Description
These Mini M&M Cookies are the perfect bite-sized treats packed with colorful mini M&M’s and optional chocolate chips for extra indulgence. Soft, chewy, and irresistibly sweet, these cookies are easy to make and perfect for sharing or snacking anytime.
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 Wet Ingredients: In a large mixing bowl, add the softened butter at room temperature for easy mixing.
- Cream Butter and Sugars: Add granulated sugar and brown sugar. Using an electric mixer on medium speed, beat until the mixture is light and fluffy, approximately 2-3 minutes.
- Add Vanilla and Eggs: Beat in the vanilla extract and eggs until the mixture is smooth and creamy.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to combine evenly.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture in three parts, mixing on low speed after each addition just until combined to avoid overmixing.
- Incorporate Add-ins: Fold in the mini M&M’s and optional chocolate chips using a spatula until they are evenly distributed throughout the dough.
- Chill the Dough: Cover the bowl with plastic wrap or transfer dough to an airtight container and chill in the refrigerator for at least 30 minutes or up to 2 hours to develop flavor and make dough easier to handle.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Form Cookie Balls: Scoop out dough portions and roll each into 1-inch balls. Place them on the baking sheets, spacing about 2 inches apart to allow for spreading.
- Add Extra M&Ms (Optional): Press a few additional mini M&M’s onto the top of each cookie ball for a decorative look.
- Bake the Cookies: Bake for 8-10 minutes or until edges are lightly golden, but centers remain slightly underbaked for a soft texture.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store Properly: Once cooled, store cookies in an airtight container at room temperature for up to one week, or freeze in a frost-safe container for up to 3 months, separating layers with parchment paper.
Notes
- For chewier cookies, avoid overbaking as they will firm up while cooling.
- Customize your cookies by adding nuts or using different types of chocolate chips for varied flavors.
- Chilling the dough is key for flavor development and easier handling of cookie balls.
- Use parchment paper to prevent sticking and ensure even baking.
