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Soft Batch Mini M&M Chocolate Chip Cookies

Soft batch mini M&M chocolate chip cookies bake up with lightly set edges and centers that stay slightly underbaked. Chill the dough for 1 hour before baking to help create soft, chewy cookies studded with mini candies and chocolate chips.
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Prep Time 15 minutes
Cook Time 11 minutes
Chilling and resting 1 hour 5 minutes
Total Time 1 hour 31 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 180
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, at room temperature
  • 1 egg yolk large, at room temperature
  • 1 tsp vanilla extract
  • 2.25 cups all-purpose flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 0.75 tsp fine salt
  • 1 cup mini M&M's
  • 1 cup mini chocolate chips

Equipment

  • 1 large baking sheet
  • 1 mixer

Method
 

  1. Heat the oven to 350°F.
  2. Line a large baking sheet with parchment paper.
  3. Beat the butter, brown sugar, and granulated sugar with a mixer on medium speed until creamy, about 2 minutes.
  4. Beat in the egg, egg yolk, and vanilla until combined.
  5. Whisk together the flour, cornstarch, baking soda, and salt in a separate bowl.
  6. Add the dry ingredients to the butter mixture and mix on low just until no dry flour remains.
  7. Fold in the mini M&M's and mini chocolate chips.
  8. Cover the dough and chill for 1 hour.
  9. Scoop the dough into 2-tablespoon portions and arrange them about 2 inches apart on the prepared baking sheet.
  10. Bake at 350°F for 9 to 11 minutes, until the edges are lightly set and the centers still look slightly underbaked.
  11. Repeat in batches, letting the baking sheet cool completely between batches.
  12. Let the cookies cool on the baking sheet for 5 minutes.
  13. Transfer the cookies to a wire rack to cool.

Notes

For soft centers, take the cookies out when the edges are lightly set and the centers still look slightly underbaked. Store in an airtight container in the refrigerator for up to 5 days; freeze baked cookies for up to 2 months. For a dairy-free variation, use dairy-free butter, candy-coated chocolates, and chocolate chips.