Description
Delight in these irresistible Mini M&M Cookies, perfectly chewy with bursts of colorful candy-coated chocolates in every bite. This classic American treat combines a buttery, soft cookie base with mini M&M’s and optional semi-sweet chocolate chips for an extra chocolatey twist. Ideal for sharing or satisfying your sweet cravings, these cookies bake up beautifully golden around the edges while staying soft and chewy in the center.
Ingredients
Scale
Cookie Dough
- 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
- 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 the Butter and Sugars: In a large mixing bowl, ensure the unsalted butter is softened to room temperature for smooth mixing. Add granulated sugar and brown sugar, then use an electric mixer on medium speed to beat until light and fluffy, about 2-3 minutes.
- Add Vanilla and Eggs: Mix in the vanilla extract followed by the eggs. Beat thoroughly until the mixture is smooth and creamy, ensuring the eggs are fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix Dry Ingredients with Wet: Gradually add the dry ingredient mixture to the wet ingredients in three parts. Mix on low speed just until combined after each addition to prevent overmixing, preserving the cookies’ tender texture.
- Fold in the Candy and Chips: Using a spatula, gently fold the mini M&M’s and optional semi-sweet chocolate chips into the dough until evenly dispersed.
- Chill the Dough: Cover the bowl with plastic wrap or transfer the dough to an airtight container. Refrigerate for at least 30 minutes or up to 2 hours to enhance flavor and control cookie spread during baking.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and assist even baking.
- Form Cookie Dough Balls: Scoop the chilled dough into approximately 1-inch balls. Place them on the lined baking sheets, spacing each about 2 inches apart to allow room for spreading.
- Optional Decoration: Press a few extra mini M&M’s on the top of each dough ball to enhance the colorful appearance of the cookies.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the cookie edges turn lightly golden. The centers may still look slightly underbaked but will firm as they cool.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for about 5 minutes to set. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For chewier cookies, avoid overbaking as cookies firm up further as they cool.
- Customize by adding nuts or substituting different types of chocolate chips for varied flavor.
- Store cooled cookies in an airtight container at room temperature; they stay fresh up to one week.
- For longer storage, freeze cookies in a freezer-safe container with parchment paper separating layers for up to 3 months.
