Chocolate M&M Cookies (2024)

FAQs

How to keep M&Ms from bleeding in cookies? ›

Press the chocolate chips and/or M&Ms into the top of the ball of dough closer together than you think, as they'll spread apart as the cookie bakes and spreads. If refrigerating or freezing your dough, wait to dot each ball until right before baking as the M&M colors can bleed into your cookie.

Baking is truly a science, and the texture and rise of your cookies rely on a careful ratio of fat, sugar and flour. Common measuring mistakes like using too little flour or too much sugar can lead to a flat cookie, so always use measuring cups and spoons when adding dry and wet ingredients to your dough.

The Problem: Your Oven Is Too Hot

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure.

How do M&Ms not melt in cookies? M&Ms are made with a hard candy shell that protects the chocolate in the center from melting. However, during baking the candy shell might slightly crack from the heat or become more incorporated into the dough. Don't worry, they still taste just as delicious!

It's actually just a scientific process called “chocolate bloom”. There are two types of this bloom: sugar bloom and fat bloom. Sugar bloom happens when moisture comes in contact with the chocolate - it dissolves the sugar crystals on the chocolate's surface, leaving a white, powdery look.

If you are using block chocolate, chop them into small pieces before melting them. That way, the chocolate will melt evenly. If you melt the block of chocolate right away, the part that gets in contact with the pan is sure to burn first, while the rest of the chocolate hasn't melted.

Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer. The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Baking powder is made of baking soda plus cream of tartar and cornstarch. Baking powder can be substituted for baking soda by tripling the amount of baking powder. Baking soda can be substituted for baking powder by dividing the amount of baking powder needed by 4 and adding twice that amount of cream of tartar.

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Why do M&Ms get dusty? ›

Giller explains that sugar bloom, which gives chocolate a dusty look, is caused by the chocolate coming into contact with moisture—this can happen if it gets wet during shipping or is stored in a damp place in your house.

M&Ms: You can use regular-size, mini, or a mix of both. I like to crush some of them, too, to sprinkle on the top before baking.

Color bleed is when one color kind of bleeds into the next once dry. This largely happens either because there is too much moisture in the icing (this can come from the recipe, consistency, environment, etc) and/or there is too much food coloring in the icing.

Set the microwave to 30 seconds. This should be enough for a regular package of M&M's, but you might need a few more seconds, depending on the microwave and the quantity of M&M's. The first few times you do this, it will be a matter of trial and error to find your perfect melting time.

You've seen that water is the best liquid for dissolving the candy coating from an M&M.