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

Ingredients

  • 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

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.

Nutrition

Calories: 250kcal