Small-batch Chocolate Mini M&M Cookies
If you’re in the mood for a quick and delightful treat, these Small-batch Chocolate Mini M&M Cookies are the answer. With their rich chocolate flavor and colorful bursts of mini M&Ms, they’re perfect for satisfying that sweet tooth without having to bake an entire batch. Plus, they come together in no time, making them an ideal choice for an impromptu dessert or a late-night snack. Grab your apron, preheat your oven, and let’s get started!
What You’ll Love About This Recipe
These Small-batch Chocolate Mini M&M Cookies are not only delicious but also incredibly easy to whip up. Here’s what makes this recipe a must-try:
- Quick and easy: Just a handful of ingredients and minimal prep time!
- Perfectly portioned: This recipe makes just enough cookies to satisfy without overwhelming you with leftovers.
- Fun and colorful: The mini M&Ms add a playful touch that’s perfect for kids and adults alike.
- Chewy and chocolatey: The perfect balance of soft and chewy texture with a rich cocoa flavor.
What to Buy
To make these Small-batch Chocolate Mini M&M Cookies, gather the following ingredients:
- 1/2 cup + 1 tablespoon (68g) all-purpose flour
- 2 teaspoons natural cocoa powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 4 tablespoons (2oz) unsalted butter, very soft
- 1/4 cup (50g) granulated sugar
- 1 tablespoon (13g) brown sugar
- 1 large egg yolk
- 1 teaspoon milk
- 1/2 teaspoon vanilla extract
- 1/2 cup mini M&Ms or chocolate chips
Equipment & Tools
Before you start baking, make sure you have the following equipment on hand:
- Mixing bowl: For combining your ingredients.
- Whisk or spoon: To mix the batter thoroughly.
- Baking sheet: A flat tray for placing your cookies while they bake.
- Parchment paper or silicone baking mat: For easy clean-up and preventing cookies from sticking.
- Cookie scoop or spoon: To portion out the cookie dough.
Method: Small-batch Chocolate Mini M&M Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Mix the Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined. This ensures that your dry ingredients are evenly distributed throughout the cookies.
Step 3: Cream the Butters and Sugars
In a separate bowl, add the very soft unsalted butter, granulated sugar, and brown sugar. Using a whisk or spoon, cream them together until the mixture is light and fluffy. This should take about 2-3 minutes.
Step 4: Add the Egg Yolk, Milk, and Vanilla
Add the egg yolk, milk, and vanilla extract to the butter-sugar mixture. Mix until everything is well incorporated.
Step 5: Combine Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; you want a soft dough.
Step 6: Fold in the Mini M&Ms
Gently fold in the mini M&Ms (or chocolate chips) into the cookie dough, ensuring they are evenly distributed throughout.
Step 7: Scoop and Bake
Using a cookie scoop or a spoon, drop rounded tablespoons of the dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft.
Step 8: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Small-batch Chocolate Mini M&M Cookies warm or at room temperature!
Better Choices & Swaps
If you’re looking to tweak the recipe a bit, consider these options:
- Butter: Substitute with coconut oil or a plant-based butter for a dairy-free version.
- Flour: Use whole wheat flour for a slightly nuttier flavor and added fiber.
- Sugar: Replace granulated sugar with coconut sugar for a lower glycemic index option.
- M&Ms: Use dark chocolate chips or your favorite nut butter chips for a different flavor profile.
Steer Clear of These
While baking, it’s important to avoid the following:
- Overmixing the dough: This can lead to tough cookies, so mix just until combined.
- Using cold butter: Make sure your butter is very soft for the best texture.
- Skipping the cooling time: Allowing the cookies to cool on the baking sheet helps them set properly.
Save for Later: Storage Tips
To keep your Small-batch Chocolate Mini M&M Cookies fresh, follow these storage tips:
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing them! Place the cooled cookies in a single layer in an airtight container with parchment paper between layers, and freeze for up to 2 months. When you’re ready to enjoy, simply thaw at room temperature or warm in the microwave for a few seconds.
FAQ
Can I double the recipe?
Absolutely! If you want to make a larger batch, simply double all the ingredients and follow the same steps. Just make sure to bake them in batches if your baking sheet can’t accommodate all the cookies at once.
Can I use regular M&Ms instead of mini M&Ms?
Yes, you can use regular M&Ms, but keep in mind that the baking time may vary slightly, and the cookies may be a bit larger. Adjust the baking time accordingly to ensure they don’t overbake.
What should I do if my dough is too dry?
If your dough seems too dry, add a little additional milk, one teaspoon at a time, until the consistency is just right. The dough should be soft but not too sticky.
Can I use egg substitute in this recipe?
Yes, you can use an egg substitute like flaxseed meal mixed with water or a commercial egg replacer. Use 1 tablespoon of flaxseed meal with 2.5 tablespoons of water as a substitute for the egg yolk.
More Recipes You’ll Love
- Classic Chocolate Chip Cookies
- Easy Peanut Butter Cookies
- Vegan Chocolate Chip Cookies
- Soft Batch Snickerdoodles
The Last Word
These Small-batch Chocolate Mini M&M Cookies are a delightful treat that brings a smile to your face with every bite. They’re easy to make, and the flavors are irresistible. Whether you’re baking for yourself or sharing with friends and family, these cookies are sure to be a hit. Just remember, baking is all about having fun, so feel free to experiment with different mix-ins and flavors. Happy baking!
Small-batch Chocolate Mini M&M Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined.
- In a separate bowl, cream together the very soft unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg yolk, milk, and vanilla extract to the butter-sugar mixture. Mix until well incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
- Gently fold in the mini M&Ms (or chocolate chips) into the cookie dough.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days.
- Freeze cookies in a single layer for up to 2 months.
- For a dairy-free version, substitute butter with coconut oil.
