Mini M&M Cookies

Posted on August 31, 2015  |  Print Recipe

Mini cookies loaded with M&Ms. These are the perfect party cookie!

I just love these mini cookies for a party! Plus, M&M cookies are the best.

Now that I’m thinking about a special someone’s first birthday, I’m fully focused on what his first sweet treat should be and what kinds of sweets we will have at his party. I change my mind constantly going back and forth on different ideas, but thought that having a variety of mini cookies at the celebration would be fun.

My whole family was obsessed with these cute little M&M Cookies

The first recipe I decided to try out was this Mini M&M Cookie recipe. They are made from a pretty fabulous brown-sugar based cookie dough that bakes up so nicely. Usually I find that a larger cookie is best for maximizing texture quality, but this dough really worked well this way. Crispy edges? Check. Chewy middle? Check. Sweet and delicious? You bet!

Mini M&M Cookies!!!!!

5.0 from 1 reviews

Mini M&M Cookies
Mini cookies loaded with M&Ms. These are the perfect party cookie!
Recipe type: Dessert
Makes: ~5 dozen cookies

  • 262g (~2 cups) all-purpose flour
  • 5g (1 teaspoon) salt
  • 3g (½ teaspoon) baking soda
  • 170g (3/4 cup) unsalted butter, melted
  • 350g (~1½ cups, packed) light brown sugar
  • 15 milliliters / 1 tablespoon vanilla extract
  • 75g (~1 large egg + 1 yolk) eggs at room temperature
  • 170g (~1½ cups) mini M&Ms

  1. In a medium bowl, whisk flour, baking soda and salt; set aside
  2. In the large bowl of an electric mixer with a paddle attachment, beat butter and sugar until well-combined
  3. Beat in eggs and vanilla until a mixture is a light creamy color
  4. Reduce speed to low and stir in flour mixture (do not overmix)
  5. Fold in M&Ms
  6. Chill dough in refrigerator for 24-48 hours for best texture and flavor results
  7. Once dough has chilled, pre-heat oven to 325 degrees; cover baking sheets with parchment paper
  8. Scoop cookie dough with small cookie dough scoop (~1 teaspoons) onto prepared baking sheets
  9. Bake cookies ~10 minutes or until brown around good portion of edges
  10. Set aside to cool
  11. Texture of cookies best within 24 hours; cookies can be enjoyed up to one week at room temperature or one month frozen if stored in an air-tight container

Dough requires 24-48 hours of chilling time for best results


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