Soft Batch Chocolate Mm Cookies
These Soft Batch Chocolate Mm Cookies are chewy, chocolaty, and studded with colorful M&M candies—perfect for a sweet treat any time!
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
For a richer flavor, use dark brown sugar. Dough can be frozen for up to 3 months; bake from frozen, adding 2–3 minutes to the bake time.
Nutrition
Calories: 190kcal
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