Mini M&M’S® Cookies

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Mini M&M’S® Cookies, fun bite size cookies that make a great after school snack! 

Mini M&M'S Cookies Recipe on Mini chocolate chip cookies with M&M'S Minis!

It’s back to school time! I know I will cry like a baby when Caleb is old enough to go to school, but I do look forward to him coming home and telling me about his day. I picture us sitting at the table talking, laughing, working on homework, and enjoying cookies and milk.

We have a few years until it’s homework time and back to school for our little pea, but I made Mini M&M’S® Cookies anyways. We can play pretend school…I will do anything for cookies and I am sure Caleb won’t mind:)

Mini M&M'S Cookies Recipe on Soft, bite-size cookies!

These Mini M&M’S® Cookies are almost too cute to eat! They are tiny and perfect for a sweet after school snack!

Mini M&M's Cookies |

I used M&M’S MINIS® to make the cookies extra special. They are so colorful and fun!

Mini M&M's Cookies | | Two Peas and Their Pod

I am normally not a cookie dough girl. I like baked cookies better. I usually wait to eat the finished product, but it was hard to stay out of this cookie dough. Those M&M’S MINIS® kept calling my name!

Mini M&M's Chocolate Chip Cookie Recipe on

I rolled the dough into teaspoons and baked the cookies until they were slightly golden brown around the edges.

Mini M&M's Chocolate Chip Cookies on

Cookie perfection! The cookies are soft, chewy, and filled with the sweet burst of M&M’S MINIS®. Grab a glass of cold milk and you’ve got the perfect after school snack! The kiddos will gobble these up! And if you eat a stack before they get home from school, I won’t tell:)

Mini M&M'S Cookies on Love these bite size cookies!

Mini M&M'S® Cookies

Soft mini chocolate chip cookies with colorful M&M'S MINIS®. I bet you can't eat just one!
5 from 2 votes
Prep Time
15 minutes
Cook Time
8 minutes
6 dozen cookies


  • 2 1/4 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 cup unsalted butter at room temperature
  • 1 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup M&M'S MINIS®
  • 1 cup mini chocolate chips


  1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
  2. In a large bowl, whisk flour, cornstarch, baking soda and sea salt together. Set aside.
  3. In the bowl of a stand mixer, cream together butter and sugars until smooth and creamy, about 3 minutes. Add egg and vanilla extract and beat until combined. Slowly mix in the dry ingredients.
  4. Stir in the M&M'S MINIS® and mini chocolate chips. Form cookie dough into teaspoon balls and place on prepared baking sheet, about 1 inch apart.
  5. Bake cookies for 8 minutes, or until slightly golden brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

Disclosure: this post is sponsored by M&M’S®, but our opinions are our own.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 1 Cup Butter
    1 Cup Sugar
    1 Cup Brown Sugar
    2 eggs
    2 teaspoons vanilla extract
    3 Cups All-purpose flour
    1 Teaspoon baking soda
    2 Teaspoons hot water
    ½ Teaspoon salt
    2 Cups M&M Minis
    1 Cup Chopped walnuts

    Preheat oven to 350 degrees F. Mix together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to mixture along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

  2. Would it make a big difference if I used light brown sugar instead of dark brown? Thank you 🙂 These look delish – my 3 year old will gobble them up!!!

  3. These cookies were delicious! One of the best I’ve made. The only thing is they didn’t flatten out, but stayed very round. Any ideas why that was?

  4. Oh, Maria, how I love mini M&M’s! They are the very best form of M&M’s, and our pantry is never without – love your sweet little cookies! My husband’s cousin makes the BEST Monster Cookie Bars!! The recipe is already on my site, here is a version I fancied up for this past 4th of July:

    1/2 c. + 1 T. unsalted butter, at room temperature, divided
    1-1/2 c. creamy peanut butter
    1 c. packed brown sugar
    1 c. sugar
    3 large eggs
    1 tsp. pure vanilla extract
    1 c. all-purpose flour
    3-1/2 c. old fashioned oatmeal
    2 tsp. baking soda
    1/2 tsp. kosher salt
    12 oz. semi-sweet chocolate chips
    1 12.6-oz. bag milk chocolate M&M’s in red, white, and blue for July 4th, or use regular colors for other times of the year
    fudge frosting, optional – I just used a can I picked up in the baking aisle, but this homemade chocolate ganache would also be wonderful
    red, white, and blue sprinkles, optional

    Preheat oven to 350°. Butter a 12” x 17” jelly roll pan with 1 tablespoon of the butter. Set aside.

