The Ultimate Recipe for Soft & Chewy Mini M&M Cookies (No Mixer Required!)
Get ready to indulge in the most irresistible homemade cookies you’ve ever tasted! These incredibly soft, perfectly chewy, and delightfully colorful mini M&M cookies are a true game-changer. What makes them even better? You can whip them up in just one bowl, without needing a stand mixer, making them incredibly easy and quick to prepare. Inspired by the beloved Great American Cookie recipe, these cookies boast that coveted bakery-style texture and flavor that everyone adores. Whether you’re baking for a special occasion, a family treat, or simply craving something sweet, these M&M cookies are guaranteed to become a cherished family favorite, bringing smiles with every bite.
NEW! Elevate your cookie experience by turning these into epic cookie sandwiches with my best cookie sandwich frosting! It’s the perfect creamy complement to these soft, chewy delights.
Why You’ll Fall in Love with These Chewy Mini M&M Cookies
These aren’t just any M&M cookies; they’re an experience! Here’s why this recipe consistently earns rave reviews and becomes a household staple:
- Irresistibly Soft & Chewy Texture: The secret to these cookies’ incredible melt-in-your-mouth softness and delightful chewiness lies in using melted butter. Unlike recipes that call for softened butter, melted butter creates a denser, chewier cookie that truly stands out. Each bite is a luxurious blend of tender cookie goodness that rivals any professional bakery.
- The Perfect M&M Crunch & Vibrant Color: There’s a special magic in biting into a super-soft cookie and encountering that satisfying little crunch from the mini M&M. We specifically place the M&Ms on top of the cookies *after* baking. This crucial step not only prevents the colors from bleeding into the dough during baking, ensuring your cookies look as good as they taste, but also provides a distinct textural contrast that makes each cookie a joy. It’s a subtle difference from mixing them in, but it elevates the entire experience!
- Effortless One-Bowl, No-Mixer Prep: Say goodbye to complicated clean-ups and bulky kitchen appliances! This recipe is based on our popular cookie cake recipe, which also uses melted butter. This simple method allows you to create these soft, chewy M&M cookies in under 20 minutes from start to finish, using just one bowl and a spatula. It’s the perfect recipe for quick cravings, busy weeknights, or a fun baking project with kids without the hassle.
Essential Tips for Baking Perfect Mini M&M Cookies Every Time
Achieving bakery-quality soft and chewy M&M cookies is easier than you think, especially with these insider tips:
- Always Use Real Butter (Avoid Margarine): For the best flavor and texture, always opt for real unsalted butter. Margarine has a different fat and water content, which will not bake up the same way as butter, often resulting in flatter, less flavorful cookies. If you happen to use European-style butter, which has a higher fat content, you might need to add a tiny bit more flour (about 1-2 tablespoons) to maintain the ideal dough consistency.
- Ensure Melted Butter Has Cooled: When a recipe calls for melted butter, it’s crucial that it’s not steaming hot. Butter that is too warm can “cook” the egg when added, and it can also lead to greasy cookies that spread too much. After melting your butter, give it a good stir and let it sit for a few minutes until it’s just warm to the touch, or even slightly cooled. This small step makes a big difference in the final texture.
- The Golden Rule: Do Not Overbake: This is perhaps the most important tip for soft and chewy cookies. The key is to use a light-colored metal baking pan lined with parchment paper. Take your cookies out of the oven as soon as the edges are set and just barely starting to turn golden, while the centers still look slightly soft or underbaked. The residual heat from the hot pan will continue to bake the cookies as they cool, allowing them to firm up without becoming hard or dry.
- Press on M&M’s After Baking for Best Results: While it might seem intuitive to mix M&M’s into the dough, the colors can bleed and fade in the oven, creating a less appealing look. For vibrant, perfectly intact M&M’s, press them onto the cookies immediately after they come out of the oven. Work quickly, as the chocolate candies won’t stick once the cookies cool down completely. This technique ensures a beautiful presentation and a distinct M&M crunch.
How to Bake the Best Soft & Chewy Mini M&M Cookies: Step-by-Step Guide
Ready to create your own batch of these delightful cookies? This section provides a visual overview with step-by-step photos. For precise measurements and the full printable recipe, make sure to click here to jump directly to the detailed recipe card below!
