One-Bowl Small Batch M&M Cookies
These small batch M&M cookies are basically a bedazzled version of my chococlate 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.
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!
Notes
For small-batch baking, I always recommend using a scale to measure the ingredients. If you don't have a scale, here's how to measure the flour. First, whisk the flour until it's light and fluffy. Then, spoon the fluffed flour into a measuring cup until it's overflowing. Lastly, use a straight edge to level it off without packing the flour into the cup.
Feel free to swap the M&Ms for flavored versions or seasonal colors. I like to use the knockoff M&Ms from Trader Joe's.
Don't skip chilling the dough! Otherwise, the cookies will spread too much in the oven.
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!
Nutrition
Serving: 1cookieCalories: 274kcalCarbohydrates: 35gProtein: 2gFat: 13gSaturated Fat: 8gCholesterol: 55mgSodium: 161mgPotassium: 0mgFiber: 0.8gSugar: 25gVitamin C: 0mgCalcium: 38mgIron: 0.9mg
Tried this recipe?Let us know how it was!