Chocolate M&M Cookie Cups (2024)

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Ingredients

• 115 grams (1/2 cup / 1 stick) unsalted butter, softened
• 90 grams (1/2 cup) brown sugar, firmly packed
• 70 grams (1/3 cup) caster sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 140 grams (1 cup) plain flour
• 20 grams (1/4 cup) regular cocoa powder
• 20 grams (1/4 cup) dutch processed cocoa powder
• 1/2 teaspoon baking soda
• 1 teaspoon corn flour
• 2 tablespoons milk
• 100 grams (1/2 cup) plain M&M’s, plus extra for decorating

Instructions

1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.Grease a 12 hole muffin tin well with butter.
2. In a large mixing bowl, add the butter and sugars and beat with an electric mixer for a few minutes until pale and creamy. Add the vanilla and egg and beat for a minute or so until smooth.
3. In a separate bowl, whisk together the flour, cocoa powders, baking soda and corn flour and then sift the dry mixture into the wet. Gently fold until combined and forms a sticky chocolate cookie dough. Add a tablespoon of milk as needed. Then fold in the M&M’s.
4. Roll the cookie dough into large balls and place each one into a muffin hole. Try and ensure there are no M&M’s poking through as they have the tendency to stick to the baking pan.Pop a few M&M’s on the top of each cookie dough. Place in the oven for 10-12 minutes.
5. Let the cookies cool completely in the tin otherwise you run the risk of a few falling apart.Then very gently run a butter knife around the edges of each one before gently lifting the cookies out.

Notes

*If you don’t have dutch processed cocoa powder, just use regular cocoa powder.