Ingredients

The following ingredients have 8 Servings
  • 1/2 cup butter, room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 cup all purpose flour
  • 1/4 cup mini M&Ms
  •  1/2 cup unsweetened cocoa powder
  •  3/4 cup granulated sugar
  •  1/3 cup vegetable oil
  •  2 eggs
  •  1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  •  1/2 teaspoon kosher salt
  • 1 cup all-purpose flour
  •  1/2 cup rainbow sprinkles (jimmies)

Instruction

  • Using you hand or a stand mixer mix together the butter, sugar, and vanilla until combined.
  • Mix in the flour until incorporated.
  • Stir in the M&Ms until evenly incorporated.
  • Cover and refrigerate for at least 2 hours.
  • In the bowl of your stand mixer fitted with the paddle attachment mix together the cocoa powder, sugar, and vegetable oil on medium speed until combined.
  • Add in the eggs, vanilla, baking powder, and salt, mixing until smooth, scraping the sides of the bowl as necessary.
  • Turn the mixer to low and add in the flour until just combined.
  • Refrigerate dough for at least 2 hours.
  • Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • Remove the M&M cookie dough from the refrigerator and portion out tablespoon-sized amounts of dough and roll into 16 equal balls.
  • Remove the chocolate cookie dough from the refrigerator and using a medium-sized cookie scoop, portion out the dough. Divide each portion in half creating 2 small round discs of dough. Place a ball of the M&M dough inside 2 discs of chocolate dough, forming it around the M&M dough, sealing it in, creating balls.
  • Roll each chocolate cookie dough ball completely in sprinkles.
  • Place each ball of dough onto the prepared baking sheet, 3- inches apart.
  • Bake for 9-10 minutes, until the cookies are set.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.