These Soft Batch Chocolate M&M Cookies are super fudgy and so decadent! Loaded with M&M candies, these chocolate cookies are kid friendly, but also loved by adults. Use seasonal M&M candies to make them festive for any season!
Chocolate M&M Cookies
Hello and happy Tuesday! I’m super excited about today’s recipe, so please pardon my haste in getting right down to business. And by business, I mean cookies, of course.
Friends, allow me to introduce you to my newest obsession – soft batch chocolate M&M cookies! They are:
- rich and fudgy
- soft and chewy
- oozing with chocolate
- loaded with rainbow M&Ms
- perfectly sweet
- SUPER easy
- ready in less than 30 minutes
- perfect with a cold glass of milk
- loved by old and young
- sure to be a new favorite
To make these Chewy Chocolate M&M Cookies, you’ll need:
- semi-sweet chocolate chips
- unsweetened cocoa powder
- baking powder
- granulated sugar
- light brown sugar
- 2 large eggs
- whole milk
- vanilla extract
- milk chocolate chips
- and M&Ms!
How to make M&M Cookies:
- The batter will need to be scooped, not rolled. It will be much thinner than typical cookie dough, but don’t be alarmed by this! To make this step as easy as possible, I like to use a lightly greased 1/4 cup measuring spoon to scoop up the cookie dough.
- Make sure you leave a good inch in between each mound of cookie dough – they spread!
- Do not skip the salt and vanilla! These cookies are very chocolate heavy; the salt and vanilla help balance everything out.
- These cookies must – I repeat – MUST cool completely on the tray. I usually leave the room for a good 20 minutes before I even think about sneaking one off the tray.
Don’t they just look fabulous?
Dare you to try eating only one. #impossible
More M&M Recipes:
- Chewy Brown Butter M&M Blondies
- M&M Cookie Bites
- Brown Butter M&M Cookies
- Soft and Chewy M&M Cookie Bars
- Super Easy Holiday M&M Blondies
- Brown Butter Chocolate Chunk M&M Oatmeal Cookies
If you try this recipe, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day.
Soft Batch Chocolate M&M Cookies
- 1 cup plus 2 tablespoons (140 grams) all-purpose flour
- 1/4 cup (21 grams) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (170 grams) semi-sweet chocolate chips
- 2 tablespoons (29 grams) unsalted butter, chopped into tiny pieces
- 2 teaspoons pure vanilla extract
- 1/2 cup (99 grams) granulated sugar
- 1/3 cup (71 grams) light brown sugar, packed
- 2 large eggs, at room temperature
- 2 tablespoons (34 grams) whole milk
- 1 and 1/2 cups milk chocolate M&Ms
- 1 cup milk chocolate chips
- 1/4 cup M&Ms
- 1/4 cup semi-sweet chocolate chips
- Preheat oven to 300 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
- In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt; set aside.
- In a large, microwave safe bowl, combine the chocolate chips and butter. Heat them in the microwave on low power for 15 second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Be sure not to overheat or the mixture will seize. Whisk in the vanilla, then whisk in both sugars. Beat in eggs, one at a time, beating well after each addition. Beat in milk.
- Add the dry ingredients into the wet ingredients, and stir to combine - be sure not to over mix here!
- Fold in the M&M's and milk chocolate chips, stirring until everything is just combined.
- Scoop 1/4 cupfuls of the batter onto the prepared baking sheets. Bake one tray at a time, for 16 to 18 minutes, or until the edges are set and the tops are dark and shiny.
- Press a few extra M&Ms and chocolate chips of the warm cookies right when they come out of the oven. Allow cookies to completely cool on the baking sheet before serving.
Erin M. says
YUM! These look awesome! I definitely need to make these! How many cookies did comfortably fit on one tray?
Hi Erin! I fit 6 comfortably on my baking sheet.
i noticed there is only 2 tablespoon butter strange
My cookies did not get nice and round!
Hi Ellen. Sorry to hear that! Did they bake up OK other than the shape?
In my experience with cookies it’s best to refrigerate your dough for a few hours or over night. You’ll have to knead it a bit then roll the desired amount into a ball & flatten them. Hope this helps!
