These mini M&M cookies are cute, satisfying bites of crunchy chocolate M&Ms, creamy white chocolate chunks and perfectly crisp and chewy cookie.
They're perfect little treats to enjoy with coffee, pop into your bag for when you hit that 3pm slump, or take over to friends to enjoy together.
And these cute little cookies are super easy to make.
First, you'll cream, butter, golden syrup, and sugar together, then whisk in egg and vanilla before folding in flour and baking powder to give a light sticky dough.
You’ll then fold in white chocolate chips and a generous helping of M&Ms - these cookies are absolutely loaded with candy - and your dough is complete.
To shape them, I like to use a small ice cream scoop or rounded tablespoon to grab little balls of dough. This is also the easiest way to get really evenly sized cookies without having to weigh each one.
Once shaped, you’ll top each cookie with a few extra M&Ms and bake! They only take about 8 minutes to turn golden and delicious, with a crisp outer and chewy inner crumb.
Loving the sound of my mini M&M cookies?
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Makes 16
Ingredients
- 65 g (½ stick) salted butter softened
- 1 tsp (tsp) golden syrup
- 80 g (8 tbsp) white caster sugar (superfine sugar)
- ½ tsp vanilla extract
- 1 egg yolk
- 120 g (¾ cup + 3 tbsp) plain white flour (all purpose flour)
- ½ tsp baking powder
- 150 g (¾ cup) white chocolate chunks
- 100 g (¾ cup) M&Ms
Equipment
Instructions
Preheat the oven to 180C (160C fan-assisted).
Measure the butter, golden syrup and sugar into a mixing bowl.
Beat until fluffy.
Add the egg and the vanilla.
Beat until well combined.
Add the flour and the baking powder.
Mix well – you should now have a sticky, light dough.
Add the white chocolate chunks and all but a handful of the M&Ms.
Fold in.
Use a tablespoon to scoop the dough, flattening off against the side of the bowl, then roll the dough into a ball with your hands. This is the best way to get 16 equally sized cookies.
Place the balls of dough on baking sheets lined with greaseproof paper, being sure to place each cookie at least an inch apart so that they don’t stick together when they spread.
Pop a 3 extra M&Ms on top of each cookie.
Bake for 8-10 minutes until golden at the edges. Get them out of the oven before they’re fully browned so that they stay chewy when cool.
Allow to cool on the tray until firm enough to transfer to a wire rack to cool completely.
Enjoy!
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Mini M&M Cookies Recipe
Ingredients
- 65 g (½ stick) salted butter softened
- 1 tsp (tsp) golden syrup
- 80 g (8 tbsp) white caster sugar (superfine sugar)
- ½ tsp vanilla extract
- 1 egg yolk
- 120 g (¾ cup + 3 tbsp) plain white flour (all purpose flour)
- ½ tsp baking powder
- 150 g (¾ cup) white chocolate chunks
- 100 g (¾ cup) M&Ms
Equipment
- Small ice cream scoop
- Small tumbler
Instructions
- Preheat the oven to 180C/350F (160C/320F fan-assisted).
- In a large bowl, beat together the butter, golden syrup and sugar until fluffy.
- Beat in the egg and the vanilla until well combined.
- Add the flour and the baking powder and mix well – you should now have a sticky, light dough.
- Fold in the white chocolate chunks and all but a handful of the M&Ms.
- Use a tablespoon to scoop the dough, flattening off against the side of the bowl, then roll the dough into a ball with your hands. This is the best way to get 16 equally sized cookies.
- Place the balls of dough on baking sheets lined with greaseproof paper, being sure to place each cookie at least an inch apart so that they don’t stick together when they spread.
- Pop a 3 extra M&Ms on top of each cookie.
- Bake for 8-10 minutes until golden at the edges. Get them out of the oven before they’re fully browned so that they stay chewy when cool.
- Allow to cool on the tray until firm enough to transfer to a wire rack to cool completely.
Nutrition
More chocolate cookie recipes to try
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