Mini M&M Cookies
These Mini M&M Cookies are easy to make and even easier to eat! The simple recipe leaves you with a small batch of bakery-style cookies packed with candy-coated chocolate. They’re thick, soft, and chewy!
Servings: 4 Large Cookies
Calories: 273kcal
Ingredients
- 1 ¼ Cup All-Purpose Flour
- ½ teaspoon Kosher Salt
- ¼ teaspoon Baking Soda
- ⅓ Cup Unsalted Butter Melted
- ¼ Cup Brown Sugar
- ¼ Cup Granulated Sugar
- 1 Egg large
- 1 Tablespoon Vanilla Extract
- ½ Cup Chocolate Chips with a few saved for post-bake
- ½ Cup Mini M&Ms
- Flakey Sea Salt post-bake
Instructions
- Whisk together the all-purpose flour, salt, and baking soda in a medium bowl.1 ¼ Cup All-Purpose Flour, ½ teaspoon Kosher Salt, ¼ teaspoon Baking Soda
- Mix together the butter, sugars, egg, and vanilla in a large bowl. Add the dry ingredients and stir until everything is combined. Finally, stir in the chocolate chips and m&ms.⅓ Cup Unsalted Butter, ¼ Cup Brown Sugar, ¼ Cup Granulated Sugar, 1 Egg
- Divide the dough into four even balls (about 145g each) and roll into spheres - place on a lined plate or baking tray. Place your dough in the fridge overnight, or at a bare minimum for thirty minutes - this helps add to the texture, flavor and spreading of the cookie when they are ready to bake.1 Tablespoon Vanilla Extract, ½ Cup Chocolate Chips, ½ Cup Mini M&Ms
- Prepare your baking sheets with parchment paper. Place the cookies about 3-4 inches apart on your baking sheets.
- Preheat oven to 350 degrees and one sheet at a time, bake your cookies until the edges are firm and the centers are soft, about 13-15 minutes. These are big cookies so they will take some time to bake through!.
- Sprinkle with flakey sea salt, cool your cookies on a wire rack and enjoy!Flakey Sea Salt
Notes
Make ahead and storing
Make ahead: You can make the cookie dough and roll it into balls up to 24 hours ahead of time. Then, when it’s almost time for dessert, pop them in the oven, bake to perfection, and serve!
Storing: Once baked, keep your cookies in a covered container on the counter for up to 1 week.
Freezing: I recommend flash freezing the raw cookie dough balls, then placing them in a freezer-safe bag and freezing for up to 3 months. No need to thaw before baking, but you will probably need to bake them for a few extra minutes.
Nutrition
Calories: 273kcal | Carbohydrates: 37g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 194mg | Potassium: 33mg | Fiber: 1g | Sugar: 21g | Vitamin A: 266IU | Calcium: 9mg | Iron: 1mg
