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Written by simplyplatedbylindsey Published on in Cookies
Calling all CHOCOLATE LOVERS! These Double Chocolate M&M Cookies were made for you! They are rich, fudgy, and pack loads of mini M&Ms and dark chocolate chips!
These Double Chocolate M&M Cookies are made with mini M&Ms, but you could easily swap them out with your favorite M&M! Peanut butter M&Ms or dark chocolate M&Ms would be so good!
Ingredients in these Double Chocolate M&M Cookies
- Unsalted Butter:This recipes calls for butter that has been softened to room temperature.
- Granulated Sugar and Light Brown Sugar:This combination of granulated sugar and light brown sugar gives these cookies the perfect texture. The granulated sugar gives the cookie bars a slightly crispy top, while the light brown sugar gives these cookies their chewy and gooey interior!
- Eggs:Make sure to use large eggs for this recipe.
- Vanilla Extract:Use pure vanilla extract. Do not use imitation vanilla flavor.
- Flour:This recipes uses all-purpose flour. Make sure to properly measure the flour using the spoon-and-level method. Adding too much flour will lead to dense and dry cookies.
- Baking Soda: Leavening agent.
- Salt:This balances the flavors of the cookies!
- Mini M&Ms: Feel free to swap it up and use your favorite M&M!
- Dark Chocolate Chips: I prefer dark chocolate chips for this recipe; however, semi-sweet or milk chocolate chips will also work.
How to Make the Best Dark Chocolate Strawberry Cookies
- Beat together room temperature unsalted butter, granulated sugar, and light brown sugar for 3 minutes until light and creamy.
- Add in eggs, one at time. Beat well after each addition. Beat in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt.
- Pour dry ingredients into the wet ingredients. Beat until JUST combined.
- Stir in crush freeze-dried strawberries and dark chocolate chips.
- Cover and chill in the refrigerator for 30 minutes.
- Preheat oven to 350 degrees F.
- Using a cookie scoop, scoop cookie dough and roll into balls and place on parchment lined baking sheet. Top with extra dark chocolate chips.
- Bake for 10-12 minutes. Allow to cool for 3 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.
Cookie Baking Essentials
Other Recipes to Try
Dark Chocolate Salted Caramel Cookies
Birthday Cake Cookies
Double Chocolate M&M Cookies
Recipe by simplyplatedbylindseyCourse: DessertDifficulty: Easy
Servings
16
cookies
Prep time
15
minutes
Cooking time
14
minutes
Chill Time
30
minutes
These rich and fudgy Double Chocolate M&M cookies are loaded with M&Ms and dark chocolate chips!
Ingredients
1 cup unsalted butter, room temperature
3/4 cup granulated sugar
2/3 cup light brown sugar, packed
2 large eggs, room temperature
2 tsp vanilla extract
2 1/4 cup all-purpose flour, measured using the spoon-and-level method
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup mini M&Ms (plus additional for top)
1 cup dark chocolate chips (plus additional for top)
Directions
- Cream together butter, light brown sugar, and granulated sugar for 3 minutes until light and fluffy. Add in eggs, one at a time, beating well after each addition. Beat in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Add to wet ingredients and beat until just combined. Mix in mini M&Ms and dark chocolate chips.
- Cover and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Using a large cookie scoop, scoop dough onto baking sheet. Top with extra mini M&Ms and dark chocolate chips (optional).
- Bake for 12-14 minutes. Cool for 3 minutes on baking sheet before transferring to a wire rack to cool completely.
- Store in an airtight container for up to 5 days at room temperature or place in freezer for up to 2 months.
Notes
- Use room temperature unsalted butter and eggs.
- Do not overmix cookie dough once dry ingredients are added.
- Do not overbake! The cookies may appear underdone in the center, but will continue to bake and set once removed from oven!
Loved this Recipe?
Tried and loved this recipe? Leave a comment below and share on Instagram! Make sure to tag @simplyplatedbylindsey and use #simplyplatedbylindsey. I can’t wait to see and share your bake!
XOXO, LINDSEY
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