Mini M&M cookies because everything in miniature is better! Loaded with mini M&Ms these are so fun to eat! One batch makes over 12 dozen.

You might also like our mini chocolate chip cookies, our mini pumpkin cookies, or our scotcheroo bites!

Watch our step-by-step video!

Mini M&M cookies are fun to eat and fun to make. You’d need 4-6 of these babies to equal one regular-sized cookie! They bake up quickly (6-8 minutes) and are so fun to pop right into your mouth. These always go so fast and are a hit with kids. The perfect size for little hands.

MINI M&M COOKIE INGREDIENTS

• Butter: I always use salted butter (room temp or slightly softened), but you can use unsalted butter if you prefer.
• Sugars: You’ll need brown and white sugar for the perfect ratio of sweetness and texture.
• Eggs: Room-temperature eggs give the cookies structure.
• Vanilla extract: for flavor.
• All-purpose flour: bleached flour, unbleached flour, bread flour. Any of these will work.
• Baking Soda, Baking Powder, and Salt: for leavening, texture, and flavor.
• Mini M&Ms: I use some in the dough and then tip each cookie dough ball in more M&Ms before baking.
• Mini Chocolate Chips: I like using a mixture of mini chocolate chips and candies to break up some of the crunch.

HOW TO MAKE MINI M&M Chocolate Chip COOKIES

PREP

Preheat the oven to 375 degrees and line a few baking sheets with parchment paper. The more cookie sheets you have the better---that way you can prep a bunch of the cookies while the cookies bake.

DOUGH

Cream butter and sugars together. Mix in eggs and vanilla. Add dry ingredients and mix until soft dough forms.

Stir in mini chocolate chips and mini M&Ms.

SCOOPING

Use a teaspoon to form the first cookie dough ball (a heaping teaspoon of dough). Then I just eyeball the rest. Pick up a large portion of dough and simply break off teaspoon-sized balls of cookie dough. Dip each cookie dough ball in the remaining mini M&MS before placing them onto a baking sheet (24 cookies to a sheet).

I don’t roll them into balls, I just break the dough into pieces. Remember, we’re making over 12 dozen cookies—skipping the step of rolling them into balls will save you time.

BAKING

Bake the cookies for 6-8 minutes, or until the bottoms are light brown. Cool on baking sheets for a few minutes and then transfer to wire cooling racks.

HOW MANY COOKIES WILL THIS RECIPE MAKE?

Normally a recipe like this would make about 3 dozen regular-sized cookies. This one makes over 12 dozen itty-bitty cookies! This exact batch made 160 cookies.

CAN I USE REGULAR M&M Candies?

Because these cookies are SO tiny, I wouldn't use regular-sized candies. Mini M&Ms distribute throughout the cookie dough perfectly.

HOW TO STORE M&M COOKIES

Store cookies in an airtight container and they’ll stay fresh for at least 3 days.

CAN THIS RECIPE BE HALVED?

Yes. The ingredients should easily enough be able to be divided in half to make 6 dozen mini cookies, but I highly recommend making a full batch. They’ll go quickly and are super tiny.

TIPS FOR MAKING CHOCOLATE CHIP COOKIES

• Use room temperature ingredients. Butter can be slightly chilled, but should be soft when your thumb is pressed into it.
• Use an electric mixer. A stand mixer or electric hand mixer works great. You can make cookies by hand, but an electric mixer is best for creaming the butter and sugar together.
• Bake on light cookie sheets. All of my recipes are aimed at baking with light metal cookie sheets. That’s all I bake with. If you use dark sheets you’ll need to keep an eye on the cookies and adjust the baking times, if necessary.

Mini M&M Cookies Recipe

Print Pin

5 from 4 votes

Mini M&M Cookies (Itty Bitty!)

Mini M&M cookies because everything in miniature is better! Loaded with mini M&M candies these are so fun to eat!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 160 cookies

Calories 30kcal

Author Brandy Nelson

Ingredients

• 1 cup butter room temperature
• 1 ¼ cup light brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 ¼ cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup mini chocolate chips
• 16.9 ounce bag mini M&Ms divided

Instructions

• Preheat oven to 375 degrees. Line a couple of baking sheets with parchment paper or a nonstick baking mat, if desired. The more baking sheets that you can use the better, because we're making a lot of itty bitty cookies.
• Cream butter and sugars together until very fluffy. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Stir in flour, baking soda, baking powder, and salt until just combined. Mix in chocolate chips and 1 cup of mini M&M candies.

