The Ultimate Double Chocolate Chip Cookies with Holiday M&Ms: A Taste of Christmas Morning
There are certain smells that instantly transport you back in time. For me, it’s the rich, slightly bittersweet aroma of cocoa mixing with melting butter. It reminds me of the few holiday seasons we spent up north when I was a kid, hiding away from the Texas heat, and settling into a cozy kitchen. My grandmother, bless her heart, was known for her legendary Texas BBQ, but what Adams and Jana never understood was her equally amazing holiday cookie game. She taught me that cooking isn’t just about food, it’s about making people happy and building those memories, especially around the holidays.
This year, Emily challenged me. She said, “Ben, everyone loves simple chocolate chip cookies, but we need something festive.” So, I went for the jackpot: Double Chocolate Chip Cookies with holiday M&Ms. These aren’t just any chocolate cookies, they are thick chewy chocolate cookies, fudgy in the center, sporting those beautiful red and green M&Ms that just scream Christmas. If you’re searching for the best double chocolate chip cookies with holiday M&Ms, you can stop looking. This recipe is simple, requires minimal chilling (if any!), and produces the softest, gooiest, most professional-looking cookie right from your home oven. Grab your apron, family, and a big bowl, because we’re about to start some serious festive holiday baking!
Why You’ll Love These Thick, Chewy Double Chocolate Cookies
I know what you’re thinking: another chocolate cookie recipe? But trust me, this one is different. It hits that sweet spot of intense chocolate flavor without being dry or cakey. Adams (12) usually prefers savory snacks, but even he asked for three of these off the first batch. Jana (9), the ultimate chocolate lover cooky, declared them superior to the store-bought versions (which, honestly, is the highest compliment a chef can get).
- Fudgy Texture Focus: We achieve that fudgy chocolate M&M cookie texture by using two sources of chocolate (cocoa powder and dark chocolate chips) and a perfect ratio of brown sugar to white sugar. This results in soft and chewy chocolate chip cookies that rival any bakery style M&M cookies.
- Speed and Simplicity: Tired of recipes that demand hours of chilling? This is an easy double chocolate M&M cookie recipe, perfect for beginners. You can have these chocolate candy cookies baked and resting on a wire rack in just over 20 minutes. It’s perfect for those last-minute cookie swaps or when the kids suddenly need a dessert for the school party.
- High-Impact Festive Look: The incorporation of those seasonal M&Ms turns a simple dessert into a beautiful, colorful cookie decoration. They truly make the cookies pop with Christmas cheer. This is the ultimate gift-worthy cookie recipe for neighbors and teachers.
- Deep, Rich Double Chocolate Flavor: We load these cookies up! We use high-quality unsweetened cocoa powder and mix in both semi-sweet and some dark chocolate chips for complexity. The color is deep, dark, and utterly irresistible. They are chocolate cookies loaded with M&Ms, perfect for any serious chocolate enthusiast.
- Family Baking Project: Cookies are inherently a kid-friendly dessert and a wonderful family baking project. Adams and Jana love measuring out the sugars, and they definitely elbowed each other to see who could dump the most holiday M&Ms into the mix. Cooking together builds connections, and these beautiful seasonal cookies are the perfect vehicle.
For those of you who also enjoy traditional holiday cookies, don’t forget to check out my recipes for easy chocolate crinkle cookies or even some brown butter sugar cookies, but for sheer convenience and festive fun, these double chocolate M&M cookies take the prize.
Ingredients for Double Chocolate Chip Cookies with Holiday M&Ms
Getting the right balance of ingredients is key to achieving that chewy edges and soft center texture we are after. No dry cookies allowed here!
- All-Purpose Flour: The foundation. Make sure to level your scoops so you don’t end up with tough cookies.
- Unsweetened Cocoa Powder: This is half of the “double chocolate” component. Use a good quality brand for the best depth of flavor.
- Baking Soda and Salt: Lift and balance.
- Unsalted Butter: Must be softened to room temperature. This is non-negotiable for a creamed dough.
- Granulated Sugar and Brown Sugar: Using more brown sugar than white sugar is the secret to thick chewy chocolate cookies. Brown sugar adds moisture and chewiness; granulated sugar adds crisp structure.
- Large Eggs: Room temperature eggs also help emulsify the batter for a smoother dough.
- Vanilla Extract: Essential for rounding out the chocolate flavor.
- Chocolate Chips (Semi-Sweet or Dark): The second half of the “double chocolate.” I prefer a mix of semi-sweet and a little bit of dark chocolate for a richer taste, but milk chocolate works too if you prefer a sweeter cookie.
- Holiday M&Ms: The star! Look for the red and green packets to make your cookies instantly festive.
How to Make Double Chocolate Chip Cookies with Holiday M&Ms: The Mister Recipes Way
Step-by-Step Instructions: Baking Thick Chewy Chocolate Cookies with Red and Green M&Ms
This process is simple, but we’re focusing on technique to ensure you get those perfect, soft-centered chocolate M&M cookies every time. Remember, the key to success here is starting with room temperature ingredients, especially the butter and eggs.
