Soft-Batch Mini M&M Chocolate Chip Cookies
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OMG! Our Soft-Batch Mini M&M & Chocolate Chip Cookies are soft, fluffy, bakery style, really, really awesome cookies with random mini chocolate chips and mini M&M‘s in every bite. Addicting…of course!
Who could resist all this? The whole family will love!! More M&M delights include our 23 M&M Desserts That Will Melt Your Heart, these Biscoff M&M Cookie Butter Cookies and these Peanut Butter M&M Cookies!
OMG! These OMG! Soft-Batch Mini M&M & Chocolate Chip Cookies could be the perfect ending (or start!) of each and every day, from this point forward, if it was up to my, what do you call it? My “Better half”?
Yup, that would be my SO =“insignificant other”, “the mister”, “the old ball and chain”, “my plus one”, “my boo”, “The object of my affection”, ‘The Bae”, “My soul-mate”…shall I go on? Whatever I call him, he loves these cookies!
These Chocolate M&M Cookies Make the Hubby Happy
My husband has been begging me to make these cookies over and over. No…wait, ‘Whining’ is the appropriate verbiage as follows:
- “MAKE SURE you use the mini-M&M Chocolate Candies and the mini chocolate chips, nothing else.” — he says.
- “NO other add-ins! That’s it!” — he says. No chocolate chips, nothing else!” (except I put mini chocolate chips in, so there and he didn’t notice!)
Sometimes, my ‘better half’ can sometimes drive me insane about his obsessing about his cookies and he doesn’t let it go until he gets them, and then he’s as sweet as can be. Like those sweet and sour patch kids. ugh.. He also loves these Perfect Thin & Crispy Chocolate Chip Cookies too!
I guess we all can be kind of annoying in that way, when we want something really good, right? In reality, it was about 2 months later when I finally got to to making these for him again, but here we are! And now I’m sharing this Soft-Batch Mini M&M Chocolate Chip Cookies recipe with you!
Verdict? These m&m chocolate chip cookies really, really awesome! You won’t be able to resist those tasty little mini chocolate chips and mini M&M’s in every bite.
These cookies are perfect for the holidays, potlucks, parties and when you’re craving a quick and easy cookie recipe! Kids love the mini m&m’s as well as the adults in the room.
So easy to make, they’re virtually foolproof! You’ll love the soft and chewy texture on the inside and the slight crisp around the edges of these yummy treats! Perfect for Halloween, Christmas and birthdays for sure!
Ingredients You Need
- unsalted butter
- granulated sugar
- brown sugar
- egg
- vanilla extract
- all purpose Flour
- vanilla instant pudding mix
- baking soda
- salt
- mini semi-sweet chocolate chips
- Mini M&M candies
- butter extract, optional
Instructions How to Make Chocolate Chip Cookies with Mini m&ms
- Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper.
- Using a mixer, in a large mixing bowl, cream together the butter and sugars well.
- Add egg, vanilla (and butter extract, optional) and mix until well combined.
- Next, add in the flour, instant pudding mix, baking soda and salt and mix in until just combined on low speed. (don’t overmix) Then remove the mixer/beaters from the bowl.
- Add in the mini chips and m&m’s and stir in with a wooden spoon.
- Using a medium or large cookie scoop, scoop and place cookie dough balls or scoops on prepared baking sheet, 1 inch for medium cookies and 2 inches for large.
- Bake for 10-12 minutes for medium and 12-14 for large.
- Let cool on cookie sheet for 10 minutes before transferring to cooling wire rack.
- Makes 2 dozen medium cookies or 18 large cookies.
Storing Cookies
- M&M cookies can be stored in an airtight container at room temperature and will stay soft for up to 3 days
Want More Cookie Tips?
- How To – Baking Perfect Cookie Tips!
- Don’t over-bake these cookies! Take them out of the oven just before they look done when the top center still looks a bit ‘wet’ to get the soft and chewy cookie experience. The cookies will continue baking on your baking sheet.
I know you’ll want to make these OMG! Soft-Batch Mini M&M & Chocolate Chip Cookie recipe for your “better half”, because, after-all, they will make them happy! Maybe, you’ll even get a nice dinner out of it! *Still waiting…* LOL!
