These Small Batch M&M Cookies are soft, chewy, and jam packed with sweet, colorful M&Ms. In just 25 minutes you can have 6 large, and dangerously good, cookies. There is no need to chill the dough, just melt the butter, mix everything together, bake and enjoy!
Jump to:
- Why You'll Love This Recipe
- Key Ingredients Needed
- How To Make Small Batch M&M Cookies
- Expert Cookie Tips!
- Frequently Asked Questions
- Storing and Freezing Instructions
- My Favorite Cookie Baking Tools
- A quick note about baking in grams...
- More Small Batch Recipes!
- Did you make this recipe?
- Small Batch M&M Cookies
Oh man, I've been on an M&M kick lately! Between these Rice Krispie Treats with M&Ms (which you should totally check out by the way...) and now these small batch M&M cookies, I've been loving these chocolatey, colorful candies.
Speaking of these cookies, you have not LIVED until you try one! They're so soft and chewy, with a warm, toasty vanilla flavor and of course those colorful M&Ms.
Best of all, since this recipe is based off of my small batch chocolate chips cookies, it only yields 6 cookies! That way, there's not a whole batch sitting on your counter tempting you 😉
I also doubled this recipe to make these incredible M&M cookie ice cream sandwiches!
Why You'll Love This Recipe
- You get 6 large, soft and chewy M&M cookies
- There's no need to remember to take out butter to soften
- Made in one bowl without the need for a hand or stand mixer
- The dough doesn't need to chill, so there's less than 25 minutes between you and a batch of freshly baked cookies
- This small batch recipe yields cookies that stay soft for days!
- Made with pantry staple ingredients that you probably already have on hand
Key Ingredients Needed
*the full ingredients list and measurements can be found in the recipe card below*
- Butter: I like to use salted butter because I think it balances out the sweetness. Unsalted will also work if that's all you have.
- Sugar: These cookies are made with brown sugar to give them a nice chewy texture. The molasses in the sugar adds moisture and a "chew" as opposed to granulated sugar which would made them more cakey and crunchy.
- Eggs: Since this is a small batch cookie recipe, you only need the egg yolk.
- Vanilla: A splash of vanilla extract adds a florally sweetness that enhances the flavor of the entire cookie
- Flour: This recipe is made with regular all-purpose flour. If you need them gluten free, substitute an equal amount of 1:1 gluten free all purpose flour and let the dough rest for 30 minutes.
- Cornstarch: The cornstarch helps to keep these super-duper soft. If you don't have it, you can use regular flour, but I highly recommend making them with cornstarch.
- M&Ms: I like to use a mixture of both mini and regular sized M&Ms
How To Make Small Batch M&M Cookies
STEP ONE: In a microwave safe bowl, melt the butter for 20 second intervals, stirring between each interval, until the butter is melted. (no more than 60 seconds) Let cool for 5 minutes
STEP TWO: Preheat the oven to 350° F and line a baking sheet with parchment paper.
STEP THREE: After the butter has slightly cooled, add it to a medium sized mixing bowl and stir in the brown sugar, egg yolk, and vanilla extract.
STEP FOUR: To the wet ingredients add the flour, cornstarch, baking soda, and salt. Use a wooden spoon to gently mix until just combined.
STEP FIVE: Pour the M&Ms into the cookie dough, then fold them in with a rubber spatula until evenly distributed.
STEP SIX: Divide the cookie dough into 6 equal portions, roll into balls, and place 2 inches apart on the prepared baking sheet. Bake for 8-10 minutes, or until the edges are just starting to look golden brown
STEP SEVEN: Once baked, carefully remove the small batch M&M cookies from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling completely.
Expert Cookie Tips!
- Salted vs. unsalted butter: I suggest using salted butter in this recipe because between the sugar and the M&Ms, I've found it gives a more balanced flavor.
- Let the butter cool: Before you mix in the other ingredients, it's important to let the butter cool a little bit. If not, once you add the egg yolk in, you run the risk of actually scrambling it. (which is gross)
- Brown sugar debate: You can use either dark brown sugar or light brown sugar in this recipe. The dark will give the cookies a bit more of a richer flavor and a darker color due to the amount of molasses in it.
- Measure correctly: I've given the amount of ingredients in grams so that you accurately make these soft and chewy M&M cookies every time. I highly suggest investing in a kitchen scale!
- Don't overbake: This is really important in order to achieve those delicious soft, chewy cookies! You want to bake them just until the edges start to look golden brown, once you see that, remove them from the oven and let the residual heat from the baking sheet finish the baking process.
- Use an oven thermometer: Everyone's ovens run differently, so I recommend using an oven thermometer for an accurate heat measurement.
- Other mix-ins: If you want to add more into the dough, you could so a sprinkle of white chocolate chips, mini chocolate chips, or even crushed up graham crackers.