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This prevents sticking and promotes even cooking, which is crucial for achieving that thick chewy chocolate cookie structure.
- Whisk the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisking ensures the leaveners and cocoa are perfectly dispersed, so you don’t get pockets of just baking soda. Set this aside.
- Cream the Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or use a large mixing bowl and a hand mixer), beat the softened butter, granulated sugar, and brown sugar on medium-high speed until the mixture is light and fluffy. This should take about 3 to 4 minutes. This process, known as creaming, incorporates air, which is essential for a beautiful lift in the cookie dough. This is how we get those soft and chewy double chocolate M&M cookies.
- Add Wet Ingredients: Reduce the speed to low. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract. Scrape down the sides of the bowl to make sure everything is incorporated.
- Introduce the Dry Mix: Gradually add the whisked dry ingredients to the wet ingredients, mixing on low speed only until just combined. Do not overmix. Overmixing develops the gluten and will result in cakier, tougher cookies, and we are aiming for ultimate chewiness.
- Fold in the Chocolate and Candy: Gently fold in the chocolate chips (semi-sweet or dark) and most of the holiday M&Ms using a spatula. Reserve about 1/4 cup of the M&Ms—this is a critical bakery-style trick!
- Scoop the Dough: Use a cookie scoop (about 2 tablespoons per cookie) to drop rounded scoops onto the prepared baking sheets, leaving about 2 inches between each cookie.
- The Aesthetics Trick: Take those reserved M&Ms and gently press a few extra on top of each scooped dough ball. This ensures those beautiful red and green colors are visible the moment the cookies come out of the oven. This little move elevates your cookies from homemade to bakery style M&M cookies.
- Bake Time: Bake for 10 to 12 minutes. The edges should look set, but the centers should still be slightly soft and appear underbaked. This is the secret to soft centered chocolate M&M cookies no chill required.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes (they will continue to set up), then transfer them to a wire rack to cool completely. Enjoy these warm, gooey chocolate cookies with a cold glass of milk!
Pro Tips & Variations for Perfect Festive Chocolate Chip Cookies
As Emily always says, you can’t just follow the recipe; you have to feel the dough! Here are a few tricks I’ve learned over the years to ensure your fudgy chocolate M&M cookies are the talk of the holiday party.
Baking Geometry: The Thickness Hack
If you want truly thick chewy chocolate cookies, try pressing the scooped dough balls upwards slightly before baking, making them taller rather than wide. This prevents them from spreading too much in the oven, encouraging that thicker, puffier appearance. If you want to go the extra mile, try browning the butter first. That will give you a deeper, nuttier flavor profile, resulting in brown butter chocolate M&M cookies that are next level.
The Cornstarch Secret: Softness Insurance
For an ultra-soft, never-fail texture, consider adding one teaspoon of cornstarch (or instant vanilla pudding mix) to your dry ingredients. The cornstarch helps produce that signature soft batch chocolate cookies texture we all love. It’s a game-changer for holiday chocolate chip cookies.
Variation: Triple Chocolate M&M Cookies
Want more chocolate? Of course you do! Turn these into triple chocolate M&M cookies by adding 1/2 cup of white chocolate chips along with the semi-sweet and dark chips. The sharp white chocolate provides a beautiful contrast to the deep, rich cocoa base, making an extra special chocolate candy combination. Adams loves when I add some marshmallow pieces as well, transforming them into a true monster style chocolate M&M cookie.
Dietary Considerations: Gluten-Free and Vegan
- Gluten-Free: These cookies adapt very well to a good quality 1:1 gluten-free flour blend. Follow the recipe to a T, but sometimes GF doughs require a tiny bit more liquid or minor chilling to prevent crumbling.
- Vegan: Substitute the butter with vegan butter sticks (at room temperature) and use a flax egg or other reliable egg substitute (like a teaspoon of cornstarch mixed with two tablespoons of water + 1/4 teaspoon of baking powder). Ensure your chocolate chips are dairy-free, and check the M&Ms label or substitute with another vegan-friendly seasonal candy.
Double Chocolate Chip Cookies with Holiday M&Ms Serving Suggestions
These chocolate confection cookies are perfect on their own, but truly shine when paired with the right drink or served as part of a larger dessert spread during your festive holiday baking.
Milk, Coffee, or Cocoa
A classic for a reason! Nothing beats dunking a warm, fudgy chocolate cookie into a cold glass of milk. If you’re serving these to adults, a strong espresso or a warm peppermint mocha makes for an excellent pairing. The richness of the dark chocolate in the cookie stands up beautifully to the bite of coffee. If you want another great peppermint recipe, check out my recipe for Candy Cane Kiss Cookies.
The Cookie Tin Lineup
If you are putting together a cookie tin holiday recipe selection for gifting (which these colorful cookies are perfect for), make sure to include some variety. These Christmas M&M cookies pair wonderfully next to something lighter and spiced, like soft molasses cookies or a crisp, buttery Christmas spritz butter cookie. They are a must-have component of your holiday dessert table.
