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Soft Batch Chocolate Mm Cookies are the ultimate chewy, chocolaty homemade treat that melts in your mouth and brightens any afternoon. These sweet delights combine rich cocoa, melty M&M candies, and a pillowy texture you simply can’t resist.
Why You’ll Love This Recipe
- Pillow-soft texture that feels like a warm hug
- Bursts of colorful M&M candy in every bite
- Perfect balance of deep chocolate flavor and sweet crunch
- Quick prep—dough comes together in under 15 minutes
- Chill-and-bake design means no rushing and fewer spills
- Great for gift boxes, bake sales, or after-school snacks
- Customizable for gluten-free, vegan, or nutty twists
- Impresses family and friends without breaking a sweat
Ingredients
• 2 ¼ cups (280g) all-purpose flour (King Arthur or Bob’s Red Mill)
• ½ cup (45g) unsweetened cocoa powder (Dutch-processed if you like deeper color)
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 cup (227g) unsalted butter, room temperature (Land O’Lakes is my favorite)
• ¾ cup (150g) granulated sugar
• ¾ cup (160g) packed light brown sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 ½ cups (255g) M&M’s candies, plus extra for topping
• ½ cup (90g) mini semi-sweet chocolate chips (optional for extra gooey pockets)
Directions
- Preheat and Prep
Preheat oven to 350°F (175°C). Line two baking sheets with parchment or silicone mats. This keeps cookies crisp on the bottom and soft on top—no slipping trays here! - Whisk Dry Ingredients
In a bowl, whisk flour, cocoa powder, baking soda, and salt until well blended. This step ensures each cookie has even color and lift. - Cream Butter and Sugars
In a stand mixer (or large bowl with hand beaters), cream butter, granulated sugar, and brown sugar on medium-high until light and fluffy—about 2–3 minutes. Scrape the sides down once or twice. - Add Eggs and Vanilla
Beat in eggs, one at a time, then stir in vanilla extract. The mixture may look slightly curdled—that’s okay! It’ll come together when you add dry ingredients. - Combine and Fold
Lower speed and add dry ingredients in two batches, mixing until just combined. Use a spatula to fold in the M&M’s and chocolate chips gently—overmixing can make cookies tough. - Chill the Dough
Cover the bowl and refrigerate for at least 30 minutes (up to 4 hours). Chilling reduces spreading and deepens flavor—trust me, it’s worth the wait. - Scoop and Top
Use a 2-tablespoon cookie scoop to portion dough, then place scoops 2 inches apart. Press a few extra M&M’s on top for that bakery look. - Bake to Perfection
Bake one sheet at a time for 10–12 minutes. The centers should look slightly underbaked—cookies continue cooking on the hot sheet. Slide parchment onto a wire rack and let cool for 5 minutes before moving cookies. - Enjoy or Store
While warm, these cookies feel almost mousse-like inside. After cooling, they stay soft for days. Serve with a cold glass of milk or brew a rich coffee.
Servings & Timing
Makes 24–28 cookies
Prep Time: 15 minutes
Chill Time: 30 minutes (you can go longer for deeper flavor)
Bake Time: 12 minutes per batch
Total Time: About 1 hour (including a cup of tea break)
Variations
• Peanut Butter Cup Swap: Replace M&M’s with chopped peanut butter cups for a nutty twist.
• White Chocolate Bliss: Use white chocolate chips and pastel M&M’s for spring vibes.
• Gluten-Free: Swap in 1:1 gluten-free flour and add 1 teaspoon xanthan gum.
• Vegan Treat: Use vegan butter, flax eggs (2 Tbsp ground flax + 6 Tbsp water), and dairy-free candies.
• Spicy Cocoa: Add ¼ teaspoon cinnamon and a pinch of cayenne for a Mexican-chocolate hint.
• Minty Fresh: Stir in 1 teaspoon peppermint extract and use mint M&M’s.
Storage & Reheating
Store in an airtight container at room temperature for up to 4 days—cookies stay pillowy soft. For longer life, freeze baked cookies in a zip-top bag (up to 3 months). To reheat, pop a cookie in the microwave for 8–10 seconds or warm in a 300°F oven for 3–4 minutes.
FAQs
Q: Can I skip chilling the dough?
A: You can, but cookies will spread more and flavor won’t develop as deeply—chilling is a small step with big payoff.
Q: Why are my cookies flat?
A: Likely dough was too warm or you didn’t use enough flour; make sure butter is room temp, not melted.
Q: How do I make these nut-free?
A: Just check your M&M bag to avoid cross-contamination and skip any nutty mix-ins.
Q: Can I use dark brown sugar instead?
A: Absolutely—dark brown sugar adds a richer molasses note.
Q: What’s the best way to measure flour?
A: Spoon it into your cup and level off with a knife—no plunging.
Q: Are these cookies freezer-friendly?
A: Yes! Freeze dough balls on a sheet, then bag them; bake straight from frozen, adding a minute or two.
Q: Why does my dough look dry?
A: It may need a splash of milk or extra egg white if your flour brand is thirsty—add 1 teaspoon at a time.
Q: How do I get the tops shiny and crackly?
A: Give them a light dusting of granulated sugar before baking for a shimmering finish.
Conclusion
These Soft Batch Chocolate Mm Cookies bring bakery-quality chewiness and color to your kitchen without fuss. They’re perfect for sharing, gifting, or savoring by the dozen—so go ahead, bake a batch, and let that sweet aroma fill your home. Don’t forget to drop a note below and tell me how yours turned out!
Soft Batch Chocolate Mm Cookies
Ingredients
- 2 1/4 cups all-purpose flour spooned and leveled
- 1/2 cup unsweetened cocoa powder Dutch-processed optional
- 1 tsp baking soda
- 1/2 tsp sea salt fine
- 1 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 2 large eggs room temperature
- 2 tsp vanilla extract pure
- 1 1/2 cups M&M’s candies plus extra for topping
- 1/2 cup mini chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until evenly combined.
- Using a stand mixer or hand mixer, beat butter with granulated and brown sugar on medium-high until light and fluffy, about 2–3 minutes.
- Beat in eggs one at a time, then stir in vanilla extract until the mixture looks silky.
- Reduce mixer speed, add dry ingredients in batches, mixing until just combined, then fold in M&M’s and chocolate chips with a spatula.
- Cover dough and chill in the refrigerator for at least 30 minutes to prevent spreading and enhance flavor.
- Scoop 2-tablespoon portions onto prepared sheets, spacing cookies 2 inches apart, and press extra M&M’s on top.
- Bake one sheet at a time for 10–12 minutes until edges are set but centers look soft; let cool on sheet for 5 minutes.
Notes
Nutrition