For more chocolate desserts, you may want to check out these Homemade Chocolate Peanut Butter Eggs, this Chocolate Candy Egg Fudge Cake and these ‘Awesome’ Banana Nutella Swirl Muffins.chocolate
On another note, you may want to snag the recipe of our amazing Amish Peanut Butter Cream Pie and these ‘Symphony’ Almond Toffee Milk Chocolate Chip Cookies! It’s sooo good! Now let’s bake some this delicious M&M cookie recipe!!
More M&M Recipes!
- Pecan Pie M&M Blondies
- JUMBO ‘Soft Batch’ M&M Cookies
- M&M Christmas Cookies
- Soft JUMBO Peanut Butter Cookies
- 23 Ways M&M’s Will Melt Your Heart {and Not Melt In Your Hands}!
- M&M Cookie Bars
- Mega Chocolate Chocolate Chip M&M Cookies
- ‘Symphony’ Almond Toffee Milk Chocolate Chip Cookies
OMG! Soft-Batch Mini M&M & Chocolate Chip Cookies
Ingredients
- ½ cup butter softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
- 1 ⅓ cups all purpose Flour
- ¼ cup vanilla instant pudding mix
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cup mini chocolate chips
- 1 ¼ cups Mini M&M’s
- ½ teaspoon butter extract optional
Instructions
- Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper.
- Using a mixer, in a large mixing bowl, cream together the butter and sugars well.
- Add egg, vanilla (and butter extract, optional) and mix until well combined.
- Next, add in the flour, instant pudding mix, baking soda and salt and mix in until just combined on low speed. (don't overmix) Then remove the mixer/beaters from the bowl.
- Add in the mini chips and m&m’s and stir in with a wooden spoon.
- Using a medium or large cookie scoop, scoop and place dough scoops on baking sheet, 1 inch for medium cookies and 2 inches for large.
- Bake for 10-12 minutes for medium and 12-14 for large.
- Let cool on cookie sheet for 10 minutes before transferring to cooling rack.
- Makes 2 dozen medium cookies or 18 large cookies.
Notes
I made a revision to the recipe -- reduced the flour to 1 1/3 cup from 1 1/2 cup from original recipe.
Adapted recipe over at: Picky Palate
Hi Yvonne! I’m so happy to hear you enjoyed them!
For freezing baked cookies, simply let cool completely then add to ziplok bag or freezer container for up to 2-3 months.
Freezing the M&M cookie dough, simply scoop out dough and add to your prepared baking sheet. Freeze for about 30 minutes, or until cookie dough balls have hardened. Then add to a zip-lok bag and store in the freezer for up to 2-3 months. Bake a few minutes longer, being it’s frozen cookie dough. Happy New Year!!
They were absolutely fantastic! If I have any left, can they be freezed? If so how long and how best to do so.
I’m so honored that you are adding this recipe to your favorite recipe book Lindsay! The sandwich cookies sound amazing!! Thank you so much for trying it!! xo
I made these last night to give as gifts to my son’s preschool teachers. They were excellent! I will be adding these to my favorite recipe book. I plan to whip up a batch of vanilla buttercream and make these into sandwich cookies like you get at Great American Cookie.
Not sure, but if you wanted to go gluten-free, substitute all-purpose gluten-free flour in place of all-purpose regular flour at a ratio of 1:1 like Bob’s Red Mill all-purpose gluten-free flour. If you attempt it, let us know how it works out Jessica!
Can these cookies be made with almond flour? They were amazing with regular flour but just a thought!?!? Thanks!
So happy to hear you approve Valle! Thank you so much for your kind feedback, that makes me so happy! Happy Holidays!
I am so glad I’ve came across this recipe. I ended up doing one cup of flour and opted out of the butter extract. My husband came home and said “they look professional!”
This recipe is a keeper. Delicious.
I’m really happy that you decided to remake these Keri and they turned out fantastic! That is the best news this morning! Thank you for letting me know! 🙂
So I decided to try and make these again but this time I weighed my flour! They turned out fantastic! They actually look pretty close to the ones in the pictures! I certainly added too much flour last time! So good!
It does sound like you used too much flour, so maybe next time use a little less and it should remedy the issues that you had. Thank you so much for trying them Keri!! xo
I just tried these, they tasted great. The only thing is that they came out crispy/crunchy instead of soft. I took them out of the oven when they were still pale so not over baked. And they stayed in ball shapes, didnt flatten. I may have used too much flour, I’m not sure. I had to flatten them by hand. But the flavor was yummy!
