Welcome to the blog where today we’re taking a chocolatey twist on a classic favorite, Chocolate Mini M&M Cookies! These cookies are rich, soft, and fudgy with the perfect pop of color from mini M&Ms in every bite. If you loved my original Mini M&M Cookies, this version is deeper, more indulgent, and just as fun.
They’re the kind of cookie that checks every box, easy to make, visually irresistible, and packed with chocolate flavor. Whether you’re baking for a party, a holiday, or just because you’re craving something sweet, these cookies are guaranteed to be a hit.
- Underbaking the cookies: This is essential to getting the texture right. I bake my cookies for 12 minutes on the dot and then remove from the oven and let them cool on the cookie sheet. Letting them cool on the hot pan will keep cooking them but at a lower temperature, not drying out the cookie entirely. If you prefer a crispier cookie, feel free to bake for 14 minutes. They’re still delicious, but I’m a sucker for a fudge chocolate cookie 🙂
- M&Ms: For this recipe I prefer to use mini M&Ms. You can use the normal size or whatever type you like, I just think they look the prettiest and tastes the best! I also prefer melting wafers because they are meant to melt and harden. You can substitute chocolate chips if that’s all you have!
- Corn starch: Corn starch gives the cookies that chewy texture (along with baking for the correct time) and makes them soft on the inside. If you aren’t able to use corn starch I have had people substitute arrow root. I’ve never tried it but I heard it works well!
- Chilling the dough: Chilling the dough will help with two things: cookie spreading and flavor. These cookies will spread when they bake but by chilling the dough for 45 minutes prior to baking, it will keep them from spreading too much! Also as the dough chills the flavor will enhance. It’s truly a win-win 🙂 I leave my cookie dough in the refrigerator and only pull out how many I need for the pan. They should be baked up straight from the fridge.
- Cookie dough scoop: I always get a ton of questions about what scoop I use, so I wanted to link the ones I used for this recipe! I like this set because it comes in 3 different sizes. For these cookies I used the large size. Using a cookie dough scoop gives you perfect cookie dough balls that are even and therefore will bake evenly!
- Baking sheet: For all of my cookie recipes you I suggest you use a cookie sheet. You can use a jelly roll however I find the edges of the cookies tend to brown a little faster and they bake differently.
- Cocoa powder: For a deeper, richer chocolate flavor and darker color, I typically prefer using a dark or Dutch-process cocoa powder. However, natural cocoa powder works great too and is what I used here! It will give you a slightly lighter color but still delivers a delicious chocolate flavor.
STORAGE & MAKE AHEAD TIPS
Once baked, store the cookies in an airtight container at room temperature for up to 4–5 days. They’ll stay soft and chewy, especially if slightly underbaked. If you want to make the dough ahead of time, you can refrigerate it for up to 2 days before baking.
To freeze, scoop the dough into balls and freeze them on a baking sheet until solid, then transfer to a freezer-safe bag. When you’re ready to bake, add the mini M&Ms right before baking to prevent the colors from bleeding. Bake straight from frozen, just adding an extra 1–2 minutes to the bake time.
These Chocolate Mini M&M Cookies are the perfect combination of rich chocolate flavor and playful color. The soft, fudgy cookie base pairs perfectly with the slight crunch and candy-coated sweetness of the mini M&Ms. You can easily switch up the colors depending on the season or occasion, pastels for spring, red and green for the holidays, or classic rainbow any time of year.
They’re a fun, crowd-pleasing twist on a classic cookie and one that both kids and adults will keep coming back for.
Chocolate Mini M&M Cookies
Ingredients
- 1 cup salted butter melted
- 1 ¼ cup granulated sugar
- ¾ cup light brown sugar
- 2 eggs room temperature
- 2 tsp vanilla extract
- 1 ⅔ cups all-purpose flour
- 1 cup natural cocoa powder dark chocolate or natural both work
- 2 tsp corn starch
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 ½ cups mini M&Ms
Instructions
- In the bowl of a stand mixer combine melted butter, brown sugar, granulated sugar and vanilla. Mix on low until combined. While the mixer is on low add in the eggs, one at a time, followed by the dry ingredients.
- Pour mini M&Ms into a shallow dish. Line a cookie sheet with parchment paper and scoop 24 even dough balls. Gently press the tops of the cookie dough balls into the m&ms and place on the prepared cookie sheet. Cover with clear wrap and chill in the refrigerator for 30 minutes, but up to 24 hours. If your dough is too soft, refrigerate for 30 minutes and then scoop the dough balls, roll in the M&Ms and chill for 30 minutes. **The M&Ms will start to bleed if you let them stay in the fridge for over 45 minutes. If you plan to make these the night before, I suggest scooping the dough, covering and then prior to baking allow them to warm at room temperature for 15 minutes before add the M&Ms.
- Preheat the oven to 350°. Space 4-5 cookie dough balls about 2 inches a part and bake for 10 minutes, or until the edges are just set. Leave the rest of the cookie dough in the refrigerator until needed.
- These cookies will spread! As soon as the cookies come out of the oven use a round cookie cutter or glass to gently reshape the cookies into perfect circles. Place the cookie cutter over the cookie and gently scoot it around until the cookie melds into a circular shape. Let cool for 5 minutes on the baking sheet before gently transferring to a cooling rack to cool completely.