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You are here: Home / Recipes / Small-batch M&M Cookies (No Chill)

Small-batch M&M Cookies (No Chill)

04/04/21 | Cookies, Desserts, Recipes, Small-batch Dessert

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These Small-batch M&M cookies are packed full of M&Ms and come out chewy at the centers, a little crunchy around the edges and pretty darn perfect.

I have more cookies for you today. Really good cookies. Really good Small-batch M&M Cookies.

After all this time of running a food blog, I’ve gotten pretty good at not gorging myself on the food I make for the site. One of my best tricks is just freezing leftovers immediately after shooting them. I TRIED that with these M&M Cookies. They went straight into the freezer after I finished taking photos.

They still disappeared within a matter of days. Turns out that really good cookies are still really good frozen. 😉

Stack of small-batch M&M Cookies on a white plate.

If you love M&Ms, you’re going to love these cookies, because they are PACKED with them, so you definitely feel like you get your money’s worth in the M&M department.

And the cookie base is the same as in my reader-favorite Small-batch Chocolate Chip Cookies, so these M&M cookies come out chewy at the centers, a little crunchy around the edges and pretty darn perfect.

The recipe uses melted butter in the dough, so you don’t have to plan ahead and soften any butter, and the dough doesn’t need to be chilled. That means that if you have M&Ms handy, you can make these cookies from start to finish in about twenty minutes.

Dangerous? Yes. The best? Also yes.

Ingredient Notes

  • All-purpose flour, measured correctly: Correct flour measurement is very important in this recipe. For best results, measure by weight or the Spoon and Sweep Method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife).
  • An egg yolk: For these cookies, you’ll need just need one yolk. For ideas on what to do with the leftover egg white, check out my post What to Do With Leftover Egg Whites (I recommend a small batch of blueberry muffins).
  • Butter: Either salted or unsalted butter will work in these cookies. If using salted butter, cut the salt in the recipe by half.

Small-batch M&M Cookie dough in a glass bowl.

How to Make Small-batch M&M Cookies 

  1. Whisk together flour, baking soda, and salt in a small bowl. 
  2. In a medium bowl, whisk together melted and cooled butter, brown sugar, and granulated sugar until well-combined. Add vanilla and egg yolk and whisk until smooth.
  3. Stir in flour mixture until just combined. Fold in M&Ms.
  4. Drop six rounded spoonfuls onto a prepared baking sheet (for perfectly round cookies, roll into balls) and bake for 9 to 12 minutes, until cookies look set. Allow to cool on the baking sheet and enjoy!

Collage photo of Small-batch M&M Cookies before and after baking.

FAQ

My dough is dry/crumbly. What happened?

Dry or crumbly dough is usually caused by too much flour in the dough (make sure you’re measuring it by weight or the spoon and sweep method) or it can happen when you get a particularly small egg yolk so there isn’t enough liquid for everything to mix well.

To fix crumbly dough, add a little milk or water by the half teaspoon, just enough so that everything comes together and there are no dry bits of flour at the bottom of the bowl, and your dough should be good to go.

How should I store these cookies?

Cookies can be stored in an airtight container at room temperature for 4 to 5 days. For longer storage, keep in the freezer. 

Can I freeze these cookies?

Yes! These cookies freeze very well. Store in an airtight container or freezer bag in the freezer for up to 3 months. You can eat them frozen straight out of the freezer or let them sit on the counter for 10 to 15 minutes to defrost before eating. 

Two M&M cookies on a white plate.

More Small-batch Cookie Recipes

  • Small-batch Peanut Butter Cookies
  • One Chocolate Chip Cookie
  • Small-batch Oatmeal Cookies
  • Small-batch Shortbread Cookies

More Small-batch Desserts

  • Oreo Cheesecake Bites
  • Cinnamon Rolls for Two
  • Small Carrot Cake
  • Small-batch Brownies
Stack of small-batch M&M Cookies on a white plate.

Small-batch M&M Cookies

These Small-batch M&M cookies are packed full of M&Ms, and come out chewy at the centers, a little crunchy around the edges and pretty darn perfect.
4.89 from 9 votes
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings (Hover or Click to Change Yield): 6 cookies
Calories: 250kcal
Author: Tracy

Ingredients

  • ⅔ cup (80g) all-purpose flour measured by weight or the spoon and sweep method*
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt *
  • ¼ cup (2oz) unsalted butter melted and slightly cooled*
  • ⅓ cup (66g) brown sugar
  • 2 tablespoons (25g) granulated sugar
  • ½ teaspoon vanilla extract
  • 1 large egg yolk
  • ½ cup M&Ms

Instructions

  • Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
  • In a small bowl, whisk together (properly measured) flour, baking soda, and salt.
  • In a medium bowl, whisk together cooled butter, brown sugar, and granulated sugar until well-combined. Add vanilla and egg yolk and whisk until smooth.
  • Stir in flour mixture until just combined. Fold in M&Ms. Drop six rounded spoonfuls onto your prepared baking sheet (for perfectly round cookies, roll into balls) and bake for 9 to 12 minutes, until cookies look set.
  • Allow cookies to cool on the baking sheet until cool enough to handle before transfering to a cooling rack. Enjoy!

