Description
Delight in these Soft and Chewy Triple Chocolate M&M Cookies that perfectly balance rich cocoa, creamy white chocolate, and colorful M&Ms for a fun and irresistible treat. Ideal for any occasion, these cookies offer a soft texture with a melty, chocolaty bite in every mouthful.
Ingredients
Scale
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
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 Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes, ensuring good aeration for soft cookies.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition. Stir in the vanilla extract until smooth and fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution of leavening and cocoa.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in Chocolates and M&Ms: Gently fold in the semi-sweet chocolate chips, white chocolate chips, and M&Ms, distributing them evenly throughout the dough.
- Form Cookies: Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 8-10 minutes, until the edges are set but the centers still appear slightly soft for a chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to wire racks to cool completely before enjoying.
Notes
- Using room temperature eggs helps achieve better mixing and cookie texture.
- Do not overmix the dough once the dry ingredients are added to keep cookies soft and tender.
- For extra chewy cookies, slightly underbake by removing them from oven when centers look no longer wet but still soft.
- Store in an airtight container at room temperature for up to a week to maintain freshness.
- Can be frozen in dough ball form; bake straight from frozen adding 1-2 minutes to baking time.
