These small batch M&M cookies are basically a bedazzled version of my chocolate chip cookie recipe and I'm here for it. All you need is basic, pantry-staple ingredients, a handful of M&Ms, and about 15 minutes to whip up the dough. They're soft, chewy, and have the perfect crunch thanks to the candy-coated shell!
I don't know when it happened, but M&M cookies have become my official road trip treat. It started on accident when I packed a bag of leftover cookies to head down to Vegas to visit my fam, and ever since, it's just not a trip without them.
I will clarify that I use the term cookies loose here. They could be the Keebler mini cookies you find in cellophane packages at the gas station. Or candy-studded cookie bars from a local deli. It could even be a handful of peanut M&Ms with some shortbread on the side. But, now that this small batch version exists, there's really no reason not to have the real deal.
These cookies are based on the classic cookie that I used to make all the time when I was in pastry school. I mean, they are no frills. No peanut butter. No chocolate chips. Not even brown butter. (Can you believe?) Just really good, soft and chewy, jewel-studded cookies with a nice pop of vanilla.
(Of course, if you wanted to get fancy with it, you could totally make my small batch peanut butter cookies with a handful of candies thrown in. Definitely trying that ASAP!)
M&Ms + other things you need
It probably goes without saying but you'll need M&Ms for this recipe. To be honest, I like the fake ones from Trader Joe's because the colors are prettier lol. But classic works just fine! You can also switch out the classic M&Ms for the flavored versions like peanut butter or coconut.
Otherwise, you'll need unsalted butter, brown sugar, granulated sugar, an egg yolk, pure vanilla extract, all purpose flour, cornstarch, baking soda, and Kosher salt. I use Morton's but if you like Diamond, increase the salt by ⅛-1/4 teaspoon!
Seasonal M&Ms
To make this recipe for Christmas, Easter, or Valentine's Day, you can always switch out the candies with the seasonal versions! I also like to buy custom colors online for parties. You can usually find specialty colors in the seasonal candy aisle!
Bake the cookies
You want to under-bake these cookies just a little so they come out nice & chewy. They're ready when there's a baked ring around the cookies, but the centers are still a little under-cooked. They'll finish cooking as they cool!
Chill the dough
Unlike my other cookies, this recipe uses both brown & white sugar for that classic tender but chewy texture! But, since we're using white sugar, that means the dough needs to chill for a bit so it doesn't spread too much. After you scoop the dough, you'll want to let the cookie dough balls chill for about 15 minutes in the freezer or 30 minutes in the fridge. You can also cover the cookies & chill them for up to 2 days.
Store & freeze the cookies
- Store - place the cookies in an airtight container and store at room temp for 2-3 days.
- Freeze the baked cookies - pop the cookies in a zipper bag or airtight container lined with parchment paper. Freeze for up to 3 months.
- Freeze the cookie dough - freeze the cookie dough balls until they're solid, 2-3 hours. Place them in an airtight container or zipper bag lined with parchment paper and freeze for up to 3 months. You can bake them straight from the freezer, just add 1-2 minutes to the bake time!
When it comes to small batch baking, I always recommend using a scale to measure the ingredients. Just a small amount of flour can make or break an entire recipe. But if you don't have a scale, use the fluff, spoon, & level method to measure flour, cocoa, & other dry ingredients. Here is a whole guide on how I measure ingredients for small batch baking!
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One-Bowl Small Batch M&M Cookies
Ingredients
- 60 grams unsalted butter, melted & cooled (¼ cup)
- 52 grams brown sugar, light or dark (¼ cup, packed)
- 25 grams granulated sugar (2 Tablespoons)
- 1 large egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- 60 grams all purpose flour (½ cup)
- 10 grams cornstarch (1 Tablespoon)
- ¼ teaspoon baking soda
- ¼ teaspoon Kosher salt
- 120 grams M&M candies, plus more for decoration (½ cup)
Instructions
- Preheat the oven to 350°F (177°C). Line a sheet pan with parchment paper and set aside.
- Combine the cooled, melted butter, brown sugar, and granulated sugar in a medium mixing bowl. Whisk until the mixture is pale and thickened, 1-2 minutes. Then, mix in the egg yolk and vanilla extract until smooth.
- Add the flour, cornstarch, baking soda, and salt. Using a rubber spatula, fold the dry ingredients into the wet ingredients until the dough is about 90% combined. Then, add the M&Ms and continue folding the dough just until everything is well-mixed and there are no more streaks of flour. Don't over-mix or the cookies will come out dense and crumbly!
- Using a #20 cookie scoop (~3 Tablespoons), divide the dough into 6 even balls of dough. Line the cookie dough balls on the prepared sheet pan about 3 inches apart. Freeze the cookie dough balls for 15 minutes, or refrigerate for 30 minutes, until the dough is well-chilled.
- Bake the cookies for 9-11 minutes, flipping the pan halfway through, until the edges are set and the centers are still a bit under-done. Right after the cookies come out of the oven, press a few more M&Ms to the top for decoration, if desired. Let the cookies cool for 5 minutes on the sheet pan and then transfer them to a wire rack to cool completely. Enjoy!
Did you make this recipe? I'd love to hear what you think!