Step 1: Prepare and Mix Your Dough
Begin by melting your unsalted butter in a microwave-safe bowl for about 20-30 seconds, or until it’s just fully melted. It’s crucial that the butter isn’t steaming hot; if it is, let it cool for a few minutes to prevent your cookies from becoming greasy. Using a sturdy spatula (no mixer needed here!), stir in both the granulated sugar and the light brown sugar until well combined. The brown sugar contributes to that incredible chewiness and depth of flavor. Next, add the room temperature egg (a cold egg can make cookies puffier, so a quick warm water bath can help!) and vanilla extract, mixing thoroughly. Finally, incorporate the baking soda, baking powder, and salt. Once these are mixed, gradually add the all-purpose flour, stirring gently until all the flour has just disappeared into the dough. Be careful not to overmix, as this can lead to tougher cookies.
Pro Tip: This dough is naturally a bit “wet” compared to traditional cookie dough, but it shouldn’t be runny like cake batter. If your dough seems too runny (some butter brands can cause this), let it sit for 2-3 minutes to firm up slightly. If it’s still too loose, add an additional 1-2 tablespoons of flour and, if necessary, refrigerate briefly until it reaches a manageable consistency.
Step 2: Scoop Your Dough and Bake to Perfection
Preheat your oven to 350°F (175°C). Line a light-colored metal baking pan with parchment paper. Using a 3-tablespoon-sized cookie scoop (this stainless steel scoop works wonders for consistency!), portion your dough onto the prepared baking sheet, leaving ample space between each cookie for spreading. Bake for approximately 9-10 minutes. Remember, the exact baking time can vary slightly depending on your oven.
Crucial Baking Tip: The secret to achieving that coveted soft and chewy texture is to remove the cookies from the oven just before the edges start to turn golden brown, while the centers still look slightly underbaked. They will continue to bake and firm up on the hot pan after you pull them out, preventing them from becoming dry or crispy. Trust the process – this method yields the perfect tender interior!
Step 3: Add Mini M&M’s and Cool
This step is all about presentation and that extra M&M crunch! Immediately after removing the cookies from the oven, while they are still hot and soft, gently press the mini M&M’s onto the surface of each cookie. You’ll need to work quickly here, as the M&M’s will adhere best when the cookies are warm. Once they cool down, they won’t stick as well. This method ensures vibrant, un-melted M&M colors and a wonderful texture contrast.
Allow the cookies to cool completely on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling. Once cooled, they are ready to be devoured with a cold glass of milk, or you can wrap them individually in plastic wrap and package them up for friends using my adorable printable cookie pouches!
Storage & Freezing Instructions for Your M&M Cookies
To ensure your homemade mini M&M cookies remain as delicious as the day they were baked, follow these simple storage tips:
Storing: These cookies are at their absolute best when enjoyed within 3 days of baking. For optimal freshness, store them in an airtight container at room temperature. They can maintain good quality for up to 4-5 days, but that soft, chewy texture is most prominent in the first few days.
Freezing: If you’re planning to save some for later or make a big batch, these cookies freeze beautifully! Place them in an airtight freezer-safe container for 1-2 months. For the ultimate freshness and to prevent freezer burn, we recommend wrapping each individual cookie tightly in plastic wrap before placing them in the container. Thaw at room temperature for a quick and easy treat anytime.
Frequently Asked Questions About Mini M&M Cookies
Absolutely! Since this particular mini M&M cookie recipe is based on my highly-rated cookie cake recipe, you can definitely adapt it. Simply follow my dedicated gluten-free cookie cake recipe, but instead of baking it as a cake, scoop the dough into individual cookies. While the texture and appearance might vary slightly from the original, you’ll still end up with wonderfully delicious and chewy gluten-free M&M cookies that everyone can enjoy!
While I wouldn’t claim they are an exact replica, these homemade mini M&M cookies are definitely a “DANG GOOD” alternative if you’re craving that soft, chewy, and nostalgic Great American Cookie experience. They capture the essence of those beloved bakery cookies, offering a delightful chewiness and a rich flavor that’s very reminiscent. Many people also find them incredibly similar to the delicious M&M cookies you can find in your local grocery store bakery. They’re a fantastic homemade option that hits all the right notes!