    In the bowl of a stand mixer, cream together remaining 1/2 c. butter, peanut butter, brown sugar, and sugar. Add eggs and vanilla and mix until incorporated. Add flour, oatmeal, baking soda, and salt, and mix again until incorporated. Then, with a spatula (and plenty of arm strength!), fold in the chocolate chips and M&M’s. Press into prepared pan and bake for 14 to 15 minutes. These bars are meant to be chewy, do not over bake! Cool completely on wire rack, then cut into bars.

    These bars are fabulous just the way they are, but if you want to add a little more festivity for the 4th of July, try adding chocolate frosting and sprinkles! I simply used a can of fudge frosting that I picked up in the baking aisle. Place frosting in a pastry bag fitted with a medium star tip and swirl the frosting onto the top of each bar. Add some red, white, and blue sprinkles, and you’re set!

  5. I make an EASY monster cookie- use Betty Crocker’s bagged chocolate chip cookie mix. To the dry ingredients, add 1/2 cup oats, 1/2 cup of crushed pretzels, and 1/2 cup of M&Ms. You could always add nuts, too! Then, add eggs and BUTTER (not oil, doesn’t taste as yummy) and bake according to package instructions.

  6. I make an EASY monster cookie- use Betty Crocker’s bagged chocolate chip cookie mix. To the dry ingredients, add 1/2 cup oats, 1/2 cup of crushed pretzels, and 1/2 cup of M&Ms. You could always add nuts, too! Then, add eggs and BUTTER (not oil, doesn’t taste as yummy) and bake according to package instructions.

  7. Mix 1 cup shortening, 1 c br. sugar, 1 c white sugar, 2 eggs and 1 t vanilla
    add 1 1/2 c flour 1 t salt, 3 cups quick oats 1/2 mini M&M.s 1/2 cup chopped nuts, 1/2 t cinnamon, 1 t soda. Bake at 350 for 8-10 min.

    This replaces my comment on just putting them in pancakes

  8. Soft and Chewy M&m Cookies

    1 cup Crisco shortening
    1 cup packed light brown sugar
    1/2 cup sugar
    2 large eggs
    1 teaspoon vanilla
    2 1/4 cups flour
    1 teaspoon salt
    1 teaspoon baking soda
    1 1/2 cups M&M’s plain chocolate candy


    1. Cream together shortening and sugars until light and fluffy.
    2. Add eggs and vanilla and beat until combined.
    3. Add combined flour, salt, and baking soda and mix until well combined.
    4. Stir in 1/2 cup M&Ms.
    5. Drop by Tbsp onto ungreased cookie sheet.
    6. Press 2-3 M&Ms onto top of each cookie.
    7. Bake in 375°F for 10-12 minutes.

  9. Trail Mix:almonds, raisins, toasted oats, popcorn, cashews & dark chocolate M&M’s.

    I also make cookies with Dark M&M’s. so delish

  10. M&M Oatmeal Christmas Cookies

    1/4 cup oatmeal (ground to powder consistency)
    1 1/2 cup flour
    3/4 cup red & green M&Ms
    1/2 cup white sugar
    1/2 cup brown sugar
    1/2 ts baking soda
    1/2 ts salt

    Put all dry ingredients in pretty layers in a festively decorated mason jar
    Attach instructions to “add one egg, one stick of butter & tsp of vanilla to sugar and beat well. Add rest of ingredients. Bake at 350 for 6-7 minutes. Enjoy!”

    The ground oatmeal really makes the texture of these babies perfect! You’ll never want a cookie without it again!

  11. Monster Cookies: 1 pillsbery sugar cookies roll, 1 cup oats, 1 cup mini m&m’s, 1 cup mini chocolate chips. Mix all together. Roll into balls. Bake 12 @ 350 degrees! Delish!

