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!
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.
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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!
As a fellow home baker, I totally respect other recipes that call to chill your cookie dough, but for me I just don't have the patience to wait. That's why most of my cookie recipes are no chill.
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!
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.
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.
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.
Storage Tips
Keep any leftover cookies in an airtight container on the counter for up to 7 days.
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.
Recipe FAQs
Yes you can, but just note that you'll have less m&ms per cookie. They'll still taste amazing though!
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.
This could be because the butter wasn't completely cooled. It's important that it's room temperature before mixing into the other ingredients.
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
📖 Recipe
Mini M&M Cookies
Equipment
- Parchment paper
- Baking Sheets
- Mixing Bowls
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.
It's hard to resist mini m&ms, especially when they're mixed into a perfect chocolate chip cookie!