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Enjoy our small batch M&M cookies! Packed with rich, creamy chocolate and colorful M&Ms. The ultimate treat for all sweet tooth cravings!
M&M cookies are delightful treats that incorporate colorful M&M candies into a classic cookie dough base. The result is a soft and chewy cookie with pockets of crunchy, chocolate-filled morsels. Combining a familiar cookie taste with the playful crunch and color of M&Ms, these cookies are a hit among children and adults.
Are you on the hunt for more small batch cookie recipes? You’re in for a treat! Be sure to try our classic Chocolate Chip Cookies, hearty Oatmeal Cookies, and rich Butter Cookies. Each recipe is perfectly tailored for small batches, ensuring you get just the right amount of sweet indulgence.
Why You’ll Love This Recipe
- Simplicity: This M&M cookie recipe requires basic baking ingredients and is very easy to follow.
- Small batch: Perfect for those who want a homemade treat without an excess of leftovers, this recipe yields just the right amount of cookies for a few sweet treats. If you’d like to make more, just double the ingredient amounts.
- So incredibly delicious: This recipe creates a perfect batch of soft and chewy M&M cookies with just the right balance of sweetness and chocolate.
The History Of M&M Cookies
The creation of M&M cookies came shortly after the birth of M&M candies, which were first introduced in the 1940s. Creative home bakers didn’t take long to incorporate these colorful candies into their baking, and the M&M cookie was born. Since then, it has become a classic treat in American households, beloved for its fun pops of color and extra chocolatey touch.
Ingredients
- Flour: Use all-purpose flour or you can use a 1:1 gluten-free baking mix for a gluten-free alternative.
- Butter: I use salted butter in this small batch of M&M cookies because it enhances the overall flavor of the cookies by providing a subtle contrast to the sweetness of the sugar and the chocolate candies. If you are on a low-sodium diet, by all means, use unsalted butter. The salt in the butter helps to balance the flavors and bring out the richness of the chocolate candies, creating a more complex and satisfying taste experience. Use softened butter because you’ll need to cream the butter and the sugar together to create air pockets. These air pockets are what help make these cookies light and airy. Softened butter should still be cool to the touch but when you press your finger into the butter, your finger will leave an indentation.
- Sugar: Use both brown sugar and white granulated sugar in this cookie recipe. Butter creamed with sugars creates the base of the cookie dough. If you don’t have brown sugar, here’s our quick recipe for making a small batch of brown sugar.
- Egg yolk: 1 large egg yolk is all that is needed in this small batch cookie recipe. Be sure to hang on to the egg white and use it in any of our egg white recipes like mini Flourless Chocolate Cake or a single serving White Cake.
- Vanilla extract: Use pure vanilla extract for a wonderful flavor.
- Baking soda: This ingredient gives the cookies a little lift.
- Cornstarch: Combining cornstarch with all-purpose flour helps soften the proteins in the flour, resulting in light and chewy cookies. It’s the magic ingredient we use in our mini pies like Dutch Apple Pie and Blueberry Pie.
- M&M candies: M&M’s are small, round, colorful candies with a candy shell and a chocolate center. The candy shell, marked with the letter “m,” is typically one of several colors, including red, yellow, green, blue, brown, and orange. The chocolate center may be milk chocolate, dark chocolate, or even white chocolate, depending on the variety. Introduced by Mars Incorporated in 1941, M&M’s were initially intended for soldiers in World War II due to their hard candy shell which prevented the chocolate from melting. The candies have since become a popular treat worldwide and have been produced in numerous specialty flavors and colors over the years.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
How To Make M&M Cookies
These step-by-step photos and instructions help you visualize how to make a small batch of M&M cookies. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven to 350°F (177°C).
- Combine softened butter with brown sugar and sugar in a medium-sized bowl. Beat on medium speed with an electric hand mixer for about 1 minute or until the ingredients are well combined.
- Add the egg yolk and vanilla and beat until the ingredients are well mixed.
- In a separate small bowl, stir together the flour, baking soda, cornstarch, and salt.
- Slowly add the dry ingredients to the cookie dough batter. Mix on low speed until the dough starts to form.
- Fold in the M&Ms.
- Line a baking sheet or a cookie sheet with parchment paper or use a silicone baking sheet. Scoop the dough into approximately 2 to 3 tablespoon portions and place them on the baking sheet about 2 inches apart. Roll the dough into balls.
