Chocolate M&M Cookies Recipe

For a cheery and chocolatey Spring treat, try out these Chocolate M&M Cookies! 

There are a lot of things in life I am not good at.  Folding my husband’s laundry to perfection, being patient, watching boring TV without falling asleep….. but making cookies, not on that list.  Fewf.

So when I moved to Denver after living in Alabama for four years I wanted to cry when my cookies turned out like disks!  Moving from a 4,000 foot altitude to a less than 1,000 foot altitude was easy!  However, the opposite, yikes.  Cookies were the biggest yikes too.  So I want to share some cookie recipes with you and what remedies you can experiment so you don’t end up eating WAY too much  delicious dough because it isn’t cooking right.

I cook at 4,000 feet high approximately.  I prefer to bake chilled dough because I like it buttery but I don’t want the cookies to go totally flat.  If you are higher, add less butter/egg yolk/sugar by a small amount or more flour to help them keep their shape.  If you are cooking at a low altitude but using a recipe from a high altitude, cut back on the flour or make sure for a full dough recipe that you add the full teaspoon of baking soda.

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Chocolate M and M Cookies

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 36 mini cookies

Author Tammy Blankenship

Ingredients

• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1/4 cup dutch cocoa*
• 1 cup all-purpose flour add 1/4 cup if you are at a higher altitude
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 cup M&M’s I use mini

Instructions

1. Cream butter and sugar for about 1 minute with a mixer until creamy.
2. Add egg and vanilla and mix until combined.
3. Add cocoa, flour, cornstarch, salt, baking powder, and soda. Mix until combined.
4. Add M&M’s.
5. Roll into 1 to 1 and 1/2 tablespoon balls and refrigerate for 10 minutes or more.
6. Once they are chilled, cook at 350 F for 6-9 minutes or store in a sealed bag until use.
7. *If you don’t like or have dutch processed, just substitute the baking powder/soda for 1/2 teaspoon baking soda.