Chewy Mini M&M Cookies (2024)

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Why I love these chewy mini M&M cookies

1. Soft & chewy: The melted butter makes these cookies ultra-soft & chewy!
2. The perfect m&m crunch: There's something about biting into a super soft cookie with that little mini m&m crunch on top. I have to say, putting them on top vs. mixed-in really gives the cookies a different texture!
3. One bowl, no mixer: Based off my popular cookie cake recipe that uses melted butter, these soft m&m cookies can be made in under 20 minutes without a mixer!

Tips for success

• Don't use margarine: Margarine will not bake up the same as real butter. On the flip side, if you use European-style butter, you may need to add a tiny bit more flour.
• Allow melted butter to cool: When using melted butter in cookies, it's important that it's not steaming hot or your cookies can turn out greasy. If your butter is steaming, give it a stir and let it cool down for a few minutes.
• Don't overbake: The key to the perfect soft & chewy texture is to use a light-colored metal pan (covered in parchment) and take them out of the oven before the edges turn brown. The cookies will continue to bake on the hot pan, allowing them to firm up without overbaking.
• Press on m&m's after they're baked: While you can technically press them into the dough beforehand, the colors of m&m's will tend to bleed in the oven. To prevent this, press on the m&m's immediately after they come out of the oven.

Step 1: Mix Dough

Melt butter for 20-30 seconds until just melted. If your butter is steaming, allow it to cool for a few minutes. Using a spatula (don't use a mixer), stir in granulated sugar and brown sugar.

Stir in egg, baking soda, baking powder, and salt. Add flour and mix until all the flour disappears into the dough.

Tip: While this is a "wet" dough, your dough shouldn't be runny like cake batter (some brands of butter can result in runnier dough). If it is runny, allow it to sit for 2-3 minutes to firm up. If it is still runny, add 1-2 tablespoons more flour and refrigerate until firm.

Step 2: Scoop & Bake

Line a light metal pan with parchment paper. Scoop dough into 3-tablespoon-sized scoops (I use this stainless steel cookie scoop!). Bake at 350°F for 9-10 minutes.

Tip: The key to the perfect soft & chewy texture is to take them out of the oven before the edges turn brown. The cookies will continue to bake on the hot pan, allowing them to firm up without overbaking.

Step 3: Press on mini m&m's

Immediately after removing from the oven, press on the mini m&m's. You want to work fast, as the m&m's won't stick once the cookie cools.

Once cooled, enjoy with a glass of milk or wrap them in plastic wrap then package them up for friends using my printable cookie pouches!

Frequently Asked Questions:

Can I make these gluten-free?

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 the same but will be delicious, chewy cookies.

Are these the exact same as the Great American Cookie recipe?

I wouldn't say they're exact but they're a DANG GOOD homemade option if you want a soft, chewy, mini m&m cookie! They also remind me a lot of the grocery store bakery cookies.

My cookies turned out puffy...why is that?

Wrong Pan: A light metal pan with parchment paper will allow the cookies to spread into the thin & chewy cookie you see here. Note that dark metal pans will bake the cookies faster and will likely result in a puffier, crispier cookie. If you do use a dark metal pan, I'd recommend baking at 325°F to help offset the added heat.

Oven too hot: To get flat cookies, you also need to be sure your oven is at 350° (most ovens run hot!). My oven runs 25° degrees hot and 375° will bake the cookies too quickly and be puffy.

Eggs: You also want to be sure to use a room temperature egg (you can place in a bowl of warm water), as a cold egg can result in puffier cookies.

Flour: Lastly, overmeasuring or overpacking your flour can result in a cookie that won't spread as much. Be sure to use the "spoon & level" method by scooping your flour into the measuring cup and then using a knife to scrape off the top.