  Pour the remaining M&M candies into a small bowl and set aside.
• Break dough into tiny teaspoon-sized balls. Press each cookie ball into the remaining mini M&M candies (about 3-5 candies per cookie) then place onto a baking sheet (24 cookie dough balls per sheet).
• Bake cookies for 6-8 minutes, or until bottoms are slightly golden. Allow cookies to cool on baking sheets for a few minutes before transferring to wire cooking racks.

Video

Notes

Store in airtight container or cookie jar for up to 3 days on the counter. Can also store in freezer for a few months.

Nutrition

Calories: 30kcal

These white chocolate macadamia nut cookies are soft and chewy. They look and taste just like Subway white chocolate macadamia nut cookies---actually, they are better!

Do you like copycat recipes? I have an ENTIRE COLLECTION of famous copycat chocolate chip cookies! From Levain to Chick-fil-A--- you can find all of the recipes here! 

Watch our step by step video!

Perfectly chewy and golden white chocolate chip cookies that rival any sold at your local Subway store. Make your own copycat version with this recipe! These cookies soften as they sit and are even better on day 2!

COPYCAT SUBWAY White CHOCOLATE Macadamia Nut COOKIES

I’ve been on a chocolate chip cookie kick for the past couple of years. Making my own versions of popular recipes or making the recipes that popular companies have graciously shared with the masses (Double Tree, Disney, etc.). One of my favorite copycat recipes that I came up with was for the classic chocolate chip cookies from Subway.

I have copycat versions of Subway's double chocolate chip cookies, and their double chocolate chip cookies and today I'm sharing a recipe for their white chocolate macadamia nut cookies. They are incredibly soft, chewy and delicious.

Most restaurant chains that sell cookies get them from a larger manufacturer like Otis Spunkmeyer. They are shipped in frozen cookie dough balls and baked on-site for a fresh-baked taste. Unfortunately, they don’t share their exact recipe, but through a bit of trial and error I was able to come up with a version that I think is “chef’s kiss”. I did a side-by-side taste test with a cookie that I bought from Subway and honestly, I think they are BETTER. Just as soft and chewy, but with a better depth of flavor---and they are HOMEMADE.

CHEWIEST White CHOCOLATE CHIP COOKIES

I know that I am going to get comments on using corn syrup, but if you want a super chewy cookie, a tiny amount of corn syrup will give that to you. This recipe calls for 3 Tablespoons, which is hardly any.  Another technique that I use to create a chewy cookie is to slam the baking sheet against the counter during and after baking. This causes the cookies to deflate, slightly, creating a soft center.

The cookies will start out with crisp bottoms, but as they sit they’ll soften up considerably —even more so on day 2.

COPYCAT SUBWAY COOKIE INGREDIENTS

• Butter: I always bake with salted butter, but you can use unsalted butter if you’d like.
• Oil: I used vegetable oil, but canola can be used as well.
• Sugar: I used a combination of light brown sugar and white granulated sugar.
• Eggs: for richness and texture.
• Vanilla extract: Have you tried making your own vanilla extract? It’s easy to do and delicious to add to baked goods.
• Molasses: Just a little for a boost of flavor, but you can omit it if you'd like.
• Corn Syrup: Creates a chewier cookie.
• Salt and Baking Soda: For leavening.
• Flour: I used all-purpose flour. You can also use bread flour if you’d like.
• White Chocolate Chips: The Subway cookie nutritional info says that they use semisweet chocolate chips so that is what I used. You can use milk chocolate chips or dark chocolate chips if you’d like.
• Macadamia Nuts: chopped.

HOW TO MAKE SUBWAY White CHOCOLATE Macadamia Nut COOKIES

(scroll down for printable version)

• Cream butter and sugars together using a stand mixer or with an electric hand mixer.  Add oil and mix thoroughly.
• Beat in eggs, vanilla extract, molasses, and corn syrup.
• Add salt and baking soda. Mix in flour until dough forms.
• Mix in white chocolate chips and chopped macadamia nuts.
• Cover the bowl of cookie dough with plastic and chill in the refrigerator for 1-2 hours.
• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
• Scoop dough using a medium (2 Tablespoon size) cookie scoop or roll into balls, 6-8 cookies per sheet.
• Bake cookies for 6 minutes then remove them from the oven (cookies will look raw) and bang the baking sheet against the counter 3 times. Bake for an additional 4-5 minutes, until the tops are golden.
• Remove the cookies from the oven and bang the baking sheet against the counter 1 more time. Note: cookies will bake for a total of 10 minutes (6 minutes then an additional 4-5 minutes).
• Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack. Cookies will soften as they cool, even more so on day two.

