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