M&M Triple Chocolate Cookies
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Get ready to indulge in a triple chocolate sensation with our delicious recipe for M&M Triple Chocolate Cookies. From the rich chocolate cookie base to the gooey melted M&M’s and decadent chocolate chips, this treat is a chocolate lover’s dream come true. Perfect for parties, gifting, friends and family and of course you.
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Triple the Chocolate, Triple the Cravings: Indulge in These Irresistible M&M Cookies
If you’re a dessert lover, you know that sometimes one type of chocolate just isn’t enough. That’s why we’ve taken these classic M&M cookies to the next level with not one, not two, but three types of chocolate. Get ready to satisfy your sweet tooth like never before with our M&M Triple Chocolate Cookies.
We start with a rich cocoa cookie dough base, loaded with chocolate chips and milk chocolate mini & M&M’s. But that’s not all. We top it all off with a generous sprinkle of colorful M&M candies. The result is a triple chocolate burst of flavor in every bite.
These chocolate M&M cookies are also easy to make. With a few simple ingredients and the step-by-step instructions below, you’ll have bakery-style M&M chocolate chip cookies in no time. You may also crave these M&M Cookie Bars.
Gather Your Ingredients
If you crave chocolate, these M&M Triple Chocolate Cookies are packed with three kinds of chocolate and colorful M&Ms for a sweet treat. Soft, chewy, and full of flavor, this recipe is perfect for bake sales or family gatherings. Make a batch and enjoy every bite. Give them a try today!
Delish M&M Triple Chocolate Cookies recipe
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2 ¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder (Ghirardelli recommended)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chunks or chocolate chips, plus more for topping
- 2 cups mini M&Ms or regular M&Ms, plus more for topping
Instructions How to Make Our Triple Chocolate M&M Cookies
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Whisk flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
- In a large mixing bowl, cream butter and sugar with an electric mixer for 3 to 4 minutes until smooth. Add vanilla and eggs, then beat until mixture is combined.
- Add the dry ingredients and mix just until a dough forms. Avoid overmixing.
- Fold in chocolate chips and M&Ms.
- Use a large cookie scoop to portion dough onto baking sheets. Press a few extra chips and add extra M&M candies on top of the cookies if you like. The easy way to do this is pour some mini M&M’s in a bowl and then roll the cookie tops in the M&M’s.
- Bake for about 10 minutes on prepared baking sheets. The centers should look slightly soft. Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling wire rack.
How To Store M&M Chocolate Cookies
- Room temperature. Store in an airtight container for 3 to 4 days with a sheet of parchment between layers. Can also refrigerate in the fridge for an extra few days for storage.
- Freeze baked cookies. Freeze cookies in freezer for up to 2 months. Thaw at room temperature.
- Freeze dough. Scoop dough balls, freeze on a sheet until firm, then bag. Bake from frozen at 350°F for 11 to 12 minutes.
More Variations for Triple Chocolate M&M Cookie Recipe
- Peanut butter twist. Replace 1/4 cup butter with creamy peanut butter and use peanut M&Ms.
- Mint chocolate. Add 1/2 teaspoon peppermint extract and swap half the chips for chopped mint chocolate.
- Extra dark. Use all dark chocolate chips and dark chocolate M&Ms for bolder triple chocolate M&M cookies.
FAQs
How do I keep cookies thick and chewy?
- Chill scooped dough for 20 minutes before baking and avoid overbaking. Pull them when edges are set and centers look slightly soft.
Can I use brown sugar?
- You can replace half the granulated sugar with light brown sugar for extra moisture and flavor.
Can I make smaller cookies?
- Yes. Use a medium scoop and start checking at 8 minutes.
Bake a batch of these M&M chocolate cookies and share with the chocoholics and kids in your life. If you try them, leave a rating and tell me which chocolate mix-ins you used.
Love easy cookie recipes? Follow along on Pinterest, Instagram and Facebook for more sweet ideas.
More Triple Chocolate Delights!
- Triple Chocolate Cheesecakes
- Ultimate Triple Chocolate Cookies
- Triple Chocolate Mint Brownies
- Triple Chocolate Chip Oatmeal Cookies
- Sinful Triple Chocolate Fudge Poke Cake
- Chocolate Brownie Mousse Cream Pie
M&M Triple Chocolate Cookies
Ingredients
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 2 ¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder such as Ghirardelli
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chunks or chocolate chips plus more for topping
- 2 cups mini M&Ms or regular M&Ms plus more for topping
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a medium bowl whisk flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream butter and sugar with an electric mixer for 3 to 4 minutes until smooth.
- Add vanilla and eggs, mixing until combined.
- Add dry ingredients and mix until a dough forms. Do not overmix.
- Fold in chocolate chips and M&Ms.
- Scoop dough onto baking sheets with a large cookie scoop. Press extra chocolate chips and M&Ms on top if desired.
- Bake for about 10 minutes, until edges are set and centers look slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
- For thicker cookies, chill dough balls for 20 minutes before baking.
- Swap in half brown sugar for extra chewy texture.
- Use peanut butter M&Ms or dark chocolate M&Ms for flavor variations.
- Freeze dough balls up to 2 months. Bake from frozen, adding 1–2 minutes.
- Store baked cookies in an airtight container at room temperature for up to 4 days.
Nutrition
