Mini M&Ms Chocolate Chunk Cookie Recipe
This Mini M&Ms Chocolate Chunk Cookie Recipe is a simple cookie recipe with added mini M&Ms for extra flavour and texture. These thicker style cookies are crunchy and a little dense with pops of sweetness from the milk chocolate and mini M&Ms. They are perfectly satisfying when eaten alone but are extra delicious when dunked into a glass of cold milk.
So how do I make these Mini M&Ms Chocolate Chunk Cookies from scratch?
This cookie recipe is a fairly basic cookie dough using ingredients most home bakers will have in their kitchens.
To begin, beat together the softened butter and the sugars until smooth and creamy. Add in the egg and mix again until combined. Next, mix in the flour and baking powder. Be careful not to overmix the dough too much, mix until the flour lumps have disappeared and then stop. Pour in the mini M&Ms and chocolate chunks and mix together again. Cover the bowl with cling film and place into the fridge to chill for 30 minutes.
Once the dough has chilled, remove it from the fridge. Weigh pieces of the dough at 50 grams each and shape each piece into a ball. Place onto flat baking trays lined with baking paper. Press them down very slightly. For extra pretty cookies, add a few bits of chocolate chunks and 3-4 mini M&Ms onto each cookie. Bake for 15-20 minutes until the cookies have spread out and turned a nice even golden brown on the edges. Allow to cool before removing from the tray.
Eat immediately or store leftovers in an airtight container for up to 5 days at room temperature.
Frequently Asked Questions
We use both brown sugar and white sugar in this cookie recipe. The brown sugar helps add flavour but can produce a very soft yet chewy cookie. The addition of white sugar helps the cookie form a more crumbly texture with a crispy crust.
Yes, you can freeze the baked cookies for up to 3 months. However, I would recommend freezing the raw cookie dough instead. Once the dough has been made, weigh and shape the cookie dough into 50 gram balls. Add some chocolate chunks and a few mini M&Ms on top and place onto a baking tray of into an airtight container. Freeze for 2-3 hours until solid then transfer to an airtight bag or container. To bake, remove from frozen and bake at 170°c for 18-22 minutes until golden brown around the edges.
I used milk chocolate mini M&Ms in my recipe but you could use any type of M&Ms or similar sweets.
Click here for more Cookie Recipes.
For more Chocolate Recipes, click here.
Mini M&M Chocolate Chunk Cookies
Equipment
- 1 Large mixing bowl
- 1 Electric whisk optional
- 1 Wooden Spoon or Rubber Spatula
- 2-3 large flat baking trays
Ingredients
- 170 grams softened butter room temperature
- 110 grams soft brown sugar
- 60 grams white caster sugar
- 1 whole egg
- 300 grams plain flour
- 1 tsp baking powder
- 50 grams chopped milk chocolate or chocolate chips
- 70 grams mini M&Ms
Instructions
- In a large mixing bowl add the softened butter, brown sugar and white sugar.
- Beat together with an electric whisk, stand mixer with paddle attachment or by hand with a wooden spoon for 4-5 minutes until the sugar has dissolved and the butter has become soft and creamy.
- Add the egg and mix for another minute until combined and smooth.
- Add the flour and baking powder and mix together for another minute.
- Add in the chopped milk chocolate chunks or chips and mini M&Ms and mix together well.
- Cover the bowl with cling film and place into the fridge for 30 minutes to let the dough firm up and chill.
- Preheat oven to 180°c (360°f) or 170°c (340°f) if fan assisted.
- Weigh the dough into 50 gram pieces. Roll each piece in your hands till it resemebles a all.
- Place the balls onto baking trays with plenty of space in between and press down onto each ball slightly.
- For extra pretty cookies, add a few bits of chocolate chunks and 3-4 mini M&Ms onto each cookie.
- Bake for 15-20 minutes until the cookies have spread out and turned a nice even golden brown on the edges.
- Allow to cool before removing from the tray.
- Eat immediately or store leftovers in an airtight container for up to 5 days at room temperature.
Would you like to share your thoughts? Cancel reply