About 8 fit on my baking tray so you can just put as much as you can.
Eva @ Eva Bakes says
OMG – these cookies are killing me (in a good way)! It’s barely 8:30am and now I am craving chocolate. Pinned! 🙂
Hahaha thank you, Eva! I hope you cure your chocolate craving ASAP 🙂
Looking forward to trying these! They look so yummy! The pictures are beautiful!
Thank you so much, Kristine! I hope you enjoy them as much as I did 🙂
Have you ever made these into bars?
I made these the other day and they were SO GOOD. I didn’t have M&Ms though and I may have overbaked them, so they were a *little* cakey, but they were really moist and I’ll definitely be making them again 🙂 Thanks for the great recipe!
So happy to hear it, Eileen! A cakey cookie could also be from over mixing the batter. But these cookies are a little softer than typical cookies are, so the way they came out may have been completely normal 🙂
How many cookies does a batch make?
Kayle (The Cooking Actress) says
omigosh sooooo chocolatey and soft and gooey!!!!
These look so amazing! What could be better than chocolate cookies filled with more chocolate?! And the colorful M&Ms make them look pretty too!
Mine kind of spread out? They tasted great but they were a bit flat?
Hi Moli. I’m not sure why your cookies would spread out, although it sounds like maybe the batter needed an extra tablespoon or so of flour. The cookies should be quite thick, like in the photos. I’m happy to hear they were still delicious!
Chilling cookie dough helps prevent them from spreading.
Janice Ryall Price says
Mine also came out flat !
Would mini m&ms be okay?
Hi Katie. Absolutely!
Karly Campbell says
SO GOOEY. SO CHOCOLATEY. I think I may have just transformed into the cookie monster, and I’m not even mad about it. Cannot wait to give these a try!
Hahah thank you, Karly! I hope you love them as much as we do 🙂 xoxo
Can these be made in a pan like brownies?
These cookies look very delicious. I’m going to make these for my granddaughters the next time they all come over. I know they will love them.
So sweet! I just know they’ll love them, too 🙂
How do you feel about refrigerating the batter before cooking?
For this batter, I wouldn’t recommend it. The chocolate will seize if chilled, making it very hard to scoop. What you could try is scooping the batter onto a lined baking sheet, then freezing the scooped dough. Once they’re solid, transfer them into a freezer safe bag, and keep them in the freezer for up to 2 months. Then you can bake them when you’re ready. Just add a minute or two onto the bake time, since they’ll take a little longer baking from a frozen state. Full disclosure, I haven’t tried doing this myself, but I think it could work 😉
I followed this recipe to the T and it was a total disaster! A waste of time, energy and expensive ingredients. The dough is far too soft and all the cookies flowed into each other in the oven. However it tasted delicious., but not something one can serve to guests.
Can you use skim milk?
Susan Doran says
I made these today for my daughters lacrosse team and to say they were a hit is an understatement! These are delicious and so easy to make. I used M&M’s in their school colors. I never leave a comment but these were “the bomb” as my daughter said!
Susan Doran says
I made these today for my daughters lacrosse team and to say they were a hit is an understatement! These are delicious and so easy to make. I used M&M’s in their school colors. I never leave a comment but these were “the bomb” as my daughter said!
Susan, I’m so happy you left a comment! Knowing these were a hit with your daughter made my morning 🙂
A 1/4 of a cup seems like a big cookie. Have you ever use the medium cookie scoop? I have a bunch of people coming over and was wondering if I could make them smaller or if that would just ruin everything?
My chocolate chips seized when I melted them with the butter in the microwave. Is there any way to avoid this?? Is it less likely to happen when melting on the stovetop? And is there any way to salvage the seized chocolate? I hate to just throw it out!
I had the same problem. I finally melted the chocolate and butter separately and then mixed them into the batter. It’s a very yummy recipe, but the author needs to make this point clear because if you don’t do it perfectly (grate your chocolate and add very small bits of butter) it will seize every time.
