Description
Delight in these Mini M&M Cookies, a perfect blend of soft, chewy texture with colorful mini M&M’s and optional semi-sweet chocolate chips. This classic cookie recipe is simple to make and ideal for satisfying your sweet tooth with irresistible treats that are perfect for any occasion.
Ingredients
Scale
Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins:
- 1 cup mini M&M’s
- 1/2 cup semi-sweet chocolate chips (optional)
Instructions
- Prepare Butter and Sugars: In a large mixing bowl, add the softened butter. Ensure it is at room temperature for easy mixing. Add granulated sugar and brown sugar, then beat together on medium speed with an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
- Add Vanilla and Eggs: Add vanilla extract and eggs to the butter mixture. Beat on medium speed until fully incorporated and the texture is smooth and creamy.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of the leavening and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in three parts, mixing on low speed after each addition until just combined. Be careful not to overmix to keep cookies tender.
- Fold in M&M’s and Chocolate Chips: Using a spatula, gently fold in the mini M&M’s and semi-sweet chocolate chips until they are evenly distributed throughout the dough.
- Chill the Dough: Cover the mixing bowl with plastic wrap or transfer the dough to an airtight container. Chill in the refrigerator for at least 30 minutes, or up to 2 hours for enhanced flavor and better dough handling.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Shape Cookies: Scoop portions of dough and roll them into approximately 1-inch balls. Place them on the prepared baking sheets, spacing them about 2 inches apart to allow spreading during baking.
- Optional Decoration: Press a few mini M&M’s gently onto the top of each cookie ball to enhance appearance.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Cookie centers may look slightly underbaked but will firm up as they cool.
- Cool Cookies: Remove the baking sheets from the oven and cool the cookies on the sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
- Storage: Once cooled, store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze cookies in a freezer-safe container or bag with parchment paper between layers for up to 3 months.
Notes
- Do not overbake the cookies to maintain a chewy texture; they will continue to firm up as they cool.
- Customize your cookies by adding nuts or using different types of chocolate chips to suit your preferences.