These white chocolate macadamia nut cookies are soft and chewy. They are just like Subway white chocolate cookies---actually, they are better!

TIPS AND TRICKS

• Leave the un-scooped cookie dough in the refrigerator while the other cookies bake. Pull the bowl out of the refrigerator when ready to bake up another baking sheet of cookies so the cookie dough doesn’t warm up again.
• Cookies will start out crispy around the edges, but soften significantly as they sit.
• Bake on light-colored baking sheets for best results. If you use dark metal sheets you’ll need to watch closely to make sure that the cookies don’t brown too quickly.
• Allow the cookies to cool completely then wrap them in plastic or store them in an airtight container to keep them soft. 
• Cookies will stay soft and chewy for days, but if you’d like to warm them up you can do that for a few seconds in the microwave.

Copycat Subway White Chocolate Macadamia Nut Cookies Recipe

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4.75 from 4 votes

Copycat Subway White Chocolate Macadamia Nut Cookies

These white chocolate macadamia nut cookies are soft and chewy. They are just like Subway white chocolate cookies---actually, they are better!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

chill 1 hour hour

Total Time 1 hour hour 19 minutes minutes

Servings 30 cookies

Calories 160kcal

Author Brandy Nelson

Ingredients

• ½ cup butter room temperature
• ⅓ cup oil canola oil or vegetable oil
• 1 cup brown sugar
• ½ cup white sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 teaspoon molasses optional
• ¼ cup corn syrup
• ½ teaspoon salt
• 1 teaspoon baking soda
• 3 cups all-purpose flour
• 1 ½ cups white chocolate chips
• ½ cup macadamia nuts chopped

Instructions

• Cream butter and sugars together until mixed. Add oil and mix thoroughly.
• Beat in eggs, vanilla extract, molasses, and corn syrup.
• Add salt and baking soda.
• Mix in flour until dough forms.
• Mix in white chocolate chips and nuts.
• Cover bowl and chill for 1 hour.
• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

  Scoop dough using a medium (2 Tablespoon size) cookie scoop or roll into balls, 6-8 cookies per sheet.
• Bake cookies for 6 minutes then remove them from the oven (cookies will look raw) and bang the baking sheet against the counter 3-4 times. Bake for an additional 4-5 minutes, until the tops are lightly golden.

  Remove the cookies from the oven and bang the baking sheet against the counter 2-3 more times.
• Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack. Cookies will soften as they cool, even more so on day two.

Video

Notes

• Leave the un-scooped cookie dough in the refrigerator while the other cookies bake. Pull the bowl out of the refrigerator when ready to bake up another baking sheet of cookies so the cookie dough doesn't warm up again.
• Cookies will start out crispy around the edges, but soften significantly as they sit (even more so on day 2).
• If you don't bang the cookie sheets the cookies will be puffier and not flatten as much.
• Molasses is optional but adds a great depth of flavor. 1-2 teaspoons is plenty since a little goes a long way.
• Corn syrup is what gives the cookie a soft and fudgy texture similar to Subway and other restaurant cookies. You can omit it, but it will change the consistency to that of a regular chocolate chip cookie. 
• Store cookies in an airtight container or wrap them individually in plastic. Cookies will stay soft and fresh 3-5 days.

Nutrition

Calories: 160kcal

From Chick-fil-a to Subway and Levain to Double Tree, here are the most famous copycat chocolate chip cookie recipes!

You might also like our bakery-style peanut butter cookies (better than Grandma's brand peanut butter cookies!) or my Copycat Otis Spunkmeyer oatmeal raisin cookies!

Two years ago, I made a list of famous chocolate chip cookie recipes that I wanted to either make and share or create a copycat version of. It was a tough job, but someone had to do it! I started with 5 recipes and kept adding to the collection.  This week, I crossed off the last cookie on my list and am excited to share the results with all of you! If a company graciously shared its recipe, I noted it in the description and linked back to the original source. If the recipe states it is a copycat, it is one I created and perfected through numerous test batches.

To view the full recipe, click the links in the description or the cookie recipe title; they will open the recipe in a new window.

Tips for Making The Best Cookies

Here are a few things that I did the same for all of the recipes below.

