These Soft Batch Chocolate M&M Cookies are thick, rich, and ultra-chewy with a deep chocolate flavor and colorful candy crunch in every bite. They’re soft in the center, slightly crisp on the edges, and stay bakery-style soft for days. Perfect for parties, lunchboxes, or anytime you want a classic chocolate cookie that never fails.
Ingredients
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup M&M candies (plus extra for topping)
Preparation Steps
Step 1: Cream the Butter and Sugars
Preheat oven to 350°F (175°C). In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract and mix until fully combined.
Step 2: Add Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add dry ingredients to the wet mixture and mix just until combined.
Step 3: Fold in M&Ms
Gently fold in M&M candies, reserving a few to press on top for a bakery look.
Step 4: Scoop and Shape
Scoop large cookie dough balls (about 2 tablespoons each) and place them on a parchment-lined baking sheet, spacing them well apart. Press extra M&Ms gently into the tops.
Step 5: Bake
Bake for 9–11 minutes. The centers should look slightly underbaked for a soft batch texture. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooking Notes
- Do not overbake, cookies will continue to set as they cool
- Large dough scoops are key for soft batch texture
- Press M&Ms on top after scooping to keep colors bright
- Bake on the middle rack for even heat
- Use room-temperature butter for the best consistency
Variations
- Swap classic M&Ms for peanut, mini, or holiday-colored M&Ms for seasonal versions
- Add ½ cup chocolate chips for extra chocolate richness
- Sprinkle flaky sea salt on top right after baking for sweet-salty contrast
- Use dark cocoa powder for an even deeper chocolate flavor
- Chill dough for 30 minutes if you want thicker, extra-tall cookies
Tips
- For ultra-soft cookies, slightly underbake and cool on the pan
- Store cookies with a slice of bread to keep them soft longer
- If dough feels sticky, chill briefly before baking
- Use a cookie scoop for uniform size and even baking
- Fresh cocoa powder makes a big flavor difference
Serving Suggestions
- Serve warm with a glass of cold milk
- Add to cookie trays or dessert boards
- Perfect for birthday parties and bake sales
- Stack and wrap as edible gifts
- Great lunchbox or after-school treats
Prep Time / Cooking Time / Total Time
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
FAQs
Why are my cookies flat?
Butter may be too warm or dough wasn’t chilled. Try chilling dough for thicker cookies.
Can I freeze the dough?
Yes, freeze dough balls up to 2 months and bake from frozen with 1–2 extra minutes.
How do I keep them soft?
Store in an airtight container and avoid overbaking.
Can I use Dutch-process cocoa?
Yes, but results may be slightly richer and darker.
Do these cookies stay soft the next day?
Yes, they remain soft for several days when stored properly.
Conclusion
Soft Batch Chocolate M&M Cookies are the ultimate chocolate cookie, thick, chewy, colorful, and irresistibly soft. Easy to make and loved by all ages, this recipe is a guaranteed favorite for any occasion.