These bakery style mini M&M cookies are such a classic treat. They are buttery, chewy, and so easy to make. Each bite yields the perfect amount of mini chocolate chips and colorful milk chocolate M&M's.
These mini M&M cookies have soft centers and crispy, caramelized edges. They taste just like chocolate chip cookies, but even better with crackly M&M candies in every single bite.
After mixing, these cookies require very little chill time. From start to finish, you can enjoy these cookies in little over an hour!
For more chocolatey treats, make sure to try my Loaded M&M Rice Krispie Treats and Peanut Butter Nutella Cookies.
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Why You Will Love This Recipe
- Mini chocolate M&M's- These cookies have mini M&M's inside the cookie dough and even more sprinkled on top once they finish baking. They are full of crackly goodness!
- Layers of texture- The best type of cookies are the ones that have a crispy outer shell with soft and chewy centers. This cookie has all those things and more!
- Minimal chill time- This cookie dough only requires 20 minutes inside the freezer before baking.
- Easy to make- These cookies use melted butter and are mixed by hand in one bowl. No mixer needed.
Ingredient Notes
- Butter- I use unsalted butter and melt it inside the microwave. Let it sit at room temperature for 20 minutes before mixing.
- Sugar- I use both white granulated sugar and light brown sugar in this recipe.
- Eggs- Make sure to pull the large eggs from the refrigerator a couple hours before mixing so they have time to come to room temperature.
- Mini M&M's- I buy the family size so that I have enough for the cookie dough as well as topping the cookies once they are baked.
- Mini chocolate chips- You can use semi-sweet or dark chocolate chips.
- Vanilla extract- Use pure vanilla extract for the best flavor.
Step By Step Instructions
STEP 1: Melt the butter. Melt the butter inside the microwave. Let it sit at room temperature for 20 minutes. Make sure the butter is not warm or else the cookies will spread too much when they bake in the oven.
Next, mix in eggs and vanilla extract.
STEP 2: Mix the dry ingredients. Sift the flour, baking powder, baking soda, and salt.
STEP 3: Add dry ingredients. Use a rubber spatula to fold in the flour mixture. Then, add the mini chocolate chips and mini M&M's.
STEP 4: Scoop cookie dough. Use a 2 oz ice cream scoop to scoop the cookie dough. Place 5 cookies onto baking sheet lined with parchment paper.
STEP 5: Chill the dough. Place baking sheet with cookies inside the freezer. Chill for 20 minutes until they feel solid and are completely cold.
If you aren't in a hurry, place them inside the refrigerator for 1 hour or until ready to bake.
STEP 6: Bake cookies. Preheat oven to 350°. Bake cookies for 13-15 minutes. The cookies will have golden edges and soft centers when they are done.
While the cookies are still warm, sprinkle extra mini M&M's and mini chocolate chips on top. Let cookies cool for 15 minutes. Then, grab yourself a cup of milk and enjoy!
Expert Baking Tips
Spoon and level the flour. Do not scoop the flour out of the bag with your measuring cup. Using a spoon, scoop the flour into a measuring cup. Do not pack it down. Instead, use the back of a butter knife to level the flour.
After baking, while the cookies are still warm, sprinkle extra mini M&M's and chocolate chips on top. It gives them a great texture when you bite into them, as well as a pop color.
Make sure to chill the cookie dough until they are completely cold. If they are not properly chilled, they will spread too much in the oven.
Do not overcrowd your pan or place cookies too close to one another. This will cause them to touch and lose their circular shape.
FAQ
You definitely can! Scoop the cookies onto a baking sheet lined with parchment paper. Flash freeze them for 1 hour. Then, place the cookie balls inside a Ziplock bag and freeze them for up to 2 months.
If you want a good ratio of M&M's to cookie, I recommend the mini M&M's because you get more per cookie. Also, the smaller size allows the cookies to spread more evenly.
Using melted butter, rather than traditional softened butter will result in a more chewier and dense cookie. It gives these cookies the perfect texture. Don't skip this step!
Storing and Freezing
Store these mini M&M cookies inside an airtight container at room temperature for 5-7 days.
Freezing
You can freeze both baked cookies and scooped cookie balls.
To freeze baked cookies, wait until they are completely cool. Place them in a single layer onto a parchment lined baking sheet, or inside a Ziplock freezer bag. To thaw cookies, leave at room temperature for 1 hour.
To freeze scooped cookie balls, place them onto a baking sheet lined with parchment paper. Double wrap with plastic wrap.
If you do not have room inside your freezer, you can flash freeze the cookie balls for a couple hours and then place them inside a Ziplock freezer bag.
Other Easy Dessert Recipes To Try
If you decide to try this recipe, please make sure to leave a STAR RATING on the recipe card and leave a comment below. I hope you enjoy this recipe!
Let's stay connected on social media. Tag me on Instagram @theepicureanmouse. Make sure to follow me on Pinterest for more delicious family recipes.
📖 Recipe
Mini M&M Cookies
Ingredients
- 1 cup Unsalted butter melted, cooled for 20 minutes
- 1 cup Light brown sugar
- ½ cup White granulated sugar
- 2 Eggs large
- 1 ½ teaspoon Vanilla extract
- 2 ⅓ cups All purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- 1 ¼ teaspoon Salt
- 1 cup Mini M&M's plus more for on top
- ½ cup Mini chocolate chips plus more for on top
Instructions
- Melt the butter inside the microwave. Let it sit at room temperature for 20 minutes. Make sure the butter is not warm or else the cookies will spread too much when they bake in the oven.
- Next, mix in eggs and vanilla extract.
- Sift the flour, baking powder, baking soda, and salt.
- Use a rubber spatula to fold in the flour mixture. Then, add the mini chocolate chips and mini M&M's.
- Use a 2 oz ice cream scoop to scoop the cookie dough. Place 5 cookies onto baking sheet lined with parchment paper.
- Place baking sheet with cookies inside the freezer. Chill for 20 minutes until they feel solid and are completely cold. If you aren't in a hurry, place them inside the refrigerator for 1 hour or until ready to bake.
- Preheat oven to 350°. Bake cookies for 13-15 minutes. The cookies will have golden edges and soft centers when they are done.
- While the cookies are still warm, sprinkle extra mini M&M's and mini chocolate chips on top.
- Let cookies cool for 15 minutes. Then, grab yourself a cup of milk and enjoy!
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