Who loves M&M cookies? Add some chocolate chips to them and they are just a mouthful of chocolately goodness!

There is a secret ingredient I use to make these THE BEST M&M COOKIES you will ever bake. Want to guess what it is or do you already know? It is Vanilla Instant Pudding Mix! It serisouly makes these cookies turn out perfectly fluffy and chewy. They are crispy around the edges with just the right texture. I have no doubt everyone will love these!

These cookies are miniature compared to my Bakery Style Chocolate Chip M&M Cookies. Sometimes you just want a snack size dessert and these are the prefect mini dessert.

Now if you want to make ice cream sandwiches, I would use the Bakery Style Chocolate Chip M&M Cookies. Every time I make the Bakery Style Chocolate Chip M&M Cookies I always save a few and I make ice cream sandwiches. The girls love to help me. We usually go with vanilla or chocolate ice cream but you can pick your favorite ice cream. Then roll the sides of the ice cream sandwich with your favorite side topping.

Some side toppings you can use are:

Sprinkles
Nuts
Cereal
Crushed candy
Crumbled cookies
Crumbled graham crackers
Crushed pretzels
Coconut flakes
Marshmallows
Chocolate chips
Brownie bits

I then use plastic wrap to wrap them all up and then store them in the freezer.

How To Bake Mini Chocolate Chip M&M Cookies

First, gather all your ingredients.

1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 & 1/2 cups all-purpose flour
3 tablespoons Instant Vanilla Pudding Mix (not cook-and-serve, not sugar-free)
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup mini chocolate chips
1 cup of mini M&M’s

Next, preheat oven to 350°F degrees. Line a baking sheet with parchment paper or a silicone baking mat.

Using a large bowl with handheld mixer or stand mixer fitted with a paddle attachment, cream your butter and sugars until well combined.

Add your egg and vanilla mixing to combine.

Add your flour, pudding mix (add it as a dry ingredient, do not actually make pudding), baking soda and salt, stirring to combine.

Stir in the mini chocolate chips and mini M&M’s until all combined.

With a cookie scooper, place dough 1-inch apart from each other.

Bake for 10 to 12 minutes until cooked through.

Let cool on cookie sheet for 10 minutes before transferring to cooling rack.

If your cookies do not flatten after baking, try pressing the cookie dough to about a 1/2″ thickness before you bake.

Tips & Tricks

Store in an air tight container for 5 to 7 days.
You can also use regular size M&M’s and chocolate chips, however I recommend using the mini ones.
You can also make them bigger in size just remember the baking time will increase.
A quick tip is to use a good quality chocolate. Trust me, it will make your cookie taste that much better. My favorite go-to chocolate chips are Ghirardelli Chocolate Chips. They are seriously the best chocolate chips.
Some of my favorite gadgets to bake with are the Solula Professional 18/8 Stainless Steel Medium Cookie Scoop I got from Amazon. I also love the LARGE baking pan I got from my favorite store Target Wilton Ultra Bake Professional. Lastly, I love using Amazon Basics Silicone Baking Mat instead of parchment paper. They are super easy to clean and they fit perfectly in your baking pan.
For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Mini Chocolate Chip M&M Cookies

By: Tammie

March 25, 2019
24
1 hr
Print this

Ingredients

1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 & 1/2 cups all-purpose flour
3 tablespoons Instant Vanilla Pudding Mix (not cook-and-serve, not sugar-free)
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup mini chocolate chips
1 cup of mini M&M’s

Directions

Step 1: Preheat oven to 350°F degrees. Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Using a large bowl with a handheld mixer or stand mixer fitted with a paddle attachment, cream your butter and sugars until well combined.
Step 3: Add your egg and vanilla mixing to combine.
Step 4: Add your flour, pudding mix (add it as a dry ingredient, do not actually make pudding), baking soda and salt, stirring to combine.
Step 5: Stir in the mini chocolate chips and mini M&M’s until all combined.
Step 6: With a cookie scooper, place dough 1-inch apart from each other.
Step 7: Bake for 10 to 12 minutes until cooked through.
Step 8: Let cool on cookie sheet for 10 minutes before transferring to cooling rack.
Step 9: If your cookies don’t flatten after baking, try pressing the cookie dough to about a 1/2″ thickness before you bake.
Step 10: You can also use regular size M&M’s and chocolate chips, however I recommend using the mini ones.