These teeny tiny mini M&M cookies are bite-sized, buttery, and adorable! I love making these cookies around the holidays because they are great gap-fillers on cookie trays AND there’s no dough chilling required.
I swear you’re not seeing things. These cookies are, indeed, itty bitty teeny tiny. You can probably fit about 5 in your mouth at once, but considering how much we love cookies around here… I’d say closer to 10. 😉
We’re using a basic chocolate chip cookie dough with M&Ms instead of chocolate chips. These mini cookies are scaled WAY down to be just a little larger than a quarter. There’s absolutely no dough chilling required (yay!). They’re soft in the centers and chewy on the edges, much like these regular chocolate chip cookies.
And if you need a bazillion cookies for gift-giving or bringing into the office… this recipe yields 85. LOL.
How to Make Mini M&M Cookies
There’s NO cookie dough chilling today! We start with a basic soft-baked chocolate chip cookie dough base. Nothing too fancy or complicated, just the usual gang: butter, sugars, flour, egg, etc. Use mini M&Ms. If you reach for the regular size M&Ms, you’ll only fit, like, 2 in each cookie. Each mini cookie needs to be full of festive M&Ms, so mini size is best. Let’s review:
- Whisk the dry ingredients together. Don’t add the M&Ms yet—we add those last.
- Cream the wet ingredients together.
- Combine the wet and dry ingredients. Add the M&Ms.
- Roll cookie dough into balls. About 1 teaspoon of dough per cookie!
- Bake. Because these cookies are so small, they only need about 7-8 minutes in the oven.
- Enjoy!
Baker’s Tip: Use a teaspoon to measure the cookie dough per cookie. You’ll probably feel extremely silly doing this and I admit… it’s entertaining. The cookie dough balls are SO SMALL. You’re rolling 85 of them and that definitely takes a few minutes. So grab a helping hand (or a few little bakers!) and get a kick out of it together. If you can’t handle the thought of rolling all that dough, try making these soft M&M cookie bars instead.
While you’re at it, make plans to bake these mini (no yeast) cinnamon buns as well. Another fun mini treat to try!
These mini M&M cookies are hilariously small and perfectly pop-able.
More Christmas Cookie Recipes
- Santa’s Whiskers Cookies
- Spritz Cookies
- Chocolate Crinkle Cookies
- Snowball Cookies
- Christmas Sugar Cookies (same great dough as these favorite Sugar Cookies!)
- Drop Style Christmas Cookies
- Christmas Cookie Sparkles
- Peppermint Mocha Cookies
I’m not sure who loves them more… adults or children. Or Santa.
Ah well, ’tis the season! For even more inspiration, see my complete roundup of 75+ Christmas cookies.
Print
Mini M&M Cookies
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Total Time: 40 minutes
- Yield: 85 bite-sized cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Adorably tiny and perfectly popable mini M&M cookies are a hit with adults and kids alike!
Ingredients
- 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (200g) mini M&Ms
Instructions
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Whisk the flour, baking soda, and salt together until combined. Set aside.
- In a large bowl using a handheld 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, about 2 minutes. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to combine. Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in the M&Ms.
- Roll cookie dough into very tiny balls, about 1 teaspoon of dough per cookie and arrange on the baking sheets.
- Bake for 7-8 minutes or until the edges are lightly browned. Slightly flatten each cookie with the back of a spoon if they didn’t spread much. While the cookies are still warm, I like to press a couple extra M&Ms into the tops. This is just for looks! Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Cookies will stay fresh covered at room temperature for 1 week.
Notes
- Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Baked cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving. Unbaked cookie dough balls will freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Baking Sheets | Silicone Baking Mats or Parchment Paper | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Cooling Rack
- Regular Size Cookies: Here is my recipe for regular size M&M cookies! And here is my recipe for peanut butter M&M cookies.
- This recipe is from Sally’s Baking Addiction cookbook, the paperback version with 8 bonus recipes. There I use mini chocolate chips instead of mini M&Ms, which you can do here too!
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Just as tasty with regular mini M&Ms too 🙂
These were not good. Almost as they were not made before creating the recipe. I bake all the time and this is one of the worst cookie recipes I have ever made. Do not recommend.
Hi there, can I substitute mini chocolate chips for the m&ms?
Hi Lily, absolutely! Same amount.
Cute and very tasty! A fun addition to a Christmas tray. For anyone as anal retentive as me, I weighed mine and at 7-8 grams (maybe a few 9), I got 93 cookies. Baked for 8 minutes. I like the littlest ones best.
Added these to my Christmas cookie tray. I didn’t have any small M&M’s, but I had left over frozen Snicker bars from Halloween. I crushed those up to make a cup and added that to the dough. Delicious! Soft, a little chewy, these will be a hit.
These were the perfect snacking size! I baked them for 8 minutes and had to press the tops when they came out of the oven to flatten them a bit. But with the christmas colored mini m&m’s they looked so festive!
The dough tastes great, they baked well with just the right amount of spread and puff and looked perfectly golden when done. But the cookies were surprisingly hard in the way that chips ahoy are. They would be nice for dunking in milk, but not the soft chewy texture that I’d expect from a homemade cookie. When we tried our warm cookies straight out of the oven, my 5 year old wouldn’t finish it because it was too hard, and my three year old chucked it on the floor. But we had fun trying and the dough tasted great.
Great recipe! I substituted organic unrefined coconut oil for the butter and they came out great !!!
I think the dough is to sticky to roll into balls.Should I refrigerated for awhile or add more flour?
Hi Melania, how did you measure your flour? If the dough is overly sticky, it sounds like the flour may have been under measured a bit. (Spooning and leveling or using a food scale are the best ways to measure.) You could try adding just a Tablespoon more flour to bring the dough to a scoopable consistency. A short chill time should help, too.