These fun, large Mini M&M Cookies will put a smile on everyone’s faces. They’re perfectly crispy with a gooey and chewy centre
These Mini M&M cookies are everywhere!
Most cafes or coffee shops have a jar of Mini M&M Cookies displayed somewhere on their bench. They’re one of those things that I eye and think, ‘Those cookies look so nice stacked in the jar’, but I never ordered one until little Kai came into my life.
A few months ago, Kai and I had brunch together at our local mall after his stressful swimming lesson. He hates these classes, and by default, so do I. As soon as we enter the building, he cries uncontrollably and clings to me like a frightened koala. I feel terrible subjecting him to this every week, but swimming is a life skill that could save his and other people’s lives one day. So, I’m sorry honey, but the lessons must continue.
We had brunch at a French-inspired cafe that had excellent coffee and crepes. Kai loves my favourite savoury crepe, so this saves me from having to order my 2-year-old his own meal! That’s a huge bonus in my book!
We were waiting in queue to order when Kai saw the M&M cookie Jar on top of the cafe counter and excitedly screamed ‘Mummy, get the choc-oo-late gookiee’ in his adorable, high-pitched voice. Usually, I would bribe him by saying, ‘Okay, you can have a cookie after we have lunch’.
A few weeks ago Kai would’ve forgotten my cookie promise and I would get away with it, but not anymore. His memory has suddenly improved, and this means we must fulfil our promise of offering him anything sweet because he will remember!
That morning I caved in and bought him that cookie he was eying because I felt he deserved it after a rough swimming lesson. Watching his eyes lit up when he saw the cookie on his plate melted my heart.
Homemade cookies taste so much better
Kai nibbled on the cookie we ordered whilst telling me the colours of each of his M&M. Meanwhile, I was enjoying my coffee and treated myself to a little blueberry Danish.
Mummy, finish gookie, no want it nemore.’ Kai said, pushing his cookie into my hand. I looked at his cookie, all the M&M were missing, but most of the cookie was intact. ‘Kai, you can’t just eat the chocolate!’ I said, handing the cookie back to him. ‘NOOO!’ he rudely insisted, pushing my hand away.
Well, luckily my Danish was small because now I have to tackle his cookie. Without thinking about it, I bit into the cookie, and that’s when I realised Kai didn’t eat his cookie because it tasted like chalk. I would describe it in other colourful words, but I’m trying to be polite.
The cookie was flavourless and firm as a rock. My husband’s ‘know it all’ voice came into my head. ‘You should always try baby’s food first before feeding him.’ I instantly felt guilty trying to make Kai eat something so awful. ‘Don’t worry baby, mummy’s going to make you a batch of these cookies and they’re going taste a million times better.’ I promised as we left the cafe.
And I kept my promise. These fun cookies are incredible! They’re crispy on the outside, chewy and gooey on the inside. They don’t taste sickeningly sweet, which I love. My mum, who isn’t a big fan of cookies, also loved them.
I proudly handed one to my youngest and harshest food critic, and he took it with an excited grin. I’m happy to report that he happily finished the entire cookie and cheekily tried to reach for another one when no one was looking.
Ingredients for Mini M&M Cookies
Caster sugar (superfine sugar) – Caster sugar has finer granules than regular white sugar, but it’s not the same as icing/powdered sugar. Many baking or candy recipes call for caster sugar as it dissolves faster and better into mixtures. If you can’t find caster sugar, you can make your own by placing regular sugar in a food processor or blender. Pulse the sugar a few times until it looks finer, but don’t over-blitz to a powder consistency. However, you could just use equal amounts of regular white sugar.
Plain flour (all-purpose flour) does not have any leavening or raising agents (such as baking powder) mixed into the flour.
Mini M&M – I’ve only used mini M&M’S for this recipe, so I haven’t tried it with regular-sized M&M’s. I would imagine it would work, or you could substitute mini M&M’S for chocolate chips.
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How to make Mini M&M Cookies
Step-by-step guide with photos
In a large mixing bowl, place in the caster sugar, brown sugar, and salt, then whisk to combine. Pour the melted butter and whisk until there are no lumps, it should form a thick paste. Add in the egg and vanilla, then whisk until light ribbons form.
Sift in the flour, cornflour and bi-carb soda over the sugar mixture, then use a spatula to fold the ingredients together just until combined (no dry bits showing) but don’t over-mix. Add in the mini M&M and fold a few more times to combine. Cover the bowl with plastic wrap and place it in the fridge for at least 30 minutes or overnight.
With 15 minutes left of the dough’s resting time, preheat the oven to 200°C (390°F) or 180°C (360°F) for fan-forced ovens. Line two large baking trays with non-stick baking/parchment paper.
Use a 1/4 cup ice cream scoop for large cookies, or a tablespoon scoop for smaller cookies. Place the dough balls on the tray and space them out at approximately 10cm (4in) from each other. To make the cookies look more pretty, lightly press some M&M on top of each dough ball.
Bake large cookies for 12 to 14 minutes and smaller cookies for 10 to 12 minutes. The cookies will look a little puffy when they come out of the oven but will flatten when cooled. Leave the cookies on the tray for 10 minutes, then transfer them onto a cooling rack.
Leftovers – Transfer cookies to an airtight container and store them at room temperature for 3 days. The cookie dough balls can be frozen for up to 3 months.
For more delicious sweet treats, check these recipes out:
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
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Cheers (I’ll drink to that) – Cat Tre
Mini M&M Cookies
Ingredients
- ½ cup caster sugar (NOTE 1)
- ¾ cup brown sugar
- ½ tsp salt
- 113 gm butter (melted)
- 1 large egg
- 1 tsp vanilla extract
- 1¼ cup plain flour (all purpose flour) (NOTE 2)
- 1 tsp cornflour (cornstarch)
- ½ tsp bicarbonate of soda (bi-carb or baking soda)
- 145 gm Mini M&M (more to place on top of the cookies) (NOTE 3)
Instructions
- In a large mixing bowl, place in the caster sugar, brown sugar, and salt, then whisk to combine. Pour the melted butter and whisk until there are no lumps, it should form a thick paste. Add in the egg and vanilla, then whisk until light ribbons form.
- Sift in the flour, cornflour and bi-carb soda over the sugar mixture, then use a spatula to fold the ingredients together just until combined (no dry bits showing) but don't over-mix. Add in the mini M&M and fold a few more times to combine. Cover the bowl with plastic wrap and place it in the fridge for at least 30 minutes or overnight.
- With 15 minutes left of the dough's resting time, preheat the oven to 200°C (390°F) or 180°C (360°F) for fan-forced ovens. Line two large baking trays with non-stick baking/parchment paper. Use a 1/4 cup ice cream scoop for large cookies, or a tablespoon scoop for smaller cookies. Place the dough balls on the tray and space them out at approximately 10cm (4in) from each other. To make the cookies look more pretty, lightly press some M&M on top of each dough ball.
- Bake large cookies for 12 to 14 minutes and smaller cookies for 10 to 12 minutes. The cookies will look a little puffy when they come out of the oven but will flatten when cooled. Leave the cookies on the tray for 10 minutes, then transfer them onto a cooling rack.
Superb and so scrumptious recipe my adorable friend, wonderful cookies ❤❤???
Hi Sandra,
You’re very sweet! So happy to hear this! Thanks for leaving this lovely comment x
You are so talented and really your cookies ? make me dreaming ????✨?