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.
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.
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. If you can’t handle the thought of rolling all that dough, try making these soft M&M cookie bars instead.
While you’re at it, make plans to bake these mini (no yeast) cinnamon buns as well. Another fun mini treat to try!
These mini M&M cookies are hilariously small and perfectly pop-able.
More Christmas Cookie Recipes
- Santa’s Whiskers Cookies
- Spritz Cookies
- Chocolate Crinkle Cookies
- Snowball Cookies
- Christmas Sugar Cookies (same great dough as these favorite Sugar Cookies!)
- Drop Style Christmas Cookies
- Christmas Cookie Sparkles
- Peppermint Mocha Cookies
I’m not sure who loves them more… adults or children. Or Santa.
Ah well, ’tis the season!
Print
Mini M&M Cookies
- 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
- 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.
- Whisk the flour, baking soda, and salt together until combined. Set aside.
- 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.
- Roll cookie dough into very tiny balls, about 1 teaspoon of dough per cookie and arrange on the baking sheets.
- 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.
- Cookies will stay fresh covered at room temperature for 1 week.
Notes
- 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.
- Special Tools: KitchenAid Stand Mixer, Silpat Baking Mat, Baking Sheet, and Cooling Rack
- Regular Size Cookies: Here is my recipe for regular size M&M cookies! And here is my recipe for peanut butter M&M cookies.
- 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!
- 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 🙂
I think the dough is to sticky to roll into balls.Should I refrigerated for awhile or add more flour?
Hi Melania, how did you measure your flour? If the dough is overly sticky, it sounds like the flour may have been under measured a bit. (Spooning and leveling or using a food scale are the best ways to measure.) You could try adding just a Tablespoon more flour to bring the dough to a scoopable consistency. A short chill time should help, too.