soft mini-M&M cookies

by Amy on 20 March 2012

have i ever talked to you about my cookie preferences? well, let’s get it out there officially: i like my cookies to be soft. sure, if you throw a crunchy or crispy cookie at me, i’ll eat it, but it’s not going to steal my heart in the same way that a soft cookie will, especially one that’s still warm out of the oven.

i had a little free time yesterday afternoon, + decided it was the perfect time to do a little baking. honestly, though, is there ever a bad time to do some baking? i remembered that i had some mini-m&ms in the house, begging to be used, so i searched for a recipe to feature ’em, + stumbled across this fabulous-sounding recipe from how sweet eats. and let me say, i’m soooo glad i did.

these cookies have everything that my cookie-lovin’ heart adores. they’re delightfully soft + just the tiniest bit chewy, with a wonderful, buttery flavor. oh, + you know how some m&m cookies are super flat? these puppies have some serious height – they’re all over 1″ tall, which is pretty impressive. a cookie that both looks great + tastes amazing? i’ll take it! actually, i’ll take a whole bunch of ’em. =)

soft mini-m&m cookies

makes about 18 giant or 34 regular cookies (i opted for regular-size), adapted from how sweet eats


2 cups + 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1 1/2 sticks (12 tablespoons) unsalted butter, melted + cooled
1 cup dark brown sugar, lightly packed
1/2 cup granulated sugar
1 egg + 1 egg yolk, both at room temperature
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup mini m&ms (plus extra for adding more to the tops of the cookies)


preheat oven to 325 degrees F.

mix the flour + baking soda in a bowl + set aside. in another bowl, whisk together the melted butter, brown sugar, + white sugar until they are combined. add the egg, egg yolk, salt, + vanilla + stir until mixed. gradually add flour + mix until a dough forms – it will look crumbly at first, but it will come together – i found that using my hands was the easiest way to mix it. fold in the m&ms.

decide if you’re going to make giant cookies, or regular-sized cookies + divide dough accordingly – 1/4 cup portions for giant cookies or 2 tablespoon portions for regular-sized cookies. roll each portion into a ball then place on a non-stick/silpat-lined baking sheet, leaving about 2″ between cookies. depending on how many m&ms are visible in the dough balls, feel free to add a few more m&ms to the tops/sides of the cookies – that’s what i did, which resulted in the gorgeously m&m-y cookies above.

amy’s optional step: put the baking sheet of cookies in the freezer for 5 minutes before baking. i do that with a lot of my cookies, which seems to result in them keeping a great shape + height.

bake for 12-15 minutes (giant cookies) or 8-12 minutes (regular-sized cookies) or until the cookies are golden, but the centers are still soft + puffed. take care not to over bake, unless you like crispy cookies. =)

let cool for about 5 minutes on the baking sheet, then transfer to a cooling rack. cookies will keep for about a week in an airtight container.

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{ 55 comments… read them below or add one }

51 Amy October 9, 2013 at 11:27 pm

I just made the recipe and it is wonderful! I tried another recipe and I ended up with flat cookies. But your tips worked! My daughter will be bringing these cookies to school to celebrate her birthday. Thanks for posting this!

52 amy October 10, 2013 at 9:48 am

That is so fantastic to hear, Amy. Happy Birthday to your daughter! =)

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