Drop cookies are a perennial favorite in my kitchen, especially when I need a sweet treat without the fuss. While some occasions call for something a bit more elaborate, like rich brown butter creations such as these Oreo chocolate chip cookies, most of the time, I’m after instant gratification. That’s where these phenomenal mini M&M cookies shine! They’re designed for speed and simplicity, requiring no fancy equipment and delivering maximum flavor in minimal time.

This recipe is a simplified adaptation of my beloved chocolate chip butterscotch cookies, thoughtfully tweaked to enhance convenience. I’ve opted for readily available melted butter instead of brown butter, which not only speeds up the process but also contributes to that wonderfully chewy texture. A slight increase in flour content ensures the dough maintains its perfect consistency, eliminating the need for any chilling time. The result? Cookies that are thick, soft, and ready to enjoy almost as soon as the craving hits!

Why You’ll Fall in Love with These Mini M&M Cookies!

• They’re made in just 1 bowl, meaning your cleanup is practically nonexistent! Forget hauling out a stand mixer or dirtying multiple bowls – this recipe is designed for ultimate convenience, leaving you more time to savor your delicious creations.
• You don’t need to chill the cookie dough. This is a game-changer! No waiting around for hours; these cookies can go straight from mixing bowl to oven, satisfying your cookie cravings almost instantly. If, however, you desire an even thicker, chewier cookie, a quick 30-60 minute chill can further enhance their texture.
• They’re generously loaded with mini M&M’s, ensuring a burst of chocolatey, colorful goodness in every single bite. The small size of the M&M’s means better distribution and a more consistent flavor experience throughout the cookie.
• These mini M&M cookies rely on simple, everyday ingredients that you likely already have stocked in your pantry and fridge. No special trips to specialty stores needed, making this recipe accessible and hassle-free.
• They boast a perfect balance of softness and chewiness, with slightly crisp edges. This ideal texture makes them incredibly satisfying and utterly addictive.
• They are incredibly versatile. While delicious on their own, you can easily adapt them with other mix-ins like chocolate chips or sprinkles for a different twist.

Essential Ingredient Notes for Perfect Cookies

Crafting the perfect cookie begins with understanding your ingredients. Here’s a deeper dive into what you’ll need and why:

• Flour: This recipe was rigorously tested with standard all-purpose flour, yielding the best results for texture and structure. For those needing a gluten-free option, a 1-to-1 gluten-free all-purpose baking flour blend should work well as a direct substitute. Remember, proper flour measurement is key to soft, chewy cookies, so refer to the “Recipe Tips & Tricks” section for advice on measuring.
• Unsalted Butter: The use of melted butter in this recipe is crucial for achieving that wonderfully chewy texture, as it allows the sugars to dissolve more completely. I highly recommend using European-style butter (like Kerry Gold) due to its higher butterfat content. This extra richness translates into superior flavor and a more luxurious mouthfeel in your finished cookies. It’s absolutely vital that your melted butter is cooled to room temperature before combining it with the sugars to prevent the eggs from scrambling.
• White Sugar: Granulated white sugar contributes to the cookies’ structure, helps with browning, and provides a subtle crispness to the edges.
• Light Brown Sugar: This is a powerhouse ingredient for chewy cookies! Light brown sugar adds moisture, depth of flavor (thanks to its molasses content), and a soft, tender crumb. Using a higher ratio of brown sugar to white sugar directly impacts the chewiness factor.
• Cornstarch: This secret ingredient is your ticket to achieving an incredibly soft, almost cake-like interior in your cookies. It works by inhibiting gluten development, resulting in a more tender crumb. Don’t skip it!
• Eggs and Egg Yolk: The large egg provides structure and richness, while the extra egg yolk adds a significant boost of moisture and fat. This additional yolk is a key player in creating that desirable thick and chewy cookie texture. Ensure both the egg and egg yolk are at room temperature for better emulsification with the butter and sugars.
• Vanilla Bean Paste: To elevate the flavor profile, I prefer using vanilla bean paste over extract. It offers a more intense, complex vanilla flavor and beautiful flecks of vanilla bean. If vanilla bean paste isn’t available, simply substitute with an equal amount of good quality pure vanilla extract.
• Baking Powder & Baking Soda: These are your leavening agents. Baking soda reacts with the acidic brown sugar to create lift and spread, while baking powder provides additional lift, contributing to a thicker cookie.
• Kosher Salt: Salt is essential for balancing the sweetness and enhancing all the other flavors in the cookies. If you’re using fine table salt, remember to halve the amount, as it’s much denser than kosher salt.
• Mini M&M’s: The star of the show! I strongly recommend using the mini M&M’s rather than regular-sized ones. Their smaller size ensures even distribution throughout the dough, guaranteeing M&M goodness in every single bite without being too bulky.

Easy Step-by-Step Instructions to Bake Your M&M Cookies

Follow these simple steps to create perfectly soft and chewy mini M&M cookies with minimal effort:

Step 1: Prepare Your Oven and Dry Ingredients. First, preheat your oven to 350°Fahrenheit (175°Celsius) and line two baking sheets with parchment paper. In a large bowl, whisk together all of your dry ingredients: flour, baking powder, baking soda, cornstarch, and kosher salt. While whisking dry ingredients separately ensures even distribution, for truly minimal cleanup and a one-bowl experience, you can add all dry ingredients directly in step 4.

Step 2: Combine Melted Butter and Sugars. Ensure your melted unsalted butter has cooled completely to room temperature. This is critical; hot butter can scramble your eggs in the next step. Add the light brown sugar and white sugar to the cooled melted butter in a large bowl. Whisk vigorously until the mixture is smooth, creamy, and well combined, with no visible sugar lumps.

