Why did my cookies spread too much?

This usually happens when the dough isn't chilled enough or when the butter was too warm. Make sure to chill the dough for at least 2 hours and ensure your oven is properly preheated before baking. Using too little flour can also cause spreading.

Can I use Dutch-process cocoa instead of regular cocoa powder?

Yes, you can! Dutch-process cocoa will give you a slightly different flavor profile—darker and less acidic. The cookies may rise slightly less, but they'll still be delicious. If using Dutch-process, add 1/8 teaspoon of baking powder to help with the rise.

How can I tell when the cookies are done baking?

These cookies can be tricky because they're already dark from the cocoa powder. Look for the surface to change from shiny to matte, and the edges should be set while the centers still look slightly underdone. They'll continue cooking on the hot baking sheet after you remove them from the oven.

Can I make these cookies without chilling the dough?

While you technically can, I strongly recommend against it. Chilling allows the flavors to develop and prevents the cookies from spreading too thin during baking. If you're in a hurry, you can place the dough in the freezer for about 30 minutes instead of the refrigerator for 2 hours.

Chocolate Chocolate Chip M&M Cookies Recipe

Name: Chocolate Chocolate Chip M&M Cookies Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; ½ cup cocoa powder; ½ teaspoon baking soda; Pinch of salt; ½ cup unsalted butter, melted; ½ cup light brown sugar, packed; ⅓ cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup M&M’s; ½ cup semi-sweet chocolate chips

These Chocolate Chocolate Chip M&M Cookies are the ultimate chocolate lover’s dream! Double chocolate goodness with colorful M&M’s create a cookie that’s perfectly chewy in the center with slightly crisp edges. The vibrant candy pieces not only add a delightful crunch but also make these cookies visually irresistible. Ready in just 25 minutes of active time, they’re perfect for satisfying sweet cravings, pleasing a crowd, or brightening someone’s day with a homemade treat.

Why You’ll Love This Recipe

Double Chocolate Heaven: The combination of cocoa powder in the dough plus chocolate chips creates an intensely rich chocolate experience that’s simply irresistible.
Eye-Catching Appeal: The colorful M&M’s make these cookies not just delicious but also beautiful to look at – perfect for cookie exchanges, bake sales, or just brightening your day.
Foolproof Results: This straightforward recipe yields consistently perfect cookies every time, even if you’re not an experienced baker.
Versatile Treat: These cookies work wonderfully for everything from after-school snacks to holiday cookie platters, making them a recipe you’ll return to again and again.

Ingredients You’ll Need

All-purpose flour: The foundation of our cookies, providing structure while still allowing for that perfect chewy texture.
Cocoa powder: Use natural unsweetened cocoa powder for that deep chocolate flavor that makes these cookies so special.
Baking soda: Our leavening agent that helps the cookies rise just enough while maintaining that chewy interior we’re looking for.
Salt: Even in sweet recipes, a pinch of salt enhances all the flavors and balances the sweetness.
Unsalted butter: Melted butter creates a chewier cookie with a more concentrated flavor. Make sure it’s not too hot when mixing with other ingredients.
Brown sugar: Adds moisture and a wonderful caramel-like flavor that complements the chocolate perfectly.
Granulated sugar: Works with the brown sugar to create the perfect sweetness level and helps create those slightly crisp edges.
Egg: Provides structure and richness. Room temperature eggs incorporate more easily.
Vanilla extract: Enhances the chocolate flavor – use pure vanilla extract if possible for the best flavor.
M&M’s: The star mix-in that adds color, crunch, and extra sweetness. You can use regular or seasonal colors to match any occasion.
Semi-sweet chocolate chips: Adds pockets of melty chocolate goodness throughout the cookie. Semi-sweet balances perfectly with the sweetness of the M&M’s.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Looking to switch things up? These cookies are incredibly versatile:

Holiday Special: Use seasonal M&M’s to match any holiday – red and green for Christmas, pastels for Easter, red and pink for Valentine’s Day.
White Chocolate Wonder: Substitute white chocolate chips for semi-sweet for a striking color contrast against the dark cookie.
Nutty Addition: Add 1/2 cup of chopped walnuts or pecans for an extra dimension of flavor and texture.
Mint Chocolate: Use mint chocolate chips instead of semi-sweet for a refreshing twist, especially nice during the holidays.
Peanut Butter Lovers: Replace regular M&M’s with Peanut Butter M&M’s for a fantastic chocolate-peanut butter combination.

How to Make Chocolate Chocolate Chip M&M Cookies

Step 1: Prepare the Dry Ingredients

In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. This step ensures the leavening agent is evenly distributed throughout your cookies.

Step 2: Mix the Wet Ingredients

In a large bowl, combine the melted butter, brown sugar, and granulated sugar, stirring until smooth and no sugar lumps remain. The mixture should be glossy but not overly greasy.

