Description
These Mini M&M Cookies are irresistibly delicious, combining a soft and chewy texture with vibrant mini M&M candies for a perfect sweet treat. With simple ingredients and straightforward steps, this recipe yields a batch of colorful, tasty cookies that are perfect for snacks, parties, or dessert.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup mini M&M’s
- 1/2 cup semi-sweet chocolate chips (optional)
Instructions
- Prepare the butter and sugars: In a large mixing bowl, add the softened butter. Ensure the butter is at room temperature for easy mixing. Add granulated sugar and brown sugar. Using an electric mixer, beat them together on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add vanilla and eggs: Incorporate the vanilla extract and eggs into the butter and sugar mixture, beating until fully combined and smooth.
- Mix dry ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt to evenly distribute the leavening and salt.
- Combine wet and dry: Gradually add the dry ingredients into the wet mixture in three portions, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.
- Fold in candies and chips: Use a spatula to gently fold in the mini M&M’s and chocolate chips (if using) until they’re evenly distributed throughout the dough.
- Chill the dough: Cover the dough with plastic wrap or transfer it to an airtight container. Chill in the refrigerator for at least 30 minutes up to 2 hours to firm up and enhance flavor.
- Preheat oven and prepare baking sheets: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Shape cookies: Scoop dough into 1-inch balls and place them on the prepared baking sheets, spacing about 2 inches apart. Optionally, press a few extra mini M&M’s on top of each dough ball for decoration.
- Bake: Bake in the preheated oven for 8-10 minutes until the edges are lightly golden, while centers remain slightly soft.
- Cool cookies: Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before storing or serving.
- Storage: Store cooled cookies in an airtight container at room temperature for up to one week, or freeze in a freezer-safe container with parchment layers for up to 3 months.
Notes
- For chewier cookies, avoid overbaking; the cookies will firm up as they cool.
- Customize by adding nuts or using different types of chocolate chips to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
