These Chocolate M&M Cookies present a hassle-free, no-chill cookie recipe bursting with vibrant M&M candies, boasting an irresistibly soft and chewy texture that’s suitable for any occasion. What’s more, they achieve their rich color without the use of food coloring, making them particularly ideal for festive holidays like Halloween.
These cookies are the quintessential treat for the autumnal holiday season. They possess that desired soft, chewy quality and require no chilling of the dough beforehand. I find myself utterly enamored by these cookies.
When we say ‘no-chill,’ it means there’s no need to refrigerate the dough prior to baking. ‘Soft’ implies that they’ll spread slightly during baking while maintaining their shape. And ‘chewy’ indicates they’ll have a delightful, tender consistency, avoiding excessive crunchiness. Moreover, they earn the ‘easy’ label due to their simplicity, demanding just a handful of ingredients and minimal effort to create!
We opted for regular M&M’s in crafting these cookies, as I find it impossible to resist their cheerful hues. Anything adorned with M&M’s immediately captures my interest, and I’m wholeheartedly infatuated with them.
Given our use of black cocoa powder as the secret ingredient for achieving that enticingly deep color without the need for any food coloring, I had the brilliant idea of incorporating Halloween M&M’s. They happen to sport my favorite Halloween color palette, making them an ideal addition.
I have an immense affection for these cookies, and they pair wonderfully with a steaming cup of hot cocoa or a refreshing glass of cold milk.
Frequently Asked Questions:
- Is it better to use salted or unsalted butter? The choice between salted and unsalted butter comes down to personal preference. If you enjoy a hint of saltiness to balance the sweetness, opt for salted butter.
- What type of butter should I use? Personally, I tend to use whatever butter I have available and don’t scrutinize it too closely. However, I usually keep salted butter on hand because I appreciate that subtle saltiness when using it in this recipe. Given the current challenges in finding specific groceries, I adapt to what’s available at the store.
- Can I double this recipe? Absolutely! When I make these cookies for occasions beyond our own enjoyment, I always double the recipe. This becomes almost essential when you plan to serve them at a party or use them for a bake sale.
What sets Dutch-process cocoa powder apart from regular cocoa powder? Dutch-processed cocoa, also known as alkalized cocoa, begins with cocoa beans subjected to a treatment involving an alkaline solution of potassium carbonate, a compound also employed in soap and glass production.
This process effectively neutralizes the acidity present in the cocoa beans, rendering them pH-neutral. This neutrality is crucial because it prevents the beans from reacting with baking soda, instead making them better suited for use in conjunction with baking powder.
In summary, choosing between regular cocoa powder and Dutch-process cocoa powder will result in distinct variations in the rise and texture of any recipe you undertake. Therefore, it is highly advisable to carefully follow the specified type of cocoa powder in each recipe to achieve the desired outcome.
How should you store Chocolate M&M Cookies for optimal freshness? My preferred method is to store them in a spacious airtight container or sealable zip-top bag at room temperature. This helps maintain their soft and chewy texture for an extended duration. However, I recommend enjoying them within 3-4 days. Although, in my household, they tend to disappear within approximately 24 hours.
How to bring butter to room temperature:
There are a couple of methods to achieve this. The first involves taking the butter (as well as any other ingredients requiring room temperature) out of the refrigerator and leaving them on the kitchen counter for approximately 30 minutes while you prepare for baking.
Personally, I prefer to begin with all my chilled ingredients and place them on the counter before commencing my baking preparations. This way, I can ensure that I have everything I need before I get too far into the process and realize I’m missing something.
However, there are instances, such as during colder winter months or when I’m not as organized to plan ahead, where additional tricks come in handy.
Another approach is to microwave the wrapped butter (excluding foil-wrapped butter) for brief intervals. Start with 2 seconds, flip it, microwave for another 2 seconds, flip again, and continue with 2-second intervals on each side until it reaches the desired softness. Be cautious not to overdo it, as excessively softened butter from the microwave can affect the final outcome of your recipe.
A third method I employ is to encase the wrapped butter sticks in a zip-top bag and submerge them in a bowl of warm water. I also use this technique for eggs. If the water is not too hot, it can be the perfect way to achieve “room-temperature” ingredients without altering their properties.
Is it necessary to refrigerate the dough?
Not at all! This is one of the aspects I adore about this recipe. I have numerous cookie recipes, and quite a few of them demand chilling the dough for several hours before baking. While those cookies are undeniably delightful and worth the patience, more often than not, I prefer not to wait. That’s probably why these cookies consistently rank as my favorites.
Why is it important for the ingredients to be at room temperature?
Having ingredients at room temperature is crucial to achieve a flawless blend. The goal is to avoid any patches of unincorporated butter and ensure an even distribution for that ideal texture.
When your dairy components are at room temperature, they facilitate the creation of an emulsion. This emulsion is vital because it traps air, resulting in baked goods that expand and become fluffy as they bake.
What is the correct method for measuring flour accurately?
The recommended approach involves spooning the flour into the measuring cup and leveling it off. Nevertheless, for this particular cookie recipe, my usual practice is to fluff the flour with a spoon and then gently scoop it into the measuring cup, proceeding to level it off before incorporating it into the dough mixture. Ensure that the flour is not densely packed when you scoop it or pressed tightly into the measuring cup, as this can result in overly dry cookies.
