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Small Batch M&M Cookies

small batch M&M cookies in a silver tin with parchment paper.
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5 from 1 review

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!

Ingredients

Units Scale
  • 56g salted butter- melted (4 tablespoons)
  • 71g brown sugar- (1/3 cup)
  • 1 large egg yolk- room temperature
  • 1/2 teaspoon vanilla extract
  • 75g all purpose flour (1/2 cup + 1 tablespoon)
  • 16g cornstarch (2 tablespoons)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 55g M&Ms (I use a mixture of regular and mini) (1/3 cup)

Instructions

  1. 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

  2. While the butter is cooling, preheat the oven to 350° F and line a baking sheet with parchment paper.

  3. 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.

  4. 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

  5. Pour the M&Ms into the cookie dough, then fold them in with a rubber spatula until evenly distributed.

  6.  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.

  7. 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.

Find it online: https://www.coleinthekitchen.com/small-batch-mm-cookies/