M&Ms have released new flavors! Three of them, all “bakery” themed. I, naturally, had to get them all to try, and to bake with. Whenever brands do this, I end up falling for it. Even if they’re underwhelming. However… these flavors were actually not underwhelming!! They were all very tasty and spot-on to their flavors. Never before have I thought M&Ms were worth eating on their own… until these flavors! But, that didn’t mean that I wasn’t going to bake with them. That would be a lot of M&Ms to eat on their own. So, I put the Chocolate Cherry Cupcake flavor into these Chocolate Cherry M&M Cookies – like a monster cookie but with chocolate cherry.
These cookies are delicious. Rich chocolate-y flavor, with little bits of the cherry chocolate M&Ms. No notes! Not complex, but solid and reliable. A perfect way to complement the M&Ms – letting them shine!
We’ve hit Q2 of 2026 already. Somehow. March was long but also passed in a blink.
Anyways, Q2 feels about when I usually start setting goals for the year. And after these cookies, I think I need to double down on a goal of making my food photography just… a bit more exciting. Better. I think my photos get a tad repetitive, somewhat due to the constraints of where natural lighting is in my house and what table I photograph them on. Always the same plates.
I’m not sure how to make my photos better without just acquiring a bunch of plates and props and stuff. I don’t particularly want to acquire more stuff. It is Austerity April after all!
And I know I’ve said my goal is to improve my photos before.
Also… sometimes baked goods aren’t photogenic. These cookies, as tasty as they are, sort of just look like little brown balls. Not sure how much staging would improve upon the base fact of their appearance. A bit of lipstick on a pig, if you will.
So… Stay tuned for how this goal will progress. I may give up on it like I have in the past. Or maybe, this will be the time I actually commit to it and see some improvement! In the meantime, I’ll enjoy eating these little brown ball cookies that are quite tasty.
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PinIngredients
- 1/2 cup (8 Tbsp; 1 stick) unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour (spooned & leveled)
- 2/3 cup natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 Tablespoon milk (any kind)
- 1 and 1/4 cups Cherry Chocolate Cupcake M&Ms
Instructions
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined. The cookie dough will be quite thick. Switch to high speed and beat in the milk, then the M&Ms. The cookie dough will be sticky and tacky. Scoop out into 1.5 tablespoon balls and place on a baking sheet(s) lined with parchment. Cover dough balls tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory!
- Preheat oven to 350°F, and arrange your dough balls 2-3 inches apart on the baking sheets.
- Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft.
- Cool cookies for 5 minutes on the baking sheet. During this time, you can press a few more M&Ms into the tops of the warm cookies. (This is optional.) Transfer to cooling rack to cool completely. The cookies will slightly deflate as they cool.
- Cover leftover cookies tightly and store at room temperature for up to 1 week.