Puffy cookies are a common issue, but often easily fixed! Here are a few reasons why your cookies might not be spreading as desired:
- Wrong Baking Pan: Using a light-colored metal pan lined with parchment paper is essential for these cookies to spread into their thin, chewy form. Dark metal pans absorb more heat, baking cookies faster and often resulting in puffier, crispier cookies. If you only have a dark pan, try reducing your oven temperature to 325°F (160°C) to counteract the extra heat.
- Oven Temperature Too Hot: An oven that’s too hot can set the edges of the cookie too quickly before the center has a chance to spread, leading to a puffy result. Most ovens can run 25°F or even higher than their set temperature. Calibrate your oven or use an oven thermometer to ensure it’s accurately at 350°F (175°C). For example, if your oven runs hot, baking at 375°F will definitely lead to puffy cookies.
- Cold Eggs: Using a room temperature egg is important for proper emulsion and cookie spread. A cold egg can cause the fats in the dough to seize up, preventing the cookies from spreading as much. To quickly bring an egg to room temperature, place it in a bowl of warm water for 5-10 minutes before using.
- Over-measured Flour: Too much flour is a common culprit for puffy cookies. It adds extra structure, making the dough stiffer and less likely to spread. Always use the “spoon & level” method: gently spoon flour into your measuring cup until it’s overflowing, then use a straight edge (like a butter knife) to level off the excess without packing it down.
Chewy Mini M&M Cookies
Print
Rate
Ingredients
- ½ cup unsalted butter (1 stick) You will be melting this
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg room temperature (you can put in a bowl of warm water for 5 minutes)
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour
- Mini m&m’s
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
-
Preheat oven to 350°F (175°C).
-
In a microwave-safe bowl, melt the unsalted butter (½ cup, i.e. 1 stick) for 30-60 seconds or until fully melted. Ensure it’s not steaming hot; let it cool for a few minutes if necessary.
-
Add in granulated sugar (¼ cup) and light brown sugar (½ cup) to the melted butter and use a spatula to stir until well combined (*do not use a mixer!). Next, add in the room temperature egg (1 large) and vanilla extract (2 teaspoons), then mix until smooth. Finally, add in baking soda (½ teaspoon), baking powder (¼ teaspoon), and salt (¼ teaspoon) and mix thoroughly. Incorporate the all-purpose flour (1 ½ cups) and mix gently until all the flour has just disappeared into the dough, being careful not to overmix.
-
Line a light metal baking pan with parchment paper. Scoop the dough into 3-tablespoon-sized scoops (I highly recommend using this stainless steel cookie scoop for consistent sizing!) and place them onto the prepared pan, leaving enough space between each cookie.
-
Bake at 350℉ (175°C) for 9-10 minutes. The absolute key to achieving the perfect soft & chewy texture is to remove them from the oven just before the edges turn golden brown, while the centers still appear slightly underbaked. The cookies will continue to cook and firm up on the hot pan as they cool, preventing them from overbaking.
*Troubleshooting Puffy Cookies: If your cookies puff up instead of spreading, immediately tap the baking pan firmly on the counter a few times as soon as you remove it from the oven. This helps them deflate a bit. For subsequent batches, you can also gently flatten the tops of the dough balls slightly before baking to encourage more spread.
-
Immediately after removing the cookies from the oven, while they are still warm, gently press the mini m&m’s onto the surface of each cookie. Work quickly, as the m&m’s will not stick once the cookies cool down completely.
-
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Then, enjoy these delightful treats!
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Notes
Freezing: Freeze in an airtight container for 1-2 months. For ultimate freshness, wrap each cookie individually in plastic wrap then place them in an airtight container before freezing.
Gluten-free variation: Since this mini m&m cookie recipe is based off my favorite cookie cake, you could totally try making these using my gluten-free cookie cake recipe but scoop them into cookies instead! They won’t look exactly the same as these, but will still be a delicious, chewy cookie option.
Nutrition information is auto-calculated and should be considered an estimate.
Nutrition
We hope you love this simple yet incredibly rewarding recipe for chewy mini M&M cookies as much as we do. They are truly a treat for any occasion – from casual snacking to festive gatherings. Remember, baking is all about having fun and sharing joy, so don’t hesitate to experiment and make these cookies your own. Happy baking!