Name: Extra Mini M&M Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Cuisine: American
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 dark brown sugar, packed; 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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These Extra Mini M&M Cookies are soft, buttery, colorful, and perfectly bite-sized. I like making them for parties, holidays, lunchbox treats, or anytime I want a fun make-ahead cookie with chewy centers and lightly crisp edges.

Extra Mini M&M Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour

1 teaspoon cornstarch

½ teaspoon baking soda

¾ teaspoon kosher salt

½ cup unsalted butter, softened

½ cup dark brown sugar, packed

¼ cup granulated sugar

1 large egg, room temperature

2 teaspoons pure vanilla extract

¾ cup mini M&Ms, plus extra for topping

Directions

I start by whisking the flour, cornstarch, baking soda, and salt in a small bowl, then I set it aside.

In a large mixing bowl, I beat the softened butter, brown sugar, and granulated sugar until the mixture looks light and fluffy, about 2 to 3 minutes.

I add the egg and vanilla extract, then mix until smooth. After that, I add the dry ingredients and mix until the dough is almost combined.

I fold in the mini M&Ms until they are evenly spread through the dough. Then I cover the bowl and chill the dough for 2 to 3 hours.

I heat the oven to 350°F, line two baking trays with parchment paper, and scoop the dough into very small balls, about 1 teaspoon each.

I place the dough balls 2 inches apart and keep the extra dough chilled while the first trays bake.

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 gently press 3 to 5 extra mini M&Ms on top of each cookie. I let the cookies cool on the tray for 5 minutes, then move them to a wire rack to cool completely.

Servings and Timing

Prep Time: 20 minutes

Chill Time: 2 to 3 hours

Cooking Time: 10 minutes

Total Time: 2 hours 30 minutes

Servings: 94 mini cookies

Calories: 53 kcal per serving

Variations

I sometimes swap the mini M&Ms for mini chocolate chips, white chocolate chips, or holiday-colored candies. I can also add a small pinch of sprinkles for a fun party-style cookie.

For a richer flavor, I like using extra dark brown sugar or adding a tiny pinch of cinnamon to the dry ingredients.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. I also freeze them in a sealed freezer bag for up to 2 months.

To refresh them, I let frozen cookies thaw at room temperature. I can also warm a few cookies in the microwave for a few seconds to make them taste freshly baked again.

FAQs

Can I skip chilling the dough?

I do not recommend skipping it because chilling helps the cookies stay thick and chewy instead of spreading too much.

Can I make the dough ahead of time?

Yes, I can chill the dough for up to 24 hours before baking.

Can I freeze the cookie dough?

Yes, I scoop the dough into small balls, freeze them on a tray, then store them in a freezer bag. I bake from frozen and add 1 to 2 extra minutes if needed.

Why are my cookies so small?

These cookies are meant to be extra mini. I use about 1 teaspoon of dough for each cookie.

Can I use regular M&Ms?

Yes, but I prefer mini M&Ms because they fit better in the small cookies and give more candy in each bite.

Conclusion

These Extra Mini M&M Cookies are fun, colorful, and easy to make ahead. I love how soft and chewy they turn out, and the mini size makes them perfect for sharing at parties, holidays, or family gatherings.

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Extra Mini M&M Cookies

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Author: Cheryl
Total Time: 2 hours 30 minutes
Yield: 94 mini cookies
Diet: Vegetarian

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Description

These extra mini M&M cookies are soft, buttery, and packed with colorful candy in every bite. Their small size makes them perfect for parties, sharing, and make-ahead treats.

Instructions

Whisk together the flour, cornstarch, baking soda, and salt in a small bowl. Set aside.
In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
Add the egg and vanilla extract, mixing until smooth.
Add the dry ingredients and mix until almost combined.
Fold in the mini M&Ms until evenly distributed.
Cover the dough and chill for 2–3 hours.
Preheat the oven to 350°F and line baking sheets with parchment paper.
Scoop dough into 1 teaspoon-sized balls and place 2 inches apart on baking sheets.
Bake for 5–6 minutes, until edges are set and centers are slightly soft.
Immediately press extra mini M&Ms onto each cookie, then cool on the tray for 5 minutes before transferring to a wire rack.