Mini M&M cookies combine a soft, chewy cookie with colorful, chocolaty mini M&Ms in a fun-sized package. These sweet little bites have all the flavor and texture you love in full-sized cookies, but they’re in a cute little package perfect for any event.
When it comes to dessert recipes for a weeknight dessert or any kind of party, nothing tops cookies. Because you can add almost any flavor or texture to them, they’re always the perfect choice for everything from weeknight desserts to baby showers and special occasions.
For our money, one of the easiest ways to add a festive feel to any cookie is breaking out the M&Ms. Our cookie monster cookies are a perfect example. They’re packed with all kinds of mix-ins, including M&Ms for a fun, festive look.
We’ve gone a simpler route with these mini M&M cookies. It’s a basic cookie recipe that replaces chocolate chips with mini M&Ms. We’ve also made them bite-sized, which really adds to the festive feel. They’re absolutely delicious and so perfect for special occasions.
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Why You’ll Love This Recipe
- Basic Ingredients: This simple recipe utilizes basic baking ingredients commonly found in your kitchen or grocery store.
- Super Easy: All you have to do is mix, bake, and enjoy the deliciousness.
- Soft and Chewy: The addition of corn syrup makes these cookies so soft and chewy.
- A Festive Look: The M&Ms add pops of chocolate flavor in addition to a fun, festive, colorful look.
- Perfect for Special Occasions: The colorful M&Ms make these cookies perfect for all kinds of special occasions.
- Freezer-Friendly: These cookies are freezer-friendly, so you can make extra to save for later.
Ingredients
For the full list of ingredients and their exact amounts, please refer to the recipe card located at the bottom of the post.
Variations
- Chocolate Chips: Use chocolate chips instead of Mini M&Ms to make mini chocolate chip cookies.
- Peanut Butter Cookies: Use Reese’s Pieces to create a delicious peanut butter cookie version.
- Chocolate Peanut Butter Cookies: Use a combination of M&Ms and Reese’s for a chocolate peanut butter version.
- Sweet and Salty: Add coarsely crushed pretzels for a sweet and salty version. Don’t pulverize them!
How to Make Mini M&M Cookies
Step 1: Whisk the dry ingredients in a medium bowl and set aside.
Step 2: Beat all the wet ingredients except the eggs in a large bowl. Then, beat in the eggs one at a time.
Step 3: Mix the dry and wet ingredients until combined. Then, fold in the Mini M&Ms.
Step 4: Using a teaspoon cookie scoop, place the dough onto two baking sheets lined with parchment paper.
Step 5: Bake the cookies at 375°F until the edges begin to brown. Then, remove the cookies and let them sit on the baking sheets for a couple of minutes.
Step 6: Transfer the cookies to a wire rack to cool. Enjoy!
Tips
- Your butter should be softened but not warm for these cookies.
- Ensure your baking soda is fresh for optimal results. Just like yeast, expired leaveners won’t do their job.
- Your cookies will be a bit underdone in the center when you remove them. That’s what you want. The heat from the pans will finish baking them to soft, chewy perfection.
- Mix your dough until the ingredients are combined and no further. Overmixing activates the gluten in the dough, resulting in tough cookies.
- Fold your Mini M&Ms into the dough, rather than mixing them in. Again, this helps prevent excess gluten, making for tender, soft cookies.
Mini M&M Cookies FAQ
No, they didn’t. Mini M&Ms are still widely available at every major grocery or big box store.
For snacking purposes, you get more chocolate flavor per bite than full-sized M&Ms. For baking purposes, Mini M&Ms give you more flexibility as a mix-in, lending themselves well to being paired with more mix-ins or being used in cookies like these Mini M&M cookies.
Adequate moisture and proper baking are the two biggest secrets. Adding more moisture via corn syrup or more moisture and fat via extra eggs are the usual options. In addition, removing the cookies from the oven about two minutes before they’re done and letting the heat from the baking sheet finish them off also helps create softer, chewier cookies.
More Delicious Cookie Recipes
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Mini M&M Cookies
Ingredients
- 2 ⅔ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, 2 sticks
- ¾ cup light brown sugar, packed
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon corn syrup
- 2 large eggs
- 8.6 ounce bag mini M&Ms
Instructions
- Preheat the oven to 375 degrees and line (2) baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk flour, baking soda, and salt together. Set aside.
- In a large bowl, beat butter, brown sugar, granulated sugar, vanilla, and corn syrup together until creamy.
- Beat eggs into the sugar mixture, one egg at a time.
- Gradually add flour mixture to sugar mixture and mix well.
- Stir in mini M&Ms.
- Using a teaspoon cookie scoop, place dough balls on prepared baking sheets.
- Bake for 8-9 minutes or until the edges start to brown.
- Remove from the oven and let sit on the baking sheets for a couple minutes, then remove and place on a wire rack to cool.
Notes
- Store for up to a week at room temperature in an airtight container.
- Wrap the cookies in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container or a heavy-duty freezer bag.
- Bring to room temperature before serving.
- Your butter should be softened but not warm for these cookies.
- Ensure your baking soda is fresh for optimal results. Just like yeast, expired leaveners won’t do their job.
- Your cookies will be a bit underdone in the center when you remove them. That’s what you want. The heat from the pans will finish baking them to soft, chewy perfection.
- Mix your dough until the ingredients are combined and no further. Overmixing activates the gluten in the dough, resulting in tough cookies.
- Fold your Mini M&Ms into the dough, rather than mixing them in. Again, this helps prevent excess gluten, making for tender, soft cookies.
