This post may contain affiliate links. Please read our disclosure policy.
These small batch M&M cookies are soft, chewy, and packed with colorful, chocolate-filled M&Ms. Made with a buttery cookie dough base, this easy recipe is the perfect way to enjoy a sweet treat anytime.
Featured Comment
“These are really good. I doubled the recipe with no problem. Grandkids loved them.”
– Kathy
Why You’ll Love This Recipe
- Quick & Effortless: Comes together in minutes with everyday pantry staples.
- Just the Right Amount: Small-batch format makes 6–8 cookies, perfect for when you don’t want leftovers (and can easily double for more).
- Soft, Chewy & Colorful: Enjoy soft centers with chewy edges and bright M&Ms that add chocolatey crunch in every bite.
- No‑Fail Results: Designed to deliver consistent, bakery-style cookies with each bake.
- Customizable Treat: Swap in mini M&Ms, seasonal colors, or mix in chocolate chips for festive flair.
I’ve always loved the charm of M&M cookies. There’s something about the colorful candies peeking through the tops of soft, homemade cookies that instantly makes me smile.
This small batch recipe gives me just enough cookies to enjoy fresh from the oven without filling the kitchen with extras. It’s the perfect way to enjoy a classic American cookie, rich with chocolate and color, whenever the mood strikes.
Looking for more small batch cookie recipes? Try our classic small batch chocolate chip cookies, small batch oatmeal cookies, or small batch of butter cookies.
Ingredients
If you have any ingredients leftover from this small batch M&M cookie recipe, check out our Leftover Ingredients Recipe Finder.
- Flour: Use all-purpose flour. For a gluten-free option, substitute with a 1:1 gluten-free baking mix.
- Butter: I use salted butter to balance the sweetness of the sugar and candies. Unsalted butter works too, just add a pinch of salt. Make sure it’s softened (cool to the touch but leaves an indentation when pressed) for best creaming results.
- Sugars: A mix of brown sugar and granulated sugar builds flavor and texture. Creaming them with butter creates the base of the dough. If you’re out of brown sugar, make your own with our small batch brown sugar recipe.
- Egg Yolk: Just one yolk is needed. Save the white for another egg white recipe like a mini flourless chocolate cake, angel food cake for one, or a single serving white cake.
- Cornstarch: Works with flour to create soft, chewy cookies by tenderizing the dough. We also use it in our small shortbread pie crust and in many of our mini pie recipes, like mini Dutch apple pie and mini blueberry pie.
- M&M Candies: Add color, crunch, and chocolate flavor. Use classic, dark, or seasonal varieties. Extra M&Ms? Use them as a topping for a scoop of vanilla ice cream, add it to butter pecan granola, or to decorate two vanilla cupcakes.
See recipe card below for a full list of ingredients and measurements.
How To Make M&M Cookies
These photos and instructions help you visualize how to make this small batch M&M cookie recipe. See the recipe box below for ingredient amounts and full recipe instructions.
Before You Begin: Preheat oven to 350°F (177°C).
- In a medium bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed for about 1 minute, until creamy.
- Mix in the egg yolk and vanilla until smooth.
- In a small bowl, whisk together the flour, baking soda, cornstarch, and salt. Add the dry ingredients to the wet mixture on low speed until a dough forms.
- Fold in the M&M’s with a spatula.
- Line a baking sheet with parchment paper or a silicone baking mat. Scoop 2–3 tablespoon portions of dough, roll into balls, and place 2 inches apart on the sheet.
- Bake 8–10 minutes, until edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Expert Tips
- Measure Flour Properly: Spoon flour into a dry measuring cup, then level with a knife. Avoid scooping directly from the container, which packs in too much flour.
- Soften Butter: Let butter sit at room temperature for about 30 minutes before baking.
- Line the Baking Sheet: Use parchment paper or a silicone baking mat. Skip butter or cooking spray, which can make cookies spread too much.
- Make Them Picture-Perfect: Press a few M&M’s on top of the dough balls before baking for colorful, bakery-style cookies.
Frequently Asked Questions
Yes, mini M&Ms work great and give you more candy in each bite. You can also mix regular and mini for extra texture.
Peanut M&Ms are larger, so they may cause the cookies to spread unevenly. For best results, stick with classic or mini M&Ms.
Don’t overbake them. Remove the cookies when the edges are set and lightly golden, the centers will finish baking as they cool.
Keep cooled cookies in an airtight container at room temperature for up to 4 days.
Yes, scoop the dough into balls, freeze until solid, then store in a freezer bag for up to 3 months. Bake from frozen, adding 1–2 extra minutes to the baking time.
This can happen if the butter is too soft or the flour is under-measured. Use properly softened butter and measure flour correctly.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch M&M cookies recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch M&M Cookies
Ingredients
- 4 tablespoons butter -softened to room temperature
- 3 tablespoons brown sugar
- 2 tablespoons sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon cornstarch
- ⅛ teaspoon salt
- ½ cup M&M candies
Instructions
- Preheat the oven to 350°F (177°C).
- In a medium bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed for about 1 minute, until creamy.
- Mix in the egg yolk and vanilla until smooth.
- In a small bowl, whisk together the flour, baking soda, cornstarch, and salt.
- Add the dry ingredients to the wet mixture on low speed until a dough forms.
- Fold in the M&M’s with a spatula.
- Line a baking sheet with parchment paper or a silicone baking mat. Scoop 2–3 tablespoon portions of dough, roll into balls, and place 2 inches apart on the sheet.
- Bake 8–10 minutes, until edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Measure Flour Properly: Spoon flour into a dry measuring cup, then level with a knife. Avoid scooping directly from the container, which packs in too much flour.
- Soften Butter: Let butter sit at room temperature for about 30 minutes before baking.
- Line the Baking Sheet: Use parchment paper or a silicone baking mat. Skip butter or cooking spray, which can make cookies spread too much.
- Make Them Picture-Perfect: Press a few M&M’s on top of the dough balls before baking for colorful, bakery-style cookies.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
These are really good. I doubled the recipe with no problem. Grandkids loved them.
Loved these
If I double this recipe, should I use one whole egg or two yolks?
We recommend using 2 egg yolks.If you use the entire egg, the cookies are much flatter. When you use 2 egg yolks, the cookies rise better and have more of a cookie texture. I don’t recommend using the entire egg when doubling this recipe, the cookies really need the extra protein that the extra egg yolk provides.
Terrific recipe.
Thank you!