1. Use an Electric Mixer: I go back and forth between my kitchenmaid stand mixer and my handheld electric mixer. Both work great. When making cookies you need an electric mixer to really cream the sugar and butter.
2. Light Baking Sheets: I bake with LIGHT colored baking sheets. I prefer light baking sheets to dark because they bake more evenly and the bottoms of the cookies don’t brown as quickly.
3. Cookie Scoops/Scale: For uniform cookies, use a cookie scoop or scale to weigh out dough balls.
4. Wrap jumbo cookies individually: I find that wrapping each cookie in plastic keeps them fresh longer than storing them in a cookie jar or container. I do this for any jumbo-sized cookie (3 Tbsp. or larger).

The Best Copycat Chocolate Chip Cookies

1. Copycat Chick-fil-A Chocolate Chip Cookies

These are the best chocolate chip cookies ever!! ---Paige

These copycat Chick-fil-a chocolate chunk cookies are the first on the list for a reason. Large, thick cookies, loaded with chocolate chunks, milk chocolate chips, and a small amount of oats (I wouldn't consider them to be oatmeal cookies). Serve warm with a glass of cold milk! This is a copycat version, not the actual recipe (which they've never released).

2. Jacques Torres Chocolate Chip Cookies

The best chocolate chip cookie recipe I’ve ever made. This is the second batch of these I’ve made& they come out bakery beautiful every time!---Olivia

Jacques Torres chocolate chip cookies are made with chocolate chunks and have a coating of chocolate on the bottom of the cookie. Originally shared in the New York Times, this recipe has received thousands of 5-star reviews for good reason! This is his actual recipe and these cookies are delicious with or without the chocolate coating on the bottom. I'd skip the chocolate for everyday snacking, but if you want to make gourmet cookies, spread a bit of melted chocolate on each cookie!

3. Copycat Subway Chocolate Chip Cookies 

I love this recipe!---Ali

These Subway chocolate chip cookies are soft and chewy. They look and taste just like Subway chocolate chip cookies! If you like Otis Spunkmeyer chocolate chip cookies you'll like these ones too. This is a copycat version, not the actual recipe (which they've never released). Looking for Subway's white chocolate chip macadamia nut cookies? I've got a copycat recipe for those too (they are A-MAZING).

4. Mrs. Fields' Blue Ribbon Chocolate Chip Cookies

I've made these now in both normal and bakery-sized versions, and both were delicious. Still recommend baking at the higher temp, but it's personal preference.---Brandy

Mrs. Fields Blue Ribbon Chocolate Chip Cookies are a classic, decades-old recipe for bakery-style cookies that are soft, gooey, and loaded with chocolate chips! Even better than the ones sold in the Mall shops today.

Looking for the Mrs. Fields $250 cookie recipe with ground oats and a Hershey bar? I've got those too!

5. Snoop Dogg's Rolls Royce Cookies

I used 50/50 Butter and Butter flavored Crisco and the texture and flavor were great, crisp outside and moist inside. My grandson loved them!!---Tim

Snoop Dogg's Rolls Royce cookies are a must-try! Delicate, buttery soft chocolate chip peanut butter cookies that are rich and delicious!

6. Mama Kelce's Chocolate Chip Cookies

Love this recipe and have made the adjustments of less butter. I also incorporate corn startch too to prevent over spreading. I always get rave reviews about these cookies.---Julia

Loaded with white chocolate chips, milk chocolate chips, nuts, and a hint of cinnamon, Mama Kelce’s chocolate chip cookies are amazing! Crispy on the outside and chewy in the center. They have the best flavor and are high on my list for that reason. If I were to make these again I might make a couple of changes to the recipe and I listed those changes in the post. This is the actual recipe that Mama Kelce (Travis Kelce's mother) shared.

7. Double Tree Chocolate Chip Cookies

I came across the recipe a few yrs before Hilton released it for publication but that recipe calls for pulsing the oats in a food processor.---Cindy

This is the actual recipe for the famous DoubleTree chocolate chip cookies that Hilton shared. The oatmeal chocolate chip cookies are loaded with walnuts and have a hint of cinnamon, and you can now make the signature cookie at home!

8. Copycat Trader Joe's Chocolate Chip Cookie Dunkers

They came out the perfect shape and so crispy! My new staple recipe for sure, definitely recommend!---Scilla

Crispy chocolate chip cookie dunkers, perfect for dipping in milk! These chocolate chip cookie sticks are delicious, easy to make, and fun to eat. This is a copycat version of the cookie dunkers that are sold at Trader Joe's. Theirs have a hint of coconut flavoring. If you'd like yours to have that, you can use unrefined coconut oil instead of butter.

9. Copycat Panera Kitchen Sink Cookies

Great cookie. I added Reeses pieces and just decreased some of the other mix ins.---Julie

Kitchen sink cookies combine milk chocolate, semisweet chocolate, caramel, and pretzels. Even better than Panera’s version because these are homemade and fresh from the oven! This is a copycat version, not the actual recipe (which they've never released).

