Rainbow Chocolate M&M Cookies
These Rainbow Chocolate M&M Cookies are crispy on the outside with soft chewy inside and littered with delicious M&M’s! These cookies are delicious for any occasion, Halloween, fall time baking, school holiday baking too. They use simply pantry ingredients and they’re really easy to make, making them a perfect kids baking project and those M*M’s on top are so cute! They’re so nostalgic.
What’s the secret to making amazing M&M cookies? Adding M&M’s to the dough and then on top once they’ve finished baking! You get these little crispy morsels of chocolate that pair nicely with the rich chocolate cookie and by adding the candy on top once they’ve finished baking you can see all the rainbow goodness.
I love cookies. If you love them as much as I do, check out my Chewy Chocolate Cookies, Brownie Cookies or my Chewy Chocolate Chip Cookies! I have more cookies listed right before the recipe card at the bottom of this post.
Table of Contents
These are the best ever Chocolate M&M Cookies.
Here’s some of my favorite things about these yummy cookies that I think you’ll love too.
- No chilling time – You don’t need to chill these cookies. You make the dough, and they go straight into the oven.
- Soft and chewy – You get nice crispy edges with deliciously soft, fudgy and chewy centers!
- Extra chocolatey – not only are we packing these with an outrageous amount of M&M’s, but these are my chewy Chocolate Cookies which are rich in chocolate flavor!
- Add your fave candy! – you can use your fave candy in these instead of M&M’s. Things like peanut M&M’s or small chopped candy bars will work too!
- Make ahead and freeze! – Make the dough and freeze so you have fresh cookies on demand!
Ingredients You Need To Make Chocolate M&M Cookies
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
- All-purpose flour – also known as plain flour.
- Cocoa powder – I used unsweetened cocoa powder. Use Dutch processed cocoa powder for an ultra-chocolatey flavor!
- Bicarb soda – to help the cookies rise a little and become light in texture.
- Salt – I used fine salt.
- Unsalted butter – make sure it’s nice and soft.
- Brown sugar – light or dark will work.
- Caster sugar – also known as superfine sugar.
- Eggs – I used large eggs.
- Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
- Milk – helps make these a little fudgier in texture.
- M&M’s – I used mini ones but regular ones will work too.
How to make Chocolate M&M Cookies!
- Combine the dry ingredients together
- Cream the sugar and butter together
- Add the eggs one at a time and beat into the butter
- Add the dry ingredients and M&M’s and mix until a dough forms.
- Use a small ice cream scoop to scoop the cookie dough
- Onto the tray. The image shows all the cookies on the same tray, but you want to spread these across two large half sheet baking trays.
- Bake and then as soon as they come out of the oven, swirl a round cookie that’s slightly larger than the cookies around each soft cookie to make them round.
- Finish by adding more M&M’s on top.
Tips and Tricks For Recipe Success!
- Measure out using kitchen scales – measuring ingredients out by weight and not cups is the best way to get consistent results every time!
- Make sure you properly measure the flour if using cup measurements. You do this by using the spoon and level method. Spoon the flour in and then level off with something flat. Otherwise you risk adding too much flour and getting weird tasting cookies.
- Make sure your butter and eggs are at room temperature.
- Make sure you cream your butter and sugar properly. It should take about 3 minutes using an electric hand mixer and appear pale once creamed properly.
Frequently Asked Questions about Chocolate M&M Cookies
How do I store this?
Store the baked cookies in an airtight container for up to 4 days. The crispy edges will begin to soften but the cookies go fudgier!
Why do you use two different sized M&M’s?
I used the mini ones for the dough and the large ones for the top because I didn’t want the cookies to bake lumpy. And I wanted them to be nice and big when putting some extra on top once baked. But honestly, you can use whichever size you like.
Can I use flavored M&M’s?
Yes! Peanut ones would be so yum on these. They’d provide extra flavor and crispiness! Any type will work.
Can I freeze the cookie dough?
Yes! Roll up the cookie dough balls and place on a baking tray that will fit in your freezer. Freeze flat and then place into a zip lock bag. Seal up and freeze for up to 2 months. Allow cookie balls to thaw at room temperature before baking as instructed in the recipe card.
Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!
If you loved this recipe, check these out!
-
Brownie Cookies
-
Chewy Chocolate Cookies
-
Lofthouse Cookies
-
Funfetti Sugar Cookies
-
Lemon Crinkle Cookies
-
Soft Sprinkle Sugar Cookies
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
Rainbow Chocolate M&M Cookies
Serves 14
Ingredients
M&M Cookies
- 1 cup (150 g) all-purpose flour sifted
- 1/2 cup (50 g) Dutch processed cocoa powder sifted
- 1 tsp bicarb soda
- 1/4 tsp salt
- 2/3 cup (166 g) unsalted butter softened
- 1 tbsp milk
- 1/2 cup (100 g) brown sugar
- 1/2 cup (105 g) caster sugar superfine
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups (240 g) M&M’s (mini or regular)
Instructions
M&M Cookies
- Preheat a fan-forced oven to 150C / 300F (170C/320F for no fan). Line two large baking sheets with baking paper. Set aside.
- In a large mixing bowl add the flour, cocoa powder, baking powder and salt. Use a whisk to combine. Set aside.
- In a separate large bowl add both sugars and softened butter (make sure it’s really soft but not melted) and milk and use an electric hand beater or stand mixer fitted with a paddle attachment to beat until pale and creamy, about 2-3 minutes.
- Stop the mixer and scrape down the bowl using a spatula. Add the egg and vanilla extract and mix until well combined.
- Stop the mixer, scrape down the bowl. Add the dry ingredients and 1 cup (200g) M&M’s into the bowl and use a spatula to mix until a dough forms. Use a cookie scoop that holds 2 tbsp of cookie dough and roll into 14 balls (6 on each sheet). Bake for 8 minutes. The cookies will be very soft when they come out of the oven.
- To get perfectly round cookies, use a round cookie cutter a little larger than your cookies and shuffle it around the cookies to shape them into rounder cookies. Finish with extra M&M’s on top. Allow to cool completely before serving.
Notes
Nutrition
2 comments
Hey there, just wanted to query in the recipe it says at pt 2 white chocolate chips – is that correct? Its not in the ingredient list . . . ? 🙂
Hi Karen! Sorry about that, they shouldnt be in the method, just made an edit to the recipe 🙂 Although you can add 1/2 cup chocolqte chips if you like! N x