Get ready to experience cookie perfection in every tiny, colorful bite! These Small Batch Chocolate Mini M&M Cookies are not just a treat; they're a miniature explosion of flavor that will have you reaching for more. Perfect for those moments when you want something sweet but don't want to commit to a massive batch, these cookies are the ultimate solution for portion-controlled indulgence. With their soft, chewy texture and burst of colorful M&M's, they're guaranteed to become your new favorite quick dessert.
Prep Time: 10 mins
Cook Time: 8 mins
Total Time: 18 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup mini M&M's
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer. Beat for 2-3 minutes until the mixture becomes light and fluffy.
- Add the egg and vanilla extract to the butter-sugar mixture. Mix on medium speed until fully incorporated and smooth, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Gently fold in 1/4 cup of the mini M&M's using a spatula, reserving the remaining 1/4 cup for topping.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Press the remaining mini M&M's on top of each cookie dough ball, ensuring they are slightly embedded in the surface.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers appear set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted - this creates the perfect cookie texture.
- Don't overmix the dough, as this can lead to tough cookies. Mix just until ingredients are combined.
- For uniform cookies, use a cookie scoop or tablespoon to measure out equal portions.
- Press extra M&M's on top of the cookies before baking for a more visually appealing result.
- Watch your baking time carefully - these small cookies can quickly go from perfectly golden to overdone.
- Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- Store in an airtight container to maintain freshness and soft texture.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 18g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 30mg