These Mini M&M Cookies are soft, chewy, and colorful bite-sized treats perfect for parties, holidays, or everyday snacking.

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

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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.

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.