Name: Soft and Chewy Triple Chocolate M&M Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup (226 g) unsalted butter, softened; 1 cup (200 g) brown sugar, packed; 1/2 cup (100 g) granulated sugar; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 2 cups (250 g) all-purpose flour; 1/2 cup (45 g) unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup (170 g) semi-sweet chocolate chips; 1 cup (170 g) white chocolate chips; 1 cup (200 g) M&Ms

Jump to Recipe·Print Recipe

These irresistibly soft and chewy cookies loaded with cocoa, chocolate chips, and colorful M&Ms are the ultimate chocolate lover's dream. With three forms of chocolate in every bite, these cookies strike the perfect balance between rich flavor and fun appearance.

Why You'll Love This Recipe

These triple chocolate M&M cookies are more than just a treat—they're an experience. The deep chocolate flavor from the cocoa powder creates the perfect canvas for bursts of chocolate chips and colorful candy-coated M&Ms. Their soft, chewy texture makes them impossible to eat just one. These cookies are perfect for holiday gatherings, bake sales, after-school treats, or anytime you need a serious chocolate fix. They're also simple enough for beginning bakers but impressive enough to share with company.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Unsalted butter provides richness and helps create that perfect chewy texture. Make sure it's properly softened (but not melted) for the best results when creaming with the sugars.

Brown sugar gives these cookies their signature chewiness and adds a subtle molasses flavor that complements the chocolate beautifully. It also helps retain moisture for that soft texture.

Granulated sugar works alongside brown sugar to create the perfect sweetness level and helps the cookies spread properly during baking.

Eggs bind everything together while adding structure and a tender crumb. Room temperature eggs incorporate much better into the dough than cold ones.

Vanilla extract enhances all the chocolate flavors in the cookie. Even though this is a chocolate-heavy recipe, the vanilla is essential for depth of flavor.

All-purpose flour provides the structure for these cookies. For the softest texture, be careful not to overmix once the flour is added.

Unsweetened cocoa powder transforms these into true chocolate cookies with deep, rich flavor. Dutch-processed or natural cocoa powder both work well in this recipe.

Baking soda acts as the leavening agent, giving the cookies just enough rise while maintaining their chewy centers.

Salt enhances all the flavors and balances the sweetness. Don't skip it, even if you're watching sodium intake—it's crucial for the flavor balance.

Semi-sweet chocolate chips add melty pockets of chocolate throughout each cookie. They provide a slightly bitter contrast to the sweeter elements.

White chocolate chips create a lovely visual and flavor contrast against the dark chocolate cookie base. Their creamy sweetness adds another dimension to each bite.

M&Ms provide both a pop of color and a candy-coated crunch that makes these cookies extra special. The candy coating stays intact during baking for a pretty presentation.

Directions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the semi-sweet chocolate chips, white chocolate chips, and M&Ms.
Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the edges are set but the centers still look slightly soft.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.

Servings and Timing

This recipe makes approximately 24 cookies, depending on the size of your scoops. The prep time is about 15 minutes, with a baking time of 8-10 minutes per batch. Total time from start to finish is about 25 minutes, making these a quick treat you can whip up even on busy days. Each cookie contains approximately 240 calories—a reasonable indulgence for such a chocolatey treat!

Variations

Holiday Special: Use seasonal colored M&Ms to match different holidays (red and green for Christmas, pastel colors for Easter, red and pink for Valentine's Day).
Peanut Butter Lover's Version: Add ½ cup of peanut butter to the dough and use Peanut Butter M&Ms instead of regular ones.
Dark Chocolate Decadence: Substitute dark chocolate cocoa powder and dark chocolate chips for an even more intense chocolate experience.
Mint Chocolate: Add ½ teaspoon of mint extract and use mint chocolate chips in place of white chocolate chips.
Nutty Addition: Fold in ½ cup of chopped walnuts or pecans for added texture and flavor.
Caramel Twist: Add ½ cup of caramel bits alongside the chocolate chips for a sweet, gooey addition.
Espresso Enhanced: Add 1 tablespoon of espresso powder to the dry ingredients to deepen the chocolate flavor without adding coffee taste.

Storage/Reheating

These triple chocolate M&M cookies stay fresh in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked cookies for up to 3 months. Simply place them in a freezer-safe container with parchment paper between layers to prevent sticking.

You can also freeze the cookie dough for future baking. Roll the dough into balls, place them on a baking sheet to freeze until solid, then transfer to a freezer bag. Frozen dough can be baked directly from the freezer—just add 1-2 minutes to the baking time.

To refresh cookies that have been stored for a day or two, warm them in the microwave for 10-15 seconds for that fresh-baked texture and to reactivate the melty chocolate chips.

FAQs

Why did my cookies spread too much?

If your cookies spread too much during baking, your butter might have been too warm or you may have used too little flour. Make sure your butter is softened but still cool to the touch, and always measure flour correctly by spooning it into your measuring cup rather than scooping directly.

Can I use natural cocoa powder instead of Dutch-processed?

Yes, either natural or Dutch-processed cocoa powder works in this recipe since it uses baking soda as the leavening agent, which complements the acidity in natural cocoa powder.

Why are my cookies too cakey instead of chewy?

Cakey cookies often result from using too much flour or overmixing the dough. Mix the dry ingredients just until combined, and make sure you're measuring your flour correctly.

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but reduce the added salt in the recipe to ¼ teaspoon to avoid making the cookies too salty.

How do I know when the cookies are done?

The cookies are done when the edges are set but the centers still look slightly underdone. They'll continue to cook on the hot baking sheet after removal from the oven. This ensures a soft, chewy texture.

Can I make the dough ahead of time?

Absolutely! The dough can be refrigerated for up to 3 days. Let it come to room temperature for about 15 minutes before scooping and baking.

Why did my M&Ms crack in the oven?

M&Ms can crack if they're exposed directly to the oven's heat. Try pressing some M&Ms into the tops of the cookie dough balls right before baking, and fold the rest into the dough as directed.

Can I make these cookies gluten-free?

Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour. The texture may be slightly different, but still delicious.

How can I make these cookies extra thick?

For thicker cookies, chill the dough for at least 1 hour before baking, and consider using a cookie scoop to make taller mounds rather than flattening the dough balls.

Can I double this recipe?

Yes, this recipe doubles beautifully. Just make sure you have enough baking sheets and cooling racks to handle the increased quantity.

Conclusion

These Soft and Chewy Triple Chocolate M&M Cookies are the perfect balance of rich chocolate flavor, colorful fun, and irresistible texture. Whether you're baking for a special occasion or simply satisfying a chocolate craving, these cookies are sure to become a favorite in your recipe collection. The combination of cocoa, chocolate chips, and M&Ms creates a triple threat of chocolate goodness that appeals to kids and adults alike. With their simple preparation and impressive results, these cookies prove that sometimes the classics—with a colorful twist—are truly unbeatable. Enjoy them with a cold glass of milk for the ultimate cookie experience!