How To Make Mini M&M Cookies
These adorably cute M&M cookies are the perfect mini desserts for your holiday spread. The best part is the dough doesn’t need any chilling.
Serves:
Ingredients
- 1⅔cupsall purpose flour,spoon & leveled
- ½tspbaking soda
- ¼tspsalt
- ½cupunsalted butter,softened to room temperature
- ½cupgranulated sugar
- ½cupdark brown sugar,or light brown sugar, packed
- 1largeegg,at room temperature
- 1tsppure vanilla extract
- 1cupmini M&Ms
Instructions
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Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
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Whisk the flour, baking soda, and salt together until combined. Set aside.
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In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and the brown sugar together on high speed until completely smooth and creamy.
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Add the egg and vanilla extract and beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed to combine.
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Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in the M&Ms.
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Roll cookie dough into very tiny balls, about 1 teaspoon of dough per cookie and arrange on the baking sheets.
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Bake for 7 to 8 minutes or until the edges are lightly browned. Slightly flatten each cookie with the back of a spoon if they didn’t spread much.
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While the cookies are still warm, press a couple extra M&Ms into the tops. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
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Cookies will stay fresh covered at room temperature for 1 week.
Nutrition
- Calories: 39.31kcal
- Fat: 1.68g
- Saturated Fat: 1.03g
- Trans Fat: 0.05g
- Monounsaturated Fat: 0.43g
- Polyunsaturated Fat: 0.08g
- Carbohydrates: 5.64g
- Fiber: 0.13g
- Sugar: 3.58g
- Protein: 0.45g
- Cholesterol: 5.40mg
- Sodium: 17.02mg
- Calcium: 4.32mg
- Potassium: 11.37mg
- Iron: 0.16mg
- Vitamin A: 11.44µg
- Vitamin C: 0.01mg
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