Step 3: Incorporate Eggs and Vanilla. To the butter and sugar mixture, add the large egg, the additional large egg yolk, and the vanilla bean paste (or extract). Whisk everything together again until the mixture is completely smooth and appears noticeably thicker and slightly lighter in color. This ensures all the wet ingredients are perfectly emulsified.

Step 4: Combine Wet and Dry Ingredients, Add M&M’s. Pour the prepared wet ingredients into the dry ingredients (or add the dry ingredients to the wet if you skipped whisking separately). Using a sturdy wooden spoon or a rubber spatula, gently fold everything together until just combined. This will take a few minutes as the flour absorbs the wet ingredients; resist the urge to overmix, as this can lead to tough cookies. Once the dough is formed and no dry streaks of flour remain, stir in the vibrant mini M&M’s until they are evenly distributed throughout the dough.

Step 5: Scoop and Bake! Grab a 1.5 tablespoon cookie scoop to portion out 24 uniform cookie dough balls. Arrange them on your two parchment-lined baking sheets, ensuring they are spaced about 2-3 inches apart to allow for proper spreading. Bake in your preheated oven for 9-12 minutes. The cookies are done when their edges are lightly golden and set, but the centers still look slightly soft and puffy. For any cookie dough not being baked immediately, cover and place it in the fridge.

Step 6: The Bakery Finish (Optional but Recommended!). As soon as the cookies emerge from the oven, for that perfect bakery-style round shape, use a biscuit cutter or a large glass that’s slightly larger than your cookie. Place it around a warm cookie and gently ‘scoot’ it into a perfect circle. While still warm, gently press a few extra mini M&M’s onto the tops of the cookies for a vibrant finish. Finally, sprinkle a touch of flaky sea salt over them to enhance their sweetness and add a delightful crunch. Enjoy these warm cookies with a cold glass of milk for the ultimate treat!

Pro Tips & Tricks for Ultimate Cookie Success

Achieve cookie perfection every time with these helpful hints and baking insights:

• Accurate Measuring is Key – For consistent and professional-level baking results, I cannot stress enough the importance of using a reliable digital kitchen scale. Measuring your ingredients, especially flour, by weight (metric grams are best) is significantly more accurate than using measuring cups and will make a huge difference in the outcome of your cookies.
• Proper Flour Measurement (if not weighing) – If you absolutely must use measuring cups instead of a scale, employ the “fluff and sprinkle” method for flour. First, fluff the flour in its container with a spoon. Then, gently sprinkle it into your measuring cup until it’s overflowing, and level it off with the back of a knife without packing it down. For a visual guide, check out this link here. Using too much flour is a common culprit for dry, crumbly cookies instead of the desired soft and chewy texture!
• Room Temperature Ingredients Matter – Always ensure all your cold ingredients (eggs, butter if not melted) are at room temperature before you begin baking. This usually means pulling them out of the fridge an hour or two before you start the recipe. Room temperature ingredients emulsify better, creating a smoother dough and a more uniform bake.
• Achieve Bakery-Style Perfection – To give your cookies that enviable perfectly round, artisanal look, use a biscuit cutter or a large mug. Immediately after the cookies come out of the oven, place the cutter/mug around a warm cookie and gently swirl or ‘scoot’ it to reshape any irregular edges into a flawless circle. Don’t forget to gently press extra M&M’s on top and sprinkle a touch of flaky sea salt for enhanced visual appeal and flavor! Avoid adding too many extra M&M’s on top before baking, as I’ve found their colors can sometimes bleed into the dough.
• Using Full-Size M&M’s? – I highly recommend sticking with mini M&M’s for the best distribution and texture. However, if full-size M&M’s are all you have, I suggest roughly chopping them up before folding them into the cookie dough. This prevents them from being too large and overwhelming in the cookie.
• For Extra Thick & Chewy Cookies – If you desire an even thicker, chewier cookie with less spread, an optional chill time can be beneficial. Let the scooped cookie dough balls chill in the fridge for at least 1 hour, or even overnight, before baking. This allows the butter to solidify and the flour to fully hydrate, resulting in a more compact cookie.
• Don’t Overbake! – Cookies continue to cook slightly even after being removed from the oven. For that perfect soft and chewy texture, pull them out when the edges are set and golden but the centers still look a little soft and underdone.

Frequently Asked Questions About Mini M&M Cookies

Storage and Freezing Instructions for Freshness

Keep your delicious mini M&M cookies fresh for longer with these handy storage and freezing tips:

Storing Baked Cookies: Once baked and completely cooled, store your cookies in an airtight container at room temperature. They will retain their delightful soft and chewy texture for up to 1 week. To maintain optimal freshness, you can place a slice of bread in the container with the cookies; the cookies will absorb moisture from the bread, keeping them softer for longer. Alternatively, for even longer storage, baked cookies can be frozen in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm briefly in the microwave for a fresh-out-of-the-oven experience.

Freezing Unbaked Cookie Dough: This recipe is perfect for making ahead! To freeze unbaked cookie dough balls, scoop them onto a parchment-lined baking sheet and freeze until solid (about 1-2 hours). Once firm, transfer the frozen dough balls to a freezer-safe bag or a heavy-duty ziplock bag, ensuring all excess air is removed. Label the bag with the date. The dough can be frozen for up to 2 months. When you’re ready to bake, there’s no need to thaw the dough! Simply place the frozen cookie dough balls on a parchment-lined baking sheet and bake as directed, adding an extra minute or two to the baking time, or until the edges are golden and the centers are just set.

Soft and Chewy Mini M&M Cookies

By Ella Gilbert

Nutrition