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Soft Batch Mini M&M Chocolate Chip Cookies

Soft batch mini M&M chocolate chip cookies bake up with set edges and centers that stay soft, thanks to a chilled dough and a careful bake. Mini chocolate chips and mini M&M's add colorful candy crunch to every cookie.
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Prep Time 20 minutes
Cook Time 24 minutes
chilling 1 hour
Total Time 1 hour 44 minutes
Servings: 40 cookies
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter 2 sticks, softened
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large
  • 1 egg yolk large
  • 2 tsp vanilla extract
  • 2.5 cup all-purpose flour spooned and leveled
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 0.75 tsp fine salt
  • 1 cup mini chocolate chips
  • 1 cup mini M&M's

Equipment

  • 1 electric mixer
  • 2 baking sheets

Method
 

  1. Beat the butter, brown sugar, and granulated sugar in a large bowl with an electric mixer on medium speed for 2 minutes, until creamy.
  2. Beat in the egg, egg yolk, and vanilla until combined.
  3. Whisk the flour, cornstarch, baking soda, and salt in a separate bowl.
  4. Add the flour mixture to the butter mixture and mix on low just until combined.
  5. Fold in the mini chocolate chips and mini M&M's.
  6. Cover the dough and refrigerate for 1 hour.
  7. Heat the oven to 350°F.
  8. Line two baking sheets with parchment paper and position racks in the upper and lower thirds of the oven.
  9. Scoop the dough into 2-tablespoon portions and arrange 12 portions on each baking sheet, spacing them about 2 inches apart.
  10. Keep the remaining dough chilled.
  11. Bake both sheets for 10–12 minutes, switching their rack positions and rotating them halfway through, until the edges are set and the centers still look slightly underdone.
  12. Repeat with the remaining dough.
  13. Let the cookies cool on the baking sheets for 5 minutes.
  14. Transfer the cookies to a wire rack to cool.

Notes

For soft centers, take the cookies out when the edges are set and the centers still look slightly underdone. Store airtight in the refrigerator for up to 5 days; freeze baked cookies yes, for up to 2 months. For a gluten-free option, use a 1:1 gluten-free baking flour blend.