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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, much like these regular chocolate chip cookies.

And if you need a bazillion cookies for gift-giving or bringing into the office… this recipe yields 85. LOL.

stack of mini M&M cookies with red and green M&Ms
mini M&M cookie dough in a glass bowl with a teaspoon

How to Make Mini M&M Cookies

There’s NO cookie dough chilling today! 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. Each mini cookie needs to be full of festive M&Ms, so mini size is best. Let’s review:

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

While you’re at it, make plans to bake these mini (no yeast) cinnamon buns as well. Another fun mini treat to try!

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

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 1x
  • 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. Read my tips and tricks on how to freeze 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

Reader Questions and Reviews

  1. Hi Sally! Would you consider these a sugar cookie with m&ms or are they more like a chocolate chip cookie taste just with m&ms? 

  2. We just made these and they turned out wonderfully! Came together and baked so quickly. We ended up with 107! My son loves them because he’s allowed to eat a few cookies, as opposed to just one. We even allowed the one year old to have her own because they’re so tiny. Seeing her tiny face covered in melty chocolate was the highlight of my day!

  3. I made a batch of these last night to give as gifts.  They were a huge hit!  I love to use my digital scale when I am scooping cookies, because they all come out uniform.  One teaspoon was 7 grams.  I just put the whole bowl of dough on the scale, zeroed out the weight and removed 7 grams at a time!  Thank you Sally!

  4. 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. 🙂

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

  6. 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.

  7. 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!

  8. 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?

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

      1. Hi Shirley, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful:

  10. 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

  11. 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?

  12. 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.

  13. 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.

  14. 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 🙂

  15. 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!

  16. 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!

  17. 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!!!

  18. 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 😀

  19. 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

  20. 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. Hi Diane, we found them in the holiday candy section at our grocery store. You may be able to find them online, too!

      1. Found them in the tubes online on Amazon. Couldn’t find them at the stores. They will make a nice filler for Christmas cookie trays. Gonna try them with regular minis tomorrow. Thanks.

  21. Oh my gosh these are great!!! I used whole wheat flour instead. I baked them for about 15 minutes instead because I made the cookies a little bigger. Whole family loves them!!

  22. Do you have any ideas why my cookies are always rock hard? I see comments saying they were soft and chewy, but that wasn’t the case for me. I followed the recipe exactly!

    1. Hi Sandra! How did you measure the flour? Make sure to spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups. You can read more about properly measuring baking ingredients in this post.

  23. What can you replace the butter with if you are unable to consume butter?

    I read about a few alternatives, but I am unsure which alternative would be best or how much to use of the alternative.

    1. Hi Mo, we haven’t tested these cookies with any butter alternatives, so we’re unsure about how the alternatives would impact the final results. If you do give any a try, let us know how it goes!

  24. This may seem a like foolish question . Did you use a measuring teaspoon or a teaspoon that you eat with ? My eating teaspoons hold more .

  25. We’ve made this recipe three times in the past few weeks, each time making the dough balls smaller and smaller. The first time, we got about 50, and by the last we got 85. Even though they seemed ridiculously small, we ended up preferring the smaller, bite size ones! Great recipe – thanks!

  26. I made the mini cookies with mini chocolate chips and they were awesome! The recipe is so quick and easy. They were crispy on the edge and soft in the middle. Everyone loved them. I was impressed with only a cup of sugar they were so sweet but not too sweet.

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