Easy Mini M&M Cookies from Scratch
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!
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
- Stand mixer or hand mixer
- #100 cookie scoop or teaspoon
- 2 sheet pans with parchment paper
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.
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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