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These Are Just Insane!

Updated: Dec 1, 2021

The first time I posted this recipe it was simply I was so excited to have a cookie I made as an act of motherly love for one of my sons. Flash forward a year or so later when I went to make these cookies for him again and noticed something horribly wrong with the recipe. No matter what I did I could not get the cookie dough to come together.

Unfortunately, I had thrown away all my copies of the recipe I was using as I was working on it. I had no point of reference in trying to figure out what the problem was. All I knew was that as I tried to make these cookies it was a complete disaster. Hence this revision. My apologies.

Chocolate Fudge M&M Cookie Recipe
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  • 150 grams all-purpose flour

  • 30 grams unsweetened or Dutch Processed Cocoa Powder

  • 1 teaspoon baking powder

  • 1 teaspoon espresso powder (optional)

  • ¾ teaspoon kosher salt

  • 160 grams Hershey Bars broken into pieces (4 - 1.55-ounce bars)

  • 2 Large Eggs (preferably at room temperature)

  • 100 grams granulated sugar

  • 80 grams light brown sugar

  • 1 teaspoon vanilla

  • 2 Tablespoons Milk (preferably at room temperature)

  • 160 grams mini chocolate chips (regular sized chips are fine too)

  • 200 grams M&M candies plus extra for garnishing the top after they come out of the oven.


  • Preheat oven to 310°F. Yup, I said 310°F

  • Line baking trays with parchment paper (not aluminum foil).

  • Sift together flour, cocoa, baking powder, and espresso powder.

  • Add salt to dry mix.

  • Using a double boiler, melt Hershey Bar pieces (or other good quality chocolate). See MELTING CHOCOLATE for a great video on how to melt your chocolate.

  • In a medium bowl or in the bowl of a stand mixer, mix eggs and sugars together on medium speed for 2 minutes.

  • Use a metal spoon to make sure all the sugar from the bottom of the bowl is mixed in. The metal spoon will be very important later on.

  • Add melted chocolate to your wet mixture and mix on low speed just until the mixture combines.

  • Add the vanilla and milk and stir by hand while making sure all the mixture from the bottom of the bowl has combined.

  • Add your sifted dry mix to your wet mixture and mix on low just until the dry mix is incorporated. Please don’t over mix.

  • By hand, fold in mini chocolate chips and M&M candies. And yes, you guessed it, use the metal spoon. You’ll start to see that this dough wants to stick to the side of your bowl. Did I tell you it is sticky?

  • Refrigerate dough for 10 to 15 minutes.

  • Use 2 spoons to drop even portions of dough onto a parchment lined cookie sheet. The dough will be very sticky.

  • Bake each set of cookies for 15 – 17 minutes.

  • After removing cookies from the oven, quickly press a few extra M&M candies into the top of each baked cookie.

  • Let the cookies cool for 10 minutes before transferring to a cooling rack.

  • These cookies will last about 1 week if stored in an air tight container.

As always, please post pictures of your Chocolate Fudge M&M Cookies and include @auntlorabakes and #chocolatefudgemnmcookies

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