Mini M&M Cookies
I’m as enthralled by macarons, tarts, and eclairs just as much as the next girl, but if we’re being honest with each other, sometimes what you really want is just some basic ole mini m&m cookies. Not only are they adorably tiny and delicious, they are much more kid friendly than those elegant, sophisticated bakes.
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Basic Bakes
Chocolate chip cookies are one of the most basic bakes of all time, but we still make them because they are so friggin’ amazing. Everyone had their preferences, but for me, I want a chewy, gooey cookie with an obscene amount of chocolate. Pure bliss.
You can 1000% jazz up basic bakes like these with brown butter, fancy chocolate, or flaky sea salt (to name a few). But I also think it’s important to just enjoy a simple cookie every now and then. It’s like taking a deep breath and clearing your mind. Just in cookie form.
Mini M&M Cookies
As I write this, I’m actually jamming to Eminem (“Beautiful” in case you’re curious), which is so poetic. Anywho. I needed a lil treat that my son could bring into school that was nut free, easy to transport, and would be able to hold up well without refrigeration. Chocolate chip cookies are the best blank canvas here.
Sometime around the holidays, I scored a bag of mini m&ms from the baking aisle, and then forgot about them. Kids and adults love m&ms, so I knew they’d be an easy and fun way to make these mini cookies special.
Scoop It Out
For my standard sized cookies I use a yellow #20 Vollrath scoop. It gives me a uniform amount and look for each cookie. I’m obsessed. With the mini m&ms in the cookie dough, I figured mini cookies would be a better size.
I used a small cookie scoop, which is about a heaping tablespoon of dough. Once scooped, roll the dough ball in the remaining mini m&ms or mini chocolate chips. Or just stud a few on top. Dealer’s choice.
Top Tips for Drop Cookies
- Use cookie scoops for perfectly portioned cookies.
- Top your drop cookies with any chunky ingredients (like chocolate, nuts, ect.) that are inside the dough.
- Cold dough won’t spread as much in the oven.
- Store cookie dough for up to 3 months in the freezer.
- Bake a test cookie before baking the rest of the batch to determine the best bake time.
Related Reading: Chocolate Chipless Cookies
Enjoy!
Mini m&m cookies are a perfect little treat you can whip up. Bake the whole lot at once or keep them in the freezer and bake just a handful whenever the cravings hit. These little cookies are an absolute crowd pleaser.
Make sure to pin this recipe for the future. You’ll definitely want it for bake sale season! And if you aren’t already, pop on over and follow Bakes & Blunders on Pinterest. I’ll sprinkle some recipes, tips, and tutorials into your scrolling.
Mini M&M Cookies
Ingredients
- 7 oz all- purpose flour
- 2 oz bread flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 6 oz unsalted butter softened
- 5 oz dark brown sugar
- 2 oz sugar
- 1 Tbsp corn syrup
- 1 egg room temperature
- 1 tbsp vanilla
- 6 oz mini M&Ms plus extra for topping
- 4 oz mini chocolate chips
Instructions
- In a medium bowl, whisk together the flours, cornstarch, baking soda, and salt and set aside.
- In a stand mixer, cream together the butter and both sugars on a low speed until combined. Scrape the bowl down once or twice as needed. Add the corn syrup and beat until combined.
- Add the egg and vanilla. Beat until combined. Scrape the bowl down as needed.
- Add the dry ingredients to the wet and mix on low until just combined. Add the mini M&Ms and mini chocolate chips. Mix on low until combined. It should just take a few seconds.
- Use a small cookie scoop (heaping tablespoon) to portion the dough and place onto a tray or baking sheet lined with parchment paper. Repeat with the remaining cookie dough. Top the dough balls with more mini M&Ms.
- Place the trays in the freezer for at least one hour. Transfer the frozen cookie dough balls to a freezer bag or airtight container. Freeze for at least 4 hours, but preferably overnight.
- When you are ready to bake, preheat the oven to 325°F. Place frozen cookie dough balls on a baking sheet lined with a silicone baking mat or parchment paper. Bake for 15 minutes or until lightly golden brown around the edges.
- Let them cool on the baking sheet for 5- 10 minutes before transferring them to a cooling rack.
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
