Chocolate Chocolate Chip Cookies + Caramel M&M’s

One of my all-time favorite cook­ie recipes just got even bet­ter. This triple choco­late choco­late chip cook­ie was made for caramel M&M’s! 

Moist, dense, chewy and fudge-like  — packed with choco­late, these cook­ies will sat­is­fy your sweet tooth for sure. The addi­tion of caramel M&M’s adds a hint of salti­ness that real­ly puts these cook­ies “over the top”!

Start off by whip­ping togeth­er cold but­ter that’s been cubed & cane sug­ar.

Add 1 cup of cocoa pow­der & vanil­la and con­tin­ue whip­ping.

Next, com­bine dry ingre­di­ents (flour, salt and bak­ing pow­der).

Once the dry ingre­di­ents are incor­po­rat­ed into the cocoa pow­der, but­ter & sug­ar, add 5 cups ((total)) of choco­late chips and caramel M&M’s. I used a com­bi­na­tion of milk choco­late chips, mini semi-sweet choco­late chips and caramel M&M’s. I just want­ed to cov­er all of my bases, haha.

Stir to com­bine, mak­ing sure to scrape down the sides as you go.

Using a 1 oz. scoop, scoop the dough onto a parch­ment lined bak­ing sheet. Posi­tion dough 2″ apart.

Bake in a 350° pre­heat­ed oven for 9–10 min­utes. Allow the cook­ies to cool on the bak­ing sheet for 2–3 min­utes before trans­fer­ring to a cool­ing rack.

Pass the milk please!

Choco­late Choco­late Chip Cook­ies w/ Caramel M&M’s
Yields 60
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Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
155 calo­ries
21 g
30 g
7 g
2 g
4 g
55 g
38 g
13 g
0 g
2 g
Nutri­tion Facts
Serv­ing Size
Amount Per Serv­ing
Calo­ries 155
Calo­ries from Fat 63
% Dai­ly Val­ue *
Total Fat 7g
Sat­u­rat­ed Fat 4g
Trans Fat 0g
Polyun­sat­u­rat­ed Fat 0g
Monoun­sat­u­rat­ed Fat 2g
Cho­les­terol 30mg
Sodi­um 38mg
Total Car­bo­hy­drates 21g
Dietary Fiber 1g
Sug­ars 13g
Pro­tein 2g
Vit­a­min A
Vit­a­min C
* Per­cent Dai­ly Val­ues are based on a 2,000 calo­rie diet. Your Dai­ly Val­ues may be high­er or low­er depend­ing on your calo­rie needs.
  1. 2 cups (4 sticks) cold but­ter, cubed
  2. 3½ cups sug­ar
  3. 4 large eggs
  4. 1½ T vanil­la
  5. 1 cup dark cocoa pow­der
  6. 4½ cups all-pur­pose flour
  7. ½ tsp. coarse salt
  8. 1 tsp. bak­ing pow­der
  9. 5 cups semi-sweet, milk and caramel M&M’s ((or any com­bo you pre­fer))
  1. Pre­heat the oven to 350˚ F. Line bak­ing sheets with parch­ment paper. In the bowl of an elec­tric mix­er, com­bine the but­ter and sug­ar. Beat togeth­er on medi­um-high speed until light and fluffy, 2–3 min­utes. Blend in the eggs one at a time, scrap­ing down the bowl as need­ed. Add vanil­la. Mix in the cocoa pow­der until well blend­ed.
  2. In a sep­a­rate bowl, com­bine dry ingre­di­ents and light­ly whisk togeth­er until even­ly mixed. Add the flour mix­ture to the mix­ing bowl, in 2 cups por­tions. Mix on low-speed until each por­tion is incor­po­rat­ed before adding the next. Fold in the choco­late chips with a spat­u­la.
  3. Using a 2-oz. scoop, scoop dough onto bak­ing sheets a few inch­es apart. Bake 9–11 min­utes (I found 9.5 min­utes to be the mag­ic num­ber).
  4. Let cool on the bak­ing sheets 2–3 min­utes, then trans­fer to a wire rack to cool com­plete­ly.
  5. Makes 60 cook­ies
Adapt­ed from Annie’s Eats
Adapt­ed from Annie’s Eats
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