Double Chocolate Chip Cookies with Holiday M&Ms

image of realistic top down mise en place shot showing all purpose flour unsalted butter granulated sugar brown sugar large eggs vanilla extract baking soda salt semisweet chocolate chips unsweetened cocoa powder holiday m and ms arranged on white marble kitchen counter with clear glass bowls rustic brown wooden kitchen sets under soft diffuse daylight

Benjamin

Double Chocolate Chip Cookies with Holiday M&Ms

Rich, fudgy double chocolate cookies packed with holiday M&Ms in festive red and green. These thick, chewy chocolate cookies are perfect for Christmas morning or holiday gifting — ready in just 20 minutes with no chilling required!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Total Time 22

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 140

Ingredients Equipment Method Notes

Ingredients

Dry Ingredients

1 3/4 cups all-purpose flour spooned and leveled
3/4 cup unsweetened cocoa powder high-quality
1 tsp baking soda
1/2 tsp salt

Wet Ingredients

3/4 cup unsalted butter softened to room temperature
1/2 cup granulated sugar
1 cup brown sugar packed
2 large eggs room temperature
2 tsp vanilla extract

Mix-ins

1 cup semi-sweet chocolate chips
1/2 cup dark chocolate chips optional for richer flavor
1 cup holiday M&Ms plus extra for topping

Equipment

Stand Mixer or Hand Mixer
Baking sheets
Parchment paper
wire cooling rack
Cookie Scoop

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!

Notes

For extra thick cookies, press dough balls upward slightly before baking. Store in airtight container for up to 4 days or freeze dough for up to 3 months. Add 1 tsp cornstarch to dry ingredients for ultra-soft texture.