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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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 cookies
Calories 250kcal
Author Tracy


  • cup (80g) all-purpose flour measured by weight or the spoon and sweep method*
  • ¼ teaspoon baking soda
  • teaspoon salt *
  • ¼ cup (2oz) unsalted butter melted and slightly cooled*
  • 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!


*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.


Calories: 250kcal