Easy Mini M&M Cookies recipe. With soft centers and crisp edges, this is the perfect cookie recipe for cookie lovers of all ages.
Are you looking for the perfect bakery style cookies? I’ve got you covered.
These cookies are perfect in every way in my opinion. You have a chewy cookie with a golden brown exterior and crispy edges. Plus it is the perfect size for an after school snack, making them my kind of cookie.
I used to get cookies similar to these Mini M&M Cookies at my local grocery store. But at $1 per cookie, I knew that I could make them for a lot cheaper at home.
These cookies make such a fun snack alongside a tall glass of milk. My husband actually said that they are the best cookies that he has tried since we moved to our new house. And that is saying something, because I have made a LOT of cookies in the 3 years we have lived here! These are definitely going to be on our Christmas cookie tray this year!
Mini M&M Cookies Ingredients
These M&M cookies mainly use pantry essentials. All you need is:
- melted butter – either salted or unsalted
- brown sugar
- white sugar
- vanilla extract – or vanilla bean paste
- large eggs
- all purpose flour – can replace with gluten free flour for gluten free cookies
- corn starch
- baking soda
- salt – I like fine sea salt, but table salt works too
- mini m&m candies
Storage & Freezing
Best stored outside of the fridge: Store cookies in an airtight container at room temperature for up to 3 days. Keep a tortilla in the container to maintain the chewy texture. You can keep the cookies in the fridge for up to 1 week, but the chewy centers might harden a little.
Cookie dough in the fridge: If you wanted to make the cookie dough a little ahead of time, scoop your cookie dough onto the cookie sheet without m&ms, cover in plastic wrap, and place in the fridge. When you are ready to use the dough, allow the dough to warm up at room temperature before adding the m&ms. If the chill time for the cookie dough in the fridge with the m&ms is longer than 45 minutes, the condensation will make the colors from the m&ms bleed into the cookies.
Freezing: To freeze the dough, create cookie dough balls without m&ms and freeze them. When ready to use, remove from the freezer to defrost a little then roll in the m&ms.
Tips
Make the cookies perfectly circular. If you want to make sure the cookies are a perfect circle shape, take either a large biscuit cutter or a measuring cup and gently reshape the freshly baked cookies into perfect circles.
Use a cookie scoop. To make sure the cookies are evenly shaped, use either a medium or a large cookie scoop. I use a medium cookie scoop and they come out as a regular-sized cookie. But if you wanted an extra large cookie, the large scoop would work great.
Use different colored m&ms. Depending on your upcoming holiday, you can use holiday themed m&ms. I love using pink, red, and white ones for Valentine’s day, or red and green ones for Christmas.
Why use cornstarch: Adding cornstarch to these cookies makes a huge difference. This will give you that perfect chewy texture that you are looking for. If you don’t have cornstarch, arrow root works well as a substitute.
The Best Cookie Recipes
Like these Mini M&M Cookies? Then you will love these homemade cookie recipes:
- Chocolate Chunk Oreo Cookies
- Banana Chocolate Chip Oatmeal Cookies
- Chewy Browned Butter Salted Chocolate Chip Cookies
And if you try this recipe, let me know! Give it a star rating, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Mini M&M Cookies
Ingredients
- 1 1/4 cup salted butter melted
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 2 tsp corn starch
- 1 tsp baking soda
- 1/2 tsp salt
- 9.4 oz mini M&Ms
Instructions
- In a large bowl, mix together the butter, sugars and vanilla. Add in the eggs one at a time, mixing after each addition.
- In a separate bowl, mix together the flour, cornstarch, baking soda and salt.
- Slowly mix the dry ingredients into the wet ingredients until fully combined.
- Using a medium cookie scoop, scoop the cookie dough onto a parchment paper lined baking sheet.
- Fill a shallow bowl with the mini M&Ms. Gently press the cookie dough balls into the M&Ms and return to the baking sheet. Place in the fridge for 30 minutes.
- Preheat the oven to 350℉. Place 5 cookie dough balls 2 inches apart onto a parchment paper lined baking sheet (careful, because these cookies spread a lot!). Leave the rest in the fridge until needed.
- Bake the cookies in the preheated oven for 11-12 minutes, or until the edges are set. Allow to cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
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