Best 5 Chocolate Chocolate Mm Cookies Recipes

CHOCOLATE M&M COOKIES

Steps:

• Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats.
• Microwave the butter in a large, microwave-safe bowl for about 40 seconds. Butter should mostly melted.
• Whisk the butter until it is completely melted.
• Add the sugars; mix until well-combined.
• Stir in vanilla and egg until incorporated.
• Add the flour, cocoa powder, baking soda, and salt. Please read the recipe note about properly measuring flour.
• Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
• Stir in mini chocolate chips and M&Ms.
• Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.
• Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.

SOFT BATCH CHOCOLATE M&M COOKIES

Steps:

• Preheat oven to 300 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
• In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt; set aside.
• In a large, microwave safe bowl, combine the chocolate chips and butter. Heat them in the microwave on low power for 15 second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Be sure not to overheat or the mixture will seize. Whisk in the vanilla, then whisk in both sugars. Beat in eggs, one at a time, beating well after each addition. Beat in milk.
• Add the dry ingredients into the wet ingredients, and stir to combine - be sure not to over mix here!
• Fold in the M&M's and milk chocolate chips, stirring until everything is just combined.
• Scoop 1/4 cupfuls of the batter onto the prepared baking sheets. Bake one tray at a time, for 16 to 18 minutes, or until the edges are set and the tops are dark and shiny.
• Press a few extra M&Ms and chocolate chips of the warm cookies right when they come out of the oven. Allow cookies to completely cool on the baking sheet before serving.

SOFT AND CHEWY CHOCOLATE M&M COOKIES

Steps:

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper (don't skip this step, it helps keep the cookies from spreading).
• Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and sugars for several minutes, until light and fluffy. Add egg and vanilla, beat until combined.
• In a separate bowl whisk flour, cocoa powder, baking soda and salt.
• Add dry ingredients to butter mixture and beat until just combined. Use a rubber spatula to stir in chocolate chips and 1/2 cup M&M's. At this point, I like to let the dough rest at cool room temp for 30 minutes before baking (this helps with the texture of the cookies). If you prefer your cookies thick, you can transfer the dough to the refrigerator for 30 minutes.
• Scoop the dough into 2-tablespoon portions, roll into balls and place a few inches apart on parchment lined baking sheets. Lightly press the remaining 1/4 cup M&M's onto the tops of the dough mounds.
• Bake for 9-11* minutes, rotating the baking sheets from top to bottom and front to back. Bake until the edges are beginning to set, but the rest of the cookie is still slightly underdone. Note: They should be so soft that you should not be able to pick them up immediately after removing from the oven. They will set as the cool.
• Place the baking sheet on wire rack to cool completely. Repeat with remaining dough, allowing the baking sheets to cool completely between batches.

THE BEST M&M COOKIES

Steps:

• Sift the flour, baking powder, baking soda and salt into a large bowl.
• Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in the eggs one at a time until smooth, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Reserve 1/4 cup of the chocolates, then stir in the remaining 1 3/4 cups of chocolates by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until chilled through, about 1 hour.
• Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Roll the dough into 24 balls, each about 3 tablespoons (alternatively, use a #20 large cookie scoop). Place 6 dough balls on each of the prepared baking sheets; stud the top of each dough ball with some of the reserved chocolates. Bake 2 trays at a time until the cookies are golden around the edges but still soft in the middle, rotating the trays halfway through, 15 to 18 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough and chocolates.

CHOCOLATE CHIP M&MS™ CHRISTMAS COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat butter, shortening, sugars, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips and chocolate candies.
• On ungreased cookie sheet, drop dough by level teaspoonfuls or #70 cookie/ice cream scoop about 2 inches apart.
• Bake 10 to 11 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.