A delicious cookie filled with mini chocolate coated candies! These Mini M&M Cookies are slightly crisp on the outside and soft on the inside and each bite has a bit of crunch from the candy pieces.
Perfect for dessert, packing into lunch boxes or for an after school snack.
Why make these cookies
If you love chocolate chip cookies, then you'll love these M&M cookies too! They are made with mini candy coated chocolate pieces. The recipe is very similar to a classic chocolate chip cookie, but they really do taste different.
Every bite is filled with the mini M&Ms and the candy coating adds the perfect crunch.
These mini m&m cookies are easy to whip up and a batch makes 36 cookies!
I have another version of this same cookie for the holidays - M&M Christmas Cookies!
Key ingredients
- Mini M&M candies - candy coated chocolate pieces
- Butter - I use salted butter
- Granulated sugar and brown sugar
- Eggs
- Flour
- Vanilla
Step by step directions
- Whip the butter with a mixer until soft and fluffy - about 2 minutes
- Add both types of sugar and mix for 2-3 minutes more
- Mix in eggs and vanilla
- Add flour, baking soda and salt. Mix just until combined
- Add M&Ms. Fold in by hand with a spatula or just stir slightly with the mixer to begin to combine. The mixer will quickly crush the candies so don't over-mix!
- Use a scoop and place on an ungreased baking sheet
- Bake in a preheated 375° oven 10-12 minutes
- Allow cookies to cool for 1 minute on baking sheet. Then remove and continue cooling on a baking rack
Cookie baking tips
- Be certain oven is fully preheated
- Use room temperature butter
- Mix the butter and sugars together for 2-3 minutes. This may seem longer than necessary, but the mixture really becomes creamier the longer it is mixed.
- The candy coated pieces will break easily. Mix in by hand or if using the mixer, just mix until the candies are distributed.
- Use a cookie scoop to get uniform cookies
- Only cook one cookie sheet at a time
Recipe Faqs
I use an 18/8 cookie scoop which holds just a little over a tablespoon of dough. This size scoop is often used to make melon balls.
When stored in an airtight container at room temperature, the cookies will last for 3-4 days. Be certain cookies are fully cooled before placing in container.
Yes, these cookies can be frozen. Allow the cookies to fully cool and then place in a freezer container. Freeze for up to one month. To use, simply remove from freezer and thaw at room temperature.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my cookie recipes!
Mini M&M Cookies
Equipment
- Measuring Cups
- Measuring Spoons
- Cookie Sheet
Ingredients
- 1 cup butter (softened to room temperature)
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 ¼ cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups Mini M&M candy pieces
Instructions
- Preheat oven to 375°
- Whip the butter with a mixer until soft and fluffy - about 2 minutes1 cup butter
- Add granulated and brown sugar and mix for 2-3 minutes more1 cup granulated sugar, ½ cup brown sugar
- Mix in eggs and vanilla2 eggs, 2 teaspoons pure vanilla extract
- Add flour, baking soda and salt. Mix just until combined2 ¼ cups flour, 1 teaspoon baking soda, ¼ teaspoon salt
- Add M&Ms. Fold in by hand with a spatula or just stir slightly with the mixer to begin to combine. The mixer will quickly crush the candies so don't over mix!1 ½ cups Mini M&M candy pieces
- Use a scoop and place on an ungreased baking sheet
- Bake in a preheated 375° oven 10-12 minutes
- Allow cookies to cool for 1 minute on baking sheet. Then remove and continue cooling on a baking rack
Notes
- Be certain oven is fully preheated
- Use room temperature butter
- Mix the butter and sugars together for 2-3 minutes. This may seem longer than necessary, but the mixture really becomes creamier the longer it is mixed.
- The candy coated pieces will break easily. Mix in by hand or if using the mixer, just mix until the candies are distributed.
- Use a cookie scoop to get uniform cookies
- Only cook one cookie sheet at a time
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
David @ Spiced says
You know what's funny? I was just thinking the other day that I haven't made a good batch of cookies in a while...and then this pops into my inbox. I need a batch of these cookies ASAP! I love the idea of incorporating mini M&Ms into these. Yum!!
Kathy says
Cookies are so easy to make and they are just the perfect size for a little something sweet! Enjoy 🙂
Valentina says
How delicious. I love the way M&Ms melt in cookies while keeping their firm "shell." My only concern would be eating all of them before it's time to add them to the batter. 😉 ~Valentina
Kathy says
I have the perfect solution to that situation...just buy twice as many M&Ms and then you can eat your fair share and still have enough for the cookies! 😉