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These extra mini M&M cookies don’t just have the tiny candy-coated chocolates we all know and love, but they’re also bite-sized! We’re talking soft and chewy centers, perfectly crisp edges, and a crunchy, chocolatey bejeweled top. Use the classic rainbow colors or switch them out with seasonal M&Ms for Christmas, Halloween, Valentine’s Day, & more!

A hand grabbing a cookie from rows of mini M&M cookies on a tan counter next to a brown bowl of mini M&Ms.

Hi friends! How is your holiday season going so far? We’ve already been crazy busy and I’m really looking forward to sipping margaritas and laying on the beach in Mexico in a few weeks.

This past weekend, we had a whirlwind trip to Vegas for concerts, weddings, and general merriment. And although I arrived in one piece, I did leave with approximately 80 bruises thanks to a fall on a hike in Red Rock and a tequila-fueled decision to ride a mechanical bull at said wedding. (But that’s a story/video that will stay between me and my phone. What happens in Vegas stays in Vegas and whatnot.)

Luckily, what I did have on the way home to overcome my (literally) bruised ego was a bag of these tiny cookies. And even though I was sad to leave my friends and family, there is something extra exciting about getting on a plane with a bag of snacks.

This recipe is based on my peanut M&M cookies that I started making around 10 years ago when I was in pastry school. They are buttery and chewy, soft and chocolatey, with a pronounced toffee-like brown sugar flavor. But like mini sprinkle cookies or my classic mini chocolate chip cookies, these are teeny tiny so you can make one batch and have plenty for a party!

You’ll need a tiny cookie scoop

Specifically a #100 cookie scoop, which is around 1 teaspoon. Obviously, you could also just use a regular teaspoon. But a scoop will make your life so much easier, trust me. I’ve made this recipe dozens of times and scraping cookie dough out of a measuring spoon takes much longer than the classic scoop-and-roll method.

Mini M&Ms

Brown and white bowls of sugar, flour, mini M&Ms, vanilla, baking soda, an egg, brown sugar, and butter on a tan counter.

It probably doesn’t need to be said, but mini M&Ms are the star of this recipe. You can use regular or peanut butter minis but make sure you have plenty for mixing in the dough and decorating. Regular size M&Ms won’t work in this recipe because you’ll end up with like, 1 per cookie lol.

You will also need a few more basic baking ingredients! Pick up some all-purpose flour, cornstarch, baking soda, Morton’s Kosher salt, unsalted butter, brown sugar (I use dark), white granulated sugar, an egg, and pure vanilla extract.

If you want more texture, you can use a mix of mini M&Ms and mini chocolate chips. You just want about 3/4 cup (150 grams) of mix-ins total!

Or use seasonal candies

A white plate of mini Christmas M&M cookies on a wood table next to garland, glasses of milk, and a red checkered linen.

I mean, who doesn’t love the seasonal M&M colors? You can mix up these cookies with any seasonal M&Ms for Christmas, Halloween, Valentine’s Day, Easter, or autumn. Look for specialty colors in the seasonal candy aisle at the grocery store. You can also find them online! Just make sure they’re minis and not full-sized.

How to make these cookies

A hand whisking flour and baking soda in a white bowl on a tan counter next to white and brown bowls of sugar, candies, an egg, butter, and vanilla.
Whisk the flour, cornstarch, baking soda, & salt.
A white bowl of butter and sugars on a tan counter next to white bowls of baking ingredients.
Add the butter, sugar, & brown sugar to a mixing bowl.
Whipped butter and sugar in a white bowl on a beige table next to rainbow candies and white bowls of baking ingredients.
Beat the butter and sugars until it’s light & fluffy, 2-3 minutes.
A white bowl with creamed butter, sugar, and an egg on a beige counter next to white bowls of baking ingredients and rainbow chocolates.
Add the egg and vanilla extract until the mixture is smooth.
A white bowl of creamed butter, sugar, and flour on a tan table next to white baking bowls.
Stir in the flour mixture until the dough is about 80% mixed.
A white bowl of cookie dough and rainbow chocolate candies on a beige counter next to white bowls.
Fold the M&Ms into the dough until they’re well-combined.
Hands scooping dough out of a white bowl next to a sheet pan of cookie dough balls and a brown bowl of rainbow candies on a tan counter.
Chill the dough. Then, scoop it with a #100 cookie scoop.
A sheet pan with rows of raw mini M&M cookies on a tan counter.
Place the cookie dough balls on parchment-lined sheet pans.
A sheet pan with rows of mini M&M cookies on a beige background.
Bake the cookies at 350°F (177°C) for 6 minutes.

Want to make these cookies look like they came straight from a bakery? Right after the cookies come out of the oven, place a small round cookie cutter or cup around each cookie and swirl it a few times to round out the edges.

A cookie with a bite taken out of it next to rows of mini M&M cookies and a white bowl of mini M&Ms on a beige counter.

