Chocolate M&M Cookies are an easy no-chill cookie recipe. Packed with colorful M&M’s and super soft and chewy – perfect for any occasion. Made super dark without food coloring – making them perfect for holidays like Halloween.
This is the perfect cookie for the fall holiday season. It is soft, chewy, and no-chill. I can’t get enough of these cookies
No-chill means there’s no need to refrigerate the dough before baking. Soft means that it will flatten slightly when baked but still hold their shape. Chewy means that they will be on the softer side and not too crunchy. Easy means that they are so easy to make with just a few ingredients and minimal effort!
We made these cookies with standard M&M’s because I simply can’t resist the happy colors. Anything with M&M’s gets my attention and I’m completely obsessed.
But since we were using black cocoa powder – the secret ingredient to getting these super dark chocolate cookies without having to add any food coloring – I thought they would be super cool if we added Halloween M&M’s – because they come in my favorite Halloween colors.
I love these cookies SO MUCH and they are great with a cup of hot cocoa or a glass of cold milk.
Halloween Cookies
Here are some commonly asked questions
Should I use salted or unsalted butter?
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
Can this recipe be doubled?
Absolutely. When I am making these cookies for anything other than our personal enjoyment, I always double the recipe. It is almost necessary if you are bringing them to a party or using them for a bake sale.
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What is the difference between Dutch-process cocoa powder and regular cocoa powder?
So Dutch-processed cocoa powder is also referred to as alkalized cocoa. This powder starts with cocoa beans that have been washed in an alkaline solution of potassium carbonate, also used in the production of soap and glass.
By doing this, it neutralizes the acidity of the beans, making the beans neutral. This is important because when they are neutral, they do not react with baking soda. Instead, it is often paired with baking powder.
So – long story short – using regular cocoa powder vs Dutch-process cocoa powder will yield a completely different rise and texture to any recipe you are making.
So I highly recommend paying close attention to the type of cocoa powder called for in each recipe and sticking to it for that reason.
What is the best way to store Chocolate M&M Cookies?
I like to place them in a large airtight bowl or zip-top bag & store at room temperature. This keeps them soft & chewy for a longer period of time. But please enjoy within 3-4 days. Ours never last longer than about 24 hours in this house.
m and m chocolate
How to soften the butter to room temperature?
First
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
Second
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
Third
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
Do I need to chill the dough?
NOPE! That is one of the things I love the most about this recipe. I have a lot of cookie recipes & many of them require that the dough be chilled for at least several hours before baking. While those cookies are delicious & well worth the wait, most of the time I don’t want to. So that is probably why these cookies top my list of favorites.
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Why do the ingredients need to be at room temperature?
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. However, for these cookies, I usually fluff the flour with a spoon & then gently scoop it into the measuring cup & then level that off before adding it to my dough mixture. Make sure your flour isn’t packed down when scooping or packed tightly into your measuring cup. This will make your cookies too dry.
Tips for Making the Best Cookies
- Make sure the butter is room-temperature for the dough to be the right consistency.
- Use real butter – no margarine here. That will alter how the cookies bake.
- Press extra M&M’s and even more chocolate chips into the tops of the cookies immediately after they come out of the oven for added visual appeal.
- Don’t overbake the cookies. They will set as they cool – you don’t want them to lose what makes them chewy – you want those soft centers.
- Make the dough balls large and tall so they bake up nice and thick.
- While these cookies don’t require chilling – if you notice they are spreading too much on the first batch – it is possible that the flour measurment was off or the butter was too soft – so you can chill the dough for about 30-60 minutes before baking the remaining dough.
- Make sure you are placing the unbaked dough on cool baking sheets. Don’t place it on the baking sheets coming right out of the oven – that will change the way the cookies bake. Try to have a roation of baking sheets so each one is room temperature before placing the dough on them.
no chill chocolate cookies
How to Make Chocolate M&M Cookies
- Preheat the oven to 350 degrees.
- Line several baking sheets with parchment paper and set aside.
- In a large mixing bowl, beat together the sugar and butter until light and fluffy. About 2-3 minutes.
- Scrape down the bowl and then mix in the eggs just until incorporated.
- Slowly mix in the cocoa powder until well blended.
- Then add the flour, baking powder and salt on low speed until all ingredients are mixed in. Don’t over-mix.
- Using a large, sturdy silicone spatula, fold in the chocolate chips and M&M’s – the dough will be thick.
- Scoop out the cookie dough into golf ball-sized rounds. Roll between your hands to form a ball and then press them slightly to make them taller than they are round – sort of an oblong shape.
- Place them on the prepared baking sheets – as if they are standing up. You want them to be tall on the baking sheet so they bake into nice thick cookies.
- Bake 10-12 minutes or until edges are set and the centers are slightly glossy.
- Immediately press more M&M’s into the tops of the warm cookies and then let them cool on the baking sheets for 5-10 minutes before transferring to a wire rack to finish cooling.
- Store in an airtight container at room temperature.
How soft should my butter be?
So, when we are talking about softened butter, it is important that it not be so soft (or nearly melted) that it won’t hold the dough together. The butter should be cool to the touch, as close to room temperature as possible – definitely not hard as a rock & unable to be blended easily with the sugar. You should be able to press your finger in it but it should still hold shape.
