Description
These Easy Mini M&M Cookies from Scratch are soft, chewy, and packed with colorful mini M&Ms for a fun twist on classic cookies. Perfect for baking enthusiasts of all levels, this recipe combines simple ingredients with straightforward techniques to deliver delicious, bite-sized treats suitable for parties, snacks, or anytime indulgence.
Ingredients
Dry Ingredients
- 180 grams all-purpose flour (1 1/2 cups)
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 3/4 teaspoon Kosher salt
Wet Ingredients
- 114 grams unsalted butter, softened (1/2 cup)
- 105 grams dark brown sugar, packed (1/2 cup)
- 50 grams granulated white sugar (1/4 cup)
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
Add-ins
- 150 grams mini M&Ms (plus more for decoration, 3/4 cup)
Instructions
- Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, baking soda, and Kosher salt. Set this mixture aside to be added later.
- Cream Butter and Sugars: In a large mixing bowl, add the softened unsalted butter, dark brown sugar, and granulated white sugar. Using a hand mixer or stand mixer, beat these together for 2-3 minutes until the mixture becomes light, fluffy, and well combined. This step ensures a tender cookie texture.
- Add Egg and Vanilla: Mix in the large egg and pure vanilla extract to the creamed butter and sugar. Beat until the mixture is smooth and fully incorporated to create a uniform dough base.
- Incorporate Dry Ingredients and M&Ms: Gradually add the flour mixture to the wet ingredients, mixing until the dough is about 80% combined. Then fold in the mini M&Ms gently so they are evenly distributed and there are no visible streaks of flour.
- Chill the Dough: Cover the bowl with plastic wrap or a lid and chill the dough in the refrigerator for 2-3 hours. Chilling helps to firm up the dough, intensify flavors, and improve the texture of the cookies when baked.
- Prepare for Baking: Preheat your oven to 350°F (177°C). Line two sheet pans with parchment paper to prevent sticking and for easy cleanup. Set the pans aside.
- Scoop the Cookies: Use a #100 cookie scoop or a teaspoon to portion the dough into small balls. Place each dough ball on the prepared sheet pans, spacing them about 2 inches apart to allow for spreading during baking. Keep any extra dough chilled in the fridge while baking batches.
- Bake the Cookies: Bake the cookies for 5-6 minutes, until the edges are set but the centers appear slightly under-baked. This short bake time ensures the cookies stay soft and chewy.
- Decorate and Cool: Immediately after removing the cookies from the oven, press 3-5 mini M&Ms onto the top of each cookie to enhance appearance. Let the cookies cool on the sheet pan for 5 minutes, then transfer them to a wire rack to cool completely. Repeat the process with remaining dough. Enjoy your freshly baked mini M&M cookies!
Notes
- Chilling the dough is essential for maintaining cookie shape and enhancing flavor.
- Use room temperature egg for better mixing and dough texture.
- If you prefer larger cookies, increase scoop size but adjust baking time slightly.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 6 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
