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. 😉
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.
- 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.
How to Make Small-batch M&M Cookies
- Whisk together flour, baking soda, and salt in a small bowl.
- 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.
- Stir in flour mixture until just combined. Fold in M&Ms.
- 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!
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.
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
Small-batch M&M Cookies
- 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
- 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!
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.
They look so yummy . I want to try these but can u plz help me out what will be d replacement of eggs.
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!
Thanku so much
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!!
Thanks, Danielle! So happy you all enjoyed them!!
Perfect texture.Kids begging for more.
So glad they enjoyed them, Gray!
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.
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!
CatherineC Johnston says
Mine turned out flat as a tack…melted together…what did I do wrong?
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?
Sean C. says
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?
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.
These are my go-to cookies! They are perfect!
So glad to hear it Christina!!
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…
I replaced M&Ms w a few pecans, heath bits and honey. I appreciate this small batch recipe so much!