10. Laura Bush Cowboy Cookies

I make thee all the time. I add everything to them and they are still awesome. Cranberries, raisins, nuts, coconut, chocolate chips,and 1 cup rice crispies, and double the batch. I cook them longer until they are light brown and then they are crispy cookies.---Dale

Soft and gooey cookies with loads of chocolate chips, chopped pecans, oats, and coconut. These jumbo-sized cowboy cookies are the BEST! I share my version in this post and also link to Laura Bush's actual recipe.

11. Copycat Levain Chocolate Chip Cookies

Have made these a few times, always yummy, and I like adding even more walnuts. ---Christy on FB.

Giant, gooey cookies loaded with walnuts and chocolate chips. Inspired by the famous bakery, our copycat Levain chocolate chip cookies are decadent and delicious. This is a copycat version, not the actual recipe (which they've never released).

12. See's Chocolate Chip Cookies

Nailed it! ---Anne

See’s chocolate chip cookies are soft, buttery, and chocolatey. Based on the recipe from the back of the See’s chocolate chips bag. Did you know that See’s Candies sells chocolate chips? They do! And they are delicious. This is their actual recipe.

13. Disney's Grand Floridian Chocolate Chip Cookies

Thank you for sharing this recipe! These cookies are the perfect texture—crispy on the outside and moist and chewy inside.---Cindy

Chef Eric’s recipe for making the famous Disney’s Grand Floridian Chocolate Chip Cookies! Crispy edges and a chewy center. A classic treat that stays soft and delicious for days. This is the actual recipe shared by Disney.

14. $250 Cookies (Neiman Marcus Cookies)

Been a favorite in the family for decades. So yummy. ---Gladys on FB

The famous Neiman Marcus chocolate chip cookies have made their rounds on the internet for decades, and for good reason! They are delicious and have an entertaining urban legend backstory!

15. Copycat Gideon's Bakehouse Chocolate Chip Cookies

I made these this weekend! They were a HUGE hit!! I just added some extra vanilla, vanilla paste and mixed light and dark brown sugars together. Everyone absolutely loved them!---Heather on Pinterest

Gideon’s Bakehouse cookies are decadent and delicious. Gooey and loaded with chocolate chips they look like inside-out cookies! This is a copycat version, not the actual recipe (which they've never released). I made mine a little smaller than the ones sold in the bakery.

16. Copycat Crumbl Mom's Cookies

This has become our go-to recipe for get-togethers. My 13 year old has made and shared them several times. They are easy to make, but have such a unique flavor combo!---Brandy

Inspired by Crumbl, Mom’s cookies are loaded with chocolate chips, peanut butter chips, toffee, oats, and cinnamon. Each cookie is a warm hug. My husband loves these cookies and even asked me to make a batch to share with his coworkers. I don't blame him, the combination of flavors is INCREDIBLE, and they are one of the best cookies I've ever had! This is my copycat version, which uses my Chick-fil-a cookie dough as a base.

17. Copycat Famous Amos Chocolate Chip Cookies

Absolutely perfect. Our entire family's favorite "dunker".
Thank you!---Michelle

If you like small and crispy cookies, you'll love these copycat Famous Amos chocolate chip cookies! Perfectly tiny and perfectly crispy!—just as good as mini Chips Ahoy or Famous Amos cookies!

18. Disney's Riviera Resort Chocolate Chip Cookies

Disney’s Riviera Signature Cookies are loaded with chocolate, walnuts, pistachios, and dried cherries. The same ones served at the resort! This is the exact recipe shared by Disney. These were delicious, but I don’t typically have dried cherries and pistachios and found them to be a bit spendy for a chocolate chip cookie. They are very unique and are a great combination of flavors!

19. Martha Stewart Fired Me Cookies

By far the best chocolate chip cookies I’ve ever made! I followed the recipe except I didn’t have any flakey salt. They were the best texture cookie I’ve ever made. I know they would be even better with the flakey salt. Thanks for the recipe!---Shelby

Martha-Stewart-Fired-Me cookies are absolute perfection. Crisp edges, chewy center, flaky sea salt, and lots of chocolate chips.

Disney's Riviera Signature Cookies are loaded with chocolate, walnuts, pistachios, and dried cherries. The same ones served at the resort!

You might also like the famous Jacques Torres chocolate chip cookies, our copycat Subway chocolate chip cookies, Disney's Grand Floridian chocolate chip cookies or our copycat Gideon's Bakehouse cookies.