Ingrid Jacobsen says
When melting chocolate, you must make sure everything it comes into contact with is COMPLETELY dry. Not one drop of water in the bowl, saucepan, or spatula must be present. I do not like melting in a microwave. Chocolate is very sensitive and will also seize up if heated too high. My method: put chocolate (and butter, if called for) into a bowl and place on top of a pot that has recently boiled water in it (but off the heat). Leave it alone for a good 15 minutes (depending on how much you are trying to melt) then stir gently. Take bowl off pot and dry bottom of bowl. Never put a lid on melting chocolate — the condensation (water!) may drip into it, ruining it.
I agree! I never have luck with melting mine in the microwave as mine only works on one temp and its not low enough. I tried it again tonight thinking the butter would help, but no… it seized up again. I
I actually just used the seized chocolate (which is kind of fudge-like) and it still tasted great and the cookies turned out fine. But yeah, you really can’t melt them together in a microwave like the author suggests without them seizing…
I have plenty of times for many recipes. The key is mixing every 15 seconds.
still going to try thim and should see how it go
OMG! Look so good! I going to try them with
some Christmas colored peanut M & M.
Hope they ship well. We’ll be mailing of to son
& dauther in-law.
These look so delicious but I have a problem, I get brown sugar very easily where I’m at so is there any way I could substitute it with white sugar?
Ingrid Jacobsen says
I assume you meant to say that you can’t get brown sugar very easily where you are. A good tip to remember if you need brown sugar but only have white sugar in the house — you can substitute with white sugar + molasses. For every cup of white sugar, add 2 tablespoons of molasses. So, for this recipe, it means just adding approx. half tablespoon to your white sugar. Of course, this means that you need to have molasses in your house!
I just made there for my sons birthday! They are so yummy!!! Can I just put them on a container for couple days or it won’t taste as good if not eaten the same day?!
I made these for a cookie competition at work. They won best tasting. I made four dozen and they were all gone!
I have made these two times and they are so good. Both times I have made them with peanut butter M&M’s. I love that it doesn’t need to be chilled yet still produces a thick, chewy cookie. I am planning to make a double or triple batch for my birthday party because I have 3 bags of M&M’s laying around from Christmas. Thanks for this amazingly rich cookie recipe!
Oh my goodness I made these for my boyfriend sand not only he loved them but so my family tested them and fell in love! Amazing recipe and great explanation in instructions
These look awesome. Unfortunately my SO isn’t the hugest chocolate fan. How can I make these as normal chocolate chip/M&M cookies?
Try a different recipe.
Just made a batch and these are amazing!! I did the first tray using the 1/4 cup measure as instructed and have a batch in the oven now using 2 tablespoons of batter (1/8 cup) to make smaller cookies. They are AMAZING!!! My husband and I just split one of the large ones. MMMmmm…
Didn’t see an answer to the question about skim milk. I don’t by whole milk can you use skim.
Hi Dolores. Changing the variety of milk will change the texture of the cookies. You can still make them, but they’ll be slightly less fudgy.
Wow! I was a bit dubious about making these as I thought the batter would be too wet and I’d end up with flat cookies, especially after reading some of the comments too.
But I’m so glad to say that this didn’t happen and they were a big hit with the whole family (oh no I can’t stop eating them!!)
I didn’t use a quarter cup however to scoop onto a tray, I used a desert spoon as battery was very sticky.
These will be made again and again as they are my new favourite recipe
So happy you’re enjoying them, Debbie! They’re one of our favorites 🙂
i made these cookies right now, followed the recipe to the T…only thing i did differently was to chill the dough for a while since that helps with getting thicker cookies and less spreading, but they still turned out so thin, spread all over and not at all thick or roundish 🙁
so now i made a second batch and this time baked without chilling and they are even thinner than before!!!!
Hi Umber. I’m so sorry you’re running into issues with this recipe! I know how frustrating that can be. Is your batter thick?
These are now one of my favourite cookies, better than Mrs Fields.
I made these with peanut butter m&m’s and my kids devoured them. Perfect every time and I am NOT a baker by any means.
I made these cookies for a work function and they were DEVOURED. I bake a lot, and these cookies quickly ranked in my top 3 most delicious cookies of ALL TIME. I have never left a comment on any blog ever, but this recipe is just INCREDIBLE! I do have a question though: how many cookies does this typically yield? 12 large cookies? Last time I THINK I doubled the recipe and made them slightly smaller but I can’t remember.. also, when I doubled the recipe the last few batches were staying tall and not spreading at all, I’m guessing because the dough was cooling and sort of firming up on the counter in between batches? Should I create one dough recipe exactly as written, bake the cookies, then make another batch of dough in order to avoid this? Thank you for your time and your DELICIOUS recipe
how many does it serve?
