Chocolate M&M's Cookies (Print Version)
# Ingredients:
01 -
1 cup melted butter
02 -
1 cup packed light brown sugar
03 -
2 large eggs
04 -
½ teaspoon almond extract
05 -
2 teaspoons vanilla extract
06 -
1 ½ cups all-purpose flour
07 -
1 cup Ghirardelli unsweetened cocoa powder
08 -
1 teaspoon kosher salt
09 -
1 ½ teaspoons baking soda
10 -
1 package milk chocolate chips, divided (11 oz)
11 -
1 package mini M&M’s, divided (10 oz)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
02 -
In a large mixing bowl, combine melted butter with brown sugar. Mix until completely blended. Add eggs, almond extract, and vanilla extract, and mix until fully incorporated.
03 -
Add flour, cocoa powder, kosher salt, and baking soda to the mixture. Beat until just incorporated. Fold in the milk chocolate chips and mini M&M’s, reserving about ¼ cup of each for later use.
04 -
Using a 2-tablespoon cookie scoop, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Press 5 or 6 of the reserved milk chocolate chips and mini M&M’s on top of each cookie.
05 -
Bake for 10-12 minutes. The cookies should appear slightly underbaked but not runny. Allow them to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
# Notes:
01 -
Store cooled cookies in an airtight container at room temperature for up to 3 months. Alternatively, freeze the cookie dough balls before baking.
02 -
For best flavor, use high-quality cocoa powder such as Ghirardelli unsweetened or Hershey's Special Dark.
03 -
Milk chocolate chips enhance sweetness with the cocoa powder; however, dark chocolate chips can be used for a richer flavor.