These cookies are adapted from a recipe in Food and Wine, and are a decadently chewy cookie with a festive Easter flair.  I love the pastel candies against the deep chocolate color and flavor.  They are perfectly fudge and chewy.  The batter will be very runny when you first make it, so be sure to chill it before baking.  I place the m & m’s on the top of the cookies just before baking so they are most visible.

yield about 30 cookies


  • 1 pound semisweet chocolate, chopped or small bits
  • 4 tablespoons unsalted butter
  • 4 large eggs, at room temperature
  • 1 cup firmly packed light brown sugar
  •  1/2 cup granulated sugar
  • 2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 6 ounces semisweet chocolate bar, broken in chunks
  • 6 ounces Easter M & M’s


In a small sauce pan on very low heat or in a double boiler, melt the chopped chocolate with the butter, stirring until smooth.In a small bowl, whisk together flour, baking powder and and salt.  In a mixer, fitted with the paddle attachment, beat the eggs with the sugar at medium speed until thick and pale for several minutes. Beat in the vanilla and fold in the melted chocolate, then fold in the flour mixture. Stir in the chocolate chips. ought will be quite loose. Cover the bowl, and chill in the refrigerator until batter is firm.


Preheat the oven to 350°.  Line your baking sheets with parchment paper. Gather about a tablespoon and a half of batter and roll the dough in the palm of your hand to create a ball placing about 2 inches apart from one another on prepared baking sheets.  Take your easter m & m’s, and gently press several into the tops of each of your cookies. Bake for about 12 minutes, until the cookies appear  dry around the edges and begin to crackle on the tops. Allow the cookies to cool on the baking sheets for 5 -7 minutes, before transferring to a rack to cool completely.  Enjoy!