  12. Mini M&M’s Cookie Dough Truffles

    1/2 cup (1 stick) unsalted butter, room temperature

    1/4 cup granulated sugar

    1/2 cup packed light brown sugar
2 tablespoons milk
1/2 teaspoon vanilla
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup mini M&M’s (plus extra for decoration)
chocolate candy coating

    In a large bowl, beat butter and sugars with an electric mixer until light and fluffy (about 3 minutes). Mix in milk and vanilla. Add flour and salt and mix on low until combined. Stir in Mini M&M’s.
    Chill dough in refrigerator for about 30 minutes until firm enough to scoop into 1-inch balls. Place balls on a wax paper lined baking sheet and place in the freezer for at least 15 minutes.
    Melt candy coating following instructions on the package. Remove a couple of balls from the freezer at a time. Dip in candy coating and let any excess fall off back into the bowl. Add a few Mini M&M’s on top and place on wax paper to set. Refrigerate in an airtight container for up to a week.

  13. Peanut Butter Jumbos
    1 cup margarine
    1 cup peanut butter
    1 cup sugar
    1 cup packed brown sugar
    2 eggs
    2 cups flour
    1 tsp baking soda
    1 1/2 cup m&ms
    Beat together margarine, peanut butter and sugars until light and fluffy; blend in eggs. Add combined flour and baking soda; mix well. Stir in candy. Drop by spoonfuls onto greased cookie sheet. Bake at 350 for 10-12 minutes or until edges are golden brown. Cool on cookie sheet for 3 minutes. Remove to wire rack to cool thoroughly.

  14. M&M Krispie Treats.

    In a large saucepan melt 3 T butter. Mix in 4 cups mini marshmallows and cook over medium-low heat until melted and combined together. remove from heat and add 6 cups rice krispies. Let cool for a few minutes and add 1/2 to 1 package mini M&Ms.

  15. Chocolate Hazelnut M&M Cookies

    1/2 c. butter, softened
    1/2 c. chocolate hazelnut spread
    1/2 c. granulated sugar
    1 egg
    1 1/2 c. all-purpose flour
    1/2 tsp. baking soda
    1/8 tsp. salt
    1 cup M&Ms

    Preheat oven to 350 degrees F. Line baking sheet with silicone mat or parchment paper.

    In medium bowl, combine flour, baking soda, and salt. Set aside.

    Beat together butter, chocolate hazelnut spread, sugar, and egg in a medium bowl until combined. Add the dry ingredients and mix until combined. Stir in M&Ms.

    Drop by rounded tablespoons on baking mat 2 inches apart. Bake for 10-12 minutes or until edges are set. Cool on wire rack.

  16. M&M cup cakes. 3 sticks of butter, 3 cups of sugar, 3 cups of flour, 5 eggs, 3/4 cup 7 up. Beat butter and sugar, add in 1 egg at a time, alternate 1 cup flour and 1/4 c 7 up. Stir in 2 cups of peanut butter m&m’s. Spoon mixture into cupcake pans and bake at 350 (or 325 if you have a hot oven) for 20 minutes.

  17. My M&M Recipe is this

    1 Bag Mini Marshmallows
    1/2 c Biscoff smooth
    6 c Rice Cereal
    2T butter
    1c Mini M&M’s

    Melt butter,marshmallows and Biscoff in microwave for 1 minute, if you need more do 30 seconds with mine I just do 1 minute and stir in rice cereal then the mini M&M’s. Pour into 11X15 jelly pan and cool,
    I just made these this weekend and my camera went on the blink. I should have used my IPAD but they go in a hurry.

  18. My favorite way to use M&M minis is in :

    Seven Layer Bars

    1 stick butter or margarine
    2c. Graham Cracker Crumbs
    1 1/2 C. shredded Coconut
    1 Can Sweetened Condensed Milk
    1 1/2 C chopped Pecans
    1 bag Mini Chocolate Chips
    1 Bag mini M&Ms

    Melt butter in 9×13 pan. Add graham cracker crumbs mix and smooth on bottom to cover pan.
    Spread coconut evenly across graham cracker crumbs.
    Open and pour sweetened condensed milk evenly across coconut.
    Layer pecans, chocolate chips and mini M&M’s across sweetened condensed milk as you did above ingredients and gently press into sweetened condensed milk.

    Bake at 350 for 35 minute. Let cool, slice into small bars and enjoy !

    This is our families favorite.