Frequently Asked Questions
Yes, you can double this recipe if you want 12 large cookies instead of 6!
Yes, these cookies stay soft and chewy for up to 4 days. So you can definitely make them a day or two in advance!
Storing and Freezing Instructions
STORING: Store any leftover small batch M&M cookies in an airtight container at room temperature for up to 4 days. I don't recommend keeping them in the fridge because it sucks the moisture out of them and will make your cookies dry faster.
FREEZING: Even though these are small batch, you may feel like freezing some for another time! To do that, wrap each cooking individually in plastic wrap, then place into a freezer safe bag.
Freeze for up to 3 months, then thaw at room temperature, and microwave for 15 seconds for extra softness!
My Favorite Cookie Baking Tools
Here a few of my favorite kitchen tools to use when I'm baking these soft and chewy M&M cookies!
- Kitchen scale
- Stacked mixing bowls
- Stainless steel baking sheets
- Wire cooling rack
- Parchment paper sheets
A quick note about baking in grams...
You may notice that most of my newer recipes are given in grams instead of cups. That's because baking in grams is truly the most accurate way to measure and get the best baked goods every single time.
I do try and include cup measurements in my recipes, but I highly suggest investing in a $10 kitchen scale because it's truly worth it!
More Small Batch Recipes!
- Small batch chocolate chip cookies
- Small batch sugar cookies
- Dairy free brownies
- The best dairy free blueberry muffins
Did you make this recipe?
If so, I would appreciate you leaving a comment and star rating down below. Also, follow me on Instagram and tag me or use #incoleskitchen so I can see what you make and share it!
PrintSmall Batch M&M Cookies
These Small Batch M&M Cookies are soft, chewy, and jam packed with sweet, colorful M&Ms. In just 25 minutes you can have 6 large, and dangerously good, cookies. There is no need to chill the dough, just melt the butter, mix everything together, bake and enjoy!
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Total Time: 20 minutes
- Yield: 6 Large Cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 56g salted butter- melted (4 tablespoons)
- 71g brown sugar- (⅓ cup)
- 1 large egg yolk- room temperature
- ½ teaspoon vanilla extract
- 75g all purpose flour (½ cup + 1 tablespoon)
- 16g cornstarch (2 tablespoons)
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 55g M&Ms (I use a mixture of regular and mini) (⅓ cup)
Instructions
-
In a microwave safe bowl, melt the butter for 20 second intervals, stirring between each interval, until the butter is fully melted. (no more than 80 seconds) Let cool for 5 minutes
-
While the butter is cooling, preheat the oven to 350° F and line a baking sheet with parchment paper.
-
After the 5 minutes, add the melted butter to a medium sized mixing bowl and stir in the brown sugar, egg yolk, and vanilla extract.
-
To the wet ingredients add the flour, cornstarch, baking soda, and salt. Use a rubber spatula to gently fold until just combined and no traces of flour remain
-
Pour the M&Ms into the cookie dough, then fold them in with a rubber spatula until evenly distributed.
-
Divide the cookie dough into 6 equal portions, use your hands to roll them into balls, and place 2 inches apart on the prepared baking sheet.
-
Bake for 8-10 minutes, or until the edges are just starting to look golden brown. Then carefully remove the small batch M&M cookies from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling completely.
Notes
- Salted vs. unsalted butter: I suggest using salted butter in this recipe because between the sugar and the M&Ms, I've found it gives a more balanced flavor.
- Let the butter cool: Before you mix in the other ingredients, it's important to let the butter cool a little bit. If not, once you add the egg yolk in, you run the risk of actually scrambling it. (which is gross)
- Brown sugar debate: You can use either dark brown sugar or light brown sugar in this recipe. The dark will give the cookies a bit more of a richer flavor and a darker color due to the amount of molasses in it.
- Measure correctly: I've given the amount of ingredients in grams so that you accurately make these soft and chewy M&M cookies every time. I highly suggest investing in a kitchen scale!
- Don't overbake: This is really important in order to achieve those delicious soft, chewy cookies! You want to bake them just until the edges start to look golden brown, once you see that, remove them from the oven and let the residual heat from the baking sheet finish the baking process.
- Use an oven thermometer: Everyone's ovens run differently, so I recommend using an oven thermometer for an accurate heat measurement.
- Other mix-ins: If you want to add more into the dough, you could so a sprinkle of white chocolate chips, mini chocolate chips, or even crushed up graham crackers.
- Storing: Keep leftovers in an airtight container at room temperature for up to 4 days. Or freeze in a freezer safe bag for up to 3 months.
Keywords: M&M cookies, soft and chewy M&M cookies, small batch M&M cookie recipe
Alexa says
One word- YUM. Loved that they’re super easy and so quick to make.
★★★★★