Store or freeze leftovers

  • Store the cookies – place the leftovers in an airtight container. Keep them at room temperature for 2-3 days.
  • Freeze baked cookies – layer the cookies in a freezer bag or container lined with parchment paper. Freeze for up to 2 months.
  • Freeze cookie dough – place the cookie dough balls on a parchment-lined sheet pan and freeze until solid, 1-2 hours. Then, pop the cookie dough balls in a freezer bag or container. Freeze for up to 2 months. You can bake them straight from the freezer, just add 1-2 minutes to the bake time!

Recipe yield

This recipe will make about 94 cookies that are around 1-inch in diameter. But you can totally double the recipe if you want to make lots of cookies for a big party or the holidays!

Rows of mini M&M cookies on a tan counter next to a brown bowl of mini M&Ms.

When it comes to baking recipes, I always test my recipes in grams. Using a kitchen scale (instead of measuring cups) is the only way to make sure that the cookies come out right every time! If you don’t have a kitchen scale, then here’s how to measure the flour. Start by whisking the flour until it’s light and fluffy. Then, scoop the flour into a measuring cup and level the flour off without packing it in.

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

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Easy Mini M&M Cookies from Scratch

Yield: 94 mini cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling Time: 2 hours
Total Time: 2 hours 30 minutes
These extra mini M&M cookies don't just have the tiny candy-coated chocolates we all know and love, but they're also bite-sized! We're talking soft and chewy centers, perfectly crisp edges, and a crunchy, chocolatey bejeweled top in just 20 minutes of hands-on work. Use the classic rainbow colors or switch them out with seasonal M&Ms for Christmas, Halloween, Valentine's Day, & more!
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Ingredients

  • 180 grams all-purpose flour (1 1/2 cups)
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon Kosher salt
  • 114 grams unsalted butter, softened (1/2 cup)
  • 105 grams dark brown sugar, packed (1/2 cup)
  • 50 grams granulated white sugar (1/4 cup)
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 150 grams mini M&Ms plus more for decoration (3/4 cup)

Equipment

Instructions 

  • In a small bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Set aside.
  • Add the unsalted butter, brown sugar, and granulated white sugar to a large mixing bowl. Using a hand mixer or stand mixer, beat the butter and sugars until the mixture is light and fluffy, 2-3 minutes. Then, mix in the egg and vanilla extract until the mixture is smooth.
  • Add the flour mixture and beat until the dough is about 80% combined. Fold the mini M&Ms into the dough until the M&Ms are well-combined and there are no more streaks of flour. Cover the bowl and chill the dough for 2-3 hours.
  • Once the dough is chilled, preheat the oven to 350°F (177℃). Line 2 sheet pans with parchment paper and set aside.
  • Using a #100 cookie scoop or teaspoon, scoop the dough into balls. Place the cookie dough balls 2-inches apart on the prepared sheet pans. Chill extra dough in the fridge while the cookies bake.
  • Bake the cookies for 5-6 minutes, until the edges are set and the centers are are just a bit under-baked. Right when the cookies come out of the oven, press 3-5 mini M&Ms on top of each cookie for decoration. Let the cookies cool on the sheet pan for 5 minutes and then transfer them to a wire rack to cool completely. Repeat the baking process with the rest of the cookie dough. Enjoy!

Notes

Use a kitchen scale instead of measuring cups to make sure that the cookies come out right every time. If you don’t have a kitchen scale, then here’s how to measure the flour. Start by whisking the flour until it’s light and fluffy. Then, scoop the flour into a measuring cup and level the flour off without packing it in.
If you want more texture, you can use a mix of mini M&Ms and mini chocolate chips. You just want about 3/4 cup (150 grams) of mix-ins total!
Don’t over-mix the dough or the cookies will come out crumbly and dense. You want to mix the dough just until there are no more streaks of flour.
Chilling the dough is key, especially for teeny cookies. If the dough is too warm, the cookies will spread into a big mess. Make sure to chill the dough for 2-3 hours.
Since these cookies are so tiny, they’re easy to over-bake. Lean towards under-baking them so they come out nice and chewy. They’re ready when they are set on the edges and just a bit under-baked in the centers.
To make Christmas M&M cookies, use seasonal red and green mini M&Ms. You can also use Halloween, Valentine’s, Easter, or other seasonal candies.
Want to make these cookies look like they came straight from a bakery? Right after the cookies come out of the oven, place a small round cookie cutter or cup around each cookie and swirl it a few times to round out the edges.
Cuisine: American
Course: Dessert
Author: Sara Lynn Hunt Broka
Serving: 1mini cookie, Calories: 23kcal, Carbohydrates: 3g, Protein: 0.3g, Fat: 1g, Saturated Fat: 0.6g, Cholesterol: 4mg, Sodium: 25mg, Sugar: 1g
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