Go Back

Mini M&M Cookies

Buttery Mini M&M Cookies with crisp edges and colourful chocolate in every bite. Perfect for making ahead and baking fresh whenever a cookie craving strikes.
Print Recipe Pin Recipe
Prep Time:30 minutes
Cook Time:10 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate chip cookie, M&M cookie, mini M&M
Servings: 35 small cookies

Equipment

  • 1 stand or hand held mixer

Ingredients

  • 125 grams butter
  • 100 grams brown sugar
  • 50 grams caster sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 200 grams plain flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 120 grams mini M&Ms

Instructions

  1. Heat oven to 175°C fan (190°C conventional)
  2. Line a baking trays with baking paper (or 2 to 3 if baking all at once)
  3. Cream butter and sugars until light and fluffy
  4. Beat in vanilla and egg, add flour, baking soda and baking powder and mix just until soft dough forms
  5. Fold through mini M&M’s and roll into balls about 20g each (roughly a heaped tablespoon)
  6. Place on trays allowing room for spreading. Bake for 9 to 11 minutes or until the edges are lightly golden but centres still look slightly underdone
  7. Leave on the tray for 5 minutes before transferring to a wire rack
    8. The dough can be wrapped in cling film and kept in the fridge for up to 2 weeks or in the freezer for a few months. If freezing, roll into balls first, set in fridge then freeze in a ziplock bag or freezer container