Description
These Mini M&M Cookies are the perfect bite-sized treats packed with colorful mini M&M’s and optional semi-sweet chocolate chips. Soft, chewy, and bursting with chocolatey goodness, they’re easy to make and ideal for parties, snacks, or anytime you crave a sweet delight.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup mini M&M’s
- 1/2 cup semi-sweet chocolate chips (optional)
Instructions
- Prepare the Butter and Sugars: In a large mixing bowl, add the softened butter at room temperature for easy mixing. Add in the granulated sugar and brown sugar. Using an electric mixer, beat on medium speed until light and fluffy, about 2-3 minutes.
- Add Vanilla and Eggs: Mix in the vanilla extract and eggs, beating until the mixture is smooth and creamy, fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of the leavening and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in three parts, mixing on low speed just until combined to avoid overmixing which can develop tough cookies.
- Fold in Add-ins: Using a spatula, fold in the mini M&M’s and optional semi-sweet chocolate chips until evenly spread throughout the dough.
- Chill the Dough: Cover the bowl with plastic wrap or transfer the dough into an airtight container. Refrigerate for at least 30 minutes to 2 hours; chilling improves the dough’s texture and flavor.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Shape the Cookies: Scoop dough portions and roll into 1-inch balls. Place them spaced about 2 inches apart on the prepared sheets. Optionally, press a few extra mini M&M’s on top of each dough ball for visual appeal.
- Bake: Bake for 8-10 minutes, or until the edges turn lightly golden while centers may remain slightly underbaked for a chewy texture.
- Cool: Let the cookies rest on the baking sheets for about 5 minutes to firm up, then transfer to a wire rack to cool completely before storing.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a freezer-safe container or bag, separating layers with parchment paper. They keep well frozen for up to 3 months.
Notes
- Do not overbake to maintain chewy texture; cookies firm up as they cool.
- Customize by adding nuts or trying different types of chocolate chips.
- Chilling the dough enhances flavor development and texture.
