Soft Chewy Mini M&M Cookies — Small Batch Recipe

Drop cookies are my go-to when I want a quick sweet treat. While sometimes I make more involved cookies with browned butter, most of the time I want something simple, quick, and delicious—like these mini M&M cookies that are ready in under 30 minutes without any special equipment.

This recipe is adapted from my chocolate chip butterscotch cookie base with a few tweaks to simplify the method and eliminate chilling. I use melted butter (cooled) instead of brown butter and slightly more flour so the dough holds up without refrigeration.

Why you’ll love these mini M&M cookies

• One-bowl recipe — minimal cleanup and no mixer required.
• No chilling needed — bake straight away for soft cookies (chill 1 hour if you prefer thicker cookies).
• Plenty of mini M&Ms — full color and candy in every bite.
• Simple pantry ingredients — most items are likely already on hand.

Ingredient Notes

• Flour: Use all-purpose flour. For a gluten-free option, try a reliable 1:1 gluten-free all-purpose blend.
• Unsalted Butter: European-style butter (higher butterfat) gives a richer flavor—let melted butter cool before using.
• Cornstarch: Keeps the cookies extra tender and soft.
• Mini M&Ms: Mini candies work best so they distribute evenly; reserve a few to press on top after baking for a bakery look.
• Vanilla Bean Paste: Adds visible vanilla flecks and flavor; substitute equal parts vanilla extract if you don’t have paste.

Step by step instructions

Step 1: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 2: In a large bowl, whisk the cooled melted butter with the white and light brown sugars until smooth.

Step 3: Add the egg, egg yolk, and vanilla. Whisk until well combined—the mixture will be thick.

Step 4: Add the dry ingredients (flour, baking soda, baking powder, cornstarch, and salt) and fold with a wooden spoon or spatula until just combined. Stir in the mini M&Ms.

Step 5: Use a 1.5 tablespoon scoop (or measure 1.5 tablespoons) to portion dough into 24 balls. Place them about 3 inches apart on the prepared sheets. Bake 9–12 minutes until edges are set but centers remain soft. If you’re not baking all at once, refrigerate extra dough balls.

Step 6: Right after removing from the oven, gently press a few extra mini M&Ms into the tops for color. If desired, use a biscuit cutter or the rim of a glass to nudge each cookie into a round shape and sprinkle lightly with flaky sea salt. Let cool and enjoy with milk.

Recipe tips & tricks

• Weigh ingredients — a kitchen scale gives the most consistent results, especially for flour.
• Measuring flour — if using cups, fluff and lightly spoon flour into the cup before leveling to avoid packing in too much.
• Room temperature items — bring eggs and other refrigerated ingredients to room temperature for better mixing.
• Bakery appearance — press extra M&Ms onto cookies after baking rather than before to avoid color bleeding.
• Using regular M&Ms — if choosing full-size M&Ms, roughly chop half so they distribute more evenly.
• Thicker cookies — chill scooped dough for at least 1 hour before baking for an extra-tall cookie.

Frequently asked questions

Storage and freezing

Store baked cookies in an airtight container at room temperature for up to one week. Freeze unbaked dough balls in a freezer-safe bag for up to two months. When baking from frozen, add a minute or two to the baking time.

Soft and Chewy Mini M&M Cookies

Ella Gilbert