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.
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!
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
- 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
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
- 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.
- 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 🙂