Mini M&M Cookies
This is our go-to cookie recipe for kids … we’ve never met one who didn’t love these pretty and delicious Mini M&M Cookies. Soft and cakey and filled to the brim with colorful Mini M&M’s they are a real crowd-pleaser at a party or family get-together. There is a crunch in every bite, just the right amount of chocolate, and a rich cookie base with lots of brown sugar and vanilla. This one is a winner!
Ingredients you will need
This cookie recipe features M&M Minis. You can use the regular-sized M&M’s of course but these tiny versions are so colorful and really add a yummy crunch to the cookie.
How to make Mini M&M Cookie dough
Step 1: Cream the softened butter, brown sugar, and granulated sugar in a mixer. Add the eggs and vanilla and mix until the dough is light and fluffy. In a separate bowl, add the flour, Baking Soda, and salt and mix. Add the flour mixture to the cookie dough a bit at a time and mix until it is completely incorporated. (Do not overmix.)
Step 2: Stir in the M&M Minis by hand.
Baking Instructions
Step 3: Bake the cookies in a 350-degree oven for 10-12 minutes or until the cookies are golden brown around the edges with a few little light brown spots on the top of the cookie.
Step 4: Allow the cookies to cool. Don’t worry about any broken M&M’s. This will happen as the M&M candies start to cool when you take them out of the oven – totally normal. The cookies still taste great and the cracks give them character!
Expert Tips and FAQ’s
Creaming the butter, sugar and then mixing the eggs in is the most important part of the cookie dough mixing process. Creaming is when you fully incorporate the butter and sugar together and add some much-needed air to the dough. We recommend creaming the butter and sugar for 2 minutes at medium-high speed and then mixing the butter/sugar/eggs for another 3 minutes at the same speed. Once you add the flour, you want to mix the dough as little as possible. Mix it too much and you will get tough cookies. Mix in the flour at low speed and continue mixing ONLY until the dry ingredients are incorporated into the dough. Make sure you scrape down the sides and the bottom to make sure all the flour has gotten mixed in.
These cookies should be stored in an airtight container. And they will stay fresh longer if they are completely cool before you pack them up. They will stay fresh at room temperature for 2-3 days if you store them correctly in an air-tight container. They will last up to 3 months in the freezer.
Other M&M Cookie Recipes you will love
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Mini M&M Cookies
These Mini M&M Cookies are a true family favorite - a soft and slightly cakey cookie that is chock full of crunchy Mini M&M's. Colorful and delicious!
Ingredients
- 1 cup Butter (Sweet Cream, Salted, Softened to Room Temperature)
- 1/2 cup Granulated Sugar
- 1 cup Dark Brown Sugar
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 3/4 cups of All-Purpose Flour
- 2 cups M&M Minis Candies
Instructions
- Cream the softened butter, brown sugar and granulated sugar in a mixer.
- Add the eggs and vanilla and mix until light and fluffy.
- In a separate bowl, add flour, the Baking Soda and salt and mix.
- Add the flour mixture to the cookie dough a bit at a time and mix until it is completely incorporated. (Do not overmix.)
- Stir in the M&M Minis by hand.
- Bake the cookies in a 350 degree oven for 10-12 minutes.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