Watch our step by step video!

I've been on a mission to make a variety of famous chocolate chip cookies. From copycat Levain cookies to Mama Kelce's cookie recipe---if the recipe exists, I've made it. If it doesn't exist, I've come up with a copycat version. The Disney Grand Floridian cookies are very popular, but have you ever tried the Disney Riviera Signature Cookie? They are completely different with a combination of unique ingredients. If you like Double Tree hotel chocolate chip cookies, you might find these to be similar. They both contain ground oats and lots of nuts.

Disney's Riviera Signature Cookies

The unique combination of ingredients truly sets these cookies apart. Ground oats, ground chocolate, molasses, dried cherries, PISTACHIOS, walnuts---these aren't your typical chocolate chip cookie or a basic oatmeal cookie. If you don't like those ingredients you can totally omit or swap them out, but if you want to make the same cookies that are found inside Prima Piatto at Disney's Riviera Resort---these are it!

What Sets These Signature Cookies Apart

Ground Oats: Have you ever made cookies with ground oats? Like Double Tree cookies, these call for the oats to be ground (blended) before adding them to the dough. You get the flavor and nutrients of oats with a smoother texture in the cookie.

Ground Chocolate: This was a first for me. The recipe calls for ¾ cup ground (blended) mini chocolate chips. It's easy to do and spreads the chocolate throughout every bite.

Pistachios and Walnuts: I've never had a cookie with pistachios in them before. They are very flavorful and not as subtle as walnuts. I used lightly salted pistachios. If you do the same you can omit the salt called for in the cookie dough (but still add some flaked sea salt on top of the cookies---it gives them great flavor).

Dried Cherries: I'm not a big raisin fan so I wasn't sure if I'd like cookies with dried cherries, but cherries are much more tart and I liked the flavor! You can, of course, use raising or omit them altogether if you prefer. I used a 5-ounce bag of dried cherries, slightly less than what the recipe calls for, but I didn't think that it was worth buying two bags.

Molasses: This recipe calls for a tablespoon of molasses which gives the cookies rich flavor. You can smell the molasses as you mix the dough!

Riviera Resort Signature Cookie Ingredients

(Here is the original recipe source)

• 2 cups all-purpose flour
• 1 teaspoon coarse salt (omit or decrease to ½ teaspoon if using salted butter and salted pistachios)
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• 2 ¼ cup oats, ground
• ¾ cup mini semi-sweet chocolate chips, ground
• 1 cup unsalted butter, at room temperature
• 1 ¼ cups brown sugar, packed
• 1 cup sugar
• 1 tablespoon molasses
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup walnuts, finely chopped
• 1 ¼ cup pistachios, finely chopped
• 1 ¼ cup dried cherries, finely chopped (I used a 5 oz. bag)
• 1 ¼ cup mini semi-sweet chocolate chips
• Sea salt flakes, to taste

How To Make Disney's Riviera Resort Cookies

Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.

Blend oats in a blender or food processor. Set aside. Blend chocolate chips in a blender or food processor. Set aside.

Sift flour, salt, baking soda, and baking powder in a large mixing bowl. Stir in ground oats and ground chocolate chips.

In a separate bowl, cream butter, both sugars and molasses with an electric mixer until fluffy.

Add eggs, one at a time, and beat on low speed until fully incorporated. Add vanilla and beat, scraping the bowl as needed, for 1 minute.

Add ⅓ of the flour mixture and beat on low speed until just mixed. Continue with the remaining flour. Mix in walnuts, pistachios, dried cherries, and mini
chocolate chips.

Place six (¼ cup) balls of dough on a baking sheet. Flatten slightly and top with the desired amount of sea salt flakes.

Bake for 12 minutes. Cool for 3-5 minutes before moving to wire racks. Repeat with the remaining dough.

The cookies taste best after sitting for an hour or so. It gives them a chance to cool, set up, and let the flavors meld with the sea salt.

