Chewy Mini M&M Cookies

These soft, chewy, mini M&M cookies can be made in one bowl with no mixer required! Inspired by the Great American Cookie recipe, these are sure to be a family favorite!

Course Dessert

Cuisine chewy m&m cookie, Cookie, mini m&m cookie

Prep Time 5

Cook Time 10

Total Time 15

Servings cookies

Calories 353kcal

Author Melissa Rose

Ingredients

½ cup unsalted butter (1 stick) You will be melting this
½ cup light brown sugar
¼ cup granulated sugar
1 large egg room temperature (you can put in a bowl of warm water for 5 minutes)
2 teaspoons vanilla extract
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 ½ cups all-purpose flour
Mini m&m's

Instructions

Preheat oven to 350°F.
In a microwave-safe bowl, melt the unsalted butter (½ cup, i.e. 1 stick) for 30-60 seconds or until fully melted.
Add in granulated sugar (¼ cup) and light brown sugar (½ cup) and use a spatula to stir until combined (*do not use a mixer!). Add in egg (1 large) and vanilla extract (2 teaspoons), then mix. Next, add in baking soda (½ teaspoon), baking powder (¼ teaspoon), and salt (¼ teaspoon) and mix again. Add in all-purpose flour (1 ½ cups) and mix until all the flour disappears into the dough.
Line a light metal pan with parchment paper. Scoop dough into 3-tablespoon-sized scoops (I use this stainless steel cookie scoop!).
Bake at 350℉ for 9-10 minutes. The key to the perfect soft & chewy texture is to take them out of the oven before the edges turn brown. The cookies will continue to bake on the hot pan, allowing them to firm up without overbaking.
*If your cookies puff up, immediately tap the pan on the counter a few times to help them deflate a bit. You want to do this immediately after removing from the oven. You can also flatten the tops of the next pan to help them spread.
Immediately after removing from the oven, press on the mini m&m’s. You want to work fast, as the m&m’s won’t stick once the cookie cools.
Allow to cool, then enjoy!

Notes

Storing: These have the best texture when enjoyed within 3 days but they can be in an airtight container for up to 4-5 days.

Freezing: Freeze in an airtight container for 1-2 months. For ultimate freshness, wrap each cookie in plastic wrap then place in an airtight container.

Gluten-free variation: Since this mini m&m cookie recipe is based off my favorite cookie cake, you could totally try making these using my gluten-free cookie cake recipe but scoop them into cookies instead! They won’t look the same but will be a delicious, chewy cookie.

Nutrition is auto-calculated and just an estimate.

Nutrition