Mini Chocolate Dipped M&M Chocolate Chip Cookies

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A mini version of my favorite chocolate dipped M&M chocolate chip cookies, they’re the perfect bake to bring to a party, or keep all to yourself.

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We all know that everything is better (and cuter) in a mini version and these little M&M chocolate chip cookies are no exception. Between the viral cookie cereal and the videos on social media that I see of buckets of mini cookies at state fairs, I just had to add these to my baking list. But, I wanted to add a little something extra to them: the chocolate dipped bottom. It adds just the right amount of chocolate to every bite and gives the cookies a little crunch.

Each batch makes 50 mini cookies, making this the perfect recipe for holidays and parties, or if you have a family that inhales cookies, like mine. While these are mini cookies, we are not making any sacrifices when it comes to height, taste, and texture. Each cookie bakes up nice and tall, has just the right amount of chocolate and sweetness, and is soft and chewy.

These cookies are so nostalgic to me. When I was little, we were always snacking on mini cookies — whether that be Mrs. Fields, Famous Amos, or Entenmann’s — and dunking them in a glass of milk. So, today, I’m excited to bring you my classic, but elevated version of a childhood classic. I hope you all love them as much as I do. Let’s get into it!

Read on for the full recipe for these easy-to-make Mini Chocolate Dipped M&M Chocolate Chip Cookies.

You would think developing a mini cookie recipe is easy — just make a quarter or half of your favorite recipe. Not so fast. As I mentioned above, I’m not going to sacrifice on taste, height, or texture. While one recipe may make an amazing large-sized cookie, it may not always bake up exactly the same in a mini version.

I recipe tested mini cookies a few times before I finally settled on this recipe. Initially, I tried making them with brown butter, but the dough spread a lot, leaving me with flat cookies and if you know me, then you know we do not bake flat cookies around here. Next, I tried making them with melted butter, and they were definitely a step in the right direction. After a few tweaks, I’m happy to say that on my third round of testing, I have finally perfected this recipe.

My goal with sharing everything I bake is to show you that baking isn’t nearly as hard as it seems, and that you can recreate the exact results you see on my blog, Instagram, TikTok, or wherever, right in your own home. With that in mind, I wanted to keep this recipe as simple as possible. Of course mini cookies are super cute and fun to make, but in reality, the reason most of us seek out mini cookie recipes is because they make a high number of cookies in a short amount of time. We all need that one go-to recipe that never fails and is the hit at every party. And this recipe checks all of those boxes.

A few pointers to keep in mind so your mini cookies turn out perfectly:

1. Let your melted butter cool for 10 minutes before combining it with the sugars.
2. Set your eggs out about 1 hour before baking so that they can come to room temperature. Or, if you’re like me and usually forget, run them under some slightly hot (not super hot) water until the egg feels neither hot nor cold (room temperature) to the touch.
3. Chill your cookie dough for 30 minutes! I know, I know, nobody loves chill time, but it’s worth it, people. You did not do all of this work just to have your cookies bake up flat and spread. Use the 30 minutes to preheat the oven and clean the dishes.
4. Be mindful of the size and amount of toppings you add to the dough. Since these cookies are mini, less is more. The dough balls are pretty small — the larger / more toppings you have, the more dough you will need.
5. When melting the chocolate (to dip the bottom of the cookies), add a drop of vegetable or coconut oil to thin the chocolate. Sometimes, it can be difficult to melt chocolate chips in the microwave and by adding just a little bit of oil, it helps the chocolate melt into a smooth, shiny consistency.

Mini cookies are always a yes. So, what are you waiting for?! You know you want to bake a batch.

Other chocolate dipped cookie recipes you may like:

• Chocolate Dipped Peanut Butter Stuffed Oreo Cookies
• Chocolate Dipped Cheesecake Stuffed Chocolate Chip Cookies
• Easy Chocolate Dipped Peanut Butter Stuffed M&M Cookies
• Classic Chocolate Dipped Chocolate Chip Cookies
• Chocolate Dipped Peanut Butter Stuffed Reese’s Cookies

Ingredients you’ll need:

• Unsalted butter
• Brown sugar
• Granulated sugar
• Vanilla extract
• Eggs
• All-purpose flour
• Baking soda
• Salt
• Mini semisweet chocolate chips (I used a mix of mini and regular-sized, but recommend using all minis)
• Mini M&Ms
• Semisweet chocolate chips + vegetable/coconut oil (for dipping)

Kitchen tools you’ll need (linking my favorites below!)

