You will love this recipe for M&M Cookie Cups if you crave simple desserts that still look totally party ready. These adorable little treats bake up in a mini muffin pan, so they are already perfectly portioned, easy to serve, and ideal as finger food desserts. Whether you are hosting game night, a movie marathon, or a last minute birthday, these cookie cups make the cutest easy party desserts with almost zero fuss.
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Ingredients for M&M Cookie Cups
- ½ cup (1 stick) unsalted butter, softened
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips (mini or regular)
- ¾ cup mini M&Ms, plus extra for topping
How to Make M&M Cookie Cups
1. Preheat your oven to 350°F. Line a mini muffin pan with liners.
2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy, about 2 to 3 minutes with a hand mixer on medium.
3. Mix in the egg and vanilla until smooth, scraping down the bowl so there are no streaks.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry mixture to the wet ingredients and stir on low or by hand just until no dry flour remains. Stop as soon as the dough looks uniform.
5. Gently fold in the chocolate chips and ¾ cup mini M&Ms with a spatula to avoid crushing the candies.
6. Scoop about 1 tablespoon of dough into each mini muffin cup so they are roughly ¾ full. Press the tops lightly to level.
7. Bake for about ¾’s of the way (Around -8 minutes). The edges should not quite be set and maybe oh so slightly golden while centers still look a little soft.
8. Press a few extra mini M&Ms into the tops so they stick and look colorful.
9. Stick back in the oven to finish baking. You’ll know they’re done with the centers look more solid, but still soft. If everything starts turning a golden color, they’re definitely done.
10. Let the cookie cups cool in the pan another 10 to 15 minutes. Gently twist and lift each one out, then transfer to a wire rack to cool completely. Arrange on a platter and serve.
Pro Tips
- Soften butter properly: Let butter sit at room temperature about 30 minutes. It should be soft enough to press a finger into but not greasy. This helps the cups hold their shape.
- Avoid overmixing: Once the flour is added, mix just until combined. Overworking the dough makes the cookie cups tough instead of soft and chewy.
- Use liners or grease the pan really, really, really well. I tried to get away with no liners for this recipe because I thought it looked cuter. And it does! However, I lost about ¼ of my finished cookie cups trying to get them out of the pan.
- Use a 1-tablespoon cookie scoop: Consistent sizes mean even baking, which is key for pretty, uniform results.
- Test bake if unsure: Bake 2 or 3 cups first to dial in timing for your oven, especially helpful if it runs hot or cool.
- Make ahead and freeze: Freeze baked, cooled cookie cups in a single layer, then transfer to a bag. They thaw in about 20 minutes at room temp and still taste fresh.
FAQs
Can I use a regular muffin pan instead of a mini?
Yes. The cups will be larger and need more dough, about 2 to 2½ tablespoons each, and longer bake time. Start checking around 12 to 14 minutes.
Do I need to chill the dough?
No. This is a quick, no-chill recipe. If your kitchen is very warm, a 15-minute chill can help the cups hold their shape better, but honestly my kitchen’s quite warm and I didn’t have to chill my dough.
Can I use salted butter instead of unsalted?
Yes. If using salted butter, reduce the added salt to just a pinch so the sweetness stays balanced.
How should I store leftovers and how long do they keep?
Store completely cooled cookie cups in an airtight container at room temperature. They stay soft for 2 to 3 days. You can also freeze baked, cooled cookie cups in a single layer, then transfer to a bag. They thaw in about 20 minutes at room temp and still taste fresh.
These M&M Cookie Cups are the kind of simple desserts that make busy evenings feel a little celebratory. They’re quick to make, easy to transport, and always adorable on a platter. They are the type of simple desserts you can pull together after work and still feel like you brought something special and homemade. Next time you need finger food desserts for a potluck, baby shower, or birthday, give this recipe a go. Whip up a batch, pile them on a cute platter, and watch them disappear.
Mini M&M Cookie Cups
Equipment
- 1 mini muffin tin
- 24 Mini Cupcake Liners optional but recommended
Ingredients
- ½ cup (1 stick) unsalted butter softened
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup semi-sweet chocolate chips mini or regular
- ¾ cup mini M&Ms plus extra for topping
Instructions
- Preheat your oven to 350°F. Line a mini muffin pan with liners.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy, about 2 to 3 minutes with a hand mixer on medium.
- Mix in the egg and vanilla until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry mixture to the wet ingredients and stir on low or by hand just until no dry flour remains.
- Gently fold in the mini chocolate chips and ¾ cup mini M&Ms with a rubber spatula.
- Scoop about 1 tablespoon of dough into each mini muffin cup so they are roughly ¾ full. Press the tops lightly to level. I used a cookie scoop to make this easier.
- Bake for about ¾’s of the way (Around 8-ish minutes). The edges should not quite be set and maybe oh so slightly golden while centers still look a little soft.
- Press a few extra mini M&Ms into the tops so they stick and look colorful.
- Stick back in the oven to finish baking. You’ll know they’re done with the centers look more solid, but still soft. If everything starts turning a golden color, they’re definitely done, and you should take them out immediately.
- Let the cookie cups cool in the pan another 10 to 15 minutes. Gently twist and lift each one out, then transfer to a wire rack to cool completely. Arrange on a platter and serve.