Thank you so much for the raving review Shayna! I’m so glad you enjoy them!! xo
I’ve made this recipe several times and they always turn out PERFECT! If you’ve stumbled across this recipe, look no further – these cookies will not disappoint! Chocolate and candy in every single bite. Delectably soft and golden brown.
I did mini chocolate chips and mini andes chocolates and it was amazing! Best cookie recipe ever!!!
My husband loves cookies … I made these yesterday and he’s already eaten almost half of them. He said that this is now the only recipe I can make! Thank you for the great recipe.
Chill the batter in the refrigerator up to three days if you want to make these ahead of time. I might not add in the m&m’s until I bake them though in the case the colors might bleed. Hope you enjoy!
Can this dough be made ahead of time like a couple days then bake?
Thank you so much! 😉
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They should be fine to do it that way Taylor! Sounds like a plan. Hope you enjoy!!
These look AMAZING and I cant wait to try them! Would making and freezing the dough a head of time cause any issues with baking them or their taste? Trying to save on prep time. Thanks!!
Soo much chocolate! (But when is that a bad thing?) I had a tough time scooping and keeping them together so I suggest mixing in the chocolates a little at a time.
Hi Ashley! I am wondering if you measured your flour wrong? To get the best results, you need to use a spoon to fluff up the flour, then use a spoon to scoop the flour into the measuring cup. Use a knife or other straight edged utensil to level the flour across the measuring cup. Other than that, the pudding is measured by tablespoons and not the whole packet. That’s all I can think of, hope one of those might be the issue. I’ve made these many times and not had issues and you can check the link below the recipe if you want to see where I adapted the recipe from.
Mine turned out nothing like this :/ is there a part of the recipe missing? Mine were so dry I even added another egg and still didn’t turn out good.
So happy to hear that Susie! Thank you so much for letting me know!
The cookies are so scrumptious!! Thanks for sharing the recipe! I made mini cookies for the children, baked them for 8-9minutes. If baked longer they get crispy.
Paula,
It sounds to me like you aren’t measuring your flour out correctly. You should scoop your flour into your measuring cup and then level off, do not scoop it in, it compacts the flour, giving you more flour than you need like here: https://www.thebakingchocolatess.com/flour-basics-how-to-measure-flour/. You could also leave out a couple of tablespoons of flour and see how that works for you when yo mix it up and see how the texture is. Add the remainder if it is too wet. Hope that helps Paula!
Hi, I’ve made these twice now. Followed the recipe exactly and they did not spread out at all. Also, the dough once all mixed together is crumbly, and I have to form the cookies by hand, not a cookie dough scoop. What am I doing wrong? They taste amazing once baked, but the consistency is off.
Yes. Okay, yes, definitely. These surpassed Really Good and landed in Incredible. Super fun flavor and irresistible chewiness; my new fave! Hooray!
Awesome Laura! Please do!! Life is good! 🙂
Thank you; I have new brown sugar and plan to try this delish recipe again this weekend. I’ll report back how it goes!
Life = Good,
Laura
??
Elana, it sounds like too much flour if the cookies did not spread out some. But since I’m not there, not sure, but here’s how to measure it out correctly. https://www.thebakingchocolatess.com/flour-basics-how-to-measure-flour/ I hope you give them another try Elana! 🙂 You can make ’em pretty!! I promise you!
My cookies never spread at all. They look exactly the same as when they went in the oven. I don’t know what I am doing wrong. I want them to look pretty like yours. Lol!
It sounds like your sugar. If you add more white sugar, they can become more crunchy, and if your brown sugar was weird, maybe it got too much air. It should be sealed and stored in a dry, cool place. That’s all I can think of Laura?
These are some of the best cookies I’ve ever made. I read and reread the recipe, and am perplexed at why mine came out so amazingly crunchy and with very little spread — not a bad thing, but I wanted a softer cookie, like the picture! Butter and egg room temp, flour measured carefully, sheet pan lined with parchment. Didnt overbeat. My brown sugar was a little weird; only variance I can think of. I’m not giving up! Any suggestions?
Impressed and obsessed,
Laura ??
I’m so happy you enjoyed them Amy! We love them! Happy Easter! 🙂