Spread the cup of flour evenly across a baking sheet, then bake it at 350 degrees F for 5 minutes, or microwave until the flour reaches 165 degrees F. Allow it to cool.

In a medium bowl, beat the softened butter and packed brown sugar together until smooth, about 2 minutes.

Stir in the vanilla extract, then gradually add the cooled flour and salt until no dry streaks remain.

Slowly pour in the room-temperature milk, stirring gently to form a soft dough.

Fold in the mini chocolate chips and M&M candies.

Line a 12-cup muffin tin with paper liners and lightly spray with nonstick cooking spray.

Divide the dough evenly among the cups, pressing lightly to form a flat surface.

In a microwave-safe bowl, combine semi-sweet chocolate chips and coconut oil, melting them together.

Spoon the melted chocolate over each cookie dough cup and spread it evenly.

Place the muffin tin in the refrigerator for at least 2 hours until the chocolate hardens.

Peel away the paper liners or serve directly in them. Enjoy chilled or at room temperature.