Name: Mini M&M Cookie Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4
Cuisine: American
Ingredients: 1/2 cup salted butter, softened to room temperature; 1/2 cup white sugar; 1/2 cup brown sugar; 1 large egg; 1 1/2 tsp vanilla extract; 1 2/3 cups all purpose flour (8.2 oz); 1 Tbsp cornstarch; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 9.4 oz bag M&M minis (about 1 1/3 cups)

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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!

overhead shot of plate of mini M&M cookies

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:

Yield: 4 dozen small cookies

Mini M&M Cookie Recipe

Filled with colorful M&M candies, these tiny chewy cookies are sure to become a family favorite! They are ready in under 30 minutes!

Prep Time 15 minutes

Cook Time 8 minutes

Total Time 23 minutes

Ingredients

1/2 cup salted butter, softened to room temperature
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
1 1/2 tsp vanilla extract
1 2/3 cups all purpose flour (8.2 oz)
1 Tbsp cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/4 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.

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