30-Minute Double Chocolate Chip M&M Cookies
Rich chocolate cookies loaded with three types of chocolate and colorful M&Ms create the ultimate indulgent treat. The deep cocoa base provides an intense chocolate flavor that balances perfectly with sweet semi-sweet and white chocolate chips. Red and green M&Ms add festive color and candy crunch, making these cookies perfect for holiday parties, bake sales, or when you want to impress chocolate lovers. The soft, chewy texture comes from the perfect balance of butter and sugars, while extra toppings on each cookie ensure every bite has chocolate and candy.
Ingredients
- 1 ½ cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
use cup-for-cup blend
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggsflax eggs1 flax egg per regular eggveganeggs-free
mix 1 tbsp ground flaxseed + 3 tbsp water per egg
Full guide → - 2 teaspoons vanilla extract
- ½ cup semi-sweet chocolate chips, plus more for decorating
- ½ cup white chocolate chips, plus more for decorating
- ½ cup red and green M&Ms, plus more for decoratingdairy-free chocolate candies1:1dairy-free
check ingredient labels
Instructions
- 1
Preheat oven to 350 degrees F and grease baking sheets with non-stick cooking spray
- 2
Whisk together flour, cocoa powder, baking powder, and salt in medium bowl
- 3
Beat butter and both sugars until fluffy, about 1 minute
- 4
Mix in eggs and vanilla until smooth
- 5
Gradually add dry ingredients to wet ingredients until combined
- 6
Stir in chocolate chips and M&Ms by hand
- 7
Drop dough by tablespoonfuls onto baking sheets, spacing 2 inches apart
- 8
Top each dough ball with 2 semi-sweet chocolate chips, 1 green M&M, and 1 red M&M
- 9
Bake for 13-14 minutes until mostly set
- 10
Cool on baking sheets for 5 minutes, then transfer to wire racks
Tips
Don't add white chocolate chips on top before baking as they will brown and lose their appearance.
Cookies will look slightly underbaked when done but will finish setting as they cool for perfect texture.
Space cookies 2 inches apart as they spread during baking and need room to expand properly.
Good to Know
Store in airtight container at room temperature for up to 1 week or freeze for up to 3 months.
Dough can be made 1 day ahead and refrigerated, or shaped cookies can be frozen unbaked for up to 1 month.
Serve at room temperature with milk or coffee, perfect for parties or gift giving.
Common Mistakes
Don't overbake to avoid dry, hard cookies - they should look slightly underdone.
Don't skip the cooling time on baking sheets to prevent cookies from breaking apart.
Don't add white chocolate chips on top before baking to prevent browning and color loss.
Substitutions
Dairy-Free Swaps
check ingredient labels
Vegan Options
mix 1 tbsp ground flaxseed + 3 tbsp water per egg
Full guide →Gluten-Free Swaps
use cup-for-cup blend
FAQ
Can I use different colored M&Ms?
Yes, you can use any color M&Ms you prefer or match them to different holidays and occasions for themed cookies.
What if my cookies spread too much during baking?
Chill the dough for 30 minutes before baking, ensure butter isn't too warm, and check that baking powder is fresh.
How long do these cookies keep fresh?
Store in an airtight container for up to 1 week at room temperature, or freeze for up to 3 months for longer storage.