Ice Cream Sandwich Upgrade
Take two cooling cookies, and sandwich a scoop of vanilla bean ice cream or peppermint ice cream between them. Instantly, you have a ridiculously decadent dessert. This is a huge hit with Jana, who thinks every dessert needs ice cream. You can even drizzle a little caramel or chocolate syrup over the top for an unbelievable treat.
We’ve been working on our cookie-making skills for years here at MisterRecipes, constantly striving for that ultimate chocolate chip cookie feeling. For more great ideas on seasonal baking recipes, I highly recommend visiting some resources like Rachel’s blog at Baked By Rachel. Their approach to thick, chewy cookies is excellent, and it’s always good to check out other great methods!
Double Chocolate Chip Cookies with Holiday M&Ms Storage & Reheating
Since these cookies are designed to be thick and chewy, proper storage is key to maintaining that soft texture for days, which is important, especially if you’re using them as a festive dessert idea for big gatherings.
Counter Storage (Short Term)
Store fully cooled cookies in an airtight container at room temperature for up to 4 days. Pro tip: placing half a slice of plain white bread in the container helps absorb excess moisture and keeps the cookies extremely soft. This is especially helpful for these homemade M&M cookies which tend to dry out quicker due to the high cocoa content.
Freezing the Dough (Long Term Prep)
If you want to bake cookies from scratch quickly when guests arrive, freeze the dough! Scoop the cookie dough balls onto a parchment-lined baking sheet and freeze until solid (about 2 hours). Transfer the frozen dough balls to a zip-top freezer bag. They will keep for up to 3 months. When ready to bake, place them on the baking sheet and add 2 to 4 minutes to the total baking time; no need to thaw!
Freezing Baked Cookies
Once cooled, wrap baked cookies tightly in plastic wrap and place them in a freezer bag. They freeze well for up to a month. To thaw, simply take them out and let them come to room temperature on the counter. If you want them warmed, a 30-second zap in the microwave will bring back that gooey center.
FAQ about Double Chocolate Chip Cookies with Holiday M&Ms
How do I prevent my double chocolate cookies from becoming dry or cakey?
The secret is using enough brown sugar for moisture and not overmixing the dough once the flour is added. Overmixing develops gluten, which makes the cookies tough. Also, ensure you are slightly underbaking them. The centers should look just barely set when you pull them out of the oven. They will finish cooking on the hot baking sheet, leaving you with gooey fudgy M&M chocolate cookies.
Can I use regular M&Ms instead of the holiday ones?
Absolutely! The recipe works perfectly fine with regular M&Ms. The “holiday” distinction simply refers to the festive red and green colors, which make these cookies a perfect Christmas M&M cookie centerpiece. If you’re baking them in the summer, regular M&Ms or M&M minis work great too.
Should I chill the dough for this easy 20-minute double chocolate M&M recipe?
No, one of the best parts of this recipe is that it’s formulated to be a soft centered chocolate M&M cookie no chill required! The ratio of butter to flour is balanced enough to prevent excessive spreading. If your kitchen is extremely warm, however, 15 minutes in the fridge certainly won’t hurt, but for most home cooks, you can move straight from mixing to baking quickly!
What makes these M&M cookies so thick and chewy?
We achieve the thickness in these best chocolate cookies loaded with M&Ms by relying on a higher ratio of brown sugar to white sugar and using a little extra flour (and cocoa powder) for structure. Also, using room-temperature butter that is properly creamed ensures a good rise. Many competitive recipes, like those outlined by Mel’s Kitchen Cafe, also favor this brown sugar method for achieving those fudgy chocolate cookies. This ratio truly delivers a dense, decadent cookie, unlike many flat, crispy chocolate recipes.
Final Thoughts: Chocolate and Cheer
Cooking isn’t just about food; it’s about making people happy. And I truly believe that about these cookies. Watching the kids sneak into the kitchen, their eyes gleaming at the sight of these colorful treats, is the best reward. These double chocolate M&M cookies aren’t just a dessert, they’re part of our family’s seasonal ritual, a moment of connection over something simple and supremely delicious.
I hope these festive chocolate chip cookies with seasonal M&Ms bring as much joy and cheer to your home as they do to ours. If you try this recipe, please let me know what you think in the comments below! Tag a photo of your beautiful creations on Instagram. Don’t forget to save this recipe to your favorite Pinterest board so you can find it easily for all your holiday baking needs!
Double Chocolate Chip Cookies with Holiday M&Ms
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a stand mixer with paddle attachment, beat softened butter, granulated sugar, and brown sugar on medium-high speed for 3–4 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Mix in vanilla extract. Scrape down sides of bowl.
- Gradually add dry ingredients to wet ingredients, mixing on low speed just until combined. Do not overmix.
- Fold in chocolate chips and most of the holiday M&Ms using a spatula. Reserve 1/4 cup of M&Ms for topping.
- Use a 2-tablespoon cookie scoop to portion dough into balls. Place 2 inches apart on prepared baking sheets.
- Press a few reserved M&Ms on top of each dough ball for a festive, bakery-style appearance.
- Bake for 10–12 minutes, until edges are set but centers still appear soft. Do not overbake.
- Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool completely. Enjoy warm with milk!
