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, and bonus it’s a no chill dough so they’re ready quickly!
About these cookies
These cookies use my favorite cookie dough, that I use for my no-chill milk chocolate cookies and orange chocolate chip cookies. It’s easy to whip together especially if you’ve got an electric mixer to beat the butter and sugar. The cookie dough balls can be frozen for future baking, so you can have a fresh cookie whenever you like.
A little about some of the ingredients
Method
- Preheat your oven
- Beat together the sugars, butter and vanilla.
- Beat in the egg.
- Add the dry ingredients and mini m&ms.
- Mix into a thick but sticky dough.
- Roll into balls and place on a lined cookie sheet and bake.
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.
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!
More cookie recipes
Mini M&M Cookies
Ingredients
- 190 g all-purpose flour
- ½ teaspoon baking soda
- ¼ tsp baking powder
- ½ teaspoon salt
- 113 g butter softened, unsalted or salted
- 100 g soft brown sugar
- 50 g granulated sugar
- 1 teaspoon vanilla paste or extract
- 1 large egg
- 180 g mini M&Ms plus extra for topping
Instructions
- Preheat oven to 350°F/180°C. Line cookie trays with parchment paper.
- Whisk together the flour, baking soda, baking powder and salt in a small bowl. Set the dry ingredients aside.190 g all-purpose flour, ½ teaspoon baking soda, ¼ tsp baking powder, ½ teaspoon salt
- In a large bowl, beat the butter, sugars and vanilla together with an electric mixer until light and creamy. 113 g butter, 100 g soft brown sugar, 50 g granulated sugar, 1 teaspoon vanilla paste
- Beat in the egg. 1 large egg
- 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. 180 g mini M&Ms
- Use a cookie scoop or a tablespoon to take around 1.5 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.
- 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.
- Press a few extra M&Ms on top of the hot cookie.
- Once baked, let the cookies cool on their trays for around 5 minutes before transferring them to a cooling rack and cooling them further.
