Mini M&M Cookies

By srumbel

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Mini M&M Cookies
posted on November 30, 2017 27 comments »

Adorable and bite-sized mini M&M cookies for Christmas! Cookie recipe on sallysbakingaddiction.com

I swear you’re not seeing things. These cookies are, indeed, itty bitty teeny tiny. You can probably fit about 5 in your mouth at once, but considering how much we love cookies around here… I’d say closer to 10.

CUTENESS OVERLOAD.

… the cookies, not us with 10 cookies in our mouths.

Welcome to day 4 in Sally’s Cookie Palooza!!!

Adorable and bite-sized mini M&M cookies for Christmas! Cookie recipe on sallysbakingaddiction.com

Remember when we chatted about Christmas dessert trays yesterday? Here’s another festive addition. These teeny little things are perfect for our cookie platters because they easily fill in any gaps between other larger cookies.

Watch how they’re made:

It’s just a basic chocolate chip cookie with M&Ms instead of chocolate chips. And scaled WAY down to be just a little larger than a quarter. There’s absolutely no dough chilling required (yay!). They’re soft in the centers and chewy on the edges. And if you need a bazillion cookies for gift-giving or bringing into the office… this recipe yields 85. Lololol.
from sallysbakingaddiction.com

Ingredients

• 1 and 2/3 cups (210g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (200g) mini M&Ms

Details

Preparation time 25mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
Whisk the flour, baking soda, and salt together until combined. Set aside.
In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and the brown sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to combine. Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in the M&Ms.
Roll cookie dough into very tiny balls, about 1 teaspoon of dough per cookie and arrange on the baking sheets.
Bake for 7-8 minutes or until the edges are lightly browned. Slightly flatten each cookie with the back of a spoon if they didn't spread much. While the cookies are still warm, I like to press a couple extra M&Ms into the tops. This is just for looks! Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Cookies will stay fresh covered at room temperature for 1 week.

Make ahead tip: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Baked cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving. Unbaked cookie dough balls will freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

Yield: 85 bite-sized cookies