Mini M&M Cookies
Mini M&M Cookies are soft, chewy, and packed with colorful chocolate in every bite. A secret ingredient, honey, keeps them extra soft without adding a honey flavor! Easy to make and perfect for parties, holidays, or everyday baking, these cookies are always a crowd favorite.
Servings: 18 cookies
Calories: 166kcal
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.
Nutrition
Serving: 1cookie | Calories: 166kcal