Home » Dessert » Small Batch Chocolate Mini M&M Cookies

Small Batch Chocolate Mini M&M Cookies

Small Batch Chocolate Mini M&M Cookies

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. 1/2 cup unsalted butter, softened
  2. 1/4 cup granulated sugar
  3. 1/4 cup brown sugar
  4. 1 egg
  5. 1 teaspoon vanilla extract
  6. 1 cup all-purpose flour
  7. 1/2 teaspoon baking soda
  8. 1/4 teaspoon salt
  9. 1/2 cup mini M&M's

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
  2. 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.
  3. 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.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
  6. Gently fold in 1/4 cup of the mini M&M's using a spatula, reserving the remaining 1/4 cup for topping.
  7. Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Press the remaining mini M&M's on top of each cookie dough ball, ensuring they are slightly embedded in the surface.
  9. Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers appear set but still soft.
  10. 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.
  11. Store cooled cookies in an airtight container at room temperature for up to 5 days.

Tips

  1. Ensure your butter is truly softened but not melted - this creates the perfect cookie texture.
  2. Don't overmix the dough, as this can lead to tough cookies. Mix just until ingredients are combined.
  3. For uniform cookies, use a cookie scoop or tablespoon to measure out equal portions.
  4. Press extra M&M's on top of the cookies before baking for a more visually appealing result.
  5. Watch your baking time carefully - these small cookies can quickly go from perfectly golden to overdone.
  6. Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
  7. 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

Pin Recipe Share Email

Share this:

Leave a Comment