Single Serving M&M Cookie!
Let’s keep going with my single serving cookie series and make an M&M cookie! This is a big (6″ diameter) bakery-style cookie packed with M&Ms. It’s soft and chewy and tastes amazing served warm with a scoop of vanilla ice cream.
If you are digging this recipe, you should also try my Single Serving Sugar Cookie Recipe!
Most of us love dessert, right? But we don’t always need full recipes that feed a crowd. Sometimes a single cookie is all you want! Hence, this ongoing series of single serving recipes that are perfect for one (or perhaps two!).
This M&M cookie brings all the bakery vibes with its hefty 6″ diameter, chewy center, and colorful array of M&Ms. We’re using minis for this one, but if all you have is full-size M&Ms then that’ll work too!
What You’ll Love About This Single Serving Treat
- you can bake this cookie immediately–no chilling required!
- one-bowl recipe for easy cleanup
- it makes the perfect bakery-size cookie!
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Ingredients You’ll Need
A few notes on some of the ingredients used in this cookie:
Unsalted Butter – I always use unsalted American butter in my recipes. I shop at Costco the most frequently so I often go with their store-brand of butter for baking.
Granulated Sugar and Light Brown Sugar – using two types of sugar creates the perfect balance between spread and chew.
Whisked Egg – Whisk one egg and then measure the amount needed from that. Use leftovers for more single serving cookie recipes!
Vanilla extract – Use your favorite!
All-Purpose Flour – I use all-purpose flour in my baking. It’s very very important to measure your flour correctly. Never pack flour into a measuring cup or spoon. Aerate the flour lightly and then spoon into your measuring utensil and scrape the excess away with the back edge of a butter knife. OR, use a scale for best results.
Baking powder – the leavening agent in this cookie.
Salt – regular table salt, just a pinch.
Mini M&Ms – you’ll need a few tablespoons of mini M&Ms, plus extra for pressing into the top of the cookie if desired. You can sub in regular size M&Ms, but you might want more than 2 tablespoons so your cookie has enough spread throughout.
How to Make this Single Serving Cookie
Here’s a summary of how this recipe is made. Find the complete ingredients list and full instructions within the printable recipe card below!
I try to make all my single serving cookies in a single bowl. Cleanup should be easy, right?
So, you’ll start with the creaming room temp butter and sugar and then follow the instructions to add the rest of the ingredients. You can just use a fork to cream everything together!
It’s important to measure accurately since these cookies are made on such a small scale. Too much flour will ruin a good cookie and it’ll turn out dry and crumbly.
This cookie dough is pretty sticky. Do your best to arrange it in a thick disk shape on the cookie sheet, but don’t worry too much about perfection. It’ll bake up just right!
How to Store or Make Ahead
Store the cookie in an airtight container for up to 3 days. You can also freeze the cookie tightly wrapped in freezer-safe packaging for up to 1 month.
FAQS for Cookies
Here’s some tips and tricks for the best baking experience!
What Should I Do with the Leftover Egg?
For most of my single serving cookie recipes, you will whisk up one egg and then measure out the amount needed. I suggest using the rest of the egg to make other single serving cookies, but you can also use it for an omelet or other baking needs.
Why Is the Dough So Sticky?
With these small-scale recipes it can be easy to be off a little bit on the measurements. This dough in particular gets sticky regardless. Plop it on to the cookie sheet and form into a thick disk as best as you can and then bake. Working with wet fingertips can help too.
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Single Serving M&M Cookie
Ingredients
- 2 tablespoons unsalted butter, room temperature 30g
- 1 ½ tablespoons light brown sugar 24g
- 1 ½ tablespoon granulated sugar 18g
- 1 tablespoon whisked egg
- ¼ teaspoon vanilla extract
- 6 tablespoons all-purpose flour 46g
- 1/8 teaspoon baking powder
- 1/16 teaspoon salt
- 2 tablespoons mini M&Ms (plus more for topping the cookie if desired)
Instructions
- Preheat oven to 350°F and line a small baking sheet with parchment paper.
- Add the butter, brown sugar, and granulated sugar to a small bowl and cream together with a fork until totally combined and smooth.
- Add the whisked egg and the vanilla extract into the dough. Use the fork to incorporate completely. Do not overmix.
- Add the flour, baking powder, and salt and mix until just combined. Gently mix in the m&ms. The dough will be quite sticky!
- Place the dough on the middle of the parchment paper and form into a thick round-ish disk shape. It's quite sticky, so just do your best. It should be around 1" thick.
- Bake the cookie about 17-18 minutes until it has spread, puffed, the edges are golden brown, and the center is set (but still gooey inside).
- Allow the cookie to cool before digging in. Ideally it needs 15 minutes or more to cool. If you like, try topping the warm cookie with vanilla ice cream for an incredible dessert.
