When season M&M’s come out, I get so excited to buy and try them. Rather than eat the whole bag (because I absolutely would!), I figured baking with them would make me share. Hence, this recipe, which is just an adapted version of my Chocolate Sprinkle Cookies. FYI, using a regular cookie scoop makes giant cookies. If you want make smaller ones, use a #2 scoop and bake for 10 minutes instead.

Makes 12 cookies


  • 4 ounces semisweet or bittersweet chocolate, coarsely chopped
  • 8 tablespoons (113 grams) unsalted butter
  • ¾ cup (150 grams) granulated sugar
  • ¾ cup (162 grams) brown sugar
  • 2 large eggs (100 grams)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon mint extract
  • 1 cup (130 grams) all-purpose flour
  • ½ cup (50 grams) cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (32 grams) Mint M&M’s, divided


  1. Melt chocolate in a small heatproof bowl set over a pan of simmering water until melted. Alternatively, microwave in 20 second increments until melted, stirring in between. Set aside to cool slightly while working with the rest of the ingredients.
  1. In a bowl of an electric mixer fitted with the paddle attachment or a mixing bowl with hand mixer, cream butter and both sugars until light and fluffy, approximately 3 minutes.
  1. Add the eggs, one at a time and mix until incorporated. Add the vanilla and mint extracts.
  1. In a separate mixing bowl, combine the flour, cocoa, baking soda and salt. Add to the butter mixture and mix on low speed until just combined.
  1. Coarsely chop about ½ cup of the M&M’s and mix them into the batter. Cover and refrigerate for at least one hour.
  1. Preheat the oven to 350˚F and line half sheet pans with parchment paper. Set aside.
  1. Remove the dough from the refrigerator. Using a large ice cream scoop, evenly distribute the batter on the prepared sheets. Top with the remaining whole M&M’s, pressing them gently into the dough.
  1. Bake for 15 minutes or until just set, remove from oven and let sit for 2 minutes on sheet pans. Remove cookies from pans and place on racks until cooled completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature for 2 days.


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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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