Notes

*To measure using the Spoon and Sweep Method, spoon flour into your measuring cup and sweep excess off with the flat of a knife. This will give you the most accurate measurement next to weighing.
* If you'd like to use salted butter, reduce the salt in the recipe to a pinch of salt. 
If your dough is dry or crumbly, you probably ended up with a particularly small egg yolk so there wasn't enough liquid in the dough. You can add a little milk or water by the half teaspoon, just enough so that everything comes together and there are no dry bits of flour at the bottom of the bowl.
Did you make this recipe?I'd love to see it! Tag @BakingMischief or hashtag it #BakingMischief.

This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.

Comments | 20 comments

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Comments

  1. Liz McCracken says

    December 26, 2023 at 5:20 pm

    5 stars
    This is my hands down favorite way to use an extra egg yolk. I use whatever mix-ins I want and make 4 cookies instead of 6 and they are huge. My family loves them! Thanks for an awesome staple recipe for my house.

    Reply
  2. Victoria says

    June 8, 2021 at 8:59 am

    5 stars
    I replaced M&Ms w a few pecans, heath bits and honey. I appreciate this small batch recipe so much!

    Reply
  3. Michelle says

    May 5, 2021 at 11:14 am

    4 stars
    I have a chocolate chip recipe that’s very similar to this. A trick I’ve learned ( thanx to Anna Olsen) is to add a 1/4 tsp of cornstarch to the dry mix…

    Reply
  4. Christina says

    February 4, 2021 at 5:25 am

    5 stars
    These are my go-to cookies! They are perfect!

    Reply
    • Tracy says

      February 5, 2021 at 6:34 am

      So glad to hear it Christina!!

      Reply
  5. Sean C. says

    June 25, 2019 at 6:00 pm

    I would like to make these in a larger batch. Probably a few dozen. Can I just double, triple, or quadruple the recipe or do the amounts change exponentially with larger batches?
    Thanks!

    Reply
    • Tracy says

      June 27, 2019 at 4:39 pm

      Hi, Sean, you can size up the recipe with no changes needed, just make sure you’re measuring the flour the way described in the recipe or you can end up with way too much flour.

      Reply
  6. CatherineC Johnston says

    June 16, 2019 at 3:02 am

    Mine turned out flat as a tack…melted together…what did I do wrong?

    Reply
    • Tracy says

      June 17, 2019 at 12:34 pm

      Hi, Catherine, sorry to hear that! I’ve had that happen when I put too much sugar in a cookie recipe. Could you have accidentally doubled up on the sugar?

      Reply
  7. Kaley says

    November 14, 2018 at 5:44 pm

    I don’t know what I did wrong but my cookies didn’t flatten when baking. Do you have any ideas as to what I did wrong so I could fix this when I try again? They still tasted really good.

    Reply
    • Tracy says

      November 19, 2018 at 8:28 am

      Hi, Kaley. Usually when they don’t flatten, there was a little too much flour or not quite enough liquid. Next time, try measuring the flour with a scale or using the spoon and sweep method, (spoon flour into your measuring cup and sweep the excess off with the flat of a knife). I’ve also noticed that sometimes you just get a really small egg yolk and the dough will be a little crumbly and dry and won’t spread. If that happens, you can add a tiny bit of milk, water, or egg white if you still have it to the dough so it isn’t so crumbly. Hope that helps and glad your cookies still tasted good!

      Reply
  8. Gray says

    October 23, 2018 at 7:00 am

    5 stars
    Perfect texture.Kids begging for more.

    Reply
    • Tracy says

      October 24, 2018 at 8:26 pm

      So glad they enjoyed them, Gray!

      Reply
  9. Danielle says

    May 23, 2018 at 6:15 pm

    5 stars
    Baked them tonight with my 5 yo and 3 yo…. DELICIOUS!!! Even without exact measurements or technique;) Perfect batch size. Will definitely use this review again!!

    Reply
    • Danielle says

      May 23, 2018 at 6:41 pm

      *recipe

      Reply
    • Tracy says

      May 28, 2018 at 10:36 am

      Thanks, Danielle! So happy you all enjoyed them!!

      Reply
  10. Ankita says

    January 16, 2018 at 3:52 am

    Hii…
    They look so yummy . I want to try these but can u plz help me out what will be d replacement of eggs.
    Thanku

    Reply
    • Tracy says

      January 16, 2018 at 7:05 am

      Hi, Ankita. I’ve never tried replacing the egg in this recipe, but if you want to experiment, here’s a good list of egg substitutes: https://www.biggerbolderbaking.com/egg-substitutes-for-baking/ Hope that helps!

      Reply
      • Ankita says

        January 17, 2018 at 2:50 am

        Thanku so much

      • Tracy says

        January 17, 2018 at 6:44 am

        You’re welcome!

4.89 from 9 votes (3 ratings without comment)

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Welcome!


Hi, I'm Tracy! Welcome to Baking Mischief, where we realize that not everyone is cooking every night for a family of four. We have delicious sweet and savory recipes, mostly scaled for one or two, and we love our pop culture around here, so keep an eye out for film, book, and TV-inspired treats as well! Read more»
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