Description
These Soft and Chewy Triple Chocolate M&M Cookies combine rich cocoa, three types of chocolate chips, and colorful M&Ms for a delightfully indulgent treat with a perfect balance of chewy texture and chocolatey goodness.
Ingredients
Scale
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
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
Add-ins
- 1 cup (170 g) semi-sweet chocolate chips
- 1 cup (170 g) white chocolate chips
- 1 cup (200 g) M&Ms
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure 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 usually takes about 2-3 minutes to incorporate air and achieve a creamy texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition to maintain a smooth batter. Stir in vanilla extract until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa throughout the flour.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough and keeping the cookies tender.
- Fold in Chocolate and M&Ms: Gently fold in the semi-sweet chocolate chips, white chocolate chips, and M&Ms, ensuring an even distribution of all three types of chocolate and candy pieces throughout the dough.
- Shape the Cookies: Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake: Bake the cookies for 8-10 minutes, or until the edges are set but the centers still look slightly soft, which helps maintain their 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, preventing breakage or crumbling.
Notes
- Make sure your butter is softened and not melted to achieve the best texture.
- Do not overmix the dough once you add the flour to keep cookies tender.
- Use room temperature eggs for better mixing and texture.
- You can substitute M&Ms with other colorful candy-coated chocolates or skip for a classic triple chocolate chip cookie.
- For thicker cookies, chill the dough for 30 minutes before baking.
- Store cookies in an airtight container to maintain softness for up to 5 days.
