These mini M&M cookies are cheerful, colorful, and exactly the kind of cookie that makes everyone smile. Soft, chewy dough packed with mini M&Ms delivers pops of chocolate and color in every single bite — they’re fun for kids, nostalgic for adults, and a guaranteed hit at any cookie swap or bake sale. The mini M&Ms distribute more evenly than full-size ones, which means more chocolate flavor in every bite without any bite being overwhelmingly candy-heavy. Make them for any occasion and watch the platter empty before you can sit down.
- Swap: Use dark chocolate M&Ms for a slightly less sweet, more sophisticated cookie that adults especially love.
- Make-ahead: Freeze scooped cookie dough balls; bake straight from frozen whenever you want fresh cookies in minutes.
- Storage: Store in an airtight container at room temperature for up to 5 days — add a slice of bread to keep them soft.
- Variation: Use seasonal M&M colors to make these festive for every holiday — red and green for Christmas, pastels for Easter.
- Serving: Arrange on a colorful platter and serve as part of a cookie tray or alongside a glass of cold milk.
It felt like a cookie baking day… so I whipped up these chewy and scrumptious m&m cookies.. Easy to make and ready in 5 minutes! And the best part… 1 smart point each or you can have 2 for only 1 point plus… 🙂
Mini m&m cookies
1sp each blue, green & purple/1pp for 2 mini cookies
Ingredients
- 2 Tbsp light margarine
- 1/2 Tbsp honey
- 1/2 cup brown sugar
- 2 Tbsp egg whites
- 1 tsp vanilla
- 3/4 cup white flour
- 1/2 tsp baking soda
- 3 Tbsp mini m&m’s
Instructions
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Preheat oven to 375F, spray a cookie sheet and set aside.
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Using an electric mixer beat your sugar, margarine and honey. Add in egg whites and vanilla and continue beating.
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With a spoon mix in your flour and baking soda. Fold in your mini m&m’s.
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Drop by teaspoon onto cookie sheet.
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Bake in oven for 4-6 minutes, til edges seem golden brown. Let cool.. 1 sp each on all 3 MyWW programs or 2 cookies is 1pp (old program)
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Nutritional info, per cookie.. Calories 23… Fat 0.4g… Saturated fat 0.1g… Carbs 4.4g.. Fiber 0.1g… Sugars 2.8g… Protein 0.3g
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!
I only got about 8-10 cookies from this batch.. did I make them too big? Also they tasted amazing!!!
Hi, definitely too big ๐ these are just little mini cookies
Can you make these with almond flour?
Hi Kaylee, I never bake with almond flour and I know it can be tricky to bake with so I’m not too sure, they definitely would be different but all I can suggest is give it a try
Iโm obsessed with this recipe & so glad I found you through Instagram! Iโve made these twice and each time they look different from yours. A few questions:
1. If I use self rising flour (only flour I have!) how should I alter the recipe?
2. If I use mini chocolate chips are there any alterations I need to make? (Other than points, potentially)
3. Have you tried these with monkfruit sweetener instead of honey? or maybe regular white sugar? Iโm running low on honey.
Hi Juli, so glad you enjoy the cookies ๐ self-rising flour is fine and I would not alter anything for it.. mini chocolate chips will work just as well ๐ and no I don’t handle sweeteners well, my stomach does not agree so I never use them but I think you could substitute with no issues ๐
These were very good and tasty! I only got 64 cookies so next time Iโll have to make them just a bit smaller. One question, the dough was a little dry and didnโt hold together too well, is there something else I can add to make it stick together better? More egg whites? More margarine?
Thank you.