Mini M&M Chocolate Chip Cookies

Mini M&M Chocolate Chip Cookies at

I love tiny cookies.  They’re just so much fun.

And I had a bunch of mini M&Ms left over from our Rice Krispies Christmas Trees, so I decided to bake with them, instead of just devouring the bag in a single sitting.

Thus was born:  Mini M&M Chocolate Chip Cookies.

Because the mini M&Ms weren’t enough:  I really felt we could use some mini chocolate chips, too.  :)

Mini M&M Chocolate Chip Cookies at

It’s a pretty basic chocolate chip cookie recipe, and a variation of the one I normally make.

One difference is that I usually make chocolate chip cookies with dark brown sugar.

But we were out.

So I used light brown – which is fine.  It’s just not quite as dark in color or as sweet.

But still good.

Mini M&M Chocolate Chip Cookies at

Doesn’t that look amazing??

I mean – the colors – the ooey gooey-ness!!

*drooling now*

Mini M&M Chocolate Chip Cookies at

To make the cookies miniature, just scoop the dough out with teaspoons, not quite filling them up all the way.

Mini M&M Chocolate Chip Cookies at

If you prefer, you could also make giant cookies, but I liked the way they look small.

Besides, I added these to some Christmas cookie platters, so small was convenient.

And cute.  Did I mention cute??

Mini M&M Chocolate Chip Cookies at

Mini M&M Chocolate Chip Cookies


1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
1 large egg
1 cup miniature chocolate chips
1 cup miniature M&M candies

Preheat oven to 350°F (180°C).

Combine flour, baking soda, and salt in a small bowl.

Either with a mixer or by hand, blend softened butter, granulated sugar, brown sugar, and vanilla until creamy. Add egg, beating well until combined. Gradually beat in the flour mixture. Stir in the chocolate chips and M&Ms.

Drop about a half-teaspoon to a teaspoonful of dough onto ungreased baking pans. Bake for 9 to 11 minutes, or until edges are just beginning to brown.

Cool on wire racks. Store covered.

Makes about 5 dozen.

[Note: you can use either light or dark brown sugar for this recipe. I used light brown sugar here, which has a milder flavor. If you use dark brown, the cookies will be a little darker in color, as well as a little sweeter.]


And click here for the free printable PDF version:  Mini M&M Chocolate Chip Cookies


Roaming Rosie Signature

Chocolate-Covered Football Pretzels

For Grandpa’s birthday, the girls and I wanted to make him something special.  He loves pretzels, so my first thought was fancy, chocolate-dipped pretzels.

Then, I came across Utz’s football shaped pretzels.

Ooohhh … birthday WIN!

chocolate football pretzels

So, I grabbed a bag of the pretzels, some Wilton chocolate melts in brown (like actual footballs) and blue (just for fun), plus some mini M&Ms and some fun sprinkles.

chocolate football pretzels

After melting the candy in the microwave according to the package directions (always at 50% power!), I dipped the pretzels into the chocolate with a fork, tapped the fork on the side of the bowl to shake off the excess chocolate, and placed them on a sheet of parchment paper I’d laid across the counter.

My girls then scattered M&Ms and sprinkles over the pretzels before the chocolate set.

The 19-month-old made sure there was plenty of candy on the pretzels.  :)

chocolate football pretzels

We let the pretzels cool and set completely on the counter for a couple hours, then sealed them inside an airtight container.

You could use some type of fancy treat bag, but Grandpa was just as happy with a Tupperware wrapped in tissue paper.  :)