Are you a lover of cookies? How about M&M candies?
I love both of them and that is why the recipe on the next page is one of my favorites. Plus, these cookies are minis so they are super cute and you can get away with eating 2 or 3 at a time without ruining your diet haha! When the holiday season comes rolling around I enjoy making these yummy cookies and using holiday colors. As you can see by my picture I made a batch for Easter.
This recipe is great for little helpers. My kids love making cookies and placing the M&Ms in the dough…that is if they don’t taste test all of them. Enjoy!

Have a comment about this recipe? Maybe you made it and want to share how tasty it was. Let me know your thoughts in the comment section below. I always love hearing from you ?

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