Description
These Soft and Chewy Triple Chocolate M&M Cookies are loaded with semi-sweet chocolate chips, white chocolate chips, and colorful M&Ms. Perfectly balanced with a fudgy cocoa base, these cookies bake up soft in the center and slightly crisp on the edges, delivering a delightful chocolate experience with a fun candy twist. Ideal for parties, snacks, or anytime chocolate cravings strike.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy, which should take about 2-3 minutes. This creates the base for a tender cookie.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to incorporate air and ensure a smooth batter. Stir in the vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix to maintain cookie softness.
- Add Chocolate and M&Ms: Gently fold in the semi-sweet chocolate chips, white chocolate chips, and M&Ms, spreading the mix-ins evenly throughout the dough.
- Scoop Dough: Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake for 8-10 minutes until the edges are set but the centers still look slightly soft for that perfect chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to wire racks to cool completely.
Notes
- Ensure butter is softened to room temperature to facilitate easy creaming with sugars.
- Do not overbake; cookies will seem slightly underdone but will firm up as they cool.
- You can substitute M&Ms with other colorful candy-coated chocolates if desired.
- Store cooled cookies in an airtight container to maintain softness for up to one week.
- For extra chewiness, you may add a tablespoon of corn syrup or honey to the wet ingredients.
