Description
These Soft and Chewy Triple Chocolate M&M Cookies combine three types of chocolate—semi-sweet, white chocolate chips, and colorful M&Ms—for a delightful treat with a perfect balance of chewiness and rich chocolate flavor. With a tender center and slightly crisp edges, these cookies are perfect for parties or an indulgent snack.
Ingredients
Scale
Wet 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
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 1/2 cup (45 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup (170 g) semi-sweet chocolate chips
- 1 cup (170 g) white chocolate chips
- 1 cup (200 g) M&Ms
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. This helps to incorporate air and create a tender cookie texture.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to ensure even incorporation. Stir in the vanilla extract until the mixture is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, cocoa powder, baking soda, and salt together to distribute the leavening agents and cocoa evenly.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough which can make the cookies tough.
- Fold in Chocolate and M&Ms: Gently fold in the semi-sweet chocolate chips, white chocolate chips, and M&Ms, making sure they’re evenly distributed throughout the dough.
- Shape Cookies: Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake for 8-10 minutes, or until the edges are set but the centers still look slightly soft. This will give a chewy center and slightly crisp edges.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to wire racks to cool completely, preventing breakage.
Notes
- For softer cookies, take them out right when the edges are set and centers still look soft; they will firm as they cool.
- You can substitute M&Ms with other candy-coated chocolates if desired.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To intensify chocolate flavor, use Dutch-processed cocoa powder instead of natural cocoa powder.
- If you prefer gluten-free, substitute all-purpose flour with a gluten-free baking blend.