Tips for Achieving Perfect Cookies:
- Ensure the butter reaches room temperature to attain the right dough consistency.
- Use real butter, avoiding margarine, as it can affect how the cookies bake.
- Enhance visual appeal by pressing extra M&M’s onto the cookies immediately after they emerge from the oven.
- Avoid overbaking the cookies; they will set as they cool, preserving their chewy, soft centers.
- Form the dough balls large and tall to achieve thick cookies during baking.
- While these cookies typically do not require chilling, if you notice excessive spreading on the first batch, it may be due to incorrect flour measurement or overly softened butter. In such cases, consider chilling the dough for about 30-60 minutes before baking the remaining batch.
- Use cool baking sheets for the unbaked dough; avoid placing it on sheets just out of the oven, as this can impact the baking process. Aim to rotate between baking sheets so that each one reaches room temperature before placing the dough on it.
How to Prepare Chocolate M&M Cookies:
- Begin by preheating the oven to 350 degrees.
- Line several baking sheets with parchment paper and set them aside.
- In a spacious mixing bowl, beat together the sugar and butter until the mixture becomes light and fluffy, which should take approximately 2-3 minutes.
- Scrape down the sides of the bowl and then gently incorporate the eggs until just combined.
- Gradually blend in the cocoa powder until it is thoroughly mixed.
- Add the flour, baking powder, and salt, mixing on low speed until all the ingredients are incorporated. Avoid overmixing.
- Using a large, sturdy silicone spatula, carefully fold in the chocolate chips and M&M’s. Expect the dough to be quite thick.
- Scoop out portions of cookie dough, each about the size of a golf ball. Roll them between your palms to form round shapes, then gently press them down to make them taller than they are wide, creating an oblong shape.
- Arrange the dough portions on the prepared baking sheets, positioning them as if they are standing up. This will help them bake into thick, substantial cookies.
- Bake for 10-12 minutes or until the edges are firm, and the centers have a slight gloss.
- As soon as you remove the cookies from the oven, press additional M&M’s into the tops of the warm cookies. Allow them to cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to complete the cooling process.
- Store the cookies in an airtight container at room temperature.
What’s the ideal level of softness for my butter?
When we refer to softened butter, it’s crucial that it isn’t overly soft or nearly melted to the point where it can’t effectively bind the dough together. The butter should feel cool to the touch, as close to room temperature as feasible—certainly not as hard as a rock and resistant to easy blending with the sugar. It should have a texture such that you can press your finger into it, yet it should still maintain its shape.
How can I achieve thicker cookies?
If you desire larger, thicker cookies, start by increasing the size of the dough portions before baking. I suggest using at least 2 tablespoons or more of dough for each cookie, resulting in a dough ball larger than a golf ball. This will slow down the spreading of the cookies during baking and help them maintain their thickness.
Additionally, you can enhance thickness by refrigerating the dough for 30-60 minutes before baking, which will assist in preserving their thickness throughout the baking process.
Is it possible to freeze these baked cookies?
Indeed, you can freeze the baked cookies, and they will remain good for up to 3 months. To do this, individually wrap each cookie with plastic wrap and then store them together in an airtight container before placing them in the freezer.
However, please be aware that the freezer’s humidity can cause the M&M’s to perspire and possibly change color, either while they are frozen or due to the condensation they may develop during thawing. This can result in less visually appealing cookies.
Chocolate M&M Cookies
Course Dessert Servings: 36 cookies Prep Time 15 mins Cook Time 12 mins Total Time 27 mins
Chocolate M&M Cookies are a convenient no-chill cookie recipe. They are loaded with M&M’s and boast a wonderfully soft and chewy texture, making them ideal for various occasions. These cookies have a rich, dark hue without the use of food coloring, making them an excellent fit for Halloween festivities.
Ingredients 1x2x3x
- 1¼ cup granulated sugar
- 1 cup butter – room temperature
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup black cocoa powder – not Dutch processed – you can use regular cocoa powder if needed
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp table salt
- 1 cup chocolate chips – you can use any variety you like – semi-sweet, milk, dark or white
- ½ cup M&M’s – regular size + more for the tops
- ½ cup mini M&M’s + more for the tops
Instructions
- Here are the instructions with some rephrasing:
- Preheat your oven to 350 degrees.
- Line several baking sheets with parchment paper and set them aside.
- In a spacious mixing bowl, beat the sugar and butter together until the mixture becomes light and fluffy, which should take approximately 2-3 minutes.
- Scrape down the sides of the bowl, then gently incorporate the eggs until just combined.
- Gradually blend in the cocoa powder until it is thoroughly mixed.
- Add the flour, baking powder, and salt to the bowl, and mix on low speed until all the ingredients are fully integrated. Be cautious not to overmix.
- Using a large and sturdy silicone spatula, carefully fold in the chocolate chips and M&M’s. Expect the dough to be quite thick.
- Scoop out portions of cookie dough, each about the size of a golf ball. Roll them between your palms to form round shapes, then gently press them down to make them taller than they are wide, creating an oblong shape.
- Place the dough portions on the prepared baking sheets, positioning them as if they are standing up. This will help them bake into thick and substantial cookies.
- Bake for 10-12 minutes or until the edges are firm, and the centers have a slight gloss.
- Right after removing the cookies from the oven, press additional M&M’s into the tops of the warm cookies. Then, let them cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to finish cooling.
- Store the cookies in an airtight container at room temperature.