Mini M&Ms cookies are made with a simple cookie dough base that’s rolled in mini M&Ms candies.

These cookies are the perfect recipe to make with kids! Serve can be served at birthday parties, school bake sales, or colorful treats after school. Kids will also love our double chocolate chip cookies recipe!

Mini M&Ms cookies stacked on a white plate.

Easy Rainbow Cookies

These cookies are soft and sweet with a chewy texture.
The outside of the cookie is surrounded by mini M&Ms, which are candy-coated chocolates. These mini candies are smaller in size than the normal-sized M&Ms.
Make a big batch and freeze half the cookie dough for future treats. It’s so easy to prepare – Just, mix, roll and bake!
This is my daughter’s favorite dessert recipe. She loves to roll the cookie dough in M&Ms before baking. They’re perfect to make with kids!

Cookies loaded with mini M&Ms on a white plate with kitchen towel and a few mini M&Ms beside plate.

Recipe Ingredients

COOKIE BASE: A simple combination of all-purpose flour, brown sugar, butter, vanilla, egg, and baking powder creates the cookie base.

MINI M&Ms: These are not the normal size M&Ms. You want the package that says “Mini M&Ms.” I’m able to find them in the baking section of my grocery store.

Balls of cookie dough rolled in mini M&Ms on a baking sheet.

How To Make Cookies with Mini M&Ms

Whisk together dry ingredients.
In a separate bowl, cream the butter and sugar according to the full recipe instructions below. Beat in the vanilla and egg.
Add half the dry ingredients to the wet. Repeat with the other half.
Drop 1 Tbsp batter onto a baking sheet. Roll into a ball and press into mini M&Ms candies.
Bake until edges turn golden brown. Let cool, then enjoy!

Leftover cookies can be stored in an airtight container on the counter or fridge for up to 1 week or frozen for up to 3 months.

White bowl of batter with cookie scoop. Heart shaped bowl with mini M&Ms, cookie sheet with balls of cookie dough covered in M&Ms

Recipe Tips

Use Room Temperature Butter: If the butter is too cold or too hot (aka. melted butter), the cookies won’t hold air properly during the creaming process. This is what creates the light texture of these cookies.
Adding The Mini M&Ms: The secret to making these cookies is that the M&Ms are added after the dough is rolled into balls. Pour an entire bag of mini M&M’s into a bowl and roll each cookie ball in the candies. Add extras to any spaces that need filling. The whole point of this cookie is to be LOADED with mini M&Ms!
Keep Dough In A Ball: Place the rolled balls onto a baking sheet lined with parchment paper. No need to flatten them.
Bake In Small Batches: Bake only one cookie sheet in the oven at a time. This ensures even baking. You can also buy a larger baking sheet to save time and cook them all at once.

Three mini M&Ms cookies piled on top of eachother.

More Easy Cookie Recipes

Applesauce Spice Cookies are soft cookies sprinkled with cinnamon sugar.
Snowball Cookies look just like snowballs with hidden M&Ms inside.
White Chocolate Oatmeal Cranberry Cookies are the perfect combination of sweet and tart with fresh cranberries!
Oatmeal Chocolate Chip Cookies are a healthier upgrade to this classic cookie with way less sugar.
No Bake Bird’s Nest Cookies use only 5 ingredients, perfect to make with kids.

Did you love these cookies? Be sure to leave a rating below!

Mini M&Ms Cookies

These cookies are soft and sweet with a chewy texture. The outside of the cookie is surrounded by mini M&Ms, which are candy-coated chocolates.

4 from 2 votes

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Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: 20 cookies

Ingredients

½ cup unsalted butter - room temperature
½ cup brown sugar - or coconut sugar
1 egg
1 tsp vanilla extract
1 ½ cups all purpose flour
¼ tsp salt
½ tsp baking powder
½ tsp baking soda
2 cups mini M&Ms

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Tip: Spray the baking sheet first with non-stick cooking spray (I use avocado oil spray), then place the parchment on top. This will help it stick easily.
In a medium bowl, whisk together the all purpose flour, salt, baking soda and baking powder. Set aside for now.
In a separate large bowl, cream the room temperature butter and sugar together.
Add in the egg and vanilla extract and mix again.
Add ½ of the flour mixture to the wet ingredients and mix together.
Add the last half of the flour and mix in. At this point you might have to use a spatula or your hands to finish mixing.
The cookie dough will be soft and easy to roll together.
Use a cookie scoop or 1 Tbsp to roll the dough into small balls.
Roll each ball into a bowl of the mini M&Ms covering the cookie dough. Place more candies in empty dough spaces.
Add cookies to a baking sheet with a little room between each one.
Bake for 9-11 minutes. Remove from oven and let cool 5 minutes on baking sheet, then gently transfer to a rack to cool completely.
Cookies can be stored in an airtight container on the counter or in fridge for up to 1 week. These cookies can also be frozen in an airtight container for 3 months.

Recipe Notes:

Room Temperature Butter: If the butter is too cold or too hot (aka. melted butter), the cookies won’t hold air properly during the creaming process. This is what creates the light texture of these cookies.
Adding The Mini M&Ms: The secret to making these cookies is that the M&Ms are added after the dough is rolled into balls. Pour an entire bag of mini M&M’s into a bowl and roll each cookie ball in the candies. Add extras to any spaces that need filling. The whole point of this cookie is to be LOADED with mini M&Ms!
Keep Dough In A Ball: Place the rolled balls onto a baking sheet lined with parchment paper. No need to flatten them.
Bake In Small Batches: Bake only one cookie sheet in the oven at a time. This ensures even baking. You can also buy a larger baking sheet to save time and cook them all at once.

Nutrition

The nutritional information provided is an estimate and is per serving.

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