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

Description

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


Ingredients

  • 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

Instructions

  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.

Notes

  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

105 Comments

  1. Ok these cookies reminded me so much of the Mrs Field’s nibblers and it made me so happy! It was nice getting to make the dough and not have to refrigerate it, so I could enjoy the cookies quicker 😀

  2. Lori Stone says:

    I made these with regular size M&M & used a table spoon to roll, so still quite small they worked out perfectly. Increased cooking time to about 10mins.
    I was concerned my dough was floury not creamy however the end result was delicious combinations of soft and chewy.Will try this again with mini M&M.
    Thankyou for the recipe

  3. Hello Sally!
    I tried this recipe yesterday and brought them to a youth group. Oh my goodness people loved them! They were so tiny and crunchy and yum. I replaced the candies with mini chocolate chips and they were just amazing! thanks for another great recipe!

    1. Hilari @ Sally's Baking Addiction says:

      Thank you so much for taking time to let us know these were such a hit! We appreciate your positive feedback, Tiana!

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