Mini M&M Cookies
These bite-size Mini M&M Cookies are a family favorite, especially for those little hands! Each Mini M&M cookie is made on a vanilla cookie base loaded with colorful Mini M&M chocolate candies!
Servings: 120
Ingredients
- ½ cup Butter Cold, Cut into Cubes
- ½ cup Brown Sugar 106g
- ¼ cup White Sugar 50g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- ¼ teaspooon Salt
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 4 teaspoon Cornstarch
- 1½ cups All Purpose Flour 180g
- 1½ cups Mini M&M Chocolate Candies Plain or Holiday Colors
Instructions
- Preheat the oven to 350 F Degrees. Line two baking sheets with parchment paper or use a silicone baking mat and set aside.
- Cut cold Butter into cubes, then cream Butter and Granulated Sugar in a large mixing bowl until fluffy. This will take about 2-3 minutes on medium-high speed with a hand mixer or stand mixer.
- Add the Egg and Vanilla Extract, and cream until light and fluffy. Scrape the sides of the bowl as needed to include all ingredients together.
- Mix in Brown Sugar and continue to cream for 2-3 additional minutes.
- Gradually add All Purpose Flour, Baking Soda, Baking Powder, and Salt to the butter mixture and mix until combined.
- Stir mini M&Ms into the cookie dough.
- Scoop cookie dough into cookie dough balls using a #110 small cookie scoop. Or use a teaspoon to measure cookie dough and roll it into balls.
- TIP: Add additional mini chocolate candies on top of cookie dough before baking for extra chocolate goodness
- Bake at 350 F Degrees for 6-7 minutes, or until edges are set. Centers will still be soft.
- Allow cookies to cool on the baking sheet for at least 1-2 minutes before moving to a wire rack to cool completely.
Notes
This recipe makes approximately 120 mini cookies using a size #110 cookie scoop or about 1 teaspoon in size.
Storage
- Storage: Keep these mini cookies can be stored in a Ziploc bag or in an airtight container on the counter for up to 7 days, but they're best enjoyed within 3-4 days.
- Freezing: Mini M&M Cookies can be stored in a freezer-safe container or freezer-bag and frozen for 2-3 months. Place parchment paper between each cookie to prevent them from sticking together.
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