These mini M&M cookies are soft and chewy with crisp edges and colorful mini M&Ms in every bite.
These mini M&M cookies are made with a buttery brown sugar cookie dough packed with tiny candy-coated chocolates.
I love using mini M&Ms here because you get more chocolate pieces in every bite and a colorful finish without changing the soft, chewy texture.
Why You’ll Love This Recipe
- Soft & chewy – Tender centers with lightly crisp edges.
- Loaded with mini M&Ms – Plenty of chocolate in every bite.
- Fun & colorful – Perfect for parties, holidays, or everyday baking.
Ingredients You Need
- Butter: Softened unsalted butter.
- Sugars: Granulated sugar and brown sugar for sweetness and a chewy texture.
- Egg: At room temperature.
- Flour: All-purpose flour.
- Baking soda: Helps the cookies spread and brown properly.
- Vanilla and salt: For flavor and balance.
- Mini M&Ms: Mini chocolate candies for plenty of chocolate and color in every bite.
How to Make Mini M&M Cookies
This is my favorite cookie recipe, made with colorful mini M&Ms instead of chocolate chips.
Tips for the Best Mini M&M Cookies
- Use softened butter: Soft, not melted, for the best cookie texture.
- Don’t overmix: Mix the dough just until the flour is incorporated.
- Chill if needed: Refrigerate sticky dough for 30 minutes for thicker cookies.
- Don’t overbake: Remove them while the centers still look slightly soft.
- Add extra mini M&Ms: Press a few on top for a colorful bakery-style finish.
Storage
Store mini M&M cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
Recipe Variations
- Double chocolate: Use my chocolate cookie dough as the base and add mini M&Ms.
- Chocolate chips: Add mini chocolate chips for even more chocolate.
- Peanut M&Ms: Swap the mini M&Ms for chopped peanut M&Ms for extra crunch.
- Holiday cookies: Use seasonal mini M&Ms for Christmas, Valentine’s Day, or other holidays.
- Gluten-free: Use my gluten-free chocolate chip cookie base and add mini M&Ms.
Try my classic M&M Cookies, or use my Chocolate Cookies as the base for a rich chocolate version.
Recipe Questions
Can I use regular M&Ms instead of mini M&Ms?
Yes, but mini M&Ms give you more chocolate pieces in every bite.
Why are my mini M&M cookies spreading?
The butter may be too warm. Chill the dough for about 30 minutes before baking.
How do I keep mini M&M cookies soft?
Don’t overbake them; remove them while the centers still look slightly soft.
Can I make the dough ahead of time?
Yes, refrigerate the cookie dough for up to 2 days before baking.
More Cookie Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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Mini M&M Cookies
- Total Time: 17 minutes
- Yield: 12 cookies
Description
Soft and chewy mini M&M cookies with lightly crisp edges and plenty of colorful mini M&Ms in every bite. (Makes 12 cookies)
Ingredients
- 115 g (½ cup) unsalted butter, softened
- 50 g (¼ cup) granulated sugar
- 75 g (⅓ cup) light or dark brown sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 200 g (1½ cups) all-purpose flour
- ½ tsp baking soda
- 1 pinch salt
- 150 g (1 cup) mini M&Ms, plus extra for topping
Instructions
- Cream the butter and sugars with an electric mixer for about 2 minutes, until smooth and creamy.
- Add the egg and vanilla and mix again until fully combined.
- Add the dry ingredients — flour, baking soda, and salt — and mix gently with a spatula just until a soft cookie dough forms.
- Fold in the mini M&Ms, reserving a few for decorating the tops.
- Shape the cookies into evenly sized dough balls and place them on a parchment-lined baking sheet, leaving enough space between each one.
- Chill the dough for 1 hour in the refrigerator or about 20 minutes in the freezer.
- Preheat the oven to 350°F (180°C) and bake for about 12 minutes, until the edges are lightly golden and the centers still look slightly soft.
- Add extra mini M&Ms on top while the cookies are still warm, then leave them on the baking sheet for a few minutes before transferring to a cooling rack.
Notes
Storage: Store in an airtight container at room temperature for 4–5 days, or freeze for up to 2 months.
Tips:
- Weigh the ingredients: A digital scale gives the most consistent results.
- Use softened butter: It should be very soft but not melted.
- Don’t overmix: Stop as soon as the flour is incorporated.
- Chill the dough: This helps control spreading and gives you thicker cookies.
- Don’t overbake: The centers should still look slightly soft when they come out of the oven.
- Freeze the dough: Freeze shaped cookie dough balls for baking later.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: cookies
- Cuisine: American
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