Ultimate Mini Mm Cookies Recipes

ULTIMATE MINI M&M COOKIES

Steps:

• 1. Preheat oven to 350F. In large bowl cream butter and sugars till light and fluffy; beat in egg and vanilla.
• 2. In a medium bowl, combine flour, baking soda and salt; blend into creamed mix. Stir in M&M's and nuts.
• 3. Drop by heaping tablespoonful about 2 inches apart onto ungreased cookie sheet.
• 4. Bake 10-13 minutes, or until edges are lightly brown and centers are still soft. Do not over bake.
• 5. Cool 1 minute on cookie sheet; cool completely on wire racks. Store in tightly covered container

ULTIMATE M & M COOKIES

Steps:

• In a large bowl cream butter and sugars until light and fluffy; beat in egg and vanilla.
• In a medium bowl combine flour, baking soda and salt; blend into creamed mixture.
• Stir in M&M's (and nuts if using).
• Drop by heaping tablespoonfuls about 2 inches apart onto ungreased baking sheets.
• Bake 10-12 minutes in a 350F oven. (They should be lightly browned and centers still soft. Do not overbake or they will become flat and crisp after cooling).
• Cool 2 minutes on cookie sheet and then transfer to wire racks to cool completely. Store in an airtight container.

MINI M&M COOKIES

Steps:

• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Whisk the flour, baking soda, and salt together until combined. Set aside.
• In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and the brown sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to combine. Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in the M&Ms.
• Roll cookie dough into very tiny balls, about 1 teaspoon of dough per cookie and arrange on the baking sheets.
• Bake for 7-8 minutes or until the edges are lightly browned. Slightly flatten each cookie with the back of a spoon if they didn't spread much. While the cookies are still warm, I like to press a couple extra M&Ms into the tops. This is just for looks! Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
• Cookies will stay fresh covered at room temperature for 1 week.

THE BEST M&M COOKIES

Steps:

• Sift the flour, baking powder, baking soda and salt into a large bowl.
• Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in the eggs one at a time until smooth, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Reserve 1/4 cup of the chocolates, then stir in the remaining 1 3/4 cups of chocolates by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until chilled through, about 1 hour.
• Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Roll the dough into 24 balls, each about 3 tablespoons (alternatively, use a #20 large cookie scoop). Place 6 dough balls on each of the prepared baking sheets; stud the top of each dough ball with some of the reserved chocolates. Bake 2 trays at a time until the cookies are golden around the edges but still soft in the middle, rotating the trays halfway through, 15 to 18 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough and chocolates.

MINI M&M'S (OR CHOCOLATE CHIP) COOKIES

Steps:

• Cream sugars and shortening together; stir in eggs, vanilla and hot water; add dry ingredients and stir until combined; gently stir in mini M&M's last.
• Drop dough by heaping teaspoonfuls onto an ungreased baking sheet.
• Bake at 375° for 9 minutes or until cookies are light golden brown.

ULTIMATE CHOCOLATE COOKIES (M&M'S)

Steps:

• Preheat oven to 350.
• In a large bowl, cream butter and both sugars until well blended.
• Add the eggs and vanilla extract and mix to combine.
• In a separate bowl, sift flour, cocoa powder, baking soda, and salt together.
• Slowly add these ingredients into the butter mixture and stir until combined.
• Fold in M&M'S brand minis milk chocolate candies and walnuts, if desired.
• Chill dough 1 hour or overnight.
• Drop dough by rounded tablespoons onto a lightly greased tray, about 2 inches apart.
• Bake for 7 to 8 minutes for chewy cookies or 10 to 12 minutes for crispy cookies.

MINI M & M COOKIES

Steps:

• In a large bowl, mix together sugars, shortening, margarine, vanilla and eggs with an electric mixer.
• In a seperate bowl, combine flour, oatmeal, salt, baking powder and soda.
• Add dry ingredients to mixing bowl a cup at a time until it is mixed together completely.
• Open bag of M&M baking bits and pour out 1/3 cup to reserve for later. Add the rest of the chips and fold into batter.
• Chill cookie dough for 1 hour.
• Later, preheat oven to 350 degrees. On ungreased cookie sheets, or using parchment paper on cookie sheets, drop dough by spoonfuls with room for spreading.
• Take 2 or 3 of the reserve M&M's and place on top of each cookie. This way, some clearly show after the cookie bakes.
• Bake in 350 oven for 10-12 minutes or until lightly brown.
• Remove cookies from sheet and place on cooling rack.