Mini M&M Cookies

These teeny tiny mini M&M cookies are bite-sized, buttery, and adorable! I love making these cookies around the holidays because they are great gap-fillers on cookie trays AND there’s no dough chilling required.

mini M&M cookies with Christmas M&Ms on a black plate with a Santa tag

I swear you’re not seeing things. These cookies are, indeed, itty bitty teeny tiny. You can probably fit about 5 in your mouth at once, but considering how much we love cookies around here… I’d say closer to 10.

We’re using a basic chocolate chip cookie dough with M&Ms instead of chocolate chips. These mini cookies are scaled WAY down to be just a little larger than a quarter. There’s absolutely no dough chilling required (yay!). They’re soft in the centers and chewy on the edges. And if you need a bazillion cookies for gift-giving or bringing into the office… this recipe yields 85. Lololol.

stack of mini M&M cookies with red and green M&Ms

Mini M&M Cookies Video

Watch how they’re made:

mini M&M cookie dough in a glass bowl with a teaspoon

How to Make Mini M&M Cookies

Besides being simply adorable, there’s NO cookie dough chilling! We start with a basic soft-baked chocolate chip cookie dough base. Nothing too fancy or complicated, just the usual gang: butter, sugars, flour, egg, etc. Use mini M&Ms. If you reach for the regular size M&Ms, you’ll only fit, like, 2 in each cookie. Sad! Each mini cookie needs to be full of festive M&Ms, so mini size is best. Let’s review:

  1. Whisk the dry ingredients together. Don’t add the M&Ms yet– we add those last.
  2. Cream the wet ingredients together.
  3. Combine the wet and dry ingredients. Add the M&Ms.
  4. Roll cookie dough into balls. About 1 teaspoon of dough per cookie!
  5. Bake. Because these cookies are so small, they only need about 7-8 minutes in the oven.
  6. Enjoy!

Baker’s Tip: Use a teaspoon to measure the cookie dough per cookie. You’ll probably feel extremely silly doing this and I admit… it’s entertaining. The cookie dough balls are SO SMALL. You’re rolling 85 of them and that definitely takes a few minutes. So grab a helping hand (or a few little bakers!) and get a kick out of it together.

mini M&M cookie dough balls on a baking sheet before baking

mini M&M cookies with Christmas M&Ms on a baking sheet after baking

These mini M&M cookies are hilariously small and perfectly pop-able.

mini M&M cookies with Christmas M&Ms

More Christmas Cookie Recipes

mini M&M cookies with Christmas M&Ms on a black plate with a Santa tag

I’m not sure who loves them more… adults or children. Or Santa.

Ah well, ’tis the season!

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mini M&M cookies with Christmas M&Ms on a black plate with a Santa tag

Mini M&M Cookies

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 8 minutes
  • Total Time: 40 minutes
  • Yield: 85 bite-sized cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Adorably tiny and perfectly popable mini M&M cookies are a hit with adults and kids alike!


  • 1 and 2/3 cups (209g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (200g) mini M&Ms


  1. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  2. Whisk the flour, baking soda, and salt together until combined. Set aside.
  3. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and the brown sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to combine. Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in the M&Ms.
  4. Roll cookie dough into very tiny balls, about 1 teaspoon of dough per cookie and arrange on the baking sheets.
  5. Bake for 7-8 minutes or until the edges are lightly browned. Slightly flatten each cookie with the back of a spoon if they didn’t spread much. While the cookies are still warm, I like to press a couple extra M&Ms into the tops. This is just for looks! Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  6. Cookies will stay fresh covered at room temperature for 1 week.


