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.
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
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.
Notes
Chilling the dough helps keep cookies thick and chewy.
Swap mini M&Ms with chocolate chips or seasonal candies if desired.
Add a pinch of cinnamon or use darker brown sugar for deeper flavor.
Store in an airtight container for up to 5 days or freeze for up to 2 months.
To refresh, warm briefly in the microwave.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 53 kcal
- Sugar: 5 g
- Sodium: 45 mg
- Fat: 2.5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.2 g
- Protein: 0.6 g
- Cholesterol: 8 mg
