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    Mini M&M Cookies

    June 29, 2022 by Ania · This post may contain affiliate links · 4 Comments

    Jump to Recipe Print Recipe

    These Mini M&M Cookies are thick and chewy cookies. The inside is super soft while the edges remains crispy. It has both mini M&M’s and mini chocolate chips in the cookie dough. This is a no mixer recipe!

    I am convinced that mini M&M’s are the best M&M’s out there. They just taste different and better! You also get more of them when you use them in cookies. That’s why I created these Mini M&M cookies! With no mixer required, it comes together using one bowl and a whisk.

    For more cookie recipes, check out Peanut Butter Chocolate Cookies, Chocolate Chip Marshmallow Cookies, and Brown Butter Chocolate Pecan Cookie Bars.

    Jump to:
    • Why this recipe works
    • Key Ingredients
    • Step by Step Instructions
    • Expert Baking Tips
    • FAQ
    • Check out these recipes
    • Mini M&M Cookies

    Why this recipe works

    • Easy to make – this recipe comes together in one bowl.
    • No mixer – we are using melted butter, so there is no electric mixer required!
    • The perfect cookie – with a soft centre and crisp edges, these cookies taste straight from a bakery!
    • Mini M&M’s – these cookies are loaded with the best M&M’s out there!
    • Freezing – the cookie dough balls can be frozen for future baking! Check out the freezing section down below for more details.

    Key Ingredients

    Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view the five ingredients we’re using!

    Butter – Unsalted. This will be melted.

    Eggs – Remove the egg out 2 hours before baking.

    Mini M&M’s – I bought mini M&M’s at my local grocery store. You will need one 200g bag.

    Mini chocolate chips – regular sized semi-sweet or dark may be used as well. Milk will be too sweet.

    Step by Step Instructions

    Here is a more detailed step-by-step than the recipe card. Scroll down for a full recipe video and measurements.

    Step 1 – In a bowl, add in melted (and cooled at room temperature) butter, brown sugar, and white sugar. Whisk until combined.

    Step 2 – Add in egg and vanilla and continue whisking. It’s okay if the mixture is grainy. Trust the process.

    Step 3 – Add in baking soda, baking powder, and flour. Switch over to a spatula and fold the dough until no flour streaks appear. The dough will be soft.

    Step 4 – Toss in mini chocolate chips and mini M&M’s.

    Step 5 – Using a large cookie scooper (3 oz), scoop the dough onto a lined baking tray. You may use a silicone baking mat or parchment paper.

    Step 6 – Place all of the cookie dough balls into the fridge until they are cold. This should take about 10-15 minutes. The balls must be chilled or else the cookies will spread out too much in the oven.

    Step 7 – Bake 6 cookies at a time at 350°F for 10-12 minutes. The inside will look very soft and the outside will be a golden brown colour.

    Step 8 – Remove from oven. Keep the cookies on the tray for 5 minutes and then transfer to a cooling rack. Enjoy!

    Expert Baking Tips

    Here are five awesome baking tips from my kitchen to yours

    Brown the butter for next level baking!

    The butter must cool for at least 20 minutes before using. Melt the butter while you prep the ingredients!

    Substitute the mini M&Ms for regular sized M&Ms or Smarties!

    Flour – Spoon the flour into the measuring cup to prevent compact. Ideally you can use a scale!

    While the cookies are still warm, top off with mini M&Ms and chocolate chips. That will give them a nicer appearance!

    FAQ

    Can I use regular M&M’s?

    Yes you can! The minis are a preference. However, you can use regular M&M’s!

    Can I make these into smaller cookies?

    Yes you can! Use a small cookie scoop or tablespoons to scoop 12 cookies instead. Bake for 8-10 minutes!

    Can I freeze the cookie dough?

    Yes! The cookie dough balls can be individually wrapped in saran wrap and frozen for future dessert prep for up to one month.

    The cookies themselves may also be frozen for up to one month. Store them in an airtight container.

    How do I store these cookies?

    Leave on the counter for the first 24 hours, then place in an airtight container for up to a week.

    Check out these recipes

    • 4 Ingredient Banana Chocolate Chip Cookies
    • 5 Ingredient Peanut Butter Chocolate Cookies
    • Brown Butter Cadbury Mini Egg Cookies
    • Brown Butter Chocolate Chip Cookies

    PS : Make sure to leave a STAR REVIEW if you enjoyed this recipe! Let’s stay connected on Instagram @sweettreatsyt. To get more recipes follow me on TikTok @sweettreatsyt!

    Mini M&M Cookies

    Ania
    These Mini M&M Cookies are large and chewy cookies. They have a soft inside and crispy edge. Inside it is loaded with both mini chocolate chips and mini M&Ms! A no mixer recipe.
    4.80 from 15 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 12 mins
    Course Dessert
    Cuisine American
    Servings 9 cookies
    Calories 113 kcal

    Ingredients
     
     

    • 1/2 cup butter melted and cooled
    • 1/2 cup brown sugar
    • 1/4 cup white sugar
    • 1 egg room temperature
    • 1 tbsp vanilla
    • 1 1/2 cups flour
    • 1/4 tsp baking soda
    • 1/4 tsp baking powder
    • 1/2 cup mini M&Ms plus more for topping the cookies
    • 1/4 cup mini chocolate chips plus more for topping the cookies

    Instructions
     

    • In a large bowl, whisk together melted butter, brown sugar, and white sugar.
      1/2 cup butter, 1/2 cup brown sugar, 1/4 cup white sugar
    • Add in egg and vanilla and continue whisking.
      1 egg, 1 tbsp vanilla
    • Toss in the flour, baking soda, and baking powder. Switch over to a wooden spoon or spatula and fold.
      1 1/2 cups, 1/4 tsp baking soda, 1/4 tsp baking powder
    • Add in the mini M&M's and mini chocolate chips and fold it in.
      1/2 cup mini M&Ms, 1/4 cup mini chocolate chips
    • Line a cookie sheet with parchment paper or a silicone baking mat. Use a large cookie scoop (a 3oz cookie scoop) or your hands and scoop the dough. 9 cookies should be made in total.
    • Place the balls into the fridge to cool on a plate for 10-15 minutes or until they are cool to the touch.
    • Bake 6 cookies at a time at 350°F for 10-12 minutes. The edges of the cookies will be a light golden brown colour when removed from the oven. The inside will look soft.
    • Remove from the oven. Now would be the time to add on extra M&Ms and mini chocolate chips on top. Allow the cookies to sit on the tray for an additional 5 minutes before transferring to a cooling rack.
      1/2 cup mini M&Ms, 1/4 cup mini chocolate chips
    • Enjoy!

    Nutrition

    Calories: 113kcalCarbohydrates: 22gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 20mgSodium: 70mgPotassium: 44mgFiber: 1gSugar: 21gVitamin A: 60IUVitamin C: 1mgCalcium: 41mgIron: 1mg
    Keyword 30 minute snack, chewy cookies, cookie recipe, easy cookies, M&M cookies recipe, mini MM cookies, no mixer cookies, no mixer recipe
    Tried this recipe?Let us know how it was!

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    Hi, I’m Ania!

    Welcome to Taffey Bakery. Here I share a wide variety of desserts you can create with simple, everyday ingredients. Let’s get to baking!

     

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