• Mixing bowls
• Measuring cups
• Spatula
• Whisk
• Cookie scoop – I used a 1 tsp cookie scoop and did a heaping/overflowing scoop for each as these cookie dough balls should be a little bit larger than 1 tsp
• Baking sheet
• Parchment paper
• Cookie turner
• Cooling rack

How to make these elevated Mini Chocolate Dipped M&M Chocolate Chip Cookies

Melt ½ cup butter on the stove or in the microwave. Set aside to cool for 10 minutes.

While the butter is cooling, combine 1½ cups flour, 1 tsp baking soda, and ½ tsp salt in a bowl and whisk together. Set aside.

In a large bowl, add ½ cup brown sugar, ¼ cup granulated sugar, and the melted butter. Whisk together until it is smooth and combined.

Add 1 egg and 1 tsp vanilla extract. Whisk until the mixture is smooth and lighter / paler in color.

Add the dry ingredients and fold in with a rubber spatula until a few flour streaks remain. Fold in ⅓ cup mini chocolate chips and ⅓ cup mini M&Ms. Do not overmix.

Chill the dough in the refrigerator for 30 minutes. Preheat the oven to 350 degrees Fahrenheit.

Scoop 50 dough balls. Place the cookie dough balls on a baking sheet lined with parchment paper. Bake for 7-9 minutes or until the edges are lightly golden and the tops of the cookies are puffy and still look slightly wet.

As soon as they come out of the oven, top with extra mini M&Ms and mini chocolate chips, if desired.

Let the cookies cool completely before dipping them in the chocolate. Once cooled, melt ¾ cup semisweet chocolate chips in the microwave in 15-second increments, stirring between each. Add a drop of vegetable oil or coconut oil to thin out the chocolate, if needed.

Using a spoon, add chocolate to the bottom of each cookie and spread until the bottom is completely covered. Place the cookies on a baking sheet lined with parchment or wax paper. Top with flaky sea salt and then chill in the refrigerator or freezer until the chocolate has hardened.

Store in an airtight container at room temperature or in the refrigerator for up to 5 days or freeze for up to 3 months.

Tips for success

• When measuring dry ingredients, use a kitchen scale or the spoon and level method. While it is more accurate to measure dry ingredients by weight (grams), I bake using volume measurements (cups). This recipe can easily be converted using an online conversion calculator, like this one from Inch Calculator. For the spoon and level method, before scooping out dry ingredients, use a spoon and run through them, fluffing them up and removing any clumps. Then, spoon the ingredient into the measuring cup and use a flat top tool to level off the top and remove any excess.
• Do not overbake your cookies. These cookies are small, so keep a close eye on them as they won’t take too long to bake. The cookies should be removed from the oven when the edges are set and a light golden color. The tops of the cookies will look puffy and slightly wet / doughy. I know that to some people these may look underbaked, but they’re not. The cookies will continue to bake and set on the hot pan.
• Remember these top three tips: 1) let your melted butter cool for 10 minutes, 2) use room temperature eggs, and 3) chill your cookie dough in the refrigerator for 30 minutes.

FAQs

Can I freeze these cookies?

Absolutely! Store the baked cookies in the freezer in a freezer-safe storage bag or container for up to 3 months. Set the cookies out for 20-30 minutes before eating them.

Can I make this dough in advance?

Yes, the dough can be made in advance and stored in the refrigerator for up to 3 days. If you don’t scoop the dough balls before storing in the refrigerator, you will need to set the cookie dough out for about 30 minutes to 1 hour prior to baking so that it’s soft enough to scoop.

Is chilling the dough required?

I highly recommend chilling the dough in the refrigerator so your mini cookies bake up perfectly. If you skip this step, just know that your cookies may spread and end up flat.

How to store

Store the cookies in an airtight container at room temperature or in the refrigerator for up to 5 days or freeze for up to 3 months. Be mindful of the chocolate bottoms – they will melt if they’re stored in a hot area / environment. If freezing, set the cookies out and let them come to room temperature before eating.

And there you have it — the easiest, tastiest, and cutest mini M&M chocolate chip cookies. The thin layer of semisweet chocolate on the bottom of each cookie adds the perfect amount of chocolate to each bite and takes them to the next level. Bake a batch and let me know what you think!

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock