{Chocolate M&M Cookies}

These are really good! And I was glad I found a fun way to use the Easter M&M’s I just bought 🙂

1 cup flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

4 ounces semisweet or milk chocolate chips

1/2 cup butter

3/4 cup M&M’s

1 1/2 cups sugar

2 large eggs

1 teaspoon vanilla

Preheat oven to 325 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

In a medium microwave-safe bowl, place the chocolate chips and the butter in the Microwave for one minute. Stir. Microwave again for one minute and stir well. If the chocolate is not fully melted, continue microwaving in 30 second intervals until the chocolate and butter are well combined

In a large bowl (or in the bowl of an electric stand mixer), combine the chocolate mixture, sugar, eggs, and vanilla. Mix on medium speed until combined. Gradually mix in flour mixture on low speed. Fold in M&M’s with a wooden spoon (don’t use a mixer as the M&M’s will break into pieces and not stay whole).

Lightly grease a cookie sheet with cooking spray. Drop dough onto baking sheets by tablespoonfuls (or use a cookie scoop) spacing them about 1 1/2 inches apart. Bake the cookies until they have slightly flattened and there are a few cracks on the surface, about 13-14 minutes. The cookies will still be soft. Let the cookies sit for 2-3 minutes on the baking sheet before removing them to a wire rack to cool completely. These cookies will stay fresh in an airtight container for about 2 days. They also freeze well.