Double Chocolate M&M Cookies (2024)

FAQs

How do you know when double chocolate cookies are done? ›

It's hard to see when the cookies are done because they're so dark. Instead, give a cookie a light tap on the edge and if it feels slightly set, they're done. Be careful with this because they're hot! The centers will still look very soft and that's ok.

They're made with the usual milk chocolate core surrounded by an extra layer of dark chocolate, so it's not too sweet at all. I shared them with my sister and brother-in-law, and they both agreed these are yummier than regular M&Ms. Note that because of the extra layer, they're about twice the size of regular M&Ms.

Well guess what, Now You can! These bite sized edible cookie dough pieces combined with your favorite candy, provide an on-the go snack you can share. Forget the days of sneaking this forbidden snack, Now you can eat it safely and guilt free!

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!

But this doesn't have to be the end for your underdone cookies, simply return them to the oven for a second round of baking. The purpose of this second bake is for the heat to permeate the center of your baked goods and even their textures.

If you store it in your fridge, you can usually expect this cookie dough to last about 1 to 2 weeks past the “best by” date. In your freezer, frozen raw cookie dough can actually last 9 to 12 months, giving you plenty of time to use it before it goes bad.

In a large bowl, whisk together the butter, sugars, egg, vanilla and salt by hand until smooth and fluffy, at least 1 minute. Whisk in the baking soda, then switch to a rubber spatula. Add the flour, then carefully and coarsely chop the M&M's, and add them, too. Gently stir to combine.

Although eating raw cookie dough has always been delicious, it has also been very dangerous. This is because flour is at risk of exposure to naturally occurring microbiological threats, including E. coli and Salmonella.

If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

How do you keep M&Ms from bleeding in cookies? Make sure you gently stir them into the dough with a spatula. Don't over mix. Some of the chocolate candies might melt and bleed a little while baking and that is ok.

Is it OK to microwave M&Ms? ›

"This is a great idea for a quick, sweet snack. It's the winning combination of crunchy shell and smooth, warm chocolate!" Brigette Contreras, STK's executive pastry chef, told TODAY Food. That being said, don't go overboard. "Don't leave the M&M's in the microwave for longer than 10-15 seconds," said Contreras.

However, every oven is different, so it is always best to check on your cookies a few minutes before the recommended baking time is up. You know your cookies are done when they are lightly golden brown, and the centers are soft and puffy.

If the edges are dark brown or black, you've overcooked them. On the other hand, if they're pale without a honey-brown tinge, they're not ready yet. A set surface - A well-done chocolate chip cookie will have a set, slightly firm upper surface. If the surface is rock-hard, the biscuit is overcooked.

Use the glossy test and the poke test for dark cookies.

You can also poke the side with your finger – if the edge doesn't fall inwards they're done, if it leaves a noticeable indentation then they need more time.