Crispy chocolate M&M cookies are easy to make, loaded with M&M candies. Crunchy on the outside, chewy inside, and full of chocolate flavor, using regular pantry ingredients.
These crispy chocolate m & m cookies are a perfect snack for any occasion. They're great for using up any leftover candy, for example, from Halloween, Easter or Christmas. The ingredients are regular pantry ingredients, so it's most likely you will have all you need to make this easy chocolate cookie recipe in your cupboard already.
We love eating these cookies with a cold glass of milk or a coffee. How do you enjoy eating your cookies? Let us know in the comments below!
At the end of the recipe, I've added a few variations for you and also handy storage tips if you wanted to make up a batch and freeze part so you've got a supply ready for baking at any time.
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This cookie recipe is very easy to make and with a bake time of 10 minutes, it's also a quick recipe.
These chocolate cookies are crispy and crunchy, and the added candy, you get a lovely pop of color too. Great for cookie boxes over the holidays, care packages as well as just for yourself to snack on.
Be sure to check out our Chocolate dipped peanut butter cookies too. They're so delicious!
So let's get straight to the recipe and see how easy it is to make these cookies.
Prep time
10 minutes
Cook Time
10 - 12 minutes
Serves
20 cookies
Ingredients
½ cup (1 stick) or 110g unsalted butter, at room temperature
½ cup or 100g granulated sugar
¼ cup or 50g light brown sugar, packed
1 egg
2 teaspoons of vanilla extract
1 cup or 125g all-purpose / plain flour
2 tablespoons cup unsweetened cocoa powder
1 teaspoon of baking soda
½ teaspoon salt
¾ cup or 235g M&M candies
How to make a thin, crispy cookie
- Use more granulated sugar than brown sugar. White sugar makes cookies spread and will be thinner
- Don’t refrigerate your cookie dough beforehand. We want the dough to spread on the cookie tray during baking to achieve a thinner cookie
- Consider baking for 1 – 2 minutes longer and allow the cookies to completely cool on a cooling rack for maximum crispiness.
Instructions
1. Preheat your oven to 350F, 180C. Line baking sheets with parchment paper or silicone mats.
2. In a large mixing bowl, cream the butter, granulated sugar, brown sugar, and vanilla until light and fluffy, about 3-4 minutes. You can use a hand mixer or stand mixer for this step.
3. Beat in the egg until well combined.
4. Add the flour, cocoa powder, baking soda, and salt.
5. Fold the m & m's using a spatula or wooden spoon until evenly distributed throughout the dough.
6. Scoop tablespoon-sized dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand to help it spread and bake evenly.
7. Bake in the oven for 10-12 minutes or until the edges are set and the cookies are slightly firm to the touch. The centres may look soft but will firm up as they cool.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
OPTIONS
- Add ½ cup or 155g of chocolate chips to the cookie dough for a double chocolate cookie
- Swap the m & m candies for m & m peanuts
Storage & Freezing
These cookies will stay fresh and crisp in an air-tight container for 2-3 days.
Place half a piece of fresh bread in your cookie container to keep the cookies from going soft
You can freeze the cookie dough. We suggest you make the cookie dough into balls as per the recipe, freeze onto a parchment-lined baking tray. Once frozen, place the balls in a sealed bag and bake once defrosted.
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Crispy chocolate M & M cookies are easy to make, loaded with M&M candies. Crunchy on the outside, chewy inside and full of chocolate flavor, using regular pantry ingredients.
Ingredients
- ½ cup (1 stick)or 110g unsalted butter, at room temperature
- ½ cup or 100g granulated sugar
- ¼ cup or 50g light brown sugar, packed
- 1 egg
- 2 teaspoons of vanilla extract
- 1 cup or 125g all-purpose / plain flour
- 2 tablespoons cup unsweetened cocoa powder
- 1 teaspoon of baking soda
- ½ teaspoon salt
- ¾ cup or 235g M & M candies
Instructions
1. Preheat your oven to 350F, 180C. Line baking sheets with parchment paper or silicone mats.
2. In a large mixing bowl, cream the butter, granulated sugar, brown sugar, and vanilla until light and fluffy, about 3-4 minutes. You can use a hand mixer or stand mixer for this step.
3. Beat in the egg until well combined.
4. Add the flour, cocoa powder, baking soda, and salt.
5. Fold the m & m's using a spatula or wooden spoon until evenly distributed throughout the dough.
6. Scoop tablespoon-sized dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand to help it spread and bake evenly.
7. Bake in the oven for 10-12 minutes or until the edges are set and the cookies are slightly firm to the touch. The centres may look soft but will firm up as they cool.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 159Total Fat: 2gSaturated Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 113mgCarbohydrates: 29gFiber: 4gSugar: 10gProtein: 5g
Nutrition information isn’t always accurate
Here's a collection of delicious cookie recipes you can make for Christmas
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