I never leave comments. But I made these after reading all of the comments and they came out wonderful! I modified mine quite a bit. I used unsweetened dark chocolate over stoptop with sugar and butter. I had no baking powder so I used cream of tarter and baking soda. I also used slightly more flour and unsweetened cashew milk because we don’t drink milk. I also used vegan butter. I can easily modify this into a dairy free cookie if I used some enjoy life chips instead of ‘m&m’s. I felt it was necessary to post my outcome because I modified this a bit. Hope my comment helps others with their questions. Thank you for sharing the recipe.
I love these cookies but today I noticed immediately that the recipe has changed. I have not tried this new recipe but found my print screens of the old one to use because to me they are perfect. I just want to know why the recipe is now so different and why it was not put in a new post or why we were not told it was updated. I’m sure the new recipe is good but I have no need to change anything as they are great as is!
Hi Elisha. First of all, let me just say I’m so happy you’re a fan of these cookies! They’re one of my favorites, too! The recipe hasn’t been changed so much as rewritten and slightly adapted to make it more user friendly, as a lot of other readers were struggling with the chocolate step. It’s my goal as a blogger, and recipe developer, to create delicious recipes that everyone can easily make, so I’m always looking for ways to improve on new and old recipes.There is a note in the “notes section” of the recipe stating it has been updated. If that’s not showing up on your end, please let me know! If you have any other questions, I’m here to help. Wishing you happy baking 🙂
Love theses cookies, made a double batch and forgot to double the white and brown sugars. Didn’t relize until they were done. Surprisingly they still taste great!
Alia Altoukhi says
I made these cookies last night with my nephew as he LOVES M&Ms. First of all, let me start by saying THANK YOU!! these cookies are just amazing!! I didn’t expect to love them as much as I did because I’m not a huge fan of M&Ms, but I did and so did every other member of my family. I have a small comment though if I may! the ingredients listed both semi-sweet and milk chocolate chips so when I read the third step under the instructions I mixed both types of chocolate chips with the butter but then when I got to the fifth step, I was a bit confused as it says “fold in the M&Ms and milk chocolate chips” and I had already melted the milk chocolate chips in the third step, so I just continued with folding the M&Ms and it still turned out fabulous :). So if you can clarify that a bit more, I would be immensely grateful!
My cousin made them last night! It’s super delicious! I love all your recipes.
Ok I’m stumped. Mine didn’t spread at all! They were just thick globs of batter that were majorly disappointing. Made exactly as listed in the recipe ♀️
Luckily I just made them for my kids so they didn’t complain because, sugar, but these definitely did not work for me 🙁
Jennifer Rohr says
How many cookies does this recipe make?
These didn’t work for me, I couldn’t figure out how to make the chocolate not seize, and I even tried a double boiler. What should I do next time??
Man are these good. They didn’t come out as round and pretty as yours and I am pretty sure it had to do with the chocolate chips stiffening up. Regardless, they are amazing.
I didn’t microwave the chips and butter. I used the glass bowl over recently boiling water. It took longer than I expected to melt and I didn’t get a real smooth “liquid” until I added vanilla and eggs and milk. Is that normal?
How long and what temp for a convection oven?
Heidi G says
Just made these. I made them a bit smaller and cooked them for 1 minute less. They came out perfectly. My 7 year old daughter said “these are a dream come true”. So good.
These. Were. Amazing. I was in the mood for a sweet treat on Sunday and wanted to try something new. I have had these pinned for a couple years now but haven’t made them because every time I truly something new, my husband tells me he prefers chocolate chip cookies and I should stop trying to be fancy :).
I texted him a screen shot of these cookies and he practically demanded that I make them immediately, since they look so good.
These are seriously some of the best cookies I’ve ever made. My husband could barely wait for them to cool before eating one, and he has officially declared they should be a part of the normal baking rotation.
Stamp of approval over here!
