Mini M&M Cookies are soft, chewy, and packed with colorful chocolate in every bite. They are based on my popular Salted Honey Chocolate Chip Cookies, both of which are made with one simple ingredient that makes all the difference: honey! It helps keep the cookies extra soft and gives them a rich, balanced sweetness without tasting like honey at all. These cookies bake up with lightly crisp edges, tender centers, and just the right amount of chocolate in every bite. Perfect for parties, holidays, or an easy treat to share, they are as fun to make as they are to eat.
Ingredients & Substitutions
- Butter: Use softened butter (I like unsalted) so it mixes easily with the sugars and honey. This helps create a smooth, rich dough. If using salted butter, just use a little less added kosher salt.
- Brown Sugar: Keeps the cookies soft and chewy while adding a light caramel flavor. Dark brown sugar can be used for a richer taste.
- Granulated Sugar: Adds sweetness and helps the cookies spread as they bake, giving them those lightly crisp edges.
- Honey: The secret ingredient! It helps keep the cookies soft and moist, without making them taste like honey. You can use maple syrup if needed, but it will change the flavor a bit.
- Egg: Holds everything together and gives the cookies structure. For best results, let it come to room temperature. If you are out of eggs, you can try an egg substitute.
- Flour: All-purpose flour gives the cookies their shape. A 1:1 gluten-free flour blend should also work if needed.
- Baking Soda: Helps the cookies rise and bake up soft with the right texture.
- Kosher Salt: Brings out all the flavors and balances the sweetness.
- Mini M&M’s: Add bright color and chocolate in every bite. You can use regular M&M’s or swap in chocolate chips if that’s what you have.
FAQs
Can you taste the honey in these cookies?
No, the honey does not make the cookies taste like honey. It blends into the dough and helps keep the cookies soft and moist while adding a gentle sweetness.
Can I use regular M&M’s instead of mini?
Yes! Regular M&M’s will work just fine. The cookies may be a little chunkier, but they will still bake up delicious.
Why are my cookies spreading too much?
This usually means the butter was too warm or the dough needs a quick chill. Try chilling the dough for 20 to 30 minutes before baking to help the cookies hold their shape. (However, I have not needed to chill the dough.)
Can I make the dough ahead of time?
Yes! You can make the dough and store it covered in the refrigerator for up to 2 days. Let it sit at room temperature for a few minutes if it feels too firm to scoop.
Can I freeze the cookie dough?
Yes. Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer the frozen dough balls to a sealed container and store them in the freezer for up to 2 months. Bake straight from frozen, adding 1 to 2 extra minutes to the bake time.
Can I add nuts or other mix-ins?
Yes! Chopped nuts, such as walnuts or pecans, add a nice crunch. You can also mix in chocolate chips, peanut butter chips, or even sprinkles. Try to keep the total amount of mix-ins about the same so the cookies bake evenly.
Serving Ideas for Mini M&M Cookies
- Serve warm with a glass of cold milk for a classic, easy treat.
- Add them to a cookie tray with brownies and blondies for parties or holidays.
- Pack a few into lunchboxes for a fun surprise.
- Crumble them over vanilla ice cream (or your favorite no-churn ice cream recipe!) for a quick and colorful dessert.
- Stack and tie with ribbon for an easy homemade gift.
How to Store Mini M&M Cookies
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. They will stay soft and chewy.
Refrigerator: You can store the cookies in the refrigerator for up to 1 week. Let them come to room temperature before serving for the best texture.
Freezer: For longer storage, freeze the baked cookies in a sealed container for up to 2 months. Let them thaw at room temperature before enjoying. Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips.
Mini M&M Cookies
Ingredients
- ½ cup (1 stick / 113 g) unsalted butter, softened
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (85 g) honey
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups (219 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (173 g) mini M&Ms, plus a few extra for topping if desired
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand-held mixer), beat the softened butter, brown sugar, and honey together until the mixture is smooth, glossy, and fully combined.
- Add the egg and beat until incorporated. Mix in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Mix on low speed just until combined; do not overmix. The dough should be soft but not sticky.
- Gently fold in the mini M&Ms until evenly distributed.
- Using a 2-tablespoon scoop, portion dough onto the lined baking sheets, placing them 2 to 3 inches apart. If desired, press a few extra mini M&Ms on top for extra color.
- Bake for 8 to 10 minutes, or until the edges are lightly golden and set, but the centers still look slightly underbaked.
- Remove the cookies from the oven.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Did you make this recipe?
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