mini M&M Chocolate chip cookies

M&M Chocolate Chip Cookies

This post may contain affiliate links.

M&M Chocolate Chip Cookies- chocolate chip cookies covered in bright and colorful mini M&M’s. These cookies are perfect for birthdays, parties, or any day! But today we specifically baked these festive looking cookies for Santa! Ho Ho Ho. 

chocolate chip cookies

These M&M Chocolate Chip Cookies are everything a chocolate chip cookie should be- soft, chewy and delicious! The mini M&M’s are such a fun addition and add the perfect celebratory touch.

M&M Cookie Dough Ingredients:

M&M’s: For this recipe, I like to use mini M&M’s, I used basic colors because that’s what I had on hand. But holiday M&M’s are so cool too! 

Chocolate Chips- I used semi-sweet Mega Chunk to get large puddles of chocolate.

Butter- Cut butter into pieces and melt on stove top or in the microwave. Let it completely cool down before adding to the cookie dough. Melted butter makes for a chewer cookie. YUM!

Flour- 2 3/4 cups of all purpose flour only, is what makes these cookies soft and chewy.

Sugars- 50/50 both brown and white sugar.

Egg- 2 eggs at room temperature.

Vanilla extract

Baking powder

Baking Soda

Salt

M&M Cookies

How to Make Mini M&M Cookies:

  • Basically, I mix up a bowl of chocolate chip cookie dough and stir in lots of colorful mini M&M’s. It’s that easy! I also roll each cookie dough ball in more M&M’s before putting them in the oven to make sure there are LOTS of M&M’s.
  • In a medium bowl, whisk together all of the dry ingredients and set aside.
  • In another bowl, whisk butter and sugars together for about 3 minutes. Add in the eggs and vanilla and mix until combined. Fold in dry ingredients with a rubber spatula, just until combined.
  • Stir in the chocolate chips and mini M&M’s.
  • Form the cookie dough into balls, about 2 tablespoons of dough. Roll the cookies in the remaining M&M’s, covering the entire cookie dough ball. I usually let my kids do this part:)
  • Place cookies on prepared baking sheet.
  • Bake for 9 minutes, until the edges look cooked but the middles are still slightly under cooked.
  • Remove from the oven and let the cookies rest for at least 10-15 minutes before transferring to a cooling rack.

scooped cookies

Tips for Making the Best M&M Chocolate Chip Cookies:

Measure the Flour Correctly:

The most important part of this recipe is measuring your flour correctly! Flour consistency is what makes these cookies ultra thin and flat. You will only need 2 cups of all purpose flour, be sure to use a measuring cup made for dry ingredients, not the glass Pyrex one. The scoop and level method works great for me when measuring my flour, but you can also use the spoon and level method if you prefer. First, I fluff the flour in the container, scoop it out with a measuring cup, then level it with the a butter knife to get rid of excess flour on top of the measuring cup. 

Do not ever grease your cookie sheets:

Over greasing will make the cookies spread and change texture.

Use a cookie scoop:

To ensure the cookies are all the same size.

Don’t over bake!

Mine were done at 9 minutes. When you take the baked cookies out of the oven, If they look slightly browned on the edges and under done in the middle, then you’re on the track. As hard as it may be not to try these cookies, you have to be patient and let them rest for about 10-15 minutes after removing them from the oven.  The additional rest time will allow the under done middle of the cookie to set up. 

mini M&M Chocolate chip cookies

How to Store M&M Chocolate Chip Cookies:

Store leftover cookies in an airtight container for 4 days room temperature. Place in the microwave for a few seconds before serving, if you’d like. You can also freeze these cookies for up to a month. 

If you want to freeze the cookie dough, roll the cookies into balls and place them on a baking sheet. Freeze for 30 minutes or until the cookies are solid. Transfer the cookie dough balls to a freezer bag or container and freeze for up to 2 months. When ready to bake, remove from the freezer, place on a baking sheet, and bake! You don’t have to defrost the cookie dough, just add a few additional minutes to the baking time.

cookies

If you make M&M Cookies or any other recipe on the SALT AND SWEET KITCHEN, then don’t forget to rate it and let me know how it turned out for you in the comments below. Be sure to snap a picture and share it on Instagram with #thesaltandsweetkitchen so we can all see!

More Cookie Recipes: 

Thin Brown Butter Chocolate Chip Cookies

Date Roll Cookies

Melting Moments Cookies

Jam-Filled Cookies 

Soft and Chewy M&M Chocolate Chip Cookies

Yield: 30

M&M Chocolate Chip Cookies

mini M&M Chocolate chip cookies
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Ingredients

  • 2 eggs
  • 1 cup unsalted butter- 2 sticks
  • 1 tablespoon vanilla extract
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cups semi sweet chocolate chips or chunks
  • 3/4 cup mini M&M's- Plus more for rolling the dough

Instructions

  1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
  2. In a medium bowl, whisk together all of the dry ingredients and set aside.
  3. In another bowl, whisk butter and sugars together for about 3 minutes. Add in the eggs and vanilla and mix until combined. Fold in dry ingredients with a rubber spatula, just until combined.
  4. Stir in the chocolate chips and mini M&M’s.
  5. Form the cookie dough into balls, about 2 tablespoons of dough. Roll the cookies in the more M&M’s, covering the entire cookie dough ball. I usually let my kids do this part:)
  6. Place cookies on prepared baking sheet. Space the cookie balls out so they have enough room to flatten while baking.
  7. Bake for 9 minutes, until the edges look cooked but the middles are still slightly under cooked.
  8. Remove from the oven and let the cookies rest for at least 10-15 minutes before transferring to a cooling rack.
  9. Enjoy!

Nutrition Information:

Yield:

30

Serving Size:

1

Amount Per Serving: Calories: 211Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 29mgSodium: 136mgCarbohydrates: 32gFiber: 1gSugar: 18gProtein: 2g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Comments (2)

Leave a Reply

Your email address will not be published. Required fields are marked *


Copyright © 2020 The Salt and Sweet Kitchen.
All rights reserved.

Skip to Recipe