Double Chocolate M&M Cookies
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.
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
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
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.
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