Yay! Thank you for letting us know, Beth 🙂
Emma Cole says
How much can I make? I want to bake at least 10 cookies maybe more.
You’ll get about a dozen 🙂
Oh my lord!!. I consider these cookies food porn, LOL. I have not made these yet but I have looked at the reviews and they are mixed some people are saying they’re too thin and they didn’t spread and other people saying they came out great. I am going to try and I will let you know.
My husband found this recipe and I just made them. Omg they are so rich and chewy. My batter before I put the m&ms in didn’t not look your picture so I was worried but they still came out great. My batter was way thicker so I don’t know what might have happended but I’m just glad they didn’t come out runny like some people said. Mine didn’t have the shiny tops and mine were a little more cake like but my husband’s approves so it’s okay.
Hi Jessica! So happy you and your husband enjoyed this recipe 🙂
Jamie M. says
Thank you for the recipe! I am going to try to make these tonight for the teachers at my daughter’s school! Quick question – does the recipe really only call for 2T of butter?? Is this because there is enough fat from all of the chocolate so the “typical” amount of butter needed for cookies is not necessary?
Wow these spread! The 1/4 cup was WAY to much and they didn’t look a thing like the picture. But super yummy and will still be great for Xmas cookie tin gifts
Here’s my take, after reading all he responses to this recipe. I debated whether to attempt it or, not. I was afraid how it would turn out. I carefully measured everything out adding the extra Tbs of flour and decide to go with the double boiler method in melting the chocolate. I added melted butter, then the chips to the pot left after (I only had milk chocolate chips a lot of baking). I used slightly drying brown sugar (I’d left it covered in the fridge because, I decided to wait till the next day). I My daughter was helping me and we had a little problem adding the eggs! (that’s another story!). We used the red and green Reese’s PB M&M’s. The batter wasn’t runny or, thick so much as it was wanting to stick to my fingers and spoon. I used a reg. tsp, and formed small, about 1/2 $ size dobs of batter on the tray’s, this took a while! I got 3 doz. cookies which were slightly more “cooie-ish”. They were easy to get off the trays after about 10mins. My daughter say they had a little chewyness to them and loved them.We gave them as part of our Christmas cookie assortment.
My cookies spread out flat, not nice and thick like in the pictures, apart from that they tasted ok
Hi! I’m a bit of a mess right now, quite a few doubts, when you say melt the chocolate chips with the butter you mean the semi-sweet ones and then to add the others with the m&m right? Also, I’m not from the US so we don’t use cups here, I found all the measurements in grams but the ones of the chocolate chips, do you know how can I measure it? Thank you! Hope you answer I’m gonna try and make them for my birthday party tomorrow!
Wow. I made these cookies and omg, they are so dang good, holy crap. There were a few notes I had though.
1. I’m not sure what the original poster was talking about when she wrote that this dough is thinner than other cookie doughs. I didn’t have that problem at all, in fact it came out very thick and I followed the recipe.
2. Scooping the cookies with 1/4 cup measuring cup turned out huge. Nothing wrong with that if that’s what you want, but for the second batch I measured with an 1/8 cup scoop and I overfilled it a bit and that was perfect.
3. Pressing the m&ms into the cookies after they baked was just not possible for me, they didn’t stick at all and I just ended up crushing the cookies. It worked much better when I pressed them into the dough before baking.
I baked these cookies for other people and now I’m having a hard time not eating them all, they are AMAZING. Seriously. If you’re looking for a good cookie recipe, here it is.
The cookie is great but not sure if I did something wrong. They are not glossy though? Puzzled? Thank you for the recipe!
Carol J Jensen says
Probably one of the best cookies ever! My husband declared them, best he had ever eaten, and I bake a LOT! Thanks for sharing it.
I made these last night came out amazing, boyfriend really likes them! I followed exactly and they came out great. One thing I would say would be the batter was thick when I scooped it, not thin at all and there wasn’t a need to press in more candies when they came out, they’re already loaded. Super yummy and worth the time!
Penny Barry says
I made these last night to bring into work today. Of course I had to test one after they baked. It was still warm…delicious! I brought the rest to work this morning and got lots of compliments on them. This recipe needs no changes!! Thank you for such a delicious cookie 🙂
Great recipe! Absolutely delicious!
