Description

These Soft and Chewy Triple Chocolate M&M Cookies combine rich cocoa, melty semi-sweet and white chocolate chips, and colorful M&Ms for a delightful, fudgy texture with a fun crunch. Perfectly chewy and packed with triple the chocolate, these cookies are a crowd-pleaser and ideal for satisfying any chocolate craving.

Ingredients

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

Mix-Ins

1 cup (170 g) semi-sweet chocolate chips
1 cup (170 g) white chocolate chips
1 cup (200 g) M&Ms

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Instructions

Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cookie removal.
Cream Butter and Sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture becomes light, fluffy, and well combined, about 2 to 3 minutes.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the vanilla extract until the batter is smooth and uniform.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to distribute the leavening and cocoa evenly throughout the dough.
Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the dough and maintain softness.
Fold in Chocolate Chips and M&Ms: Gently fold in the semi-sweet chocolate chips, white chocolate chips, and M&Ms, ensuring they are evenly distributed throughout the dough.
Portion Cookies: Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, until the edges are set and slightly firm, but the centers remain soft and chewy.
Cool Cookies: Allow the cookies to cool on the baking sheets for about 5 minutes to firm up, then transfer them to wire racks to cool completely before serving.

Notes

For softer cookies, be careful not to overbake; the centers should still look slightly underdone when removing from the oven.
Room temperature eggs help ensure smoother batter and better texture.
You can substitute M&Ms with other candy-coated chocolates or colorful sprinkles for variation.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
For a more intense chocolate flavor, use Dutch-processed cocoa powder instead of natural.