Maybe Matilda: Chewy Chocolate Cookies with M&M’s® Crispy

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CrispyIsBack #CollectiveBias

Do you have a handful of recipes in your collection that you return to countless times because they just never, ever let you down? And you can add ingredients and switch things up and your ol’ faithful recipes will always work out? They’re the ones you always make to bring to friends, or when someone’s coming over for dinner, because everyone loves them and they never fail you? One of those, for me, is the Chewy Chocolate Cookie recipe that my mom has made for years.

That recipe is consistently awesome for me—I’ve never had it turn out wonky, even when I’ve messed with it. I’ve put in peppermint extract for Christmas cookies, swapped out the chocolate chips for everything under the sun, made weird substitutions when I didn’t have enough of one ingredient or another, and despite my tampering, they are always delicious.

So to celebrate the return of M&M’s® Crispy, I grabbed a bag at Walmart to toss into my favorite Chewy Chocolate Cookies. Forrest was totally baffled that we were putting the candy into the cookies and not just eating them by the fistful, straight from the bag—I guess I’m not the most adventurous cookie baker (candy inside of cookies?! what?!), and also, boy has he picked up on how I normally inhale my chocolate.

(Although, I should mention for those of you who are nodding along as I mention my chocolate inhalation thing, the individual snack size bags are only 180 calories per serving, so downing a bag in record time, preferably while hidden in a closet so you don’t have to share with your children, would not be the worst thing ever.)

These cookies are quick and easy to whip up, look so fun, and taste amazing—a dense, chewy cookie studded with crispy, crunchy M&M’s®.

Chewy Chocolate Cookies with M&M’s® Crispy

1 cup butter, softened
2 cups white sugar
2 eggs
2 teaspoons vanilla
2 cups flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups M&M’s® Crispy

Preheat oven to 350 degrees. In a large bowl, beat butter and sugar until light and creamy, then add eggs and vanilla and beat until well combined. Add flour, cocoa powder, baking soda, and salt, and mix well.

Add 1 cup M&M’s® and gently stir by hand to incorporate (don’t use a mixer for this—it will crush the candy!). Reserve the remaining 1/2 cup candy to place on top of the cookies.

Roll dough into tablespoon-sized balls and place on an ungreased baking sheet. Press remaining M&M’s® into the tops of the cookies.

Bake 8-10 minutes or until cookies are just set. Let cool a few minutes on the sheet, then remove to a cooling rack.

I usually think cookies taste best on the day they are baked, but these surprised me. They were delicious straight out of the oven (predictably), but I think they actually got even better on the second or third day.