Small-batch Chocolate Mini M&M Cookies
These Small-batch Chocolate Mini M&M Cookies are chewy, colorful, and perfect for satisfying your sweet tooth without overindulging.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Baking Sheet
- Parchment Paper
- Rubber spatula
Ingredients
- 1/2 cup all-purpose flour plus 1 tablespoon (68g)
- 2 teaspoons natural cocoa powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter very soft (2oz)
- 1/4 cup granulated sugar (50g)
- 1 tablespoon brown sugar (13g)
- 1 large egg yolk
- 1 teaspoon milk
- 1/2 cup mini M&M's or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking and perfect golden-brown cookies.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to evenly distribute the leavening agent and salt.
- In a separate bowl, cream together the very soft unsalted butter, granulated sugar, and brown sugar with a hand mixer or whisk until light and fluffy, about 2-3 minutes.
- Add the egg yolk, milk, and vanilla extract to the butter-sugar mixture. Beat until well combined and smooth.
- Gradually stir the dry ingredient mixture into the wet ingredients until just combined; a few flour streaks are okay to avoid overmixing.
- Gently fold in the mini M&M's or chocolate chips using a rubber spatula to evenly distribute them throughout the dough.
- Drop heaping tablespoons of dough onto a parchment-lined baking sheet, spacing about 2 inches apart, making 6-8 cookies depending on size.
- Bake in the preheated oven for 9-11 minutes, until edges are set but centers remain soft; cookies will continue to cook slightly after removal.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or store for later!
Notes
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Use whole wheat or gluten-free flour as a substitute for all-purpose flour if desired.
- Try coconut oil instead of butter for dairy-free cookies.