These Mini M&M Cookies are soft, chewy, colorful, and perfectly bite-sized. I like making them for parties, holidays, lunchbox treats, or any time I want a fun cookie that feels easy to share.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup unsalted butter, softened
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
3/4 cup mini M&Ms, plus extra for topping
Directions
I start by whisking the flour, cornstarch, baking soda, and salt together in a small bowl.
In a larger bowl, I beat the softened butter, brown sugar, and granulated sugar until the mixture looks light and fluffy, about 2 to 3 minutes. Then I mix in the egg and vanilla until smooth.
I add the dry ingredients to the wet ingredients and mix just until mostly combined. Then I fold in the mini M&Ms until the dough is evenly mixed.
I cover the dough and chill it for 2 to 3 hours.
When I am ready to bake, I heat the oven to 350°F (177°C) and line 2 baking sheets with parchment paper.
Then I scoop the dough into very small balls, about 1 teaspoon each, and place them 2 inches apart on the pans. I keep any extra dough chilled while the first batch bakes.
I bake the cookies for 5 to 6 minutes, until the edges are set and the centers still look slightly soft. Right after baking, I press a few extra mini M&Ms on top of each cookie.
I let the cookies cool on the pan for 5 minutes, then I transfer them to a wire rack to cool completely. I repeat with the remaining dough.
Servings and Timing
This recipe makes about 94 mini cookies.
Prep time: 20 minutes
Chill time: 2 to 3 hours
Cook time: 10 minutes
Total time: about 2 hours 30 minutes
Calories: about 30 kcal per cookie
Variations
I sometimes swap the mini M&Ms for mini chocolate chips, white chocolate chips, or holiday-colored candies.
For a richer flavor, I like adding a small pinch of cinnamon or using part brown butter once it cools.
For a festive version, I use seasonal M&Ms to match holidays, birthdays, or party themes.
Storage/Reheating
I store the cooled cookies in an airtight container at room temperature for up to 5 days.
For longer storage, I freeze the baked cookies in a freezer-safe bag for up to 2 months. I let them thaw at room temperature before serving.
To refresh the cookies, I warm them in the microwave for just a few seconds so they taste soft again.
FAQs
Can I skip chilling the dough?
I do not recommend skipping it because chilling helps the cookies hold their shape and keeps them chewy.
Can I make the dough ahead of time?
Yes, I can chill the dough overnight and bake the cookies the next day.
Can I make these cookies larger?
Yes, I can scoop larger portions, but I need to increase the baking time slightly and watch the edges.
Why do I press extra M&Ms on top after baking?
I do this so the cookies look colorful and bakery-style.
Can I freeze the cookie dough?
Yes, I can freeze the scooped dough balls and bake them from frozen, adding an extra minute or two if needed.
Conclusion
These Mini M&M Cookies are fun, colorful, and easy to love. I like how soft and chewy they turn out, and their tiny size makes them perfect for sharing at parties, holidays, or simple family treats.
📖 Recipe:
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Mini M&M Cookies
- Total Time: 2 hours 30 minutes
- Yield: 94 mini cookies
- Diet: Vegetarian
Description
These Mini M&M Cookies are soft, chewy, and colorful bite-sized treats perfect for parties, holidays, or everyday snacking.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup unsalted butter, softened
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
3/4 cup mini M&Ms, plus extra for topping
Instructions
- Whisk together the flour, cornstarch, baking soda, and salt in a small bowl.
- In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
- Mix in the egg and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and mix until mostly combined.
- Fold in the mini M&Ms until evenly distributed.
- Cover and chill the dough for 2 to 3 hours.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop dough into 1 teaspoon-sized balls and place 2 inches apart on baking sheets.
- Bake for 5 to 6 minutes until edges are set and centers are slightly soft.
- Immediately press extra mini M&Ms onto the tops of the cookies.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Repeat with remaining dough.
Notes
Chilling the dough helps maintain shape and improves texture.
Swap mini M&Ms with chocolate chips or seasonal candies for variation.
Add a pinch of cinnamon or use cooled brown butter for deeper flavor.
Store in an airtight container at room temperature for up to 5 days.
Freeze baked cookies for up to 2 months and thaw before serving.
Microwave briefly to refresh softness.
Dough can be made ahead and chilled overnight or frozen for later baking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 30 kcal
- Sugar: 3 g
- Sodium: 25 mg
- Fat: 1.5 g
- Saturated Fat: 0.9 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.2 g
- Protein: 0.3 g
- Cholesterol: 5 mg
