I love these mini cookies. I think it is because I can trick myself into thinking that I can overindulge on them because they are small and small means fewer calories, right? LOL! Seriously, though, these mini M&M cookies are the bomb diggity. They are easy to make and you can personalize them with the color of M&MS that you choose to use. The ones I made were for a spring party so I used pastel colors.
I like to double the following recipe and freeze half of the batch for later. My kids enjoy grabbing a few cookies from the freezer to munch on when they want a homemade snack.
Ingredients
262g (~2 cups) Gold Medal all-purpose flour
5g (1 teaspoon) Morton salt
3g (½ teaspoon) baking soda
170g (3/4 cup) Kerrygold unsalted butter, melted
350g (~1½ cups, packed) Domino light brown sugar
15 milliliters / 1 tablespoon McCormick vanilla extract
75g (~1 large egg + 1 yolk) eggs at room temperature
170g (~1½ cups) mini M&Ms
Instructions
In a medium bowl, whisk flour, baking soda and salt; set aside
In the large bowl of an electric mixer with a paddle attachment, beat butter and sugar until well-combined
Beat in eggs and vanilla until a mixture is a light creamy color
Reduce speed to low and stir in flour mixture (do not overmix)
Fold in M&Ms
Chill dough in refrigerator for 24-48 hours for best texture and flavor results
Once dough has chilled, pre-heat oven to 325 degrees; cover baking sheets with parchment paper
Scoop cookie dough with small cookie dough scoop (~1 teaspoons) onto prepared baking sheets
Bake cookies ~10 minutes or until brown around good portion of edges
Set aside to cool
Texture of cookies best within 24 hours; cookies can be enjoyed up to one week at room temperature or one month frozen if stored in an air-tight container
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Quick Tip: Use any color of M&M’s that you want. Red and green work great for holiday treats.