  1. Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Baked cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving. Unbaked cookie dough balls will freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
  2. Special Tools: KitchenAid Stand Mixer, Silpat Baking Mat, Baking Sheet, and Cooling Rack
  3. Regular Size Cookies: Here is my recipe for regular size M&M cookies! And here is my recipe for peanut butter M&M cookies.
  4. This recipe is from Sally’s Baking Addiction cookbook, the paperback version with 8 bonus recipes. There I use mini chocolate chips instead of mini M&Ms, which you can do here too!
  5. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: mini m&m cookies, m&m cookies

Just as tasty with regular mini M&Ms too 🙂

mini M&M cookie dough balls on a baking sheet before baking

mini M&M cookies


  1. I tried these out this weekend and got my 8 yr old son and his friend involved in making them too. I didnt yield 85 cookies, more like 70, but Im sure some of them were bigger than pictured here. Brought them to work and they are almost all gone. 🙂

  2. Just made these and they are excellent!! Thank you so much for the wonderful recipes!!

  3. Just made these. Got 62 cookies. Very nice, easy and fun to make with my little helper  but I think it’s too sweet even though I have reduced the sugars. Thanks for the recipe!!

  4. Mine yielded 128 cookies!

  5. I’m making these right now, and the cookies themselves are coming out very flat with the M&Ms bulging up on top. Any thoughts on what I might be doing that is causing this?

    They taste amazing, though! Thank you for such a cute recipe!

    1. Hey Rebecca! Is your butter too soft perhaps? Make sure it’s still quite solid– not warm or melty. If you have any dough left, you can chill it in the refrigerator for 1 hour, then roll into balls and bake. Chilled dough won’t spread as much.

      1. Mine over-spread… ended up very flat and running together. I did use room temperature butter (took it out this morning and baked in the late afternoon). Any ideas what could have happened?

      2. I usually only leave the butter out an hour or two. Is it possible yours was too soft? Have you read this post:

  6. I’ll do that with my remaining dough. Thank you for replying so fast!

  7. Sally, I’m going crazzzzy trying to find red & green mini m&ms in Seattle!!! Please tell me where you got them …. thank you!!! 

      1. Guess they’ve run out now 🙁
        They’re SO cute! 

      2. Desiree Zicko says:

        Hello! It’s 2018 and I’m going to make these! All the red & green mini-M&M’s seem to be milk chocolate instead of semi-sweet. Did you use the milk chocolate version? Wondering if it will make them cloyingly sweet? Sweet is good, but sometimes milk chocolate has less oomph. Thanks!

      3. Hi Desiree! I always use milk chocolate mini M&Ms too. 🙂 No need to alter the recipe if using milk chocolate mini m&ms.

  8. Oh my gosh, these are SO delicious — and easy to make! They are so itty bitty, making them goes very quickly. I had to push my husband out of the kitchen before he ate all of them!

  9. So good! I used this recipe but made regular sized cookies.
    Good trick with putting m&ms on top after baking. Not sure why I never tried that before. Thanks!

  10. Debbie Johnson says:

    My dough came out a little floury, not creamy. Can I add something to make it more creamy or is this ok?

    1. Hi Debbie. I think it will be ok. Did you follow the recipe exactly?

  11. Made these the other day with the mini Reese’s Pieces baking chips. Yummy!!!

  12. I was too impatient to roll them with a tsp so I used the smallest cookie scoop I had which was more like a half tbsp. Still yielded about 40 cookies and they were amazing! Super soft and delicious.

    1. Yay! Still so cute and delicious 🙂 I’m happy you tried this recipe!

  13. Hi Sally,
    i have a big bag of regular size red and green m+m’s. what recipe would you recommend for soft and chewy regular size m+m cookies?
    love your blog:)

    1. Hi Emily! I recommend this cookie recipe. Replace the chocolate chips with M&Ms.

  14. Can you use regular size M&Ms for this recipe? Have a bunch of those in holiday colors that I would love to use for some cookies.

    1. Hi Sarah! The cookies are very tiny, so only 1 or 2 regular size M&Ms would fit into each. How about trying my chocolate chunk cookies and replacing the chocolate chunks with M&Ms? I love baking them that way.