Disney's Riviera Signature Cookies Recipe

(printable version)

Print Pin

5 from 1 vote

Disney's Riviera Signature Cookies

Disney's Riviera Signature Cookies are loaded with chocolate, walnuts, pistachios and dried cherries. The same ones served at the resort!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

cooling time 2 minutes minutes

Total Time 29 minutes minutes

Servings 22

Calories 275kcal

Author Brandy Nelson

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon coarse salt
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• 2 ¼ cup oats ground
• ¾ cup mini semi-sweet chocolate chips ground
• 1 cup unsalted butter softened (I used salted)
• 1 ¼ cups brown sugar packed
• 1 cup sugar
• 1 tablespoon molasses
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup walnuts finely chopped
• 1 ¼ cup pistachios finely chopped
• 1 ¼ cup dried cherries finely chopped (5 oz. bag)
• 1 ¼ cup mini semi-sweet chocolate chips
• sea salt flakes to taste

Instructions

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• Combine flour, salt, baking soda, and baking powder in a large mixing bowl
• Stir in ground oats and ground chocolate chips; set aside.
• Cream butter, both sugars, and molasses in with an electric mixer until fluffy.
• Add eggs, one at a time, and beat on low speed until fully incorporated.
• Add vanilla and beat, scraping the bowl as needed, for 1 minute.
• Add ⅓ of the flour mixture and beat on low speed until just mixed. Continue with the remaining flour.
• Mix in walnuts, pistachios, dried cherries, and mini chocolate chips.
• Place six (¼ cup) balls of dough on a baking sheet. Flatten slightly and top with sea salt flakes.
• Bake for 12 minutes. Cool for 2 minutes before moving to wire racks. Repeat with the rest of the cookie dough.

Video

Notes

Disney's Note: For a thinner, crispier cookie, preheat the oven to 375°F and bake for 7 minutes. Reduce heat to 350° and bake for 3 additional minutes.

Brandy's Notes: I used salted butter and lightly salted pistachios. I used a 5-ounce bag of dried cherries, slightly less than what the recipe calls for, but I didn't think that it was worth buying two bags. I found that the cookies tasted best after sitting for an hour or so. It gave them a chance to cool, set up, and let the flavors meld with the sea salt.

Wrap cookies individually in plastic to keep them fresh or store them in an airtight container for 2-3 days. Cookies can be reheated in the microwave for a few seconds to soften and warm on day 2.

Nutrition

Calories: 275kcal

Loaded with white chocolate chips, milk chocolate chips, nuts, and a hint of cinnamon, Mama Kelce's cookie recipe is amazing! Crispy on the outside and chewy in the center. Here is my review of the viral recipe!

You might also like the famous Jacques Torres chocolate chip cookies, copycat Subway chocolate chip cookies, or copycat Gideon's Bakehouse chocolate chip cookies. I even have a copy of the Martha Stewart Fired Me Cookies!

🍪Tips and Tricks

• Make them as directed the first time. I wanted to try Mama Kelce's exact recipe before tweaking it at all. However, after making them, I decided that if I were to make these again, I’d probably reduce the amount of butter to 2 sticks or increase the flour. Reducing the butter would yield cookies that aren’t quite as flat and don’t need to be re-shaped after baking. I feel like the flavor would be very similar. Still, I absolutely loved these cookies and will be making them again-with those adjustments. They stayed soft for 3 days!
• How to reshape cookies. These cookies bake up flatter than many of my recipes. Some came out perfectly round, and others looked a little wonky in shape (which, according to images others have shared, is normal). To fix this, I re-shaped the hot cookies with a spatula. It's easy to do and creates perfectly round cookies.
• How to make jumbo or regular-sized cookies. For regular cookies (about 2 Tablespoons of cookie dough), bake for 10 minutes, or until lightly golden around the edges. For larger cookies (3 Tablespoons), bake for 13 to 15 minutes.

🥣 Recipe Ingredients

• Butter: I always use salted butter, but you can use unsalted
• Light brown sugar and white sugar: This recipe calls for a combination of both.
• Eggs: 1 egg and 1 egg yolk for richness.
• Baking Soda and Hot Water: you mix these together and add it to the cookie dough mixture.
• All All-purpose flour AND Cake (Pastry) Flour: a combination of both for great texture.
• Ground cinnamon: Not typical in most chocolate chip cookie recipes, but it adds such a unique flavor when mixed with the white chocolate chips and milk chocolate chips.
• Milk Chocolate Chips AND White Chocolate Chips: the combination really sets the cookies apart.
• Chopped Pecans (optional): I used walnuts.

See the recipe card for full information on ingredients and quantities.

👩‍🍳How To Make Donna Kelce's Chocolate Chip Cookies

Step 1: Melt butter in the microwave in 20-second increments until melted. Pour into a mixing bowl or stand mixer. Let cool for 15 to 20 minutes.

Step 2: Add brown and white sugar to the butter mixture and beat with a mixer for a few minutes. Add egg and egg yolk and mix. Add vanilla and mix for 30 seconds.

Step 3: In a small bowl mix hot water and baking soda together. Add this to the cookie dough and mix.

