These bite-sized mini M&M cookies are so fun to serve! Kids really love these mini cookies, but they are also a hit with adults. Who can resist a chewy, buttery cookie loaded with M&Ms?
It just takes a few minutes to whip them up, and there’s no chill time, so you’re about 25 minutes away from cookie bliss!
I had my two granddaughters help me whip up a batch of these easy M&M cookies, and they had so much fun adding the candies and helping me roll balls of dough. And of course they loved eating them!
I took the rest of the cookies to a church youth activity, and they were gobbled right up.
Whether you need some sweet treats for a party or bake sale, or are just looking to fill your cookie jar, these are the perfect cookie! I don’t know anyone who can resist a mini dessert. 🙂
Can I use regular M&M’s?
I’ve tried it, and if you are making the cookies tiny, the larger candies don’t work as well. Try this M&M cookie recipe instead, or simply make larger cookies and increase the baking time.
How to make mini M&M cookies
- PREP – Line cookie sheets with silicone liners or parchment paper, or spray with cooking spray. Preheat your oven to 350°.
- WET INGREDIENTS – Cream butter and sugars in a large bowl. Beat in the eggs and vanilla.
- DRY INGREDIENTS – Whisk the flour, cornstarch, soda, baking powder, and salt. Stir in the flour mixture with a wooden spoon or rubber spatula. Fold in about a cup of the M&M’s.
- FORM – Roll dough into small balls and place on prepared baking sheet 1 1/2 – 2 inches apart.
- BAKE – Bake cookies for 7-9 minutes. (For crisp edges, bake for the longer amount of time.) Immediately press the reserved candies on top of the cookies.
- COOL – Let cookies sit on the cookie sheet for a couple minutes, then transfer to a cooling rack with a metal spatula.
Leftover cookies can be stored in an airtight container for up to a week. For maximum freshness, you can wrap them individually in plastic wrap.
To freeze for longer storage, let the baked cookie cool completely, then place in heavy-duty freezer bags. They will last in the freezer for at least 2-3 months.
TIPS FOR THE BEST M&M COOKIES :
- Beat the butter and sugar for the full 2-3 minutes. The mixture will be light and fluffy, and have absolutely no lumps of sugar or butter.
- Don’t forget the cornstarch. It’s just a small amount, but it does make the cookies softer and chewier, and helps keep them from spreading too much.
- For pretty bakery-style cookies, reserve some M&M’s to press on top of the freshly baked cookies. But if you’re really in a hurry, you can stir them all into the dough. They will still taste fantastic!
VARIATIONS:
- These cookies are also great if you add mini chocolate chips.
- For a deeper caramel flavor, use dark brown sugar instead of light.
- For thicker cookies, chill the cookie dough balls before baking. They won’t spread as much if they are cold.
- During the holiday season, you can buy red & green M&M minis. So fun for Christmas cookie trays!
MORE COOKIE RECIPES:
- Peanut Butter Snickers Cookies
- Melted Butter Chocolate Chip Cookies
- Chocolate Pudding Cookies
- Best Monster Cookies Recipe
- Brown Butter Caramel Cookies
- Hot Cocoa Cookies
Mini M&M Cookie Recipe
Equipment
Ingredients
- ½ cup salted butter softened to room temperature
- ½ cup white sugar
- ½ cup brown sugar
- 1 large egg
- 1 ½ tsp vanilla extract
- 1 ⅔ cups all purpose flour 8.2 oz
- 1 Tbsp cornstarch
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 9.4 oz bag M&M minis about 1 1/3 cups
Instructions
- Line cookie sheets with silicone liners or spray with cooking spray. Preheat your oven to 350 degrees.
- Use an electric mixer to beat the butter and sugars until smooth and creamy, about 2-3 minutes.
- Add the egg and vanilla; beat until smooth.
- In a small bowl, whisk together the flour, cornstarch, soda, baking powder, and salt. Stir into the wet ingredients.
- Fold in about a cup of the M&Ms. (Save the rest for the tops of the cookies.)
- Scoop and roll into small balls, about 1/2 ounce each. Place cookie dough balls about 2 inches apart on prepared pans.
- Bake at 350° for about 7-9 minutes, or until set in the middle. For crunchier cookies, bake until they are golden brown.
- Immediately press additional M&M's on the tops of the cookies.
- Let sit on the pan for 2-3 minutes, then transfer to a wire rack to cool completely.
Notes
- You can make larger cookies with tablespoons of dough. They will need to bake for 10-12 minutes.
- For even tinier cookies, use a teaspoon of dough. Bake for 6-7 minutes. You’ll get at least 80 cookies.
Nutrition
If you want to be the cool mom on the block, serve these mini M&M cookies as an after school snack with a cold glass of milk! Your kids will be thrilled!
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