I have more cookies for you today. Really good cookies. Really good Small-batch M&M Cookies. After all this time of running a food blog, I’ve gotten pretty good at not gorging myself on the food I make for the site. One of my best tricks is just freezing leftovers immediately after shooting them. I TRIED that with these M&M Cookies. They went straight into the freezer after I finished taking photos. They still disappeared within a matter of days. Turns out that really good cookies are still really good frozen. 😉
If you love M&Ms, you’re going to love these cookies, because they are PACKED with them, so you definitely feel like you get your money’s worth in the M&M department. And the cookie base is the same as in my reader-favorite Small-batch Chocolate Chip Cookies, so these M&M cookies come out chewy at the centers, a little crunchy around the edges and pretty darn perfect. The recipe uses melted butter in the dough, so you don’t have to plan ahead and soften any butter, and the dough doesn’t need to be chilled. That means that if you have M&Ms handy, you can make these cookies from start to finish in about twenty minutes. Dangerous? Yes. The best? Also yes.
Ingredient Notes
All-purpose flour, measured correctly: Correct flour measurement is very important in this recipe. For best results, measure by weight or the Spoon and Sweep Method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife). An egg yolk: For these cookies, you’ll need just need one yolk. For ideas on what to do with the leftover egg white, check out my post What to Do With Leftover Egg Whites (I recommend a small batch of blueberry muffins). Butter: Either salted or unsalted butter will work in these cookies. If using salted butter, cut the salt in the recipe by half.
How to Make Small-batch M&M Cookies
My dough is dry/crumbly. What happened?
Dry or crumbly dough is usually caused by too much flour in the dough (make sure you’re measuring it by weight or the spoon and sweep method) or it can happen when you get a particularly small egg yolk so there isn’t enough liquid for everything to mix well. To fix crumbly dough, add a little milk or water by the half teaspoon, just enough so that everything comes together and there are no dry bits of flour at the bottom of the bowl, and your dough should be good to go.
How should I store these cookies?
Cookies can be stored in an airtight container at room temperature for 4 to 5 days. For longer storage, keep in the freezer.
Can I freeze these cookies?
Yes! These cookies freeze very well. Store in an airtight container or freezer bag in the freezer for up to 3 months. You can eat them frozen straight out of the freezer or let them sit on the counter for 10 to 15 minutes to defrost before eating.
More Small-batch Cookie Recipes
Small-batch Peanut Butter Cookies One Chocolate Chip Cookie Small-batch Oatmeal Cookies Small-batch Shortbread Cookies
More Small-batch Desserts
Oreo Cheesecake Bites Cinnamon Rolls for Two Small Carrot Cake Small-batch Brownies
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