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!

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

How to make the cookies . . .

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.
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.
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.
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. . .

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.
You can leave out the M&Ms if you’d like and use extra chocolate chunks.
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!

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