Step 3: Add Egg and Vanilla

Add the egg and vanilla extract to your butter-sugar mixture and stir until fully incorporated. The mixture will become lighter in color and slightly fluffier.

Step 4: Combine Wet and Dry Ingredients

Add the flour mixture to the wet ingredients and stir just until no dry patches remain. Over-mixing can lead to tough cookies, so be gentle here.

Step 5: Fold in Mix-ins

Gently fold in the M&M’s and chocolate chips until evenly distributed throughout the dough. Save a few M&M’s to press into the tops before baking for a prettier presentation.

Step 6: Shape and Chill

Form 2-tablespoon sized dough balls and place them on a parchment-lined baking sheet. Refrigerate for at least 2 hours or overnight. This crucial chilling step prevents spreading and intensifies the flavors.

Step 7: Bake to Perfection

Preheat your oven to 350°F. Arrange the chilled dough balls on parchment-lined baking sheets, spacing them 2 inches apart. Slightly flatten the tops and bake for 11-15 minutes, until the tops lose their glossy appearance.

Step 8: Cool Properly

Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. This resting period allows the cookies to set up properly.

Pro Tips for Making the Recipe

Don’t Skip the Chilling: This might seem like an annoying extra step, but chilling the dough is absolutely essential for getting that perfect texture and preventing flat cookies.
Use Room Temperature Egg: A room temperature egg will incorporate much more easily into your dough than a cold one straight from the refrigerator.
Measure Flour Correctly: Spoon flour into your measuring cup and level it off with a knife rather than scooping directly with the measuring cup, which can pack in too much flour.
Check Your Cocoa: Make sure your cocoa powder is fresh for the best chocolate flavor. Old cocoa can lose its punch.
Watch Baking Time Carefully: These cookies can go from perfect to overdone quickly. They’re ready when they lose their glossy appearance but still look slightly underdone in the center.
Cookie Size Matters: Keeping your cookies uniform in size ensures even baking. A cookie scoop works wonders here.

How to Serve

These cookies shine in so many settings:

Perfect Pairings

Serve with a cold glass of milk for the classic combination that never disappoints. The milk cuts through the rich chocolate perfectly.

Coffee Break

These cookies make an excellent companion to your afternoon coffee or morning cappuccino, with the chocolate complementing the coffee notes beautifully.

Ice Cream Sandwich

Take your dessert game to the next level by sandwiching a scoop of vanilla ice cream between two cookies for a homemade ice cream sandwich.

Cookie Plate

Create a stunning cookie assortment by pairing these with contrasting cookies like classic sugar cookies or snickerdoodles for visual and flavor variety.

Make Ahead and Storage

Storing Leftovers

Store baked cookies in an airtight container at room temperature for up to 5 days. Place a piece of bread in the container to help keep the cookies soft and chewy.

Freezing Cookie Dough

The cookie dough freezes beautifully! After shaping into balls, place them on a baking sheet and freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. You can bake them straight from frozen—just add 1-2 minutes to the baking time.

Freezing Baked Cookies

Baked cookies can be frozen for up to 2 months in an airtight container with parchment paper between layers. Thaw at room temperature for a couple of hours before serving.

Reheating

To refresh cookies that have been stored for a few days, warm them in the microwave for 10-15 seconds or in a 300°F oven for 3-4 minutes for that fresh-baked taste and texture.

FAQs

Why did my cookies spread too much?

This usually happens when the dough isn’t chilled enough or when the butter was too warm. Make sure to chill the dough for at least 2 hours and ensure your oven is properly preheated before baking. Using too little flour can also cause spreading.
Can I use Dutch-process cocoa instead of regular cocoa powder?

Yes, you can! Dutch-process cocoa will give you a slightly different flavor profile—darker and less acidic. The cookies may rise slightly less, but they’ll still be delicious. If using Dutch-process, add 1/8 teaspoon of baking powder to help with the rise.
How can I tell when the cookies are done baking?

These cookies can be tricky because they’re already dark from the cocoa powder. Look for the surface to change from shiny to matte, and the edges should be set while the centers still look slightly underdone. They’ll continue cooking on the hot baking sheet after you remove them from the oven.
Can I make these cookies without chilling the dough?

While you technically can, I strongly recommend against it. Chilling allows the flavors to develop and prevents the cookies from spreading too thin during baking. If you’re in a hurry, you can place the dough in the freezer for about 30 minutes instead of the refrigerator for 2 hours.

Final Thoughts

These Chocolate Chocolate Chip M&M Cookies are simply magical—the perfect balance of rich chocolate, sweet candies, and that irresistible chewy texture. Whether you’re baking them for a special occasion or just because it’s Tuesday, they’re guaranteed to bring smiles all around. The beauty of this recipe is in its simplicity and reliability—it works every time! So grab your mixing bowl, turn on some music, and treat yourself to the joy of baking (and eating) these delightful cookies.