If you’re looking for a fun and delicious treat to share with friends and family, look no further than these mini M&M cookies. These bite-sized treats are perfect for parties, bake sales, or just as a sweet snack. With two different recipes to choose from, you’re sure to find one that fits your taste buds. So, let’s get baking!
Recipe 1: Classic Mini M&M Cookies
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup mini M&Ms
Instructions:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture until just combined.
- Fold in the mini M&Ms.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 cookie
Calories: 107
Total Fat: 5.2g
Saturated Fat: 3.3g
Cholesterol: 16mg
Sodium: 79mg
Total Carbohydrates: 14.8g
Dietary Fiber: 0.3g
Sugar: 9.3g
Protein: 1.2g
Cooking Time:
Prep Time: 20 minutes
Cook Time: 10-12 minutes per batch
Total Time: 40 minutes
Equipment:
- Large mixing bowl
- Whisk
- Baking sheets
- Parchment paper
- Cooling rack
Serving Suggestions:
These mini M&M cookies are perfect for sharing with friends and family. Serve them on a platter at your next party or pack them in a lunchbox for a sweet snack.
Variations:
For a fun twist, try using different colors of M&Ms. You can also substitute chocolate chips or other small candies for the M&Ms.
Substitutions:
If you don’t have mini M&Ms, you can use regular M&Ms or other small candies. You can also substitute margarine for the butter, but the cookies may have a slightly different texture.
Storage:
Store the cookies in an airtight container at room temperature for up to 1 week. You can also freeze the cookies for up to 3 months.
Tips:
- Make sure your butter is softened to room temperature before you begin. This will make it easier to cream with the sugars.
- Don’t overmix the dough. Stir until the ingredients are just combined to avoid a tough texture.
- For evenly sized cookies, use a cookie scoop or tablespoon to measure the dough.
Frequently Asked Questions:
- Can I use margarine instead of butter?
- Yes, you can use margarine instead of butter, but the cookies may have a slightly different texture.
- Can I freeze these cookies?
- Yes, you can freeze these cookies for up to 3 months.
- Can I use regular M&Ms instead of mini M&Ms?
- Yes, you can use regular M&Ms or other small candies if you don’t have mini M&Ms.
Recipe 2: Gluten-Free Mini M&M Cookies
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 3/4 cups gluten-free flour blend
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup mini M&Ms
Instructions:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the gluten-free flour blend, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture until just combined.
- Fold in the mini M&Ms.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 cookie
Calories: 107
Total Fat: 5.2g
Saturated Fat: 3.3g
Cholesterol: 16mg
Sodium: 79mg
Total Carbohydrates: 14.8g
Dietary Fiber: 0.3g
Sugar: 9.3g
Protein: 1.2g
Cooking Time:
Prep Time: 20 minutes
Cook Time: 10-12 minutes per batch
Total Time: 40 minutes
Equipment:
- Large mixing bowl
- Whisk
- Baking sheets
- Parchment paper
- Cooling rack
Serving Suggestions:
These gluten-free mini M&M cookies are perfect for sharing with friends and family who have a gluten intolerance. Serve them on a platter at your next party or pack them in a lunchbox for a sweet snack.
Variations:
For a fun twist, try using different colors of M&Ms. You can also substitute chocolate chips or other small candies for the M&Ms.
Substitutions:
If you don’t need to eat gluten-free, you can use regular all-purpose flour instead of the gluten-free flour blend.
Storage:
Store the cookies in an airtight container at room temperature for up to 1 week. You can also freeze the cookies for up to 3 months.
Tips:
- Make sure your butter is softened to room temperature before you begin. This will make it easier to cream with the sugars.
- Don’t overmix the dough. Stir until the ingredients are just combined to avoid a tough texture.
- For evenly sized cookies, use a cookie scoop or tablespoon to measure the dough.
Frequently Asked Questions:
- Can I use regular all-purpose flour instead of the gluten-free flour blend?
- Yes, if you don’t need to eat gluten-free, you can use regular all-purpose flour instead of the gluten-free flour blend.
- Can I freeze these cookies?
- Yes, you can freeze these cookies for up to 3 months.
- Can I use regular M&Ms instead of mini M&Ms?
- Yes, you can use regular M&Ms or other small candies if you don’t have mini M&Ms.
Final Thoughts