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
- Almond Joy’s
- Crushed Oreo’s
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:
- Scoop the dough into balls as if you were making cookies.
- Place the dough balls on parchment paper
- Freeze cookie dough balls for an hour.
- Once the dough is frozen, place the the cookie balls into a freezer bag and zip shut.
- 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
- 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
- Green onion
- 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.