These Soft and Chewy M&M Cookie Bites are so cute and serve a crowd! Loaded with colorful M&M candies, these are a hit with kids and adults!
Mini M&M Cookies
I have weakness for bite-sized desserts, and teeny tiny cookie bites are one of my all-time favorites. A few weeks ago I made you Bite-Sized Brown Butter Chocolate Chip Cookies (which lasted all of 3 days in our house) and I’ve been eager to try my hand at another variation ever since.
Today’s fun and delicious M&M Cookie Bites are inspired, yet again, by my childhood. When I was a kid my mom would make a huge batch of M&M cookies any time we had company coming over. Just the thought of those cookies could convince my (typically whiny) brother and I to cheerfully help mom with any chore or tiny duty she might request. We were hooked!
M&M Cookies
Last Christmas I made it my goal to nail down that beloved M&M Cookie recipe once and for all. I have to admit I got pretty close with these Brown Butter M&M Cookies, but I’m still working on perfecting a classic batch that taste just like my moms.
While we wait for that recipe to be procured, we can sit back and enjoy these adorable M&M Cookie Bites! Made with brown butter, M&M minis, and lots of love ♡♡♡ <—- These babies are perfection!
More M&M Recipes:
Thick, chewy, M&M Cookie Perfection! Bursting with sweet buttery flavor and exploding with M&Ms, these bite-sized treats are a dreamy addition to any dessert spread. We like to eat them fresh from the oven, but you could also freeze them and use them as the base for an ice cream sandwich situation 😉 I say do BOTH. And Enjoy! xoxo
M&M Cookie Bites
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 sticks (16 tablespoons; 8 ounces) unsalted butter, browned and brought back to room temperature
- 1 cup + 2 tablespoons dark brown sugar
- 1/2 cup granulated sugar
- 3 teaspoons vanilla
- 2 large eggs, at room temperature
- 2 cups m&m minis
Instructions
- Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper; set aside.
- In a medium-sized bowl whisk together the flour, baking soda, and sea salt; set aside.
- Place one stick of butter in a small sauce pan over medium-high heat and cook for about 3 minutes – stirring almost constantly – or until the butter has browned. Remove from heat and stir in remaining stick of butter; whisk until completely smooth. Pour the hot butter into a heat proof bowl, then place the bowl in the refrigerator or freezer and bring the butter back to room temperature. *You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation.
- Once the butter is at room temperature…
- Add the sugars and the vanilla to the browned butter and beat on medium-speed until light and fluffy; about 2 minutes (you may use a stand mixer/ handheld mixer to help if you have one). Add the eggs and beat quickly – for only about 30 seconds – until they’re just combined; scrape down the sides of the bowl with a rubber spatula. Let the mixture rest for 5 minutes, then beat the eggs for another 30-45 seconds. Gently fold in the flour mixture with a wooden spoon, stirring only until the flour begins to disappear. Fold in the m&m minis.
- Roll scant tablespoon sized balls of dough between your palms to form a ball, then place on prepared sheet (make sure to leave a little bit of room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets, one at a time, in preheated oven and bake for 7-8 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 15 minutes on the sheet before transferring to a wire wrack to cool completely.
What adorable little cookies! These look perfect for dipping in milk 🙂
Thanks, June! A milk chaser is definitely a must 😉
I love m&ms in cookies! These look so incredibly delish!
M&M’s are my guiltiest pleasure 🙂 SO good!
How cute are these cookies? And OMG – I need that spatula since it’s my blog tagline!!! 🙂
Thanks, Eva! I think the spatula is from Target 😉
How many cookies does this recipe make??
Hi Francesca. About 3 dozen.
I attempted to make these cookies last night and followed direction ls accordingly. Sadly it was a flop and spread out super flat and inedible.
I did make a new batch, except I did not melt the butter, but rather simply softened to room temperature. I also didn’t time beating the ages nor rest them. I also added two teaspoons cornstarch. And lastly tested oven temperature. 350 @ 9 min gave my ok, but somewhat flat cookies. I increased to 375 for 9 min and it was almost perfect and thick, not flat cookies. Opted to stick with the temperature at 375, but bake them for 7 minutes, which gave me the best, non-flat cookies
Hi Ivy. I’m sorry your cookies didn’t turn out. A few questions – did you bring the browned butter back to room temperature before making the cookies? If you added melted butter to the cookie dough the recipe would definitely not turn out. Also, in my recipe the bake time is 375 degrees (F) and the bake time is 7-8 minutes, so the changes you said are actually called for in my recipe. I hope this helps! Happy holidays.
Just made these for a Valentine’s Day treat and holy yumminess!! Such an amazing recipe! Perfect flavor and texture. Thanks so much for sharing!
Yay! Happy Valentine’s day, Lauren <3
Made these for a dinner party as a kid dessert. The adults could t stop eating them either. These are so good! The brown butter flavor is delicious. The only change I made was to use salted butter (that is what I had on hand) and I added a full tsp of slat instead of half to offset the sweetness. So good!
That’s awesome, Elizabeth! I swear grown-ups love these cookie bites just as much as the kiddos 🙂
Hi! I baked one dozen on parchment paper and the other dozen on the regular nonstick pan. I noticed that the ones baked on the parchment paper became significantly more burnt under than the regular ones. I suggest not cooking them on parchment paper.
Thanks though. They were delicious.
How many does it make??
So I had a LOT of mini m&ms (Walmart had them on sale $1 for a bag, so of course I stocked up lol) and decided to look up some recipes on Pinterest. I made two from you. The first was the Chewy Brown Butter M&M Blondies (which by the way, I made them soooo perfect!!) and second these cookies. I made both recipes the same time and for the same party.
So a couple things on the cookies.. I followed it to a T but the first batch when I tried to roll them were literally melting on my hand. I baked them and they did come out, like a cookie of course just not that “perfectly shaped cookie”, which honestly doesn’t matter. So the second batch (well the rest of the batches..) , I put the cookies in the freezer in between baking and I was able to roll them. The cookies came out perfect EACH TIME! I have a Cookie Monster in my house.. so hopefully they will still be there in the morning!! Haha!
Thank you for this helpful comment, Karen! So happy you enjoyed the recipe, too 🙂
These look delicious! Can you substitute dark brown sugar for regular brown sugar?
Hi! These sound great – would using softened butter at room temperature work instead of brown butter?
Thank you!