Sweet and salty double chocolate chip cookies that remain soft.

Salted Double Chocolate M&M Cookies Recipe from bakedbyrachel.com

I wasn’t really sure if I was going to address this or not. But it’s what is on my mind today. Comments. I love them (and sometimes hate them). I love hearing from readers and hearing when a recipe was a huge hit with friends and family. I enjoy the questions, knowing you’re planning to make something special and want to ensure success. I also love the simple interactions on Facebook and other various social media. It’s all a way to connect. Writing these posts can feel like I’m talking to myself sometimes. I don’t want this to be a diary with food, even though I guess it kind of is. I want to talk to you and hear from you. Have something fun to share? Or maybe you’ve made a recipe and really enjoyed it? I’d love to hear! If you make one of my recipes and post it on Instagram – tag me! I’d love to see! Taking that a step further, if you love a recipe you’ve tried please spread the word and share it with your friends and family. Tell them where you found it so they can come check it out!

On the other side of things, I really hate nasty unkind comments. I’m pretty sure most of us were brought up with the concept of if you don’t have anything nice to say, don’t say anything at all. Guess what, that still applies. If you had trouble with a recipe, I’d LOVE  to work through that issue with you if I can, but ask nicely. Insinuating a recipe was never tested when clearly there is photographic proof is just plain idiotic.

Trust me, this only applies to the teeny tiny percentage of people leaving comments – thankfully – otherwise I’d lose my mind. As a food blogger, I know I’m putting myself and my recipes out there. I get that. But it doesn’t mean people have the right to sit behind a computer screen and say something they would never say in person.

Salted Double Chocolate M&M Cookies Recipe from bakedbyrachel.com


These cookies. I wanted one today, bad. But I didn’t have one, so I got changed and did day 3 of shred. Quite frankly that’s completely unlike me but it’s a good change assuming I can stick with it. Anyone want to join me? I mean these cookies can totally be a post workout treat. Chocolate is totally good for you!

Also, I’ve been missing m&ms in such a major way. These aren’t the real deal btw. These are Skippers from Vermont Nut Free Chocolates. And they taste just like the real thing! I also got the white chocolate for the double chocolate eclairs from Vermont Nut Free. It’s SO hard to find white chocolate or cute baking and munching chocolates like these that are totally nut allergy friendly. I somehow managed to not eat the rest of the bag of the skippers after making these cookies. I stored them away for safe keeping until a later date. Gotta ration these babies!

I decided that the NY Times cookies needed a makeover. I wanted a chocolate version! And while they’re not identical to the basic NY Times recipe, they’re still super close with that crisp exterior and super soft inside that stays soft! I apologize for slightly lying to you too… these actually have three levels of chocolate, but to be fair I didn’t think it was right to claim triple chocolate when two were the chocolate chips and faux m&ms. I guess I could have since there’s semi-sweet, milk chocolate and then the baking cocoa. Feel free to just call them super delicious. ;)

Salted Double Chocolate M&M Cookies Recipe from bakedbyrachel.com

A few notes: DO allow these to sit overnight for the flavors to mingle. Feel free to do all chocolate chips, all m&ms or a mix of both but keep the total combined amount the same. And most definitely…DO eat some warm. These won’t last long but I promise you’ll want to enjoy that super melty awesomeness and tender center.

Looking for more chocolate recipes to try? Look no further:

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Salted Double Chocolate M&M Cookies

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 1 day
Yield: 24
Sweet and salty double chocolate chip cookies that remain soft.


  • 10 Tb unsalted butter, softened
  • 1/2 C plus 2 Tbsp brown sugar
  • 1/2 C plus 1 Tbsp granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 C cake flour
  • 3/4 C bread flour
  • 1/4 C unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp course sea salt
  • 1 C semi-sweet chocolate chips
  • 3/4 C M&Ms


  • In a large bowl, cream butter and sugars. Mix in egg and vanilla, followed by flours, cocoa powder, baking soda, baking powder and salt. Begin mixing on low, slowly increasing speed to medium. Mix until dough comes together and is smooth. Using a wooden spoon, mix in chocolate chips and M&Ms.
  • Cover and chill dough for 24 hours, allowing flavors to combine.
  • Remove dough 30+ minutes prior to baking.
  • Preheat oven to 350°F. Line baking sheets with silicone baking mats.
  • Form slightly larger than golfball sized balls of dough, spacing 2-inches apart. Bake for 13-15 minutes. Allow cookies to rest on baking sheet for 2 minutes prior to transferring to a cooling rack.
  • Store in an airtight container for up to several days.


An original recipe from Baked by Rachel


Calories: 189kcal, Carbohydrates: 24g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 21mg, Sodium: 119mg, Potassium: 76mg, Fiber: 1g, Sugar: 15g, Vitamin A: 174IU, Vitamin C: 0.04mg, Calcium: 28mg, 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