Wednesday, November 3, 2010

Big Ol' MnM Cookies

Last weekend, I baked up a storm! I am getting a care package of goodies ready to send to one of our men in uniform stationed in Iraq. I picked these cookies for my package because m&ms seem like a very American candy to me. If I was far away from home, I would love to open a package up and see those bright, cheerful candies baked into some homemade cookies! The chocolate flavor of these cookies is INTENSE, if you don't like chocolate these are not the cookie for you. If you do like chocolate, meet your new favorite cookie!
P.S. If you want to join me in baking for the troops next month go to
It is a GREAT way to encourage our military men and women who are fighting for us!

Double Chocolate M&M Cookies
*Makes between 2 and 3 dozen cookies (depending on how big you make them)
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 ounces semisweet or milk chocolate, coarsely chopped
1/2 cup (1 stick) butter, cut into pieces
3/4 cup M&M’s
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla

Preheat oven to 325 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
In a medium microwave-safe bowl, place the chopped chocolate and the butter. Microwave for one minute at 50% power. Stir. Microwave again for one minute at 50% power and stir well. If the chocolate is not fully melted, continue microwaving in 30 second intervals at 50% power until the chocolate and butter are well combined (don't overheat the chocolate or it can seize and turn hard and unusable). Let the mixture cool slightly, about 2-3 minutes until it is at room temperature or just slightly warm (but not hot).
In a large bowl (or in the bowl of an electric stand mixer), combine the chocolate mixture, sugar, eggs, and vanilla. Mix on medium speed until combined.
Gradually mix in flour mixture on low speed.
Fold in M&M’s with a wooden spoon (don't use a mixer as the M&M's will break into pieces and not stay whole). Line baking sheets with parchment paper.
Drop dough onto baking sheets by tablespoonfuls (or use a cookie scoop) spacing them about 1 1/2 inches apart. If desired, place five or six M&M's on top of the cookie dough balls. Bake the cookies until they have slightly flattened and there are a few cracks on the surface, about 13-14 minutes.
The cookies will still be soft. Let the cookies sit for 2-3 minutes on the baking sheet before removing them to a wire rack to cool completely. These cookies will stay fresh in an airtight container for about 2 days.

They fall a bit after cooling, which gives them a super fudgy texture.
God Bless America!

Beauty and Bedlam


  1. No doubt they will be loved, very colorful too

  2. I love chocolate cookies.... adding m&ms is just too great of an idea! I think these would be great with the fall m&ms too. SO cute. Have a great night!

  3. I know our troops in Iraq will love these! They're so colorful, fun and delicious! What a great thing to do. :)

  4. I switched out the mms and put junior mints in half of them in an attempt to use up halloween candy. They melted into a weird mint oily goo. But the ones with mms were amazing!!

  5. These look so good! They're on my to-make list now! :)

  6. Oh I love fudgy cookies.. Thanks for sharing the recipe!

  7. All your recipes look so yummy! You might want to swing by my blog today - your smores bites post won Best in Show! :)

  8. Got everything except the baking chocolate and sis is picking it up for me very soon :) I can't wait to try these especially because the cocoa powder here is awesome!!! Thanks!

  9. This is awesome! You should link up at Fat Camp Fridays as well!

  10. Hi!! I am your newest follower from the crafty link up! I love finding new blogs and yours is lovely:) You can find me at
    Take a peek at my giveaways if you come by. Everything is handmade and gorgeous!

    I'm so glad I found you! these cookies look amazing and I am in love with your blog title and banner! SO CUTE!!!

  11. These turned out really delicious! Thanks for the recipe!