  15. Can you use regular sized M&Ms for this recipe Sally?

    1. Hi Leese! The mini cookies are very tiny, so only 1 or 2 regular size M&Ms would fit into each. How about trying my chocolate chunk cookies and replacing the chocolate chunks with M&Ms? Or even my soft chocolate chip cookies (not as chewy as the ones I just linked). I love baking M&M cookies with either recipe.

  16. Will it be ok to use regular sized m&ms with this recipe?

    1. Hi Allyson! The mini cookies are small, so only 1 or 2 regular size M&Ms would fit into each. How about trying my chocolate chunk cookies and replacing the chocolate chunks with M&Ms? Or even my soft chocolate chip cookies (not as chewy as the ones I just linked).

  17. Made one batch with mini chocolate chips and a batch with mini reece’s pieces. They came out great! Made them with a 1/2 tbsp scoop as that’s the smallest I had so they needed to be baked for 10 min but I still got 70 cookies.

  18. These are so cute! You can’t buy mini m&ms as far as I know of here in the uk, are there any other candies that are a similar size that I could substitute in?

    1. Any small chopped candy bar should work nicely or even mini chocolate chips. 🙂

      1. Thanks so much! I’ll definitelt have to try that with a couple of different types of candy bar!

  19. Hi, I plan on making these cookies and wanted to ask if you need to put vanilla extract? Thank you!

    1. I recommend sticking to the recipe and adding it – you will miss the flavor if you leave it out!

  20. Hello first of all I LOVE your recipes. I have a question you say thaw overnight in the refrigerator, I freeze cookies in cling film and then freezer bags. Should I take them out of the bag and the cling film and let them thaw or not? Thanks love from Greece.

    1. Hi Maria, You can just take them out of the freezer and place them in the fridge still wrapped. Super easy!

  21. This is my go-to cookie recipe! We usually do half M&Ms/half mini chocolate chips, and they are always devoured by kids and adults alike! I use a small scoop, and it yields about 40 small cookies for me. Really quick and easy to whip up on short notice, so I always keep a bag of mini M&Ms in the baking cabinet. Thank you, Sally! <3

    1. What size scoop do you use? I typically make my cookies with the OXO #40, but I do have the one that’s a size smaller…I think it’s #60.

      1. I’m sorry, I’m not sure of the exact size. Looks to be about 1 TBSP though!

  22. I know these are intended to be mini, but I’d like to make them a little more “normal” sized, about 1.5tbsp or so. Approximately how many cookies do you think I’d get?

    1. About 2-3 dozen. Enjoy!

      1. Thanks!

  23. My dough was crumbly and did not shape well. Used a medium egg instead of large. Would 2 medium eggs help the dough? Also had to bake longer, possibly because cookies were larger. The taste was wonderful.

  24. Super easy delicious cookies. Made these for kids and they loved them. I rolled them quite small and used more M&M minis coz chocolate is king and they were a mega hit.

  25. How many calories are in each cookie?

    1. I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

  26. I just made these and they are delicious! Thank you.

  27. Excellent recipe. I followed the directions exactly (with the exception that mine needed to cook for about 11 minutes to get lightly browned around the edges) and they turned out beautifully!!! Thank you 🙂

  28. these were easy and fun to make with kids, but no way did i get 85, i don’t think i even got 50! maybe some were too big. I also had a lot of extra m&ms that didn’t stick to the batter. anyway, still yummy and festive!

  29. First cookie baked 1st day of 2021. I made my cookies bigger, so I only got 2 dozen my preference. I also added 1/4 white chocolate chips. This is one of the best recipes I have found will use over and over, Thank you, Thank you!

  30. This recipe was more than amazing! I didn’t like how stiff the dough was, so I added a splash of milk and then put them in the freezer. I’m Canadian, so we have Smarties as well as M & M’s. I pulsed them in my Ninja so it cut them up and also created a kind of powder. So much yum! Also, so much cookies!! I used a 1/2 tbsp and it made about 50! ACK! My teen ate 10 right out the gate! I will definitely use this recipe again! THANK YOU!!!

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