Description
Soft-Batch Mini M&M Chocolate Chip Cookies are chewy, tender treats loaded with colorful mini M&Ms and rich chocolate chips. These delightful cookies boast a perfect balance of buttery sweetness with a soft texture, making them irresistibly satisfying and perfect for any occasion or snack time.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup mini M&Ms
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
- Cream the butter and sugars: In a large bowl, using an electric mixer, beat the softened butter, light brown sugar, and granulated sugar until the mixture becomes light in color and has a creamy texture.
- Add egg and vanilla: Incorporate the egg and vanilla extract into the butter and sugar mixture, blending thoroughly until the mixture is smooth and uniform.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt to ensure even distribution of leavening and flavoring agents.
- Combine wet and dry: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overworking the dough which can cause tough cookies.
- Fold in candies and chips: Gently fold in the mini M&Ms and mini chocolate chips with a spatula, making sure they are evenly dispersed throughout the cookie dough.
- Portion the dough: Using a small cookie scoop or tablespoon, scoop dough balls and place them spaced adequately on the prepared baking sheets to allow for spreading during baking.
- Bake cookies: Bake in the preheated oven for 8-10 minutes, watching carefully for the edges to turn lightly golden while keeping the centers slightly underdone for a soft texture.
- Cool the cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Do not overmix the dough once the flour is added to prevent dense cookies.
- Use room temperature butter for easier creaming and better texture.
- Letting cookies cool a few minutes on the baking sheet helps them set while staying soft inside.
- For uniform cookies, use a cookie scoop to portion dough evenly.
- You can substitute mini M&Ms with regular-sized ones but adjust portion size accordingly.
