M & M Cookies
Mini M & M & Toffee Cookies
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Makes 38 - 40 cookies
Course: Dessert
Cuisine: American
Servings: 40 cookies
Author: Betsy Edwards
  • 3 cups (12.75 ounces or 360 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1 cup unsalted butter - at room temperature (2 sticks)
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 3 teaspoons vanilla extract
  • 2 large eggs
  • 1 (10.10 ounce) package m&m's minis (about 1 1/2 cups)
  • 1 cup toffee bits
  1. Adjust oven racks to the 2 middle positions and preheat oven to 350 degrees F (175 degrees C).  Line 2 large baking sheets with parchment paper.  Set aside.

  2. In a medium bowl, whisk together flour, baking soda, cream of tartar and salt.  Spoon your flour into your measuring cup, don’t scoop.  Better yet, invest in a scale.  Set aside.

  3. Cream together the butter, white sugar, and brown sugar until smooth, a couple minutes.  Add vanilla and water then beat in the eggs one at a time. Drop by large spoon-fulls onto parchment paper.

  4. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned. Transfer to wire racks to cool completely.
  1. Cookies can be stored in an airtight container at room temperature for up to 5 days, and frozen for up to 1 month.  Freeze your baked cookies on the baking sheets lined with the parchment paper first, until firm, and then transfer them to a freezer bag or another airtight container.  

  2. When ready to serve take frozen baked cookies out of their containers and place them on a paper towel-lined plate to thaw at room temperature.

Recipe Notes

Spoon your flour into your cup, don’t scoop. Better yet, invest in a scale.