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Mini M&M Cookies: Pure Bite-Sized Joy! M&M cookies: whip up these delightful mini treats, featuring a chewy texture and a hint of honey. Perfect for any sweet c

Mini M&M Cookies: Pure Bite-Sized Joy!

M&M cookies: whip up these delightful mini treats, featuring a chewy texture and a hint of honey. Perfect for any sweet craving.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • ½ cup (1 stick / 113 g) unsalted butter, softened
  • ½ cup (100 g) light brown sugar, packed
  • ¼ cup (85 g) honey
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups (219 g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup (173 g) mini M&Ms, plus extra for topping

Method
 

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand-held mixer), beat the softened butter, brown sugar, and honey together until the mixture is smooth, glossy, and fully combined for 2-3 minutes.
  3. Add the egg and beat until just incorporated, about 30 seconds. Mix in the vanilla extract until combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt thoroughly.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined, taking care not to overmix.
  6. Gently fold in the mini M&Ms. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving 2 inches of space between them. Press a few extra M&Ms on top of each cookie if desired.
  7. Bake for 8-10 minutes, or until the edges are lightly golden and the centers are still soft. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

- For perfectly chewy M&M cookies, do not overbake. The edges should be lightly golden, and the centers should still look slightly soft when you pull them from the oven. They will continue to set as they cool on the baking sheet.
- If your cookies are spreading too much, try chilling the dough for 15-30 minutes before baking. This helps the butter solidify, preventing excessive spread. I've found that a quick chill makes a noticeable difference in texture.
- Storage: Store baked mini M&M cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cooled cookies in a single layer on a baking sheet before transferring to a freezer-safe bag for up to 2 months. Thaw at room temperature.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.