A small tip that might make all the difference for those of you who are complaining about your dough spreading, trying not adding the milk that is called for in the recipe. I thought it was a little bit strange seeing milk on a recipe with such a small amount of flour, because milk will thin out the batter!
I completely skipped the milk when making the batter and my cookies came out nice and thick!
Hopefully that will help anybody having spreading problems !
Again, great recipe and I would recommend that everybody try it!!!
Have you done a video for making these?
Wonderful.. I loved the photos.
I just baked these delightful morsels! They turned out beautifully! Extremely moist, fudgy, and the m&ms melt in your mouth! I would post a pic on here, but idk how! I had to bake them longer than the recipe called for, but only because I made mine extra big….I do so enjoy a giant cookie!!
Hi there, loved this recipe! I will definitely keep it with my other favorite cookie recipes! Do you happen to know the calorie information for this cookie? Thanks so much for sharing!
I want to make cookie bars and I’m wondering if I can just spread this in a pan and bake it until a toothpick comes out clean perhaps? I’d really love to try it with this recipe, it looks amazing and people are in love with it!
I made these cookies and they were amazing!
Held it’s shape, soft and an amazing amount of chocolate
I’m going to make another batch for my kids lunch. Even their teacher wanted some!
Patricia Jones says
I am curious, why 300 degrees for the cookies? Most are 325 or 350. Thank you
Had the first tray come out of the oven and they cookies were all spread out into each other. Poured the rest of the batter in a pan and baked them into brownies and they were delicious. Worked way better for me as a brownie than a cookie.
Jean C. says
Did you bake the “brownies” at the same temp as called for in the recipe? Also, how long did you bake them?
I made these with my 3 YO granddaughter. They came out great. Based on your description, I expected the dough to be more runny; I definitely had to Scoop them onto the cookie sheet vs pour from a measuring cup.
Tasted and looked great though
I made these and they were delicious. It’s a cross between a brownie and a cookie “brookie”. I too thought just 2 Tbsp of butter was weird but they turned out moist. I put my dough in the fridge for 30 mins to avoid lots of spreading. Honestly 10/10 reviews from coworkers.
Hey! So I baked these today for my kids, wow! Super decadent and delicious! I’m so happy I’ve found you, your recipes are amazing! I also made the blueberry and lemon scones-fantastic! Can not wait to try more of your wonderful recipes. Thank you, I’ve found my baking mojo again.
OMG! This cookies are delicious even if they didn’t come out as the picture. I wanted them to flatten a bit, not to cook as the size I placed them on the cookie sheet. What do I need to do so that the cookie expands a bit.
Chill the dough? Freeze the dough? Put them in the oven as soon as I finish preparing the dough? More butter? ♀️
Please! Could you read my comment and answer my doubts!
Help! My cookies are not expanding 🙁
OMG! This cookies are delicious even if they didn’t come out as the picture. I wanted them to expand a bit, not to cook as the size I place them on the cookie sheet. What do I need to do so that the cookie expands a bit.
Chill the dough? Freeze the dough? Put them in the oven as soon as I finish preparing the dough? More butter?
These are delicious!! Mine didn’t turn out nice and round and weren’t super runny (got slightly confused and melted a bit too much chocolate), but turned out tasting amazing! Thanks for the recipe, will make again!
Kamalani Bond says
Perfect!!!!!!! Taste, texture, everything. Came out nice and fluffy and perfectly shaped. I wish I could post a picture for everyone that said their cookies melted flat. Thank you for sharing the recipe.
Hi! Are there really only 2 tablespoons of butter needed for the recipe? Thanks
My batter is thick like play doh 🙁
Unsure what went wrong other than maybe the chocolate mixture seized? It was whiskable so let’s hope they bake ok!
I would recommend editing the directions. You have written out to put the chocolate chips and butter into a bowl to melt, when it’s actually only the semi sweet chocolate chips being melted. I didn’t realize that and redid my chocolate and butter twice before I realized why it was so thick. I’ll definitely remake another time, but it may help avoid confusion!