  19. Chewy Bars

    2 1/8 cups flour
    1/2 tsp salt
    1/2 tsp baking soda
    12 Tbsp butter (1 1/2 sticks), melted and cooled slightly
    1 cup brown sugar
    1/2 cup white sugar
    1 large egg
    1 large egg yolk
    2 tsps vanilla extract
    1 12oz bag M&M’s, divided


    Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Grease a 9×13 pan and set aside.

    In a medium sized bowl, whisk together the flour, salt, and baking soda and set aside.

    In a large bowl, whisk the melted butter and sugars until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in 1 cup of M&M’s and turn the batter into the prepared pan, smoothing the top with the spatula. Sprinkle remaining M&M’s on top and press in slightly.

    Bake 25-30 minutes, until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan. Cool completely before cutting.

  20. 1 small pack m&m’s
    1/4 cup cheddar cheese
    2 sheets graham crackers
    1 sliced apple
    1/8 tsp cinnamon

    Break crackers into small pieces
    slice apple and sprinkle with cinnamon
    melt cheddar cheese over apples and throw m&m’s on top

  21. M&M Brownies

    Mix in a bowl:

    1-1/3 cup all purpose flour

    1 tsp. baking powder

    1/2 tsp salt

    Melt 1 cup butter in a saucepan (on low heat).

    Remove from heat. Stir in 1 cup cocoa.

    Blend in 2 cups sugar, 4 eggs and 1-1/2 teaspoons vanilla.

    Add dry ingredients to chocolate mixture.

    Add 1 1/2 cups mini M&M baking chips.

    Pour batter into greased 13x9x2 inch pan. Bake 350 deg. F. 25 – 30 minutes

  22. I make a chocolate peppermint M&M cupcakes during the holiday season. It is a regular dark chocolate mini cupcake with marshmallow frosting and sprinkled with White Chocolate Peppermint M&M’s. My friends and family enjoy them.

  23. M & M Peanut Butter Cookies – DELICIOUS! I had to play with this recipe for quite some time in order to perfect it.

    1 and 3/4 cups all-purpose flour

    1/2 teaspoon salt

    1 teaspoon baking soda

    1/2 cup (1 stick) unsalted butter, at room temperature

    1/2 cup granulated sugar

    1/2 cup light brown sugar

    1/2 cup creamy peanut butter

    1 egg

    1 teaspoon vanilla

    2 tablespoons milk

    1 and 1/2 cups M&M’s

    1. Preheat oven to 350.
    2. Line baking sheet with parchment paper.
    3. Combine flour, salt, and baking soda
    4. Cream the butter on medium high speed until smooth, about 1 minute.
    5. Add the sugars and peanut butter, mixing until smooth.
    6. Add the egg, vanilla, and milk, mixing until completely combined.
    7. Stir in M & Ms.
    8. Drop the cookie dough by rounded tablespoons and bake for about 10 minutes.

    Voila! Delicious!

  24. 30 circular pretzels
    60 m&ms

    Preheat oven to 350 degrees F (175 degrees C).
    Place pretzels on baking sheets. Place 2 m&ms in the center of each pretzel.
    Place in preheated oven 1 to 2 minutes, until M&Ms partially melt. Remove from oven and chill in refrigerator until set.

  25. Hidden Rice Krispies Surprise: INGREDIENTS
    12 Plastic snap-apart 3 x 2-in Easter eggs
    3 tablespoons butter or margarine
    1 package (10 oz., about 40) JET-PUFFED Marshmallows
    — OR —
    4 cups JET-PUFFED Miniature Marshmallows
    6 cups Kellogg’s® Rice Krispies® cereal
    1/2 cup M&M’S® Brand Chocolate Candies
    Canned frosting or decorating gel (optional)
    1. Clean, then coat inside of plastic eggs with cooking spray. Set aside.
    2. In large saucepan melt butter over low heat. Add JET-PUFFED Marshmallows and stir until completely melted. Remove from heat.
    3. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.
    4. Using greased hands, firmly press 1/4 cup of the cereal mixture into each plastic egg half. Use fingers to make hollow center in each half. Remove from molds. Place on wax paper. Cool slightly.
    5. Place about 6 M&M’S® Brand Chocolate Candies in one half of each egg. Gently press two halves of each egg together until they stick. Cool completely.
    6. Decorate with frosting and additional M&M’S® Brand Chocolate Candies (if desired).

