Triple Chocolate Cherry M&M Cookies

A few weeks ago, while I was trolling the Valentine candy isle at the grocery store (totally in the name of blogging ) I couldn’t resist nabbing a bag of Cherry M&M’s. Chocolate and cherry is a classic flavor combo and one of my favorites. I was certain I could find some use for them, if I didn’t eat the whole bag first! not that I would do that! {wink}

So I did what any good blogger would do………I made cookies!

I knew I wanted a good rich chocolate cookie and I struck gold when I opened the Chocolate Pinterest Board that several of us contribute to. 

In no time at all, I spied a pin for Double Dark Chocolate Pomegranate Cookies . Dana raved that this was her favorite cookie recipe to date, and I believed it could easily be adapted for what I was wanting.

There is no skimping when it comes to chocolate in this cookie recipe! They pack a powerful chocolate punch, thanks to the Ghirardelli cocoa powder, Nestle chocolate chunks, and Hershey’s dark chocolate morsels, along with the chocolate in the cherry M&M’s. They had all of us chocolate lovers moaning with delight!

These Triple Chocolate Cherry M&M cookies were a snap to make, made the house smell amazing while they baked and each bite was rich and decadent, even sans the Cherry M&M’s.

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Triple Chocolate Cherry M&M Cookies

Yield: 48

Prep Time: 15 minutes

Cook Time: 10 minutes

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a chocolate covered cherry lovers dream cookie

Ingredients

• 1/2 cup Butter
• 1/2 cup Vegetable Shortening
• 3/4 cup Granulated Sugar
• 3/4 cup Brown Sugar
• 2 eggs
• 1 tsp Vanilla
• 2 cups Flour
• 3/4 cup Unsweetened Cocoa Powder (I used Ghirardelli)
• 1 tsp Baking Soda
• 3/4 tsp Salt
• 1¼ cups Nestle Semi Sweet Chocolate Chunks (appx 1/2 bag )
• 1¼ cups Hershey’s Dark Chocolate Chips (appx 1/2 bag )
• 3/4 bag Cherry M&M’s

Instructions

1. Preheat oven to 350°F
2. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt and set aside.
3. In a large bowl using a hand or stand mixer, cream together butter and shortening.
4. Add sugars, eggs and vanilla and beat on medium high for a full three minutes.
5. Combine dry ingredients with butter mixture until well incorporated.
6. Fold in chocolate chunks, chips and M&M’s.
7. Using a small cookie scoop, or large spoon, scoop the dough onto ungreased (or parchment lined) cookie sheet.
8. Bake for 9-10 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 4 dozen cookies.

Notes

Quick notes

SLICE AND BAKE VARIATION: PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 12-15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 350° F. Cut into 1/2-inch-thick slices; place on ungreased (or parchment lined)baking sheets. Bake for 9-10 minutesCool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 4 dozen cookies.

Recipe slightly adapted from Made.

Variations

We made these both with and with out the cherry M&M’s and both were delicious.

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Did you make this recipe?

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you can certainly substitute, but here is what I used to make Triple Chocolate Cherry M&M Cookies

Hershey’s Dark Chocolate Chips | Nestle Semi Sweet Chunks | Ghirardelli Unsweetened Cocoa | Cherry M&M’s

We often devour cookies warm right out of the oven, but these were best after they cooled completely. Allison also enjoyed them crushed up over a bowl of ice cream!

Have you tried the Cherry M&M’s? I’ve heard they had Cherry Cordial M&M’s out during the holidays, I would guess these are the same. They are fantastic right out of the bag if you’re a fan of cherry and chocolate!