Thick Chocolate Chunk M&M Cookies

eyedocbakes
thick and chewy chocolate chunk m&m cookies perfect for valentine's day

These are thick, bakery style, chewy cookies! Made with chocolate chunks that melt into pools of dark chocolate, and pink and red M&Ms – your Valentine will definitely be thankful if you make them these cookies! 

Okay, so like most people, I love a thin, crispy chocolate chip cookie, a little underdone, so there’s a bit of chewy goodness. BUT, I wanted to take on the challenge of creating big fat cookies, so there would be room to put extra chocolate chunks and M&Ms! The great thing about these cookies is that they actually come out thick AND chewy, AAAAND stay chewy for several days! Trust me- we could’ve finished them all right away – but nowadays, with my recipe testing, I try to keep some of the baked goods for a few days so I can report back as to how they fared. And let me tell you, these fared well! While they are best eaten right away – nothing beats melting pools of chocolate – which by the way, don’t firm up really til several hours later – you can eat them the next day or the day after and they’ll be just as tasty! 

thick chocolate chunk m&m cookies perfect for valentine's day

What You’ll Need. . .

  • unsalted butter
  • brown sugar
  • granulated sugar
  • egg
  • vanilla extract
  • flour
  • baking powder
  • baking soda
  • salt
  • dark chocolate chunks
  • Valentine’s day M&Ms

thick chocolate chunk m&m cookies perfect for valentine's day

How to make the cookies . . .

  1. Cut your room temperature butter into cubes. Cream in the bowl of your stand mixer with the paddle attachment until it’s nice and smooth. Next cream both sugars with the butter. Mix in the egg and vanilla extract.
  2. In a separate bowl, mix together the flour, baking powder, baking soda, and salt. Pour the dry ingredients into the wet ingredients and mix together. Now mix in the chocolate chunks and M&Ms by hand with a spatula.
  3. Using a large cookies scoop (about 2 inches), scoop out 10 large balls onto a parchment paper lined pan. Stick some extra chunks and M&Ms onto the top and sides. It’s okay if the cookie dough balls are not perfectly round and smooth, we don’t want to squish them too much. Refrigerate about 2 hours.
  4. Preheat your oven to 400F when ready to bake. Bake cookies spaced out for 12-14 minutes (mine took 13) – until they are golden on top. As soon as you remove the cookie pan, use a spatula to  push them down a bit, since they do not spread much. Then use a round cookie cutter or glass a bit larger than the cookie to place around each cookie, and move it around  lightly in a circle, to shape the cookie back into a nice circle shape. Now let cool a few minutes, then move onto cooling rack to let cool completely. Wait about 15 minutes before eating. Enjoy!

Some notes. . .

  1. It’s ok if the dough is a bit crumbly. Use a cookie scoop to make it kinda ball like, then piece it together with your hands – don’t roll it too much or too tight.
  2. You can leave out the M&Ms if you’d like and use extra chocolate chunks.
  3. The chocolate chunks are different than chocolate chips, in my experience – they melt and pool much better, and give you those great pools of gooey chocolate – so try to use chocolate chunks if you can!

If you liked this recipe, you might want to try. . .

  1. Leftover Italian Meringue  Buttercream Cookies
  2. S’mores Pretzel Cookies
  3. Funfetti Marshmallow Cookies

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thick chocolate chunk m&m cookies perfect for valentine's day

Thick Chocolate Chunk M&M cookies

Thick, chewy cookies, stuffed with melty pools of dark chocolate chunks and M&Ms
Prep Time10 mins
Cook Time14 mins
Chill time2 hrs
Total Time2 hrs 24 mins
Course: Dessert
Cuisine: American
Keyword: big fat cookies, chewy cookies, chocolate chip cookies, chocolate chunk cookies, m&m cookies, Thick cookies, Valentine's day cookies
Servings: 10 cookies

Ingredients

  • ½ cup unsalted butter room temperature
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • cup flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup dark chocolate chunks extra for top
  • ¼ cup M&Ms extra for top

Instructions

  • Cut butter into cubes. Cream in the bowl of your stand mixer with the paddle attachment until it's smooth. Next cream brown and granulated sugars with the butter until smooth. Mix in the egg and vanilla extract. Scrape down sides and bottom of the bowl and mix again.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Pour the dry ingredients into the wet ingredients and mix together.
  • Next mix in the chocolate chunks and M&Ms by hand with a spatula.
  • Using a large cookies scoop (about 2 inches), scoop out 10 large cookie dough balls onto a parchment paper lined pan. Stick some extra chunks and M&Ms onto the top and sides. It's okay if the cookie dough balls are not perfectly round and smooth, we don't want to squish them too much. Refrigerate about 2 hours.
  • Preheat your oven to 400F when ready to bake. Bake cookies spaced out for 12-14 minutes until they are golden on top. As soon as you remove the cookie pan, use a spatula to push them down a bit, since they do not spread much. Then use a round cookie cutter or glass a bit larger than the cookie to place around each cookie, and move it around lightly in a circle, to shape the cookie back into a nice circle shape. Now let the cookies cool about 5 minutes, then move onto cooling rack to let cool completely. Wait about 15 minutes before eating. Enjoy!

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