Mini M&M’S Cookies

Why These Mini M&M’S Cookies Make the Perfect After School Snack

I made these mini M&M’S cookies as a back-to-school treat, even though my little guy isn’t old enough for homework yet. We play pretend school, and these soft and chewy cookies are the star of snack time. The M&M’S MINIS add so much color and crunch, I can’t stop at just one.

Why You’ll Love These Mini M&M’S Cookies

• They’re bite-sized, so you can eat a few without guilt.
• The combination of mini chocolate chips and M&M’S MINIS gives every cookie a surprise in each bite.
• They bake in just 8 minutes, making them an easy dessert for any day.

Key Ingredients for Mini M&M’S Cookies

• M&M’S MINIS, they’re smaller than regular M&M’s, so they distribute evenly without sinking to the bottom. Use the mini size for the best color and crunch.
• Dark brown sugar, it adds deep molasses flavor and extra moisture, which keeps the cookies soft and chewy. Light brown works too, but the texture will be slightly less tender.
• Cornstarch, this tenderizes the dough and helps the cookies hold their shape without spreading too much. Don’t substitute with flour.

Kitchen Tools for These Bite-Sized Cookies

• Stand mixer or hand mixer for creaming butter and sugar until smooth
• Silpat baking mat or parchment paper for nonstick baking
• Wire cooling rack for even cooling after the initial rest on the sheet
• Teaspoon cookie scoop for uniform, small dough balls

Tips for the Best Soft and Chewy Cookies

Use a teaspoon cookie scoop to keep the dough balls uniform. This helps them bake evenly and stay bite-sized. Don’t overbake, pull them out when the edges are just golden, even if the centers look a little soft. They’ll set up as they cool on the sheet for two minutes.

The cornstarch in the dough is the secret to that tender texture. It inhibits gluten formation, so the cookies stay soft rather than turning cakey. If you skip it, you’ll notice a firmer, less chewy result.

Make-Ahead Cookie Dough for Mini M&M’S Cookies

You can prepare the dough up to 3 days ahead. Shape it into teaspoon balls, place them on a parchment-lined baking sheet, and cover tightly with plastic wrap. Refrigerate until ready to bake, add 1 to 2 minutes to the baking time since the dough is cold. For longer storage, freeze the dough balls on the sheet, then transfer to a freezer bag. Bake from frozen, adding 2 to 3 minutes, and watch for the edges to turn golden.

Fun Variations for Mini M&M’S Cookies

Swap the mini chocolate chips for white chocolate or butterscotch chips to change the flavor. Use red and green M&M’S MINIS around Christmas, or pastel ones for Easter. Add a pinch of cinnamon to the dry ingredients for a warm spice note. For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free baking blend, the cornstarch already helps with texture.

How to Serve Mini M&M’S Cookies

Serve these cookies with a cold glass of milk for a classic after school snack. They’re also great packed in lunchboxes, the mini size means you can fit several without crushing them. For a dessert twist, sandwich a scoop of vanilla ice cream between two cookies for a mini ice cream sandwich.

How to Store Leftover Mini M&M’S Cookies

Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container, it absorbs excess air and releases moisture. Change the bread slice every day if you’re keeping them longer.

How to Freeze Baked Mini M&M’S Cookies

Freeze baked cookies in a single layer on a baking sheet until firm, then transfer to a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature for about 15 minutes, or pop them in the microwave for 10 seconds for a warm treat.

Best Ways to Reheat Mini M&M’S Cookies

For a warm, gooey texture, microwave a cookie for 10 to 15 seconds. If you’re reheating several at once, place them on a baking sheet in a 300°F oven for 5 minutes. This restores the crisp edges while keeping the centers soft.

Mini M&M’S Cookies FAQs