Mini M&M Cookies
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.
Servings: 5 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
Storage
- 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.