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!
Did I mention they’re really good?
After nearly two years 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 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 batter, 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.
Looking for more small-batch desserts? Try these Small-batch Peanut Butter Cookies, Oreo Cheesecake Bites, and Cinnamon Rolls for Two.
Small-batch M&M Cookies
Ingredients
- 2/3 cup (80g) all-purpose flour measured by weight or the spoon and sweep method*
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup (2oz) unsalted butter melted and slightly cooled
- 1/3 cup (66g) brown sugar
- 2 tablespoons (25g) granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg yolk
- 1/2 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 to cool on the baking sheet and enjoy!
Notes
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.
Ankita says
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
Tracy says
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!
Ankita says
Thanku so much
Tracy says
You’re welcome!
Danielle says
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!!
Danielle says
*recipe
Tracy says
Thanks, Danielle! So happy you all enjoyed them!!
Gray says
Perfect texture.Kids begging for more.
Tracy says
So glad they enjoyed them, Gray!
Kaley says
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.
Tracy says
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?
Tracy says
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?
Thanks!
Tracy says
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.