Indulge in melt-in-your-mouth Soft Batch Chocolate Mm Cookies that boast a fudgy center studded with colorful M&M candies—so irresistible, you’ll find yourself sneaking a second (or third) one before they even cool.
Why You’ll Love This Recipe
- Exceptionally soft batch texture—no dry, crumbly middles here!
- Deep chocolate flavor from premium cocoa powder and chips.
- Fun pops of M&M candies add color and crunch.
- Ready in under 45 minutes (including a quick chill!).
- Perfect for bake sales, lunchboxes, or cozy movie nights.
- Family-tested and kid-approved—great for little hands.
- Easily doubles for parties or potlucks.
- Uses pantry staples you probably already have.
Ingredients
- 1 cup (227 g) unsalted butter, softened (Land O’Lakes recommended)
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) light brown sugar, packed
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1¾ cups (210 g) all-purpose flour, spooned and leveled
- ¾ cup (75 g) unsweetened cocoa powder, sifted (Hershey’s Special Dark for extra richness)
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup M&M candies (plain or peanut, your choice)
- ½ cup semi-sweet chocolate chips (optional for extra gooey bites)
Directions
- Preheat Oven and Prep Sheets
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats—this ensures the soft batch cookies release easily without sticking. - Cream Butter and Sugars
In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter with granulated and brown sugars on medium speed for about 2–3 minutes, until pale and fluffy. (Data shows proper creaming incorporates 25% more air, which helps cookies spread uniformly.) - Add Eggs and Vanilla
Beat in the eggs, one at a time, scraping down the sides after each addition. Mix in the vanilla extract until fully combined. The mixture should look glossy and smooth. - Combine Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. This aerates the flour and evenly distributes the leavening for consistent rise. - Incorporate Dry into Wet
Slowly add the dry ingredients to the butter-sugar mixture on low speed, mixing just until no streaks of flour remain. Overmixing can lead to tougher cookies, so stop as soon as everything is combined. - Fold in Chocolate and M&Ms
Gently fold in the semi-sweet chocolate chips and M&M candies with a spatula—reserve a few M&Ms to press on top before baking for a pretty finish. - Chill the Dough
Cover the bowl and refrigerate the dough for at least 30 minutes (or up to 2 hours). Chilling firms the fats, preventing over-spreading and locking in that classic soft batch texture. - Scoop and Shape
Use a 2-tablespoon cookie scoop to portion dough balls about 2 inches apart on prepared sheets. Press a few reserved M&Ms onto each dough ball for those irresistible candy bursts. - Bake to Perfection
Bake one sheet at a time for 10–12 minutes, or until edges look set and centers still appear slightly underbaked—this is key to achieving that tender, chewy interior. - Cool Briefly, Then Transfer
Let cookies rest on the baking sheet for 5 minutes to finish cooking gently, then transfer to a wire rack to cool completely.
Servings & Timing
Makes 24 cookies
Prep Time: 20 minutes (plus at least 30 minutes chilling)
Bake Time: 10–12 minutes per batch
Total Time: About 1 hour (including chilling)
Variations
- Double Chocolate: Swap M&Ms for white chocolate chunks and drizzle melted dark chocolate on top.
- Peanut Butter Twist: Stir in ½ cup peanut butter chips and press a peanut butter cup half in the center before baking.
- Gluten-Free: Substitute 1:1 gluten-free flour blend and add 1 teaspoon xanthan gum.
- Vegan Version: Use vegan butter, flax “eggs” (2 tbsp flaxseed + 6 tbsp water), and dairy-free chocolate chips.
- Minty Fresh: Fold in ½ teaspoon peppermint extract and use mint M&Ms for a seasonal spin.
Storage & Reheating
Store cooled Soft Batch Chocolate Mm Cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. To reheat, microwave a cookie for 8–10 seconds for that freshly-baked warmth, or let frozen cookies thaw at room temperature for 30 minutes.
FAQs
Q: Can I skip chilling the dough?
A: Chilling is highly recommended for the soft batch texture and flavor development—if you’re in a rush, chill for at least 15 minutes.
Q: Why are my cookies flat?
A: Too-warm dough or over-creaming can cause excess spread—be sure to chill the dough and measure ingredients accurately.
Q: Can I use dark brown sugar instead of light brown?
A: Absolutely! Dark brown sugar adds a deeper molasses flavor, enhancing the chocolate notes.
Q: How can I make these cookies less sweet?
A: Reduce granulated sugar by 2–3 tablespoons or increase cocoa powder by 2 tablespoons for a more intense chocolate bite.
Q: Will these cookies crisp up overnight?
A: They’ll stay soft for several days, but if they firm up too much, a quick microwave zap restores that fresh-baked chewiness.
Q: Can I bake larger cookies?
A: Yes—just extend the baking time by 2–3 minutes and watch the edges to prevent overbaking.
Q: What’s the secret to extra-fudgy centers?
A: Underbake by pulling cookies out when centers look slightly wet—carryover heat finishes the job off the sheet.
Q: Any protein-packed tweaks?
A: Stir in ¼ cup almond flour or protein powder into your dry mix for a subtle boost without sacrificing softness.
Conclusion
These Soft Batch Chocolate Mm Cookies deliver on every craving: tender chew, rich chocolate, and playful pops of color. With minimal effort and pantry-friendly ingredients, you’ll create a crowd-pleasing treat that’s perfect for gifting or savoring by the dozen. Give this recipe a try, leave your baking triumphs in the comments, and don’t forget to explore my other delicious cookie creations!
Soft Batch Chocolate Mm Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1¾ cups all-purpose flour spooned and leveled
- ¾ cup unsweetened cocoa powder sifted
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup M&M candies
- ½ cup semi-sweet chocolate chips optional
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- Beat softened butter with granulated and brown sugars on medium speed until pale and fluffy, about 2–3 minutes.
- Mix in eggs one at a time, then stir in vanilla extract until smooth and glossy.
- Combine flour, cocoa powder, baking soda, and salt in a separate bowl; whisk to aerate.
- Gradually add dry ingredients to wet mixture on low speed, mixing just until combined.
- Use a spatula to gently fold in M&M candies and optional chocolate chips, reserving some for topping.
- Cover dough and refrigerate for at least 30 minutes to firm up the fat and enhance texture.
- Portion dough with a 2-tablespoon scoop onto prepared sheets, spacing 2 inches apart and pressing reserved M&Ms on top.
- Bake for 10–12 minutes until edges set and centers look slightly underbaked; cool on sheet 5 minutes, then transfer to a rack.
Notes
Nutrition
