Soft Batch Chocolate M&M Cookies -

Soft Batch Chocolate M&M Cookies

These soft batch chocolate M&M cookies are thick, rich, and irresistibly fudgy. With a deep chocolate base, melty chocolate chips, and bursts of crunchy M&Ms, they deliver the perfect balance of texture and flavor in every bite.

Prep Time15

Cook Time18

Total Time33

Servings: 14

Ingredients

1 cup + 2 tablespoons all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
½ cup granulated sugar
⅓ cup light brown sugar packed
2 large eggs room temperature
2 tablespoons whole milk
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
1½ cups milk chocolate M&Ms
2 tablespoons unsalted butter finely chopped

Garnish:

¼ cup M&Ms
¼ cup chocolate chips

Instructions

Prepare the Oven

Preheat oven to 300°F.
Line baking sheets with parchment paper.

Melt Chocolate Base

In a microwave-safe bowl, melt butter and semi-sweet chocolate chips in 15-second intervals, stirring until smooth.

Mix Wet Ingredients

Stir in vanilla, granulated sugar, and brown sugar.
Add eggs one at a time, mixing well after each.
Stir in milk until smooth.

Combine Dry Ingredients

In a separate bowl, whisk flour, cocoa powder, baking powder, and salt.
Gently fold dry ingredients into the wet mixture until just combined.

Add Mix-Ins

Fold in M&Ms and milk chocolate chips.

Bake

Scoop large portions of dough onto baking sheets.
Bake one tray at a time for 16–18 minutes, until edges are set and tops look glossy.

Finish

Press extra M&Ms and chocolate chips on top while cookies are still warm.
Let cool completely on the baking sheet before serving.

Notes

Don’t overmix: Keeps cookies soft and tender.

Large scoops: Use generous portions for thick bakery-style cookies.

Extra gooey: Slightly underbake for softer centers.

Storage: Keep in an airtight container for up to 4 days.

Freeze dough: Scoop and freeze for fresh cookies anytime.