I followed the latest recipe to a T – besides using salted butter as it was all I had, and put 7 cookies to a tray – and they turned out fluffy and beautiful and so yummy!! Thank you!!
Mary Engel says
Hello, I live in Mesa Verde NP. I want to make these and live at 7,000 feet of evaluation. What do I change in the measuring since I live in high evaluation? Every time I make brownies I have to make some adjustments
How long do these last for? How long will they still be fudgey for? This looks so good!! Can’t Wait!!
Is it correct that you put them on the sheet by 1/4 CUPfulls? We made them and they are super yummy. I questioned that part as we were putting them on the baking sheets, but followed those directions anyway. The cookies are HUGE. I would make these again, but skip those directions and make them a little closer to “normal” cookie size. For now, we are just cutting them in half to eat them.
These turned out wonderful! Followed the recipe exactly and used a medium cookie scoop. Dough was very thick. Cookies are delicious
So good!! The perfect cookie for chocolate lovers!
When I first saw this recipe I was excited to try it, but, slightly intimidated. I thought it would be one of those finicky recipes that you have to get juuuussst right or it would end in disaster. How WRONG I was! So easy, quick, and absolutely delicious. The only note to self that I took away from the first attempt… make a double batch next time 🙂
We love them. Easy to make, even without a microwave.
Next time I make them a little bit smaller.
(From The Netherlands)
Hi , could i use semi sweet chocolate chips instead of thev milk chocolate chips ? Thanks sujata
I don’t see how much flour?! Am I the only one that doesn’t see this part of the recipe? Thanks!
These cookies were so good could not stop eating them thank you so These we’re some of the best cookies I have ever had!
I made a few substitutions. I used all semi sweet chips and Reese’s pieces for mms. Good!
Jessica K says
Just made them they are currently in the oven. I have to say I was confused at step 3. I didnt know which chocolate chips you meant. So I kinda put them all in the same bowl with the butter. And then realized it was wrong and separated the semi sweet from the milk chocolate.and just melted the semi sweet. Anyways my kitchen smells fantastic. Cannot wait to try them.
Carol clemans says
I had my doubts about this recipe after reading the reviews, but I decided to forge ahead! I melted the chocolate over a simmering pot of water, and it worked beautifully! The cookies came out perfect! My grandson will be the judge, tho! I think he’ll like them. Thank you!
Should this cookie dough be chilled prior to baking?
Can you freeze the cookies to eat later?
Hi Ashley these cookies tasted so good they were more like brownies (I’m not sure if this is how they should taste but we liked it) I had one problem that it would crack whenever I hold it I left it to cool down for around 20 min and I left 1 Cookie on the baking sheet overnight but it’ll still crack its too soft … can you tell me where I’ve gone wrong .
In step 3, I combined all the chocolate chips. When I got to step 5, i had already used them all and had none left. Perhaps make a change to step 3 denoting to only use the semisweet chocolate chips. I haven’t tasted them yet but hoping they’re still yummy!
This may be a silly question but, it says a parchment lined baking sheet, which I take to mean a pan with sides. Should I not use a cookie sheet?
Mike Drop says
I’m a novice to chocolate and i will say this is best recipe I’ve made in awhile, thank you… i used mini M&Ms in the batter and garnish, skipped the extra chips at the end and added more milk to smooth out the mixture for my edibles 😉 #ChewyCrunchyChocolately
The cookie batter was thick not thin and the cookies came out thick not flat. I would rather had them thin not thick .
My dough came out sticky- is it supposed to be that way? I thought it was supposed to be a little more wet?
Linda Winter says
Would it be better to add more flour so they aren’t flat? They look so delicious & pretty!
Ashley Manila says
You could try placing the dough in the fridge for 10 minutes! That should help them bake up a little thicker.
Excellent cookie! I did not put the garnish on them and I didn’t miss it. Granddaughters suggested adding nuts next time. Sounds good.
The first batch just came out. Not nearly as pretty as the picture and lighter in color. My batter was very similar to brownie batter and am assuming that is the idea. They are super chocolatey. The batter was delicious and i sneaked a corner off and that was also really good. Trying to let them cool.
My cookie dough was very stiff, to the point it was difficult to scoop. I added a little more milk, but still stiff? Help…