These cookies are rich, chocolaty, and sure to put a smile on your face. What is better, they take less than 35 minutes from start to finish and you will be saying YUMMMMMMMMMMMM!!

To make these, I used a two cup combo of M&M’s and mini chocolate chips. It was what I had on hand. Some left over Halloween M&M’s and some vegan chocolate chips. (I normally use vegan chocolate chips because they have even more sugar!)

I would recommend using any combination you prefer of chocolate chips, mini chocolate chips, M&M’s and/or mini M&M’s. They all taste great!

Lets Get Started making Double Chocolate Chip Cookies with M&M’s

This cookies are so simple to make. It’s basically a chocolate chip cookie recipe with coco powder and M&M’s. Feel free to add other types of candy. Some tasty options include:

  • Reese’s pieces
  • Butterfinger pieces
  • Crunch bar pieces
  • Rolo’s
  • Almond Joy’s
  • Crushed Oreo’s
  • Whoppers
  • Twix
  • Snickers

Step One: Gather Ingredients

  • 1 cup of butter (2 sticks) at room temperature
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 large eggs at room temperature
  • 2 teaspoons vanilla extract

  • 2 cups flour (all purpose)
  • 2/3 cups coco powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups M&M and chocolate chips combo
  • A few M&M’s separated and saved in a separate dish for decoration.

Step Two: Cream Ingredients

Beat together butter, sugar, brown sugar, eggs and vanilla in either a stand up mixer (using the flat beater attachment) or a hand mixer. You will want to ensure the ingredients are well incorporated and smooth. In order to achieve this, your butter has to be at room temperature.

Step Three: Add Dry Ingredients

Add flour, coco powder, baking soda and salt to the mixture. I recommend giving it a good mix by hand first. This will keep the powder from flying all over the place like a dust storm 🙂 (yes, this did happen to me.)

At this step you will want to mix the ingredients until they are just mixed. I know that sounds weird, but it is easy to over mix at this step. If you do the result will be flat cookies. Which honestly, a flat cookies tastes just as good to me!

Once the dry ingredients are incorporated, add the M&M and chocolate chips combination to your batter by hand. In this process your M&M’s might become cracked here. It’s ok, I think it adds character and they will also crack in the baking process. However if you want to avoid this use mini M&M’s. They might still crack, but overall they tend to hold up better.

Step Four: Scoop and Bake

Line two baking sheets with parchment paper or a silicone mat.

Scoop dough into balls that about about 2 – 3 teaspoons in size. Than place the dough balls evenly spaced on the baking sheets. This batch should yield 3 dozen cookies, but that can vary depending on the size of cookie balls.

Place the cookies into an oven that has been preheated to 350 degrees for 10 – 12 minutes. The time can vary depending on your oven and your personal taste. I like my cookies more on the done side so I cook them for the full 12 minutes.

Freezing Cookie Dough

This recipe makes 36 cookies and it’s more than we would eat in a couple of days. My solution is to freeze some of the cookie dough so we can enjoy it later with friends and family. (Ok, or just the two of us —- shhhhhh)

To freeze the dough:

  1. Scoop the dough into balls as if you were making cookies.
  2. Place the dough balls on parchment paper
  3. Freeze cookie dough balls for an hour.
  4. Once the dough is frozen, place the the cookie balls into a freezer bag and zip shut.
  5. Allow the dough to come to room temperature (about 1 – 2 hours) before baking.

The dough can be stored for three months in the freezer.

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In the Mood for Something Else? Try One of These Recipes Instead

Creamy Mushroom Soup with Baby Bella Mushrooms

Homemade Cream of Mushroom Soup has a rich flavor and is so easy to make, you will buy mushroom soup from the can again!
Prep Time 10 mins
Cook Time 30 mins
Course Soup
Cuisine American, French
Servings 6 people


  • Dutch Oven or other stock pot
  • Stick blender


  • 4 tbs butter
  • 1 onion, diced
  • 4 cloves garlic
  • 1.5 pounds mushrooms broken into pieces
  • 1.5 tbsp thyme (dried)
  • 1/2 cup cooking sherry
  • 6 tbsp all purpose flour
  • 4 cups stock (veggie or chicken)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp bouillon
  • 1 cup heavy cream

Garnish Options

  • Mushrooms
  • Green onion
  • Bacon
  • Cream
  • Parsley
  • Chives
  • Garlic croutons
  • Parmesan cheese


  • Melt the butter in a large pot or dutch oven.
  • Add the onions and saute for 2-3 minutes until they start to become translucent.
  • Add the minced garlic and saute for one minute.
  • Add the mushrooms, salt, pepper and thyme. Saute for 5 minutes.
  • Add the sherry and saute for another 5 minutes.
  • Sprinkle the mushrooms with flour, mix well, and saute for 2 additional minutes.
  • Pour in the stock and bring to a boil. Then reduce heat, Add one tablespoon of bouillon. and simmer for 20 minutes stirring occasionally.
  • Reduce the heat. Stir in the cream and mix well.
  • Using the stick blender or blender, blend the soup to desired texture. (I blend about half of the soup leaving lots of mushroom pieces.)
  • Add salt and pepper to taste and top with garnish.


Keyword Cream of Mushroom Soup, Creamy Mushroom Soup, Mushroom Soup, Mushroom Soup with Baby Bella

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