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