Step 4: In a separate bowl, add all-purpose flour, cake flour, baking powder, cinnamon, and salt. Mix to combine. Slowly add this mixture to the wet ingredients and mix.

Step 5: Stir in all chocolate chips and nuts with a rubber spatula or wooden spoon. Chill for 3-24 hours (I chilled mine for 3 hours).

Step 6: Preheat oven to 350°. Allow cookie dough to come to room temperature. Line baking sheets with parchment paper and scoop cookie dough (or drop with a spoon) onto baking sheets.

Step 7: For regular cookies (about 2 Tablespoons of cookie dough), bake for 10 minutes, or until lightly golden around the edges. For larger cookies (3 Tablespoons), bake for 13 to 15 minutes.

Step 8: These cookies bake up flatter than many of my recipes. Some came out perfectly round, and others looked a little wonky in shape (which, according to images others have shared, is normal). To fix this, I re-shaped the hot cookies with a spatula. It's easy to do and creates perfectly round cookies.

More Famous Cookie Recipes To Make

• 
  Mrs Fields Chocolate Chip Cookie Recipe (Blue Ribbon)
• 
  Copycat Famous Amos Chocolate Chip Cookies (Crispy!)
• 
  Disney's Grand Floridian Chocolate Chip Cookies
• 
  Snoop Dogg's Rolls Royce Cookies

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5 from 5 votes

Mama Kelce's Chocolate Chip Cookie Recipe

Loaded with white chocolate chips, milk chocolate chips, nuts, and a hint of cinnamon, Mama Kelce's chocolate chip cookies are famous for a reason!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

chill 3 hours hours

Total Time 3 hours hours 24 minutes minutes

Servings 48 cookies

Calories 179kcal

Author Brandy Nelson

Ingredients

• 1½ cups sweet cream butter 3 sticks
• 1½ cups packed light brown sugar
• 1 cup white sugar
• 1 large egg + 1 egg yolk
• 1 Tbsp. vanilla extract
• 1 tsp. baking soda dissolved in 2 Tbsp. of hot water to activate; microwave water first then stir in baking soda to dissolve
• 2 cups all purpose flour
• 1 cup cake or pastry flour
• 1 tsp. baking powder
• 1 tsp. cinnamon
• 1½ tsp. salt
• 1 cup white chocolate chips
• 1 cup milk chocolate chips
• 1 cup chopped pecans optional

Instructions

• Melt butter in the microwave in 20-second increments until melted.

  Pour into a mixing bowl or stand mixer. Let cool for 15 to 20 minutes.
• Add brown and white sugar to the butter mixture and beat with a mixer for a few minutes.

  Add egg and egg yolk and mix.

  Add vanilla and mix for 30 seconds.
• In a small bowl mix 2 Tablespoons of hot water and baking soda together. Add this to the cookie dough and mix.

  In a separate bowl, add all-purpose flour, cake flour, baking powder, cinnamon, and salt. Mix to combine. Slowly add this mixture to the wet ingredients and mix.

  Stir in all chocolate chips and nuts with a rubber spatula or wooden spoon.
• Cover the bowl with plastic and chill for 3-24 hours.
• Preheat oven to 350°.

  Allow cookie dough to come to room temperature. Line baking sheets with parchment paper and drop cookie dough onto baking sheets. These cookies spread considerably so bake 4-6 cookies at a time.
• For regular cookies (about 2 Tablespoons of cookie dough), bake for 10 minutes, or until lightly golden around the edges. For larger cookies (3 Tablespoons), bake for 13 to 15 minutes.

  Brandy's Note: these cookies bake up flatter than many of my recipes. Some came out perfectly round, and others looked a little wonky in shape (which, according to images others have shared is normal). To fix this I re-shaped the hot cookies with a spatula. It's easy to do and creates perfectly round cookies. You can see how I did that in my video. The result is perfectly round cookies with great thickness and texture.
• Allow cookies to cool on a baking sheet for 3-5 minutes then transfer to a wire cooling rack.

Video

Notes

• Store cooled cookies in an airtight container.
• This recipe makes 3-4 dozen small cookies and 2 dozen large ones. I made mine 3 Tablespoon-sized and baked them for 14 minutes. I ended up with 2 dozen cookies. 
• The measurements in this recipe are exactly the same as the original, but I re-wrote the directions. Original recipe credit.

Nutrition

Calories: 179kcal | Carbohydrates: 22g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 151mg | Potassium: 52mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 185IU | Vitamin C: 0.05mg | Calcium: 28mg | Iron: 0.4mg