Your favorite chocolate chip cookie with a fun seasonal twist! These perfect soft and chewy double chocolate m&m cookies are a simple and fun treat for the holidays. A delicious addition to your holiday cookie tins.

Nothing is more classic than a good old fashioned chocolate chip cookie. Who isn’t a fan of chocolate chip cookies? We may not all agree on the ideal consistency, color or thickness but we can all agree that they’re a classic that will never go out of style. And yet, somehow I always seem to forget including them in my holiday baking! Perhaps it’s because they’re already a year-round delicious treat?

We’re changing that this year and adding a fun spin on it too with these double chocolate m&m cookies!

Instead of the super basic classic chocolate chip cookies with a single variety, we have THREE types of chocolate pieces in these delicious cookies. I know… it doesn’t match up with the title quite as much but that’s more about the white and brown chocolate. Thus, double chocolate m&m cookies!

I’m not always a fan of white chocolate but in these cookies, it works! And it works beautifully! The flavors work well together. The semi-sweet chocolate balances out the sweetness of the white chocolate. Trust me. Try them and you’ll agree!

It’s no secret that I’m a huge fan of soft and chewy cookies. These double chocolate m&m cookies are just that! So if you want a thin crispy cookie, these aren’t for you. But if you’re searching for the perfect soft and chewy chocolate chip cookie… with a fun holiday twist, look no further!

The size and thickness of these double chocolate m&m cookies will 100% depend on YOU. Some spreading is expected with any cookie. But, the chill time is essential to guaranteeing the perfect cookie. Follow the tips and instructions below for best results!

Check below for troubleshooting tips, advice and how to make these fun and festive double chocolate m&m cookies!

How to Make Double Chocolate M&M Cookies

These cookies are incredibly easy to make but they do require a chill, so be sure to factor that in to your baking plans. Chilling the cookies is an important step to prevent too much spreading. Follow the directions and tips below for the best results.

  1. In a large bowl or stand mixer, cream your butter. With your mixer running on low, slowly add in the granulated and brown sugar. Continue mixing on low. Add in your egg, followed by vanilla. Dry ingredients will be mixed in next. Increase your mixer speed to pull the dough together. Mix in the chocolate chips and m&m by hand. This will prevent them from getting broken or mashed by the mixer blade.
  2. Transfer your batter to a storage container. Chill for at least 1-2 hours. Your dough should be firm but manageable when you’re ready to move on.
  3. Preheat your oven to 350°F.
  4. Line a baking sheet with a silicone baking mat or parchment paper.
  5. Scoop dough using a large cookie scoop or form balls that are roughly 3 tablespoons in size. If shaping by hand, flatten the bottom. Space 2-inches apart on prepared baking sheet. Add additional chocolate chips and m&ms to the top of each ball of dough.
  6. Return remaining dough to the refrigerator while the first batch is in the oven.
  7. Bake cookies at 350°F for 12-14 minutes or until edges are golden brown. Allow cookies to rest on the baking sheet for at least 2 minutes before transferring to a wire rack to cool completely.
  8. Once cookies are cooled and the chocolate has set, cookies may be stored in an airtight container for up to a week.

Check below this post for even more delicious recipes to make this season!

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Recipe tips and troubleshooting

How many will this recipe make?

As written, this recipe will make 12: 3-inch cookies. Serving size will vary from one family to another.

What size should my dough balls be when shaped?

If possible, use a large cookie scoop. This will allow for uniform sizing for every cookie. If you do not have a large cookie scoop, each ball of cookie dough should be roughly 3 tablespoons in size. Remember to flatten the bottoms if forming by hand.

Does this recipe need to be chilled?

Yes! Follow the chilling instructions in the recipe for best result. When chilling is recommended in a recipe, it is often there for firming up the dough, preventing spreading or even to help deepen the flavor of a recipe. In this case, the chill time helps prevent overspreading of the cookies when baking. A nice cool but firm dough is important before shaping and baking.

How long will these last?

These can easily be stored for a week or longer in an airtight container. Baked cookies may also be frozen. These will do wonderful as a gifted cookie for the holidays.

Can I freeze the dough?

Yes! Mix the cookie dough as directed, then transfer your dough to a freezer safe container and label well! Frozen cookie dough will keep for up to a year. Label your cookie dough with any important recipe information for later.

Can I leave out the white chocolate or use dark chocolate?

Yes and yes! The only ingredient in this recipe that is okay to play with is the chocolate. If you aren’t a fan of white chocolate, increase the other chocolate chips and m&ms. If you want dark chocolate or more white chocolate, that’s fine too! Use a total of 1 cup of any variety of chocolate pieces or candy coated chocolate you’d like.

Can I make substitutions to the ingredients?

Yes and no. Baking is a science. This recipe works with the exact measurements listed. Altering one or several of those can cause the recipe to fail. If you’re familiar with baking substitutions, go for it! Outside of any alterations I’ve already mentioned, for specific substitution questions, ask in the comments below.

We can’t eat m&ms…

If you aren’t a fan of them, leave them out! If you can’t eat them for allergy reasons, there are alternatives! Use your favorite – safe to you – candy coated chocolate candies. There are a lot of options available around the holidays. Be sure to read the packages carefully to make sure they’re safe and not prepared in a way that would make them unsafe for you or the person you’re baking for.

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Double Chocolate M&M Cookies

Prep Time: 10 minutes
Cook Time: 13 minutes
Chill Time: 2 hours
Total Time: 2 hours 23 minutes
Yield: 12
Your favorite chocolate chip cookie with a fun seasonal twist! These perfect soft and chewy double chocolate m&m cookies are a simple and fun treat for the holidays. A delicious addition to your holiday cookie tins.
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Ingredients
 

  • 1/2 C unsalted butter, softened
  • 1/2 C granulated sugar
  • 1/2 C light brown sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1 3/4 C all purpose flour
  • 1/3 C white chocolate chips
  • 1/3 C semi-sweet chocolate chips
  • 1/3 C m&ms , or other candy coated chocolate pieces

Equipment

Instructions
 

  • In a large bowl or stand mixer, cream butter until light and fluffy. With mixer on low, add in sugar. Mix in egg and vanilla, followed by salt, baking soda and baking powder. Scrape bowl as needed. Mix in flour. Increase mixer speed, continue mixing until ingredients are fully incorporated and no streaks remain. Stir in chocolate chips and m&ms by hand. Chill cookie dough for at least 1-2 hours or until dough is thoroughly chilled.
  • Preheat oven to 350°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper. Scoop dough using a large cookie scoop (roughly 3 tablespoons of dough), spacing 2-inches apart on prepared baking sheet. If desired, top off dough with additional chocolate chips and m&ms.
  • Chill remaining dough while the first batch cooks.
  • Bake cookies for 12-14 minutes at 350°. Cool on pan for at least 2 minutes before transferring to a wire rack to cool completely.
  • Store in an airtight container for up to a week. Cookies and dough may be frozen for later.

Notes

Recipe yields 12: 3-inch cookies.
An original recipe from Baked by Rachel

Nutrition

Calories: 294kcal, Carbohydrates: 41g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 38mg, Sodium: 188mg, Potassium: 83mg, Fiber: 1g, Sugar: 26g, Vitamin A: 276IU, Vitamin C: 0.1mg, Calcium: 50mg, Iron: 1mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I’d love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Dessert
Cuisine: American
Keywords: Cookie

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