Mini M&M Cookies (Itty Bitty!)
Mini M&M cookies because everything in miniature is better! Loaded with mini M&M candies these are so fun to eat!
Servings 160 cookies
Calories 30kcal
Ingredients
- 1 cup butter room temperature
- 1 1/4 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup mini chocolate chips
- 16.9 ounce bag mini M&Ms divided
Instructions
- Preheat oven to 375 degrees. Line a couple of baking sheets with parchment paper or a nonstick baking mat, if desired. The more baking sheets that you can use the better, because we're making a lot of itty bitty cookies.
- Cream butter and sugars together until very fluffy. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Stir in flour, baking soda, baking powder, and salt until just combined. Mix in chocolate chips and 1 cup of mini M&M candies. Pour the remaining M&M candies into a small bowl and set aside.
- Break dough into tiny teaspoon-sized balls. Press each cookie ball into the remaining mini M&M candies (about 3-5 candies per cookie) then place onto a baking sheet (24 cookie dough balls per sheet).
- Bake cookies for 6-8 minutes, or until bottoms are slightly golden. Allow cookies to cool on baking sheets for a few minutes before transferring to wire cooking racks.
Video
Notes
Store in airtight container or cookie jar for up to 3 days on the counter. Can also store in freezer for a few months.
Nutrition
Calories: 30kcal