Chocolate Dipped M&M Chocolate Chip Cookies

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Adding another chocolate dipped cookie recipe to your baking list. These classic M&M chocolate chip cookies are chewy, delicious, and taken to the next level with a brown butter base and that semisweet chocolate coating on the bottom.

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Another day, another chocolate dipped cookie recipe. Today, we’re going with a classic — M&M chocolate chip cookies that are elevated by using brown butter and adding a simple coating of semisweet chocolate on the bottom of the baked cookies. And yes, that chocolate dipped bottom really does make such a difference. An extra dose of chocolate in every bite? Yes, please! These cookies are so delicious and definitely one of my top favorite recipes.

If you’re new here, I’ll warn you now: I’m obsessed with chocolate dipped cookies. I’m all about finding a simple way to take a bake to the next level, and this is one of the easiest ways. Plus, as someone who is a huge chocolate lover and can never get enough, I’m always happy to find another way that I can sneak even more chocolate into a recipe.

This classic recipe is super easy to follow and the cookies bake up perfectly every single time. So, what are you waiting for? You know you want to bake them.

Read on for the full recipe for these next-level Chocolate Dipped M&M Chocolate Chip Cookies.

These chocolate dipped M&M chocolate chip cookies are made using my classic brown butter cookie recipe. These cookies are soft & chewy, have a delicious, nutty flavor profile from the brown butter, and bake up nice and tall which, in my opinion, is the perfect kind of cookie.

If you’re not familiar with browning butter, let me walk you through how easy it is. Yes, it is VERY easy to do. Start by placing a medium, light-colored saucepan on the stove over low to medium heat. I usually set my stove on a lower heat setting so that the butter doesn’t burn. Place the butter in the pan and stir frequently. The butter will melt and this is when the magic will start to happen. The butter will begin to bubble and may have a layer of foam on top, continue stirring. After a minute or two, you’ll start to see golden flecks at the bottom of the pan — these are toasted milk solids which add that delicious, nutty flavor that brown butter is known for. The butter will also start to change color. As soon as you notice the butter is a golden amber color (and no longer fully yellow), remove it from the heat. I like to transfer the butter from the pan into a glass measuring cup to finish cooling.

We’ll start assembling the dough by whisking together the melted brown butter with brown and granulated sugars. Before combining the three ingredients, make sure to let your melted brown butter cool for 10 minutes. This is key — while it may seem small, using cool butter (instead of hot) ensures that the cookies bake up tall and we get that soft & chewy texture we’re going for. I also opted for more brown sugar than granulated sugar in this recipe purely to add moisture and you guessed it, ensure chewiness.

The rest of the recipe is fairly straightforward — eggs, vanilla extract, all-purpose flour, baking soda, cornstarch, and salt. When adding in your dry ingredients, fold them in with a rubber spatula until a few flour streaks remain. Then, add in your toppings and fold them in with the spatula until everything is just combined. It is extremely important to not overmix the cookie dough. Overmixing can lead to dry, crumbly cookies which we do not want.

Before baking the cookies, the cookie dough must chill for 30 minutes. Since we’re using melted butter, chilling the dough is crucial. Otherwise, the cookie dough will spread while baking and result in thin, flat cookies. Use the 30 minutes to clean up and preheat the oven. After chilling the dough, scoop 16 dough balls and place them on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until the edges are set/have a light golden color and the tops of the cookies still look a little wet/doughy. I know it scares people to stop baking cookies when they still appear a little doughy, but at this point, they need to be removed from the oven. The cookies will continue to bake on the hot pan. Unless you prefer a crispy, crunchy cookie that will be dry and crumbly the next day, please follow this tip and remove the cookies at this point.

Allow the cookies to cool completely before adding the layer of chocolate to the bottoms of the cookies. I chose to use semisweet chocolate, but you can use any kind of chocolate. Melt the chocolate chips in 15-second increments in the microwave, stirring between each to ensure that the chocolate melts properly and does not burn. Chocolate chips can sometimes be a bit finicky when melting them, especially in the microwave — however, I’ve found that adding a drop of vegetable or coconut oil helps them to melt properly and smoothly. Take your time with this step so that the chocolate melts properly.

Once the chocolate is melted and the cookies have cooled, place a spoonful of chocolate on the bottom of each cookie. Use the back of a spoon or a spatula to spread the chocolate, creating an even coating that fully covers the bottom of the cookie. Place the cookie on a plate or baking sheet lined with parchment paper, top with flaky sea salt, and set in the refrigerator or freezer until the chocolate sets. I place my cookies in the freezer for at least 30 minutes.

And there you have it — truly, one of my favorite cookies ever. A classic M&M chocolate chip cookie that is elevated by using brown butter and dipping each cookie in a layer of semisweet chocolate. It’s simple, but so delicious.

