Dark Chocolate M&M Cookies
Seriously one of the prettiest cookies I have ever made! These cookies are soft and chewy and have such a pretty dark color. I love the contrast from the dark cookies to the colorfulness of the M&M's. This recipe makes 16 cookies.
Ingredients
- ½ cup unsalted butter (room temperature)
- ½ cup granulated sugar
- ½ cup dark brown sugar (packed)
- 1 large egg (preferably room temperature)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup + 2 Tbsp. Hershey’s Special Dark Cocoa Powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 Tbsp. milk
- 1 ¼ cups chocolate chips (I used semi-sweet)
- Dark Chocolate M&M’s for topping the cookies
Instructions
- Line 2 baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer, combine the butter and sugars. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and vanilla, scrape down the bowl if needed.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add the dry ingredients into the wet ingredients in the mixer on low speed just until incorporated. Mix in the milk on the lowest speed and fold in the chocolate chips. Preheat the oven to 350˚ F.
- Roll about 2 tablespoons of dough into balls and place on the baking sheets. The cookies don’t spread much so if you like them less thick, press down slightly. Top cookies with M&M’s. Place cookie sheet in freezer for 10-15 minutes. (Alternately you can chill the dough for at least 2 hours or up to 36.)
- Bake 10-11 minutes. Immediately top with more M&M’s if needed. Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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