Soft Batch Chocolate Mm Cookies
Experience the ultimate indulgence with these Soft Batch Chocolate Mm Cookies, boasting a tender, chewy bite, rich chocolate flavor, and colorful M&M pops—perfect for every occasion and guaranteed to please both kids and adults alike!
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
Chilling the dough for at least 30 minutes helps maintain the soft batch texture. Cookies can be stored in an airtight container at room temperature for up to 5 days.
Nutrition
Calories: 150kcal
Love this recipe?Follow us at @thenandnowspace for more