Ingredients you’ll need

• Unsalted butter
• Brown sugar
• Granulated sugar
• Vanilla extract
• Eggs
• All-purpose flour
• Baking soda
• Cornstarch
• Salt
• Semisweet chocolate chips
• Mini M&Ms
• Flaky sea salt

Kitchen tools you’ll need (linking my favorites below!)

• Mixing bowls
• Measuring cups
• Spatula
• Whisk
• Cookie scoop
• Baking sheet
• Parchment paper
• Cookie turner
• Cooling rack

How to make these classic Chocolate Dipped M&M Chocolate Chip Cookies

On low to medium heat, brown 1 cup unsalted butter. You’ll want to remove the butter from heat when the top is foamy and the butter is amber/golden brown in color. Set aside to cool for 10 minutes.

While the brown butter is cooling, combine 2¼ cups all-purpose flour, 1½ tsp baking soda, 1 tsp cornstarch, and 1 tsp salt in a bowl and whisk together. Set aside.

In a large bowl, combine the melted brown butter with 1½ cups brown sugar and ¼ cup granulated sugar. Whisk together until the ingredients are fully combined and the mixture is smooth.

Add 2 eggs and 2 tsp vanilla extract. Whisk until the mixture is smooth & lighter in color.

Add the dry ingredients and fold in with a rubber spatula. Fold in 1 cup semisweet chocolate chips and 1 cup mini M&Ms.

Place the dough in the refrigerator and chill for 30 minutes. Preheat the oven to 350 degrees Fahrenheit.

Scoop out 16 equally sized dough balls. Line a baking sheet with parchment paper and place the cookie dough balls on the sheet. Place in the oven and bake for 10 minutes or until the edges are golden and the tops of the cookies still look slightly wet.

As soon as the cookies come out of the oven, shape the cookies with a spoon, bowl, or circular cookie cutter. Top with extra chocolate chips and mini M&Ms.

Once the cookies have cooled completely, melt 1 to 1½ cups semisweet chocolate chips in the microwave in 15-second increments, stirring between each. Add a drop of vegetable or coconut oil (about ¼ to ½ tsp) if the chocolate chips are having trouble melting.

On the bottom of each cookie, spoon the melted chocolate and spread it to completely cover the bottom of the cookie. Line a baking sheet with parchment paper and carefully place the cookies on the baking sheet. Pop them in the freezer to set for about 30 minutes.

Store the cookies in an airtight container at room temperature or in the refrigerator for up to 5 days or freeze for up to 3 months.

Tips for success

• When measuring dry ingredients, use a kitchen scale or the spoon and level method. While it is more accurate to measure dry ingredients by weight (grams), I bake using volume measurements (cups). This recipe can easily be converted using an online conversion calculator, like this one from Inch Calculator. For the spoon and level method, before scooping out dry ingredients, use a spoon and run through them, fluffing them up and removing any clumps. Then, spoon the ingredient into the measuring cup and use a flat top tool to level off the top and remove any excess.
• Do not overbake your cookies. Many people wonder why their cookies are dry and crumbly a day later and it’s because they overbaked them. The cookies are done baking when the edges are set and a light golden color. The tops will still look wet and will not be fully set — and that’s totally okay! The cookies will continue to bake on the baking sheet after they’re removed from the oven.
• Do not overmix your dough. Overmixing will lead to a dry, crumbly cookie texture which we do not want. When adding in dry ingredients, only mix until a few flour streaks remain, then gently fold in your toppings.

FAQs

Can I freeze these cookies?

Yes! Store the baked cookies in a freezer-safe storage bag or container for up to 3 months. When you’re ready to eat the cookies, set them out for about 20-30 minutes and let them come to room temperature before eating. You can heat them up in the microwave for a few seconds (~10), but not for too long as the chocolate on the bottom may begin to melt.

Can I make this dough in advance?

Yes, you can make the dough up to 3 days in advance and store it in the refrigerator. Take the cookie dough out about 30 minutes to 1 hour prior to baking so that the dough is soft enough to scoop. 

Is it required for the dough to chill?

If you want your cookies to be tall and thick — YES! Most of my recipes using melted butter (browned or regular) will call for chill time. We aren’t baking flat cookies here! Chilling the dough will also help the flavors develop, leading to a deeper flavor profile and even more delicious cookies.

Can I make these cookies smaller or larger?

Yes, keep the bake temperature the same, but adjust the bake time accordingly (add 1 to 2 minutes for larger cookies, reduce bake time by 1 to 2 minutes for smaller cookies).

How to store

Store the cookies in an airtight container at room temperature or in the refrigerator for up to 5 days or freeze for up to 3 months. Be mindful of the chocolate bottoms — they will melt if left in a hot space. If freezing, set the cookies on the counter and let them come to room temperature before eating.

Brown butter M&M chocolate chip cookies that are full of flavor and dipped in a generous layer of semisweet chocolate. A simple, elevated take on a classic recipe that everyone will love. Add these to your baking list ASAP.

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock.