If you have a serious sweet tooth and love a cookie that manages to be both soft and chewy with bursts of chocolatey goodness in every bite, then I am beyond excited to share this Soft and Chewy Triple Chocolate M&M Cookies Recipe with you. These cookies bring together the rich flavors of semi-sweet chocolate chips, creamy white chocolate chips, and colorful, crunchy M&Ms, creating a perfect harmony of textures and tastes that will have you reaching for seconds, thirds, and maybe even fourths. Honestly, these cookies are like a warm hug in dessert form, guaranteed to brighten any day!
Ingredients You’ll Need
This Soft and Chewy Triple Chocolate M&M Cookies Recipe calls for simple, pantry-friendly ingredients that each play a crucial role: from providing moisture and texture to that perfect balance of sweetness and chocolate flavor. Nothing too complicated—just pure cookie magic coming together.
- 1 cup unsalted butter, softened: The buttery base that keeps these cookies rich and irresistibly soft.
- 1 cup brown sugar, packed: Adds deep caramel notes and helps with that chewy texture.
- 1/2 cup granulated sugar: Balances the brown sugar sweetness and helps with browning.
- 2 large eggs, room temperature: Essential for moisture and holding the dough together.
- 2 teaspoons vanilla extract: Adds warmth and rounds out the chocolate flavors beautifully.
- 2 cups all-purpose flour: The structural foundation of our cookie dough.
- 1/2 cup unsweetened cocoa powder: Delivers that rich chocolate punch that defines this recipe.
- 1 teaspoon baking soda: Helps these cookies rise just enough to stay soft and pillowy.
- 1/2 teaspoon salt: Enhances all the sweet flavors and balances the chocolate intensity.
- 1 cup semi-sweet chocolate chips: Classic indulgent melty pockets of chocolate in every bite.
- 1 cup white chocolate chips: For delightful creamy contrast and extra sweetness.
- 1 cup M&Ms: Adds color, crunch, and that signature candy-coated surprise.
How to Make Soft and Chewy Triple Chocolate M&M Cookies Recipe
Step 1: Preheat and Prep
Start by heating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This ensures your cookies bake evenly and won’t stick, giving you those perfect bottoms without any extra fuss.
Step 2: Cream Butter and Sugars
In a large bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture becomes light and fluffy. This step is key—it incorporates air for a tender crumb and starts building that irresistible chewiness you crave.
Step 3: Add Eggs and Vanilla
Next, add the eggs one at a time to the creamed mixture, beating well after each addition. Stir in the vanilla extract to infuse the dough with subtle warmth and complexity. Make sure everything feels smooth and well combined.
Step 4: Combine Dry Ingredients
Whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl. This dry mix brings together the chocolate flavor and sets the stage for just the right cookie structure and chew without dryness.
Step 5: Mix Dry into Wet
Gradually add the dry ingredients into the wet bowl, mixing gently until just combined. Be careful not to overmix—it’s important to keep the dough tender and soft, which is exactly what the Soft and Chewy Triple Chocolate M&M Cookies Recipe is all about.
Step 6: Fold in Chocolate Chips and M&Ms
Now for the best part: gently folding in the semi-sweet chips, white chocolate chips, and vibrant M&Ms. This colorful addition gives texture, flavor bursts, and that fun, playful twist to these irresistibly good cookies.
Step 7: Scoop and Bake
Drop tablespoon-sized balls of dough onto your prepared sheets with about 2 inches between each. Bake for 8-10 minutes. You want the edges to set but the centers to stay slightly soft—that’s the secret to these chewy delights.
Step 8: Cool and Enjoy
Let the cookies rest on the pan for 5 minutes so they can firm up just enough, then transfer to a wire rack to cool completely. The patience here is worth it—you’ll get cookies with that perfect soft but sturdy bite every time.
How to Serve Soft and Chewy Triple Chocolate M&M Cookies Recipe
Garnishes
If you want to take presentation up a notch, sprinkle a few extra M&Ms or chocolate chips on top of the cookies right after baking while they’re still warm. This not only makes for a colorful appearance but also adds an extra chocolaty pop as the chips melt slightly on top.
Side Dishes
Pair these cookies with a cold glass of milk or a cup of freshly brewed coffee or hot chocolate. The creamy drink complements the rich chocolate flavors and balances the sweetness perfectly, transforming a simple cookie snack into a cozy moment.
