The Best Chewy Mini M&M Cookies Recipe
Adding mini M&M’s to cookies is not only a great idea but so much fun and super delicious. The milk chocolate flavor and bright color cookies to the next level. You don’t want the best chewy Mini M&M Cookies recipe.
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Tips & tricks to achieve the most delicious cookies of your life!
Mini Cookies
There is something so fun about mini cookie recipes. They are a fun size which makes them the perfect after school snack with a glass of milk. They are also the perfect cookie for any occasion.
This Mini Chocolate Chip Cookie recipe is also a great option. With no chill time, you can have cookies in minutes. Transform them into Homemade M&M Cookie Ice Cream Sandwiches for a sweet summer treat.
What goes into this Recipe
- Butter- Using melted butter allows you to make cookies anytime you want because you do not have to wait for it to soften. The same method is used for these chocolate chip cookies.
- Brown Sugar- Adding more brown sugar than white sugar to the cookie dough gives you a soft and chewy cookies.
- Vanilla Extract- A simple but impactful way to add great flavor.
See recipe card for full information on ingredients and quantities.
Variations
Get creative with the add-in ingredients.
- Chocolate Chips- Use any kind of chocolate chips in this recipe. Mini Chocolate Chips and milk chocolate chips are always my favorite.
- Nuts- Want a bit more crunch? Add chopped pecans or walnuts for a delicious twist.
- Regular Sized M&M’s- If you would rather have big chunks of chocolate, use the regular sized candy.
- Other ideas- Crushed peppermint candies, chopped candy bars and sprinkles would all be great in this cookie.
How to make Mini M&M Cookies
1. Combine the melted butter, brown sugar and granulated sugar in a medium bowl. Mix with a wooden spoon to combine. No need for an electric mixer.
2. Mix together the dry ingredients and add all at once to the wet ingredients. Stir until everything is incorporated.
3. Add the mini M&M candies to the cookie dough.
4. Mix until the candy is evenly incorporated throughout the dough.
5. Use a medium cookie scoop {or about 2 tablespoons of dough} and roll into smooth cookie dough balls. Add a few additional M&M’s to the top of the cookie.
6. Bake cookies in a 350 degree oven for 9-11 minutes or until golden brown. They will have slightly crisp edges and soft centers. Allow baked cookies to cool on the baking sheet and place the hot pan on a wire rack.
Expert Tips
- Use a cookie scoop to keep all of the cookies the same size. This will help them to bake evenly and keep them round.
- Use a silicone mat {or parchment paper} covered cookie sheet. It will keep things from sticking to the baking sheet and helps with easy cleanup.
- Save a few M&M candies for the top. When you pull the cookies from the oven, add a few candies for a polished look.
- Don’t over bake the cookies. To get a soft and chewy cookie, it is important to only bake them for the specified time.
- Allow the cookies to cool on the prepared baking sheet. Doing this, along with not over baking will ensure the best results.
Storage and Freezing
Store: Store cookies in an airtight container at room temperature for up to 4 days.
Freeze: Baked cookies will freeze well for 2-3 months. You can also freeze the dough. To do so, wrap them in plastic wrap and freeze the cookie balls for up to a month.
Recipe FAQs
Absolutely! That is one of the wonderful things about this cookie dough. So many different add-in ingredients work great.
You don’t need to use one for this recipe but you can use one if you prefer. Just be careful to not over mix the dough. Over mixing will add too much air to the dough and result in flat cookies.
I have not tried this recipe with pudding mix but you could make this chocolate chip cookie recipe instead.
Do you love mini cookies? Try these recipes…
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Chewy Mini M&M Cookies Recipe
Ingredients
- 1 cup butter {melted}
- 1 cup brown sugar {packed}
- ½ cup granulated sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 3 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cup mini M&M's
Instructions
- Preheat the oven to 350 degrees.
- Microwave the butter for about 40 seconds to just barely melt it. If there is still a piece of butter that isn't melted then swirl it until it melts {you don't want the butter to be hot or the eggs will curdle}.
- Add both sugars and mix until creamy {by hand works great}. Add the vanilla and the egg, mix until incorporated but do not over mix or the dough will be stiff.
- Add the flour, baking soda, and salt. Mix until everything is incorporated. Add the chocolate chips and stir until they are evenly distributed.
- Scoop the dough with a medium scoop {or about 2 tablespoons} into your hand and roll until smooth. Place on a silicone {or parchment} lined baking sheet and add a few additional mini chocolate chips to the top {if desired}.
- Bake for 9-11 minutes. You want to remove them from the oven when they are puffy and just starting to turn golden. The key to getting the super soft cookie is to not over bake them. Once you remove them from the oven add a few additional mini M&M's to the top of each cookie and let them cool completely on the cookie sheet {if you can wait that long}. This will allow them to set up perfectly.
- Store in an airtight container at room temperature {or in the refrigerator} for up to 4 days or freeze for up to 3 months.
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Notes
- Use a cookie scoop to keep all of the cookies the same size.This will help them to bake evenly and keep them round.
- Save a few M&M candies for the top. When you pull the cookies from the oven, add a few candies for a polished look.
- Chocolate Chips- Use any kind of chocolate chips in this recipe. Mini Chocolate Chips and milk chocolate chips are always my favorite.
- Nuts- Want a bit more crunch? Add chopped pecans or walnuts for a delicious twist.
- Regular Sized M&M’s- If you would rather have big chunks of chocolate, use the regular sized candy.
- Other ideas- Crushed peppermint candies, chopped candy bars and sprinkles would all be great in this cookie.
