Mini M&M Cookies (They are Itty Bitty!) (2024)

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Mini M&M cookies because everything in miniature is better! Loaded with mini M&Ms these are so fun to eat! One batch makes over 12 dozen.

You might also like our mini chocolate chip cookies, our mini pumpkin cookies, or our scotcheroo bites!

Watch our step-by-step video!

Mini M&M cookies are fun to eat and fun to make. You’d need 4-6 of these babies to equal one regular-sized cookie! They bake up quickly (6-8 minutes) and are so fun to pop right into your mouth. These always go so fast and are a hit with kids. The perfect size for little hands.

MINI M&M COOKIE INGREDIENTS

• Butter: I always use salted butter (room temp or slightly softened), but you can use unsalted butter if you prefer.
• Sugars: You’ll need brown and white sugar for the perfect ratio of sweetness and texture.
• Eggs: Room-temperature eggs give the cookies structure.
• Vanilla extract: for flavor.
• All-purpose flour: bleached flour, unbleached flour, bread flour. Any of these will work.
• Baking Soda, Baking Powder, and Salt: for leavening, texture, and flavor.
• Mini M&Ms: I use some in the dough and then tip each cookie dough ball in more M&Ms before baking.
• Mini Chocolate Chips: I like using a mixture of mini chocolate chips and candies to break up some of the crunch.

HOW TO MAKE MINI M&M Chocolate Chip COOKIES

PREP

Preheat the oven to 375 degrees and line a few baking sheets with parchment paper. The more cookie sheets you have the better—that way you can prep a bunch of the cookies while the cookies bake.

DOUGH

Cream butter and sugars together. Mix in eggs and vanilla. Add dry ingredients and mix until soft dough forms.

Stir in mini chocolate chips and mini M&Ms.

SCOOPING

Use a teaspoon to form the first cookie dough ball (a heaping teaspoon of dough). Then I just eyeball the rest. Pick up a large portion of dough and simply break off teaspoon-sized balls of cookie dough. Dip each cookie dough ball in the remaining mini M&MS before placing them onto a baking sheet (24 cookies to a sheet).

I don’t roll them into balls, I just break the dough into pieces. Remember, we’re making over 12 dozen cookies—skipping the step of rolling them into balls will save you time.

BAKING

Bake the cookies for 6-8 minutes, or until the bottoms are light brown. Cool on baking sheets for a few minutes and then transfer to wire cooling racks.

HOW MANY COOKIES WILL THIS RECIPE MAKE?

Normally a recipe like this would make about 3 dozen regular-sized cookies. This one makes over 12 dozen itty-bitty cookies! This exact batch made 160 cookies.

CAN I USE REGULAR M&M Candies?

Because these cookies are SO tiny, I wouldn’t use regular-sized candies. Mini M&Ms distribute throughout the cookie dough perfectly.

HOW TO STORE M&M COOKIES

Store cookies in an airtight container and they’ll stay fresh for at least 3 days.

CAN THIS RECIPE BE HALVED?

Yes. The ingredients should easily enough be able to be divided in half to make 6 dozen mini cookies, but I highly recommend making a full batch. They’ll go quickly and are super tiny.

TIPS FOR MAKING CHOCOLATE CHIP COOKIES

• Use room temperature ingredients. Butter can be slightly chilled, but should be soft when your thumb is pressed into it.
• Use an electric mixer. A stand mixer or electric hand mixer works great. You can make cookies by hand, but an electric mixer is best for creaming the butter and sugar together.
• Bake on lightcookie sheets. All of my recipes are aimed at baking with light metal cookie sheets. That’s all I bake with. If you use dark sheets you’ll need to keep an eye on the cookies and adjust the baking times, if necessary.

Mini M&M Cookies Recipe