Mini M&M School Cookies
These delightful mini M&M cookies are the ultimate treat for classroom parties and lunchboxes. Crafted with a perfect balance of soft brown sugar and rich butter, these cookies feature a chewy center and crisp edges. The addition of an extra egg yolk ensures a premium bakery-style texture that holds up beautifully during transport. Nut-free, kid-friendly, and packed with colorful chocolate pieces, this recipe provides a consistent, high-yield dessert that is sure to be the highlight of any school event or afternoon snack time.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 24 cookies
- Category: All Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup unsalted butter, softened
3/4 cup light brown sugar, firmly packed
1/2 cup granulated white sugar
1 large egg plus 1 egg yolk
1.5 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mini M&M candies
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Line two large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy.
Add the egg, extra egg yolk, and vanilla extract to the butter mixture, beating until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.
Fold in the mini M&M candies by hand.
Scoop tablespoon-sized portions onto the prepared baking sheets.
Bake for 10 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to 5 days. For crispier cookies, bake for an additional minute. Ensure the butter is truly room temperature before mixing to achieve the best texture.
Find it online: https://flavoornote.com/mini-m-and-m-school-cookies/