Halloween M&M’s
Ingredients for Chocolate M&M Cookies
- granulated sugar
- butter – room temperature
- large eggs
- vanilla extract
- black cocoa powder – not Dutch processed – you can use regular cocoa powder if needed
- all-purpose flour
- baking powder
- table salt
- chocolate chips – you can use any variety you like – semi-sweet, milk, dark or white
- M&M’s – regular size + more for the tops
- mini M&M’s
- Halloween M&M’s
How can I make my cookies thicker?
If you want bigger, thicker cookies, make the size of the dough larger before baking. I recommend 2 tbsp or more, which should yield a ball of dough that should be larger than a golf ball. This will make the cookies spread slower & hold their shape better, keeping them thicker overall.
ALSO – you can chill the dough for 30-60 minutes before baking to help them stay thicker through the baking process.
M&M chocolate chip cookies
Don’t Miss These Other M&M Recipe Favorites
- Christmas M&M Sprinkle Cookies
- M&M Cookie Recipe
- Patriotic M&M Cookie Bars
- M&M Slice & Bake Cookies
- Minty Shamrock M&M Popcorn
- M&M Cookie Dough Bites
- Frosted Holiday M&M Brownies
- Captain America M&M Cookies
- M&M Sugar Cookie Bars
- Santa’s Favorite Chocolate Chip Cookies
Can the cookies be made ahead of time?
You bet – these cookies can be made ahead of time. If you would like to do that, let the baked cookies cool to room temperature. Then place them in an airtight container for up to 3 days prior to serving.
chocolate mm cookies
Can these baked cookies be frozen?
Yes – the baked cookies will keep when frozen for up to 3 months. Wrap each cookie individually with plastic wrap and then place them all in an airtight container before freezing.
Keep in mind that the humidity in the freezer might make the M&M’s sweat and change color – either while they are frozen or from the condensation they will create while they thaw. This will not make for very appealing cookies.
EGG SIZE EQUIVALENTS
Eggs
- 4 Extra Large or Jumbo Egg = 1 cup
- 1 Large Egg = 4 tablespoons liquid egg product
Egg Whites
- 6 Extra Large Egg Whites = 1 cup
- 1 Extra Large Egg White = 2 extra-large egg yolks (in volume)
- 1 Large Egg White = 2 tablespoons
- 8 to 10 Large Egg Whites = 1 cup
- 1 Large Egg White = 2 tablespoons liquid egg product
Egg Yolks
- 12 Extra Large Egg Yolks = 1 cup
- 1 Large Egg Yolk = 1 tablespoon
- 12 to 16 Large Egg Yolks = 1 cup
The size of the eggs won’t really matter if you are making something like an egg wash, or sometimes even scrambled eggs – for those types of recipes, size doesn’t matter and you can use what you have on hand.
When it does matter is when we are baking (things like cakes and cookies) and volume is key to the perfect end result in the recipe.
DON’T MISS THESE HOLIDAY E-BOOKS!
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Products I love when making Chocolate M&M Cookies…
This cookie recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made chocolate cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
- black cocoa powder
- granulated sugar
- vanilla extract
- all-purpose flour
- baking powder
- table salt
- semi-sweet chocolate chips
- M&M’s
- mini M&M’s
- Halloween M&M’s
- parchment paper
- 3/4 sheet pans
- mixer
- mixing bowl
- spatulas
- measuring cups
- measuring spoons
chocolate chocolate cookies
If you love this Easy Chocolate M&M Cookies recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!
best double chocolate chip cookies
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Chocolate M&M Cookies
Ingredients
- 1¼ cup granulated sugar
- 1 cup butter – room temperature
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup black cocoa powder – not Dutch processed – you can use regular cocoa powder if needed
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp table salt
- 1 cup chocolate chips – you can use any variety you like – semi-sweet, milk, dark or white
- ½ cup M&M's – regular size + more for the tops
- ½ cup mini M&M's + more for the tops
Instructions
- Preheat the oven to 350 degrees.
- Line several baking sheets with parchment paper and set aside.
- In a large mixing bowl, beat together the sugar and butter until light and fluffy. About 2-3 minutes.
- Scrape down the bowl and then mix in the eggs just until incorporated.
- Slowly mix in the cocoa powder until well blended.
- Then add the flour, baking powder and salt on low speed until all ingredients are mixed in. Don’t over-mix.
- Using a large, sturdy silicone spatula, fold in the chocolate chips and M&M’s – the dough will be thick.
- Scoop out the cookie dough into golf ball-sized rounds. Roll between your hands to form a ball and then press them slightly to make them taller than they are round – sort of an oblong shape.
- Place them on the prepared baking sheets – as if they are standing up. You want them to be tall on the baking sheet so they bake into nice thick cookies.
- Bake 10-12 minutes or until edges are set and the centers are slightly glossy.
- Immediately press more M&M’s into the tops of the warm cookies and then let them cool on the baking sheets for 5-10 minutes before transferring to a wire rack to finish cooling.
- Store in an airtight container at room temperature.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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