Mini M&M Cookies

Adorable and bite-sized mini M&M cookies for Christmas! Cookie recipe on

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.


… the cookies, not us with 10 cookies in our mouths.

Welcome to day 4 in Sally’s Cookie Palooza!!!

Adorable and bite-sized mini M&M cookies for Christmas! Cookie recipe on

Remember when we chatted about Christmas dessert trays yesterday? Here’s another festive addition. These teeny little things are perfect for our cookie platters because they easily fill in any gaps between other larger cookies.

Watch how they’re made:

It’s just a basic chocolate chip cookie with M&Ms instead of chocolate chips. And 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.

How to make super teeny and adorable mini M&M cookies on

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.

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.

Hilariously small.

How to make super teeny and adorable mini M&M cookies on

How to make super teeny and adorable mini M&M cookies on

And perfectly pop-able.

Adorable and bite-sized mini M&M cookies for Christmas! Cookie recipe on

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

Ah well, ’tis the season!

Adorable and bite-sized mini M&M cookies for Christmas! Cookie recipe on

See all cookie palooza recipes.


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 (210g) 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 | Cookie Sheet | Cooling Rack
  3. Regular Size M&M Cookies: Here is my recipe! 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.

Just as tasty with regular mini M&Ms too 🙂

How to make super teeny and adorable mini M&M cookies on

Adorable and bite-sized mini M&M cookies! Cookie recipe on

Adorable and bite-sized mini M&M cookies for Christmas! Cookie recipe on
How to make super teeny and adorable mini M&M cookies on


  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. 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!!

  3. 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?

  4. 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. 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!

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

  5. 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!

  6. 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!

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

  8. 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.

  9. 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:)

  10. 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.

  11. 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?

  12. 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.

  13. 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.

  14. 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?

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