Chocolate Dipped M&M Oreo Cookies

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Dreamy, delicious homemade cookies that are loaded with chocolate. These next-level cookies are so easy to make and need to be added to your baking list ASAP.

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I’d really like to call this “My Favorite Things” cookie because it has all of my favorite things. We’ve got a delicious brown butter base and the cookie dough is loaded with mini chocolate chips, Oreo cookie pieces, and mini M&Ms. Each cookie is then dipped in semisweet chocolate. They’re so flavorful, loaded with chocolate, and honestly, just all-around perfect.

I’ve made this specific M&M / Oreo / brown butter combination quite a few times. But, I’m telling you, the chocolate dipped bottom just takes these to the next level. It adds a little bit of extra chocolate to each bite, making it even more delicious. If you’re not a fan of semisweet chocolate or want to add even more flavor to the mix, go ahead and swap out the semisweet chocolate for milk, dark, or white. I feel like dark chocolate would be SO good with these (I’m making a mental note to add that to my baking list).

Dipping them in chocolate is super easy and only takes a few minutes. Just a warning: once you start dipping your cookies, you may never stop. I’m speaking from personal experience here!

Read on for the full recipe for these decadent Chocolate Dipped M&M Oreo Cookies.

Chocolate Dipped M&M Oreo Cookies. They’re decadent and I promise, very easy to make.

Since I wanted to include all of my favorite things in this recipe, of course, I had to use brown butter. If you’ve never used brown butter before, prepare for your life to be changed because it is SO good! If you’re a fan of nutty, caramel flavors, you will absolutely love it.

To brown the butter, use a light-colored saucepan or pot and place it on the stove over low to medium heat. Place the butter in the pan and let it melt as it regularly would. Remember to stir your butter as it’s melting so that nothing sticks to the bottom of the pan. After the butter has fully melted, keep the butter over the heat and continue stirring frequently. Over the course of a few minutes, the melted butter will begin to bubble and change in color from yellow to more of a golden / amber color. You will also see golden flecks at the bottom of the pan (this is why you must use a light-colored pot or pan) — these are the toasted milk solids that give the brown butter its delicious, nutty flavor. Once the butter is more of that golden amber color, remove it from the heat. I like to pour the butter into a glass bowl or measuring cup to cool. Make sure you let the butter cool for 10 minutes before combining it with the sugars.

After you’ve browned the butter, the rest of the recipe comes together pretty easily! Once you finish baking the cookies, make sure you let them cool completely before dipping them in the chocolate. If the cookies are still warm, they may be a bit delicate and could fall apart, so let them cool! Melt the chocolate chips in a glass bowl in the microwave in 15-second increments. Between each 15-second increment, stir the chocolate chips so that they melt properly. You can also add in a drop of vegetable or coconut oil to help thin out the chocolate. Then, you’ll just spoon some chocolate onto the back of each cookie, spread it around so that the bottom is completely covered, and then let it chill in the fridge for at least 15-20 minutes. I recommend letting them set for longer, but if you can’t wait and NEED to take a bite, I understand.

Get ready for the yummiest cookies that are full of chocolate. You’re going to love them!

Other M&M recipes you may like:

• Mini Chocolate Dipped M&M Chocolate Chip Cookies
• M&M Chocolate Chip Cookie Bars
• Cheesecake Stuffed M&M Oreo Cookies
• Chocolate Frosted M&M Brownies
• Easy Chocolate Dipped Peanut Butter Stuffed M&M Cookies

Ingredients you’ll need:

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

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 delicious Chocolate Dipped M&M Oreo Cookies

Over low to medium heat, brown 1 cup unsalted butter. Remove the butter from the heat when the top is foamy and the butter is amber/golden brown in color. Set aside to cool for 10 minutes.

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

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

Whisk in the 2 eggs and 2 tsp vanilla extract. Keep whisking until the mixture is smooth and lighter/paler in color.

Add the dry ingredients and fold in with a rubber spatula. Fold in 1 cup chopped Oreos, 1 cup mini M&Ms, and ½ cup mini chocolate chips. Be careful not to overmix.

Chill the dough for 30 minutes. Preheat the oven to 350 degrees Fahrenheit.

Scoop out sixteen 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 10-12 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 them with a spoon, bowl, or circular cookie cutter. Top with extra Oreos, mini M&Ms, and mini chocolate chips.

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

Spoon the melted chocolate and spread it to completely cover the bottom of each 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 15-20 minutes.

Store in an airtight container 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. 
• Always remember my top three tips: 1) let your butter cool for at least 10 minutes before combining it with the sugars, 2) set your eggs out in advance so that they’re at room temperature. If you forget, run them under some lukewarm water (not hot!!) to warm them up a bit, and 3) chill your cookie dough for 30 minutes. All three of these things will ensure that your cookies bake up perfectly with some height.
• Use the bake time listed as a guide! Ovens can be glitchy, so it’s best to go by how the cookies look. The cookies should be removed from the oven when the edges are set and a light golden color. The tops of the cookies will look a bit wet, but this is how they’re supposed to look. They will continue to bake and set on the hot pan even after they’re removed from the oven. People often wonder why their cookies are dry or don’t stay fresh beyond the first day and it’s usually because the cookies have been overbaked.

FAQs

Do I have to use semisweet chocolate for dipping?

Nope! Feel free to use whichever type of chocolate is your favorite & you think pairs well with the cookie! You can use milk, dark, semisweet, or white.

Can I make this dough in advance?

Yes! The dough can be made up to 3 days in advance and stored in the refrigerator. Prior to baking, I like to set the cookie dough out for about an hour to let it soften a bit so it’s easier to scoop. Baking time and temperature will remain the same.

Do I have to chill the dough?

I highly recommend it! Chilling the dough not only helps the cookies bake up tall, but enhances the flavors. With that brown butter, you want to let the flavor develop as much as possible because it’s absolutely delicious.

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 them, set them out for at least 20-30 minutes to let them soften up before eating. I don’t recommend heating these up in the microwave, oven, or air fryer, as the chocolate bottom will melt.

Can I make these cookies smaller or larger?

Yes! Just be sure to adjust the bake time. For smaller cookies, I would reduce the bake time by 1-2 minutes. For larger cookies, start by adding 1-2 minutes and check to see if they need more time. Remember that the bake time listed is simply a suggestion — go by how the cookies look instead. The cookies should be removed from the oven when the edges are set and lightly golden. The tops of the cookies will still look a little wet and that’s how they should look!

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. The chocolate bottoms will be fine at room temperature, but be mindful if you’re in a hot environment as the bottoms may begin to melt. If freezing, set the cookies out on the counter and let them come to room temperature prior to consuming.

These cookies truly include all of my favorite things. The brown butter dough, the chocolate dipped bottoms, and all of the best toppings: mini chocolate chips, Oreo cookie pieces, and mini M&Ms. They’re perfectly sweet and super chocolatey. I hope you love them as much as I do!

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