Mini M&M Cookies

These mini M&M cookies are soft and chewy and loaded with colorful M&M candies. They are adorable bite sized treats perfect for cookie lovers of all ages!

Prep Time: 10

Cook Time: 7

Total Time: 17

Servings:

Ingredients

¾ cup (163 grams) unsalted butter , softened
¾ cup (145 grams) light brown sugar , packed
¼ cup (50 grams) granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups (280 grams) all-purpose flour
2 teaspoon cornstarch
1 teaspoon baking soda
¾ teaspoon fine sea salt
1 cup mini M&M's
½ cup chocolate chips , optional

Instructions

Prep. Preheat the oven to 350°F. Line two baking sheets with parchment.
Cream wet ingredients. In a large bowl or the bowl of a stand mixer, beat together the 3/4 cup butter, 3/4 cup brown sugar, and 1/4 cup white sugar. Add 1 egg and 1 teaspoon vanilla and mix to combine.
Add dry ingredients. Mix in 2 cups flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, and 3/4 teaspoon salt until combined. Fold in 1 cup mini M&M's and 1/2 cup chocolate chips, if using.
Scoop and bake. Use a small cookie scoop (or Tablespoon) to scoop the dough into 1-inch balls and place on prepared baking sheets. Bake 7 to 8 minutes, or until golden around the edges.
Cool. Remove from oven and let cool on baking sheet before removing to a cooling rack. Store in a covered container up to 3 days.

Notes

Butter: Make sure to leave the butter out an hour before making or follow these tips on how to soften butter. If using salted butter, only use 1/2 teaspoon salt.
Cornstarch: The cornstarch in this dough helps the cookies not to spread, while also making the center extra soft.
Make ahead: This dough can be made 24 hours in advance and stored in the refrigerator until ready to bake.
Storage: Store in an airtight container for 3 days or freeze up to 3 months. Thaw overnight in the refrigerator before enjoying, or leave at room temperature.
Freezing cookie dough: Cookie dough balls can also be stored in the freezer for 2-3 months. I like to place the dough on the baking sheet and freeze for 30-60 minutes, or until hard. Then you can stack in a freezer bag or covered container. When ready to bake, place on the pan while the oven is preheating and bake an extra 1-2 minutes.

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