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    Home » Cookies

    Mini M&M Cookies

    August 4, 2023 by Ginger Snap Leave a Comment

    *This post may contain affiliate links. See my full disclosure policy.
    Jump to Recipe Print Recipe

    These Mini M&M Cookies are thicker cookies that are filled with crunchy m&m candies and mini chocolate chips. They're soft, chewy, and have slightly crispy edges!

    Mini m&m cookies with lots of m&ms all around them.


    These chewy m&m cookies are like your classic chocolate chip cookie recipe, but filled with colorful m&ms. 

    There is no chilling time and they bake up to be large bakery-style cookies. They will definitely become a family favorite!

    Looking for more candy cookies? Then check out these: reese's pieces peanut butter cookies, peanut m&m cookies, and reese's chocolate chip cookies.

    Jump to:
    • Why You'll Love These Cookies
    • Expert Baking Tips
    • Ingredients Needed
    • Instructions
    • Storing Tips
    • Frequently Asked Questions
    • More Cookie Recipes
    • 📖 Recipe
    Many chocolate chip cookies with m&ms in them sitting on a wire rack.

    Why You'll Love These Cookies

    • All you need are two mixing bowls; no electric stand mixer required.
    • They are no chill and can be baked right away.
    • They bake up to be thick and chewy cookies with crisp edges.
    • All you need are simple ingredients.
    • They're loaded with mini m&ms, which are the best kinds of m&ms!

    These are truly a perfect cookie because they contain both mini m&ms and mini chocolate chips in the cookie dough!

    Huge chocolate chip cookies with mini m&m pieces on top.

    Expert Baking Tips

    • Baking Sheet: I like to use this specific baking sheet. Line each pan with parchment paper. I don't recommend silicone baking mats as the cookies may spread too much.
    • Melted Butter: Make sure the butter is completely cooled. This takes 20 minutes sitting at room temperature. Don't skip this step or the cookies might overspread.
    • Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
    • Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop, to create bigger bakery-style cookies.

    Ingredients Needed

    Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.

    • Flour: I used all-purpose flour.
    • Corn Starch: Helps the cookies to be soft and tender.
    • Butter: Make sure to use unsalted butter and that it's melted and completely cooled.
    • Eggs: Use large eggs.
    • M&Ms: ​I used mini m&ms. You'll need one large bag.
    • Chocolate Chips: ​Adding mini chocolate chips go so well with the mini m&ms!
    Ingredients: flour, butter, brown sugar, sugar, baking soda, corn starch, salt, vanilla, eggs, chocolate chips, and m&ms.

    Instructions

    Here are the step by step instructions on how to make these easy m&m cookies.

    Step 1: Melt the butter. In a small bowl, melt the butter and cool completely on the counter.

    Step 2: Dry ingredients. In a medium bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.

    Wet ingredients for chocolate chip cookies.
    Cookie dough in a glass bowl.

    Step 3: Wet ingredients. In a large bowl, whisk together the melted butter, brown sugar, white sugar, eggs, and vanilla extract until fully combined.

    Step 4: Combine the ingredients. Add the flour mixture and use a rubber spatula or wooden spoon to gently mix until combined. Then fold in the mini m&ms and mini chocolate chips.

    Mini m&ms and mini chocolate chips mixed into a bowl of cookie dough.
    M&M cookie dough balls on a parchment paper lined baking sheet.

    Step 5: Scoop the dough. Use a medium-sized cookie scoop (I used my #24) to scoop out the dough and place it on the prepared cookie sheets.

    Add extra pieces of m&ms and chocolate chips to the top of each cookie before baking.

    Step 6: Bake. Bake the cookies for 11-15 minutes and allow them to cool on the cookie sheet for 10 minutes before transferring them over to a cooling rack.

    Thick and chewy m&m cookies.

    Storing Tips

    Keep any leftover cookies in an airtight container on the counter for up to 7 days.

    Frequently Asked Questions

    Can I Use Regular Sized M&Ms?

    Yes you can, but just note that you'll have less m&ms per cookie. They'll still taste amazing though!

    Can I Make These Into Smaller Cookies?

    I also like to use a small cookie scoop sometimes (1.5 tablespoons). If you use a smaller one, just note that the bake time will be different.

    Why Did My Cookies Spread?

    This could be because the butter wasn't completely cooled. It's important that it's room temperature before mixing into the other ingredients.

    Bakery-style chocolate chip cookies with mini m&ms in and around them.

    If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

    It brings me so much joy to see you make my recipes. 🙂

    Happy Baking!

    More Cookie Recipes

    • Oreo Chocolate Chip Cookies
    • Chocolate Sprinkle Cookies
    • Reese's Pieces Peanut Butter Cookies
    • A small bowl with chocolate and butterscotch chips with 3 cookies on the side of it.
      Butterscotch Chocolate Chip Cookies

    📖 Recipe

    Mini M&M Cookies

    Karissa Parrish (Ginger Snap)
    These Mini M&M Cookies are thicker cookies that are filled with crunchy m&m candies and mini chocolate chips. They're soft, chewy, and have slightly crispy edges!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 35 minutes mins
    Cook Time 12 minutes mins
    Total Time 49 minutes mins
    Course Dessert
    Cuisine American
    Servings 22 cookies

    Equipment

    • Parchment paper
    • Baking Sheets
    • Mixing Bowls
    • Cookie Scoop

    Ingredients:
     
     

    • 2 ½ cups all-purpose flour
    • 2 teaspoons corn starch
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ¾ cup unsalted butter, melted & cooled for at least 20 minutes
    • 1 cup brown sugar
    • ⅓ cup sugar
    • 2 large eggs, room temperature
    • 1 teaspoon vanilla extract
    • 1 cup mini M&M candies
    • ½ cup mini chocolate chips

    Instructions:
     

    • Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
    • In a microwaveable-safe bowl, melt the butter and let it cool on the counter for 20 minutes (do not skip this step!).
    • In a medium-sized bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
    • In a large bowl, whisk together the melted and cooled butter, brown sugar, sugar, eggs, and vanilla extract until fully combined.
    • Add the flour mixture and use a rubber spatula to gently fold into the wet ingredients until combined. Then fold in the mini m&m candies and mini chocolate chips.
    • Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough. Place the cookie dough balls onto the prepared baking pans and bake for 11-15 minutes.
    • Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling. Keep any leftover cookies in an airtight container on the counter for up to 7 days.

    Notes:

    Baking Sheet: I like to use this specific baking sheet. Line each pan with parchment paper. I don't recommend silicone baking mats as the cookies may spread too much.
    Melted Butter: Make sure the butter is completely cooled. This takes 20 minutes sitting at room temperature. Don't skip this step or the cookies might overspread.
    Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
    Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop, to create bigger bakery-style cookies.

    Nutrition

    Serving: 1cookieCalories: 226kcalCarbohydrates: 33gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 19mgSodium: 91mgPotassium: 31mgFiber: 1gSugar: 21gVitamin A: 224IUVitamin C: 0.1mgCalcium: 28mgIron: 1mg
    Keyword m&m, mini chocolate chip cookies, mini m&m cookies
    US Customary - Metric
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    ABOUT KARISSA

    Hey, I'm Karissa, and I am the recipe developer, food photographer, and lover of all things desserts here at Ginger Snap's Baking Affairs. I love to create easy desserts that every home baker can make in their own kitchens!

    Learn more about me →

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