  26. I add mini m&m’s to rice krispy treats.

    3 tablespoons butter
    1 10 ounce package marshmallows
    6 cups crispy rice cereal
    2 cups mini m&m’s

    Measure out cereal into a large bowl and set aside. Coat a 13×9-inch pan with cooking spray or butter and set aside.
    In large pot melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
    Add cereal. Stir until well coated. Let cool for just a few minutes. Stir in M&M’s.
    Using wax paper press mixture evenly into prepared pan. Let cool for 15 minutes or until set.

  27. Mini M&M Mountain Man Mix
    1 cup of roasted almonds
    1 cup of cashews
    1 cup of peanuts
    1 cup of raisins
    2 cups of mini M&Ms
    Toss in mason jar and shake until well mixed.

  28. M&M Chocolate Coconut Bread

    Makes 1 large loaf or 4 mini loaves

    2 eggs
    1c sugar
    1/2c oil
    1tsp coconut extract
    1-1/2c flour
    1/4tsp baking powder
    1/4tsp baking soda
    1/4tsp salt
    1/2c buttermilk
    1/2c sweetened coconut flakes
    1/2c walnuts
    1/2c M&Ms


    1/4c sugar
    2T water
    1T butter
    1/2T coconut extract


    Preheat oven to 350F. Grease pan(s) and set aside.

    In a large mixing bowl, beat together the eggs, sugar, oil and coconut extract. In a separate bowl, combine the flour, baking powder, baking soda and salt.
    Add the dry mixture and buttermilk to the wet mix, alternating between the two (start and end with the flour mixture). Then fold in the coconut, walnuts and M&Ms. Fill pans 3/4 full and bake.
    For mini pans: 25-30 minutes.
    For a large loaf: about 45 minutes.

    While that is baking, make the glaze. In a small saucepan on med-high heat, mix together the sugar, water and butter. Let that boil for 3 minutes. Remove from heat and add the coconut extract. Pour this over the loaves while they are still hot.

  29. Sesame granola bars:

    I eyeball my amounts:

    1/4 cupThe oil from a settled jar of tahini
    1 1/2 cup oats
    1/2 cup chopped almonds
    1/2 cup Brown Sugar
    1/8 tsp vanilla

    Mix together, spread in a loaf pan lined with parchment, bake at 375 degrees for 20 minutes. Slice and eat!

  30. Brownie Ice Cream M&M sandwiches

    Prep Time: 15 min.
    Bake Time: 25 min.
    Decoration Time: 15 min.
    Difficulty: Easy
    Yield: Makes 16 servings.


    1 box (19.9 oz. each) brownie mix
    3 ½ cups vanilla lowfat frozen yogurt
    ½ cup M&M’S® Brand Chocolate Candies
    2 8-inch round cake pans
    Wax paper


    1. Prepare the cake pans by greasing them and lining the bottoms (not the sides) with wax paper.
    2. Prepare brownie mix according to the package directions. Divide batter between the two prepared cake pans.
    3. Bake according to the package directions. Remove and cool completely.
    4. Run a small paring knife around the edges of each brownie, loosening it from the pan.
    5. Invert one layer onto a cookie sheet, and spread vanilla ice cream on top, coming right to the edge (you can slightly soften the ice cream first).
    6. Place the other brownie layer on top, and press gently to secure. Place in the freezer until firm, about 2 hours.
    7. Just before serving, press M&M’S® Brand Chocolate Candies into the ice cream.
    8. Cut into thin wedges and serve right away.

  31. Okay this is quick and simple but I always take it to every potluck as an extra and it is ALWAYS eaten.

    2) 8oz containers of Lite Cool Whi
    6 0z of Plain M&M’s

    Mix well and chill for a couple of hours.

  32. I use M&M Minis on top of my Chocolate Cream Pies recipe!! The recipe is quite simple Chocolate Pudding in a Oreo Cookie Pie Crust Topped with Cool Whip and topped with M&M Minis!!!

  33. hMmmm… ANY cookie is a favorite… and one with mini M&M’s added?! Perfection. You guys always have the best recipes and give-a-ways! Maybe one day, I’ll be the lucky winner. 🙂

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