Mini M&M Cookies Recipe

Unsalted butter: Provides the rich, creamy base for the cookies, ensuring they are soft and flavorful.

Brown sugar: Adds a deep, molasses-like sweetness and helps keep the cookies moist.

Granulated sugar: Contributes to the sweetness and helps achieve a slightly crisp edge.

Eggs: Bind the ingredients together and add richness to the dough.

Vanilla extract: Enhances the overall flavor with a warm, sweet aroma.

All-purpose flour: Forms the structure of the cookies, giving them their shape and texture.

Baking soda: Acts as a leavening agent, helping the cookies rise and become fluffy.

Salt: Balances the sweetness and enhances the other flavors.

Mini M&M's: Add a fun, colorful crunch and a burst of chocolate flavor in every bite.

When creaming together the butter and sugars, make sure the butter is at room temperature. This ensures it blends smoothly with the sugars, creating a light and fluffy mixture. If the butter is too cold, it won't incorporate well, and if it's too warm, it can make the dough too soft, affecting the cookie texture.

• softened unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, and it adds a slight coconut flavor that can enhance the cookies.

• softened unsalted butter - Substitute with margarine: Margarine can be used as a direct replacement for butter, offering a similar texture and taste.

• packed brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used in the same quantity.

• packed brown sugar - Substitute with white sugar and molasses: Mix 1 cup of white sugar with 1 tablespoon of molasses to mimic the flavor and moisture of brown sugar.

• granulated sugar - Substitute with cane sugar: Cane sugar is less processed and can be used in the same quantity as granulated sugar.

• granulated sugar - Substitute with honey: Use ¾ cup of honey for every cup of sugar, but reduce the other liquids in the recipe slightly.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. This is a good vegan alternative.

• large eggs - Substitute with applesauce: Use ¼ cup of unsweetened applesauce per egg to add moisture and a slight sweetness.

• vanilla extract - Substitute with almond extract: Almond extract has a strong, sweet flavor that can replace vanilla extract in a pinch.

• vanilla extract - Substitute with maple syrup: Use an equal amount of maple syrup for a different but pleasant flavor profile.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cookies denser.

• all-purpose flour - Substitute with gluten-free flour blend: Use a 1:1 gluten-free flour blend to make the recipe suitable for those with gluten intolerance.

• baking soda - Substitute with baking powder: Use 3 teaspoons of baking powder for every teaspoon of baking soda, but omit any added salt.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• mini m&m's - Substitute with chocolate chips: Chocolate chips provide a similar texture and chocolate flavor.

• mini m&m's - Substitute with chopped nuts: Chopped nuts like walnuts or pecans add crunch and a different flavor profile.

• Once your cookies have cooled completely, place them in an airtight container. This will keep them fresh and chewy for up to a week. For an extra layer of protection, you can also wrap them individually in plastic wrap before placing them in the container.

• If you want to keep your mini M&M cookies fresh for a longer period, consider freezing them. Arrange the cookies in a single layer on a baking sheet and place them in the freezer for about an hour. This prevents them from sticking together.

• After the initial freeze, transfer the cookies to a resealable freezer bag or an airtight container. Be sure to label the container with the date so you know how long they've been stored. Your cookies will stay fresh for up to three months in the freezer.

• When you're ready to enjoy your frozen cookies, simply take them out of the freezer and let them thaw at room temperature for about 15-20 minutes. If you prefer warm cookies, you can reheat them in the oven at 300°F (150°C) for about 5 minutes or until they are warm and gooey.

• For those who love the convenience of ready-to-bake cookie dough, you can also freeze the dough itself. Scoop the dough into rounded tablespoons and place them on a baking sheet. Freeze until solid, then transfer the dough balls to a resealable freezer bag or airtight container.

• When you're ready to bake, there's no need to thaw the dough. Simply place the frozen dough balls on a baking sheet and bake at 350°F (175°C) for an extra 1-2 minutes longer than the original baking time. This way, you can enjoy freshly baked mini M&M cookies anytime you crave them.

• Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet lined with parchment paper. Warm them for about 5-7 minutes, or until they are heated through and slightly crisp on the edges. This method helps retain their original texture.

• Use a microwave for a quick fix. Place a few cookies on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Heat on medium power for 10-15 seconds. Check and repeat if necessary, but be cautious not to overheat as they can become too soft.

• If you have a toaster oven, preheat it to 300°F (150°C). Place the cookies on the toaster oven tray and heat for 3-5 minutes. This method is great for small batches and helps maintain a slightly crispy exterior.

• For a stovetop method, use a non-stick skillet. Heat the skillet over low heat and place the cookies in the pan. Cover with a lid and warm for about 2-3 minutes on each side. This method can give the cookies a slightly toasted flavor.

• If you prefer a softer texture, wrap the cookies in aluminum foil and place them in a preheated oven at 300°F (150°C) for about 5-7 minutes. The foil helps to keep the cookies moist while warming them through.

• For an unconventional method, use a steamer. Place the cookies on a plate and set it in the steamer basket. Steam for about 1-2 minutes. This method can help refresh the cookies without making them too dry.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Baking sheet: A flat surface to place the cookie dough on for baking.

• Parchment paper: Lining for the baking sheet to prevent the cookies from sticking.

• Mixing bowl: A large bowl to combine and mix the ingredients.

• Electric mixer: Useful for creaming the butter and sugars together until light and fluffy.

• Spatula: Handy for scraping down the sides of the mixing bowl and folding in the mini M&M's.

• Measuring cups: Essential for accurately measuring the flour, sugars, and butter.

• Measuring spoons: Necessary for measuring smaller quantities like baking soda, salt, and vanilla extract.

• Whisk: Used to combine the dry ingredients (flour, baking soda, and salt) together.

• Tablespoon: For scooping out rounded tablespoons of dough to place on the baking sheet.

• Cooling rack: Allows the cookies to cool completely after baking.

Prepare ingredients ahead: Measure and set out all ingredients before starting. This ensures a smooth baking process.

Use a stand mixer: A stand mixer can cream the butter and sugars faster and more efficiently than by hand.

Pre-scoop dough: Scoop out all the cookie dough onto a baking sheet and refrigerate. This way, you can bake in batches without delay.

Double the batch: Make a double batch of cookie dough and freeze half. You’ll have ready-to-bake dough for next time.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and quicker turnaround between batches.