- Bake for 8 to 10 minutes or until the edges are very lightly browned.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Expert Tips
- Measure the flour correctly: Use a spoon to scoop flour into a measuring cup made for dry ingredients and slightly overfill it. Then, use the back of a knife or other straight-edged utensil to level the flour across the cup. Do not scoop the flour. When you scoop, the flour gets packed too tightly and you will end up with more than the recipe calls for.
- The best way to soften butter is to put it out on the kitchen counter for a half hour before you want to use it.
- Line the baking sheet: Use a silicone mat or parchment paper to line your baking or cookie sheet. I don’t recommend coating your baking sheet with butter or oil spray because it creates an overly greasy sheet that will make your cookies spread.
- Make photo-worthy cookies: A secret to making beautiful M&M cookies that are loaded with M&M candies is to press a few of the candies into the tops of the balls of cookie dough right before baking. I usually do this when I’m bringing a small batch of these cookies to a friend or neighbor.
Frequently Asked Questions
Absolutely! These cookies freeze well. Just make sure they’re completely cooled before you put them in a freezer-safe container.
Yes, feel free to substitute the M&Ms with your favorite chocolate candies.
Yes, any M&M candies can be used for baking. Use regular, peanut butter M&Ms, or even mini M&Ms.
If your cookies are flat, chances are that your oven is too hot. When the oven is too hot, the butter melts before the other ingredients have firmed into a cookie structure. Use an inexpensive oven thermometer to check the temperature of your oven if this happens.
Because of the thin candy shell, M&Ms don’t melt in cookies. However, when the cookies are hot, the chocolate inside the candies will be melted.
Creative Ideas For Using Leftover M&Ms In Small Batch Recipes
Once you’ve whipped up a batch of our scrumptious Small Batch M&M Cookies, don’t let those extra M&Ms go to waste—explore these imaginative ways to incorporate them into other delightful small batch treats.
- Trail Mix: Add M&Ms to a homemade trail mix. They pair well with nuts, dried fruit, pretzels, and popcorn.
- Ice Cream Topping: Sprinkle M&Ms over vanilla or chocolate ice cream for a crunchy, colorful topping.
- Pancake or Waffle Mix-ins: Add M&Ms to your pancake or waffle batter to create a sweet and colorful breakfast treat.
- Baking: Use M&Ms in other baking recipes like brownies, cake, or muffins for added flavor and color.
- Homemade Granola or Energy Bars: Incorporate M&Ms into homemade granola or energy bars for a sweet surprise.
- Decorate Cakes or Cupcakes: Use M&Ms to decorate cakes or cupcakes. They can add a pop of color and a nice crunch.
- Homemade Chocolate Bark: Melt some chocolate, spread it out thinly, and sprinkle M&Ms on top. Once it hardens, you have a quick and easy chocolate treat!
Remember, M&Ms are versatile and can be used in a variety of sweet treats, so feel free to get creative with how you use them!
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:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
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.
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Small Batch M&M Cookies
Ingredients
- 4 tablespoons butter , softened
- 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).
- Combine softened butter with brown sugar and sugar in a medium-sized bowl. Beat on medium speed with an electric hand mixer for about 1 minute or until the ingredients are well combined.
- Add the egg yolk and vanilla and beat until the ingredients are well mixed.
- In a separate small bowl, stir together the flour, baking soda, cornstarch, and salt.
- Slowly add the dry ingredients to the cookie dough batter. Mix on low speed until the dough starts to form.
- Fold in the M&Ms.
- Line a baking sheet or a cookie sheet with parchment paper or use a silicone baking sheet. Scoop the dough into approximately 2 to 3-tablespoon portions and place them on the baking sheet about 2 inches apart. Roll the dough into balls.
- Bake for 8 to 10 minutes or until the edges are very lightly browned.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Measure the flour correctly: Use a spoon to scoop flour into a measuring cup made for dry ingredients and slightly overfill it. Then, use the back of a knife or other straight-edged utensil to level the flour across the cup. Do not scoop the flour. When you scoop, the flour gets packed too tightly and you will end up with more than the recipe calls for.
- The best way to soften butter is to put it out on the kitchen counter for a half hour before you want to use it.
- Line the baking sheet: Use a silicone mat or parchment paper to line your baking or cookie sheet. I don’t recommend coating your baking sheet with butter or oil spray because it creates an overly greasy sheet that will make your cookies spread.
- Make photo-worthy cookies: A secret to making beautiful M&M cookies that are loaded with M&M candies is to press a few of the M&Ms into the tops of the balls of cookie dough right before baking. I usually do this when I’m bringing a small batch of these cookies to a friend or neighbor.
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.
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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!