Mini Double Chocolate M&M Cookies

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Another mini cookie recipe to add to your baking list! These chewy, rich double chocolate cookies are bite-sized and loaded with mini M&Ms.

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The obsession with mini cookies continues. Yes, there will be an upcoming series for mini cookies because I just love thinking of new combinations (who wants a stuffed mini cookie?!?) and they always turn out so cute!! Honestly, it makes me want to open a bakery that just sells overflowing buckets of all different kinds of mini cookies.

These Mini Double Chocolate M&M Cookies were a request from my sister as the next mini cookie recipe. As with all of my mini cookies, I wanted these double chocolate cookies to be soft and chewy, but also super chocolatey and decadent. And, I’m happy to say that’s exactly how they turned out.

In less than an hour, you’ll have 50 of the most perfect mini double chocolate cookies that are loaded with chocolate chips and M&Ms. Get that glass of milk ready because these are made for dunking.

Read on for the full recipe for these dreamy Mini Double Chocolate M&M Cookies.

I love mini cookies for a lot of reasons. First, they’re just so cute, and delicious, of course. Everything is better and cuter in a bite-sized form. Second, a recipe like this is perfect for the holidays or parties because it yields a high number of cookies in such a short period of time. This recipe can easily be doubled, if needed. And third, you don’t need a mixer. There are minimal dishes. It really just doesn’t get better than that.

This recipes calls for melted unsalted butter and a room temperature egg. Be sure to let your butter cool for 10 minutes before whisking it with the brown and granulated sugars. Set your egg out about an hour before baking so that it can come to room temperature. These may seem like small, little things that don’t really matter, but trust me, they make a difference. If you want your cookies to be mini, but with some height, and have a dreamy soft and chewy texture, these steps are an absolute must!

If you want to take your double chocolate cookies up a notch, consider swapping the cocoa powder for a dark cocoa powder. And, as always, the toppings are totally up to you! If you want to swap the mini chocolate chips or mini M&Ms for something else, go right ahead! My recommendation is to keep all toppings to ⅔ cup total. Keep in mind that these are mini cookies so they can’t hold as many toppings or larger toppings like a normal-sized cookie can.

This recipe is so easy and yields the most delicious, decadent mini cookies that are full of chocolate. Now, let’s get to baking them!

Other mini cookie recipes you may like:

• Mini Brookies
• Mini Chocolate Dipped M&M Chocolate Chip Cookies

Ingredients you’ll need:

• Unsalted butter
• Brown sugar
• Granulated sugar
• Vanilla extract
• Egg
• All-purpose flour
• Cocoa powder
• Baking soda
• Salt
• Mini semisweet chocolate chips
• Mini M&Ms

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

• Mixing bowls
• Measuring cups
• Spatula
• Whisk
• Baking sheet
• Parchment paper
• Cookie turner
• Cooling rack

How to make these delicious and decadent Mini Double Chocolate M&M Cookies

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

Whisk together 1 cup all-purpose flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a bowl. Set aside.

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

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

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

Chill the dough in the refrigerator for 25 minutes. While the dough is chilling, preheat the oven to 350 degrees Fahrenheit.

Scoop out 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 set 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.

Store in an airtight container at room temperature 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.
• Use the listed bake time as a guide — instead, always go by how the cookies look! Ovens and oven temperatures can vary. One person’s cookies could bake in 6 minutes and another person’s in 9 minutes. The cookies are done baking and should be removed from the oven when the edges are set and the tops of the cookies look puffy and slightly wet. The cookies are not underbaked and will continue to set and bake on the hot pan once taken out of the oven.
• Do not overmix your dough. Overmixing will lead to dry, crumbly cookies. When adding the dry ingredients, gently fold them in until a few flour streaks remain. Then, add in your toppings. By the time your toppings are just combined there shouldn’t be any flour streaks remaining. Stop mixing. If your dough is a bit dry and not sticking together, add ½ to 1 tbsp of milk to your dough. This should help add some moisture.

FAQs

How do I freeze the cookie dough balls or baked cookies?

For the cookie dough balls, store them in a freezer-safe storage bag in the freezer. Set the dough balls out about 30 minutes to 1 hour prior to baking. Since you will be setting the cookie dough balls out beforehand, you can use the same bake temperature (350 degrees Fahrenheit), but may need to extend the bake time — again, go by how they look, not by bake time. Alternatively, if you do not set the cookie dough balls out in advance, raise the oven temperature to 375 degrees Fahrenheit and bake for 5 minutes. At the 5-minute mark, check your cookies. Bake for an additional 1-3 minutes, if needed.

If you will be freezing the baked cookies (in my opinion, the easier option), simply store them in a freezer-safe storage bag for up to 3 months. Remove the cookies from the freezer about 30 minutes to 1 hour prior to consuming. You can also heat them up in the microwave for a few seconds.

Can I make this cookie dough in advance?

For this particular cookie dough, you can make the dough and freeze individual cookie dough balls (instructions included above). However, I don’t recommend making it in advance and storing it in the refrigerator for a few days. This dough should not chill in the refrigerator for more than 30 minutes.

My dough is a bit dry, what should I do?

Add ½ to 1 tbsp of milk and mix it in. This will help add some moisture to the dough.

How to store

Store the cookies in an airtight container at room temperature for up to 5 days or freeze in a freezer-safe storage bag or container for up to 3 months. If freezing, set the cookies on the counter and let them come to room temperature prior to consuming.

The newest addition to the mini cookie collection is a good one! They’re full of chocolate and just so dreamy. Bake a batch this weekend and thank me later!

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