Beautiful dark chocolate cookies made with Hershey’s Special Dark Cocoa Powder, packed full of chocolate chips and topped with colorful Dark Chocolate M&M’s. These Dark Chocolate M&M Cookies are going to be your new favorite cookie!
Welcome to Dark Chocolate Week on my blog! I LOVE dark chocolate so much I am dedicating a week to it. I am sharing this fabulous recipe today, another one tomorrow then a fun dark chocolate round-up. It’s going to be great! And if by chance you don’t love dark chocolate no worries! Pretty much any dark chocolate recipe can easily be substituted with regular chocolate by switching the cocoa powder or chocolate chips etc.
I am seriously so excited to share this recipe with you! Aren’t these cookies so beautiful? Have you ever tried Dark M&M’s before? I got some for Christmas and we were reaching the end of the bag so before they were all gone I decided it was time to make this recipe I had been thinking about and creating in my head. It turned out so perfect!
These cookies are not only beautiful they are absolutely delicious! They are soft and chewy and perfect in every way! I found the most amazing cookie base from one of my favorite bloggers, Sally from Sally’s Baking Addiction. If you haven’t checked out her blog you are seriously missing out. She’s amazing and her recipes are tested to perfection. I used her base from her recipe for Inside Out Cookies but made a few changes in the ingredients and directions.
I used Hershey’s Special Dark Chocolate Cocoa Powder to make the cookies. I decided to use semi-sweet chocolate chips because I thought it’d be pretty to have a contrast in color from the dark cookies but you can use your favorite type of chocolate chips. Then I topped it with the Dark M&M’s.
As you see this recipe is very adaptable to your liking.
One more note about this recipe, the original recipe has you chill the dough for at least 2 hours and up to 36 but my shortcut is to roll the cookie dough into balls, place it on the cookie sheet then place the cookie sheet in the freezer for 10-15 minutes. I made half the dough each way and I actually preferred my way of chilling the dough quickly in the freezer but do as you please!
One Year Ago: Garlic Texas Toast
Two Years Ago: Buttermilk Syrup
Three Years Ago: Strawberry Cheesecake Cookies
Adapted from Sally’s Baking Addiction (Inside Out Chocolate Chip Cookies