Mini M&M Cookies

Mini M&M cookies on a wooden board with a stack if the cookie and one leaning against it for the front view.

5 from 1 vote

Mini M&M cookies feature crispy, colorful M&M candies that are added to the cookie dough and come out as a colorful chewy chocolate cookie.

Prep Time15

Total Bake Time10

Chill2

Total Time2 25

Course: Cookies

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 272kcal

Ingredients

1 cup (227 g) Butter unsalted room temperature
1 cup (200 g) Sugar white
¼ cup (55 g) Light brown sugar
1 Tablespoon (1 Tablespoon) Pure maple syrup
1 teaspoon (1 teaspoon) Vanilla bean paste
1 teaspoon (1 teaspoon) Vanilla Extract
2 (2) Eggs
2 ¼ cups (281.25 g) All-purpose flour
½ teaspoon (0.5 teaspoon) Kosher Salt
1 teaspoon (1 teaspoon) Baking powder
1 cup (236.59 g) Mini M&M's

Instructions

Weigh or measure the white and light brown sugar into a bowl and set aside. In another bowl, weigh or measure the flour, salt, baking powder, running a whisk through to blend.
In a stand or hand-held mixer, cream the butter until it is light in color for about a minute or two. Add the white and light brown sugars and mix on medium speed for 3 minutes, so the sugars are incorporated into the butter. Stop the mixer and scrape down the sides and across the bottom. Add the vanilla extract, vanilla bean paste, and maple syrup. Mix until all is blended through.
Next, add one egg at a time, letting the first egg mix through before adding the 2nd egg. I always crack the egg into a small bowl before adding to the batter. I have the bad luck of a piece of eggshell ending up in my batter if I break the egg against the mixing bowl. Turn the mixer down and add the flour mixture about a ⅓ at a time until incorporated. This usually only takes about a minute. Stop and scrape down the sides and across the bottom before adding the mini M&M's. Mix the M&M's through, then cover loosely and refrigerate for at least 2 hours.
Preheat the oven to 350°F (175°C or 180°C), and line 2 cookie sheet pans with parchment paper. Take the cookie dough out of the refrigerator. Using a medium cookie scoop, add 9 scoops to a pan. These cookies spread some, so I only did 9 scoops to a cookie sheet. Bake for 10-12 minutes. Pull them out when the edges start to lightly brown. The tops will be soft, so leave them on the pan for a minute after taking them out of the oven. Then move them to a cooling rack to finish.

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