Mini M&M Cookies
These mini M&M cookies are a delicious sweet treat or school snack. They are buttery and flavorful, with the perfect chewy texture.
About these mini m&m cookies
- Easy to make – The dough is super easy to whip together, especially if you have an electric mixer to beat the butter and sugars. There’s some chill time needed so that you can make the dough in advance too.
- Add fun colors – You can choose your favorite M&M colors to customize these cookies. Match the holidays or valentine’s day for perfect sweet treats.
- Make in advance and freeze. The cookie dough balls can be frozen for future baking, so you can have a fresh cookie whenever you like. You could make M&m cookie bars too, or soft peanut m&m cookies!
Ingredients
The amounts for this mini m&m cookie recipe are listed in the recipe card below, but here is a rundown of what you will need.
- Butter – This can be salted or unsalted butter.
- Brown sugar – helps bring moisture to the cookie and makes chewy cookies.
- Granulated white sugar – gives a slightly crisp edges
- A large egg – for structure
- Vanilla paste or vanilla extract – flavor-enhancing
- All-purpose flour – The base of the cookie dough
- Baking soda and baking powder – bring the rise
- Salt – for flavor
- Mini M&Ms – Or use regular M&M’s. With their colored candy coating, they make the prettiest cookies.
Equipment
An electric hand mixer or a stand mixer with a paddle attachment is best for creaming the butter and the sugars together.
Method
Whisk together the flour, baking soda, baking powder, and salt in a small bowl. Set the dry ingredients aside.
In a medium bowl, beat the butter and sugars together with an electric mixer until light and creamy.
Beat in the egg and the vanilla.
Add the flour mixture to the wet ingredients and stir them with a rubber spatula or wooden spoon until mainly all combined, but with a few streaks of flour remaining.
Stir through the mini M&M’s.
Cover the bowl with plastic wrap and chill the dough for at least 30 minutes or up to 24 hours.
To make rolling the cookies easier, you can scoop them before chilling, then chill the dough balls until firm.
Use a cookie scoop or a tablespoon to 2 tablespoons of dough per cookie and roll it into a ball.
Baking
Preheat oven to 350°F/180°C regular oven. Line cookie trays with parchment paper. Space the cookie balls at least 2 inches/5 cm apart on each prepared baking sheet.
Bake the cookies for around 10-12 minutes until the edges of the cookie are golden brown, but the middles are still soft. It’s better to underbake the cookies than overbake them.
Once the cookies are out of the oven, press a few extra M&Ms on top of the cookie.
Extra round cookies
For extra round cookies, when they are just out of the oven, place a large cookie cutter over the hot cookie on the cookie sheet, then swirl it gently around the cookie. It will push it into a perfect cookie shape.
Once baked, let the cookies cool on their trays for around 5 minutes before transferring them to a cooling rack and cooling them further.
Serve with a glass of milk.
Storing
The baked cookies can be stored in an airtight container at room temperature for up to a week, or be frozen for 2-3 months.
Unbaked cookie balls can also be frozen for up to three months in a freezer bag or sealed container. Freezing the balls of dough means you can enjoy cookies any time!
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Mini M&M Cookies
These mini M&M cookies are a delicious sweet treat or school snack. They are buttery and flavorful, with the perfect chewy texture.
Ingredients
- 188g (1 ½ cups*) all-purpose flour
- ½ teaspoon baking soda
- ¼ tsp baking powder
- ½ teaspoon salt
- 113g (½ cup) unsalted butter, softened
- 100g (½ cup) soft brown sugar
- 50g (1/4 cup) granulated sugar
- 1 large egg
- 1 teaspoon vanilla paste or extract
- 200g (1 cup) mini M&Ms, divided
Instructions
- Whisk together the flour, baking soda, baking powder and salt in a small bowl. Set the dry ingredients aside.
- In a large bowl, beat the butter and sugars together with an electric mixer until light and creamy.
- Beat in the egg and the vanilla.
- Add the flour mixture to the wet ingredients and stir them with a rubber spatula or wooden spoon until mainly all combined, but with a few streaks of flour remaining.
- Stir through 3/4s cup mini M&M's (the remainder will be used to decorate the tops of the cookies after baking)
- Cover the bowl with plastic wrap and chill the dough for at least 30 minutes or up to 24 hours. To make rolling the cookies easier, you can scoop them before chilling, then chill the dough balls until firm.
- Preheat oven to 350°F/180°C regular oven. Line cookie trays with parchment paper.
- Use a cookie scoop or a tablespoon to take 2 tablespoons of dough per cookie. Roll it into a ball.
- Space the cookie balls at least 2 inches/5 cm apart on each prepared baking sheet.
- Bake the cookies for around 10-12 minutes until the edges of the cookie are golden brown, but the middles are still soft. It's better to underbake the cookies than overbake them.
- Once the cookies are out of the oven, press a few extra M&Ms on top of the hot cookie.
- For extra round cookies, when they are just out of the oven, place a large cookie cutter over the hot cookie on the cookie sheet, then swirl it gently around the cookie. It will push it into a perfect cookie shape.
- Once baked, let the cookies cool on their trays for around 5 minutes before transferring them to a cooling rack and cooling them further.
Notes
*The cup measurements given are US sized. Note that these are smaller than metric. For best results, use grams.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 183Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 115mgCarbohydrates: 26gFiber: 1gSugar: 17gProtein: 2g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