Creative Ways to Present
For a fun dessert platter, stack the cookies with alternating layers of whipped cream and fresh berries. Or sandwich softened cream cheese frosting between two cookies for a decadent treat. These ideas elevate the cookies from everyday indulgence to party-worthy showstoppers!
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Soft and Chewy Triple Chocolate M&M Cookies in an airtight container at room temperature. They’ll stay soft and delicious for up to 5 days, perfect for snacking or sharing with friends over a few days.
Freezing
You can freeze the cookie dough balls before baking by placing them on a tray, freezing until solid, then transferring them to a freezer-safe bag. Bake straight from frozen but add a minute or two to the bake time. Alternatively, freeze baked cookies in an airtight container for up to 3 months and thaw at room temperature.
Reheating
To revive that freshly baked softness, warm cookies in a microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for about 5 minutes. This quick heat-up melts the chocolate slightly and brings back that fresh-from-the-oven experience.
FAQs
Can I use other types of chocolate instead of M&Ms?
Absolutely! If you prefer, you can swap M&Ms for other colorful candies, chopped nuts, or just more chocolate chips. However, M&Ms offer a nice balance of sweetness and crunch that complements the soft cookie texture wonderfully.
How can I make these cookies gluten-free?
Try substituting the all-purpose flour with a gluten-free flour blend designed for baking. Just keep the quantity the same and ensure your blend contains xanthan gum for the best chewy texture. Always double-check ingredient labels to avoid hidden gluten.
Why are my cookies not chewy?
Chewy cookies rely on the right sugar ratio, moisture from butter and eggs, and baking time. If your cookies turn out crisp, you might be overbaking them or using too much white flour. Make sure to pull them out when the edges are set but the centers are still soft.
Can I add nuts to this recipe?
Yes! Chopped walnuts or pecans make a fantastic crunchy addition that pairs beautifully with chocolate and M&Ms. Just fold in about 1 cup of nuts when you add the chips and candies for added texture and flavor.
How do I keep cookies soft longer?
Store your cookies in an airtight container with a slice of bread inside—the bread will help maintain moisture, keeping cookies soft for days. Also, avoid refrigeration as it can dry cookies out faster.
Final Thoughts
There’s something truly special about the Soft and Chewy Triple Chocolate M&M Cookies Recipe that makes it a standout crowd-pleaser every time. Whether you’re baking for a crowd, gifting to friends, or just treating yourself to a well-deserved sweet moment, these cookies hit the perfect balance of soft texture and chocolate-packed joy. I can’t wait for you to try them and see why they’re a personal favorite!
Print
Soft and Chewy Triple Chocolate M&M Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Soft and Chewy Triple Chocolate M&M Cookies, bursting with semi-sweet, white chocolate chips, and colorful M&Ms. Perfectly balanced with a rich cocoa base and a tender texture that melts in your mouth, these cookies make an irresistible treat for chocolate lovers of all ages.
Ingredients
Wet Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 1/2 cup (45 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1 cup (170 g) semi-sweet chocolate chips
- 1 cup (170 g) white chocolate chips
- 1 cup (200 g) M&Ms
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and facilitate even baking.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy, which should take about 2-3 minutes. This aerates the mixture, creating a tender cookie texture.
- Add Eggs and Vanilla: Incorporate eggs one at a time, mixing well after each addition to maintain a smooth batter. Stir in the vanilla extract until fully combined for enhanced flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This ensures even distribution of leavening agents and cocoa.
- Mix Dry Into Wet: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing which can make cookies tough.
- Fold in Chocolates and M&Ms: Gently fold in the semi-sweet chocolate chips, white chocolate chips, and M&Ms to distribute them evenly throughout the dough.
- Form Cookies: Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies for 8-10 minutes at 350°F (175°C), or until the edges are set but the centers remain slightly soft for a chewy texture.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to wire racks to cool completely, ensuring they hold their shape and texture.
Notes
- For softer cookies, do not overbake; centers should be slightly underdone when removed from the oven.
- You can substitute M&Ms with other colorful candy-coated chocolates or chopped nuts for variation.
- Make sure eggs are at room temperature for proper mixing and better texture.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- If dough is too soft to drop, chill it in the refrigerator for 15-20 minutes before baking.
