Chewy M&M cookies are the best kind of chocolate cookies — soft and chewy, so chocolatey and a breeze to make! Use holiday M&Ms and you’ll have cookies that will be the star of your Christmas cookie tray.
Preheat oven to 350F. Line a cookie sheet with parchment paper and set aside.
In a large bowl, whisk 1 cup flour, 1/3 cup cocoa powder, 1/4 tsp baking soda, 1/4 tsp baking powder and a pinch of salt until incorporated. Set aside.
Using an electric handheld mixer or a stand mixer fitted with the paddle attachment, beat 1/2 cup butter, 1/2 cup brown sugar, 1 egg and 1 tsp vanilla extract until combined. The mixture will look a little grainy and that's OK.
Pour your flour mixture into your butter mixture and gently stir until combined.
Add M&M's and fold into cookie dough until evenly distributed.
Scoop a heaping tablespoon of cookie batter and place on your prepared cookie sheet, making sure there's at least 1-2 inches of space around each cookie.
Take a few pieces of M&M's and place them on top of each cookie, careful not to flatten the cookie too much because it will spread on its own.
Bake for 8-10 minutes or until just set (see note 1).
Cool your cookies on the cookie sheet until they are sturdy enough to move to a cooling rack to cool completely (see note 2).
It is better to under-bake than over-bake these cookies so check at about 6 minutes and decide.
Don't move the cookies from the cookie sheet too early - they will fall apart. Don't wait too long either because they will continue cooking on the warm cookie sheet.
The yield will depend on how big you make your cookies. I used a 1.5 tbsp cookie scoop and ended up with 15 cookies.