These Small-batch M&M cookies are packed full of M&Ms and come out chewy at the centers, a little crunchy around the edges and pretty darn perfect.
I have more cookies for you today. Really good cookies. Really good Small-batch M&M Cookies.
After all this time of running a food blog, I’ve gotten pretty good at not gorging myself on the food I make for the site. One of my best tricks is just freezing leftovers immediately after shooting them. I TRIED that with these M&M Cookies. They went straight into the freezer after I finished taking photos.
They still disappeared within a matter of days. Turns out that really good cookies are still really good frozen. 😉
If you love M&Ms, you’re going to love these cookies, because they are PACKED with them, so you definitely feel like you get your money’s worth in the M&M department.
And the cookie base is the same as in my reader-favorite Small-batch Chocolate Chip Cookies , so these M&M cookies come out chewy at the centers, a little crunchy around the edges and pretty darn perfect.
The recipe uses melted butter in the dough, so you don’t have to plan ahead and soften any butter, and the dough doesn’t need to be chilled. That means that if you have M&Ms handy, you can make these cookies from start to finish in about twenty minutes.
Dangerous? Yes. The best? Also yes.
Ingredient Notes
- All-purpose flour, measured correctly: Correct flour measurement is very important in this recipe. For best results, measure by weight or the Spoon and Sweep Method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife).
- An egg yolk: For these cookies, you’ll need just need one yolk. For ideas on what to do with the leftover egg white, check out my post What to Do With Leftover Egg Whites (I recommend a small batch of blueberry muffins ).
- Butter: Either salted or unsalted butter will work in these cookies. If using salted butter, cut the salt in the recipe by half.
How to Make Small-batch M&M Cookies
- Whisk together flour, baking soda, and salt in a small bowl.
- In a medium bowl, whisk together melted and cooled butter, brown sugar, and granulated sugar until well-combined. Add vanilla and egg yolk and whisk until smooth.
- Stir in flour mixture until just combined. Fold in M&Ms.
- Drop six rounded spoonfuls onto a prepared baking sheet (for perfectly round cookies, roll into balls) and bake for 9 to 12 minutes, until cookies look set. Allow to cool on the baking sheet and enjoy!
My dough is dry/crumbly. What happened?
Dry or crumbly dough is usually caused by too much flour in the dough (make sure you’re measuring it by weight or the spoon and sweep method) or it can happen when you get a particularly small egg yolk so there isn’t enough liquid for everything to mix well.
To fix crumbly dough, add a little milk or water by the half teaspoon, just enough so that everything comes together and there are no dry bits of flour at the bottom of the bowl, and your dough should be good to go.
How should I store these cookies?
Cookies can be stored in an airtight container at room temperature for 4 to 5 days. For longer storage, keep in the freezer.
Can I freeze these cookies?
Yes! These cookies freeze very well. Store in an airtight container or freezer bag in the freezer for up to 3 months. You can eat them frozen straight out of the freezer or let them sit on the counter for 10 to 15 minutes to defrost before eating.
More Small-batch Cookie Recipes
- Small-batch Pe anut Butter Cookies
- One Chocolate Chip Cookie
- Small-batch Oatmeal Cookies
- Small-batch Shortbread Cookies
More Small-batch Desserts
- Oreo Cheesecake Bites
- Cinnamon Rolls for Two
- Small Carrot Cake
- Small-batch Brownies
Ingredients
- ▢ ⅔ cup ( 80g ) all-purpose flour measured by weight or the spoon and sweep method*
- ▢ ¼ teaspoon baking soda
- ▢ ⅛ teaspoon salt *
- ▢ ¼ cup ( 2oz ) unsalted butter melted and slightly cooled*
- ▢ ⅓ cup ( 66g ) brown sugar
- ▢ 2 tablespoons ( 25g ) granulated sugar
- ▢ ½ teaspoon vanilla extract
- ▢ 1 large egg yolk
- ▢ ½ cup M&Ms
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, whisk together (properly measured) flour, baking soda, and salt.
- In a medium bowl, whisk together cooled butter, brown sugar, and granulated sugar until well-combined. Add vanilla and egg yolk and whisk until smooth.
- Stir in flour mixture until just combined. Fold in M&Ms. Drop six rounded spoonfuls onto your prepared baking sheet (for perfectly round cookies, roll into balls) and bake for 9 to 12 minutes, until cookies look set.
- Allow cookies to cool on the baking sheet until cool enough to handle before transfering to a cooling rack. Enjoy!
Notes
Make a quick and easy Cinnamon Dolce Latte at home with just a few ingredients. No syrups or sauces required.
I have a bunch of Starbucks-inspired recipes on the site ( Homemade Mocha , Caramel Macchiato , and White Chocolate Mocha are some of the most popular) and today I have another quick and easy coffee recipe for you, a Cinnamon Dolce Latte.
This latte’s made with just four ingredients, comes together in less than 10 minutes, and is sweet cinnamon perfection.
What does a cinnamon dolce latte taste like?
A cinnamon dolce latte tastes like a sweet combo of coffee, milk, and spicy-sweet cinnamon. It’s a cozy, warming drink that is excellent on chilly mornings or evenings.
Ingredient Notes
- Milk: Starbucks uses 2% milk by default in their drinks, but you can use whatever milk you have, including plant-based milks. The higher fat the milk, the creamier your drink will be. For an extra creamy drink, add a splash of half and half or heavy cream to your measuring cup when measuring out the milk.
- Cinnamon sticks: Cinnamon sticks are a better option for flavoring cinnamon drinks than ground cinnamon because ground cinnamon doesn’t really dissolve in milk. With cinnamon sticks, you can infuse the milk with cinnamon flavor and then discard them. If you don’t keep cinnamon sticks on hand, you can find them in the spice aisle at all grocery stores or order them online. That being said, if you want to use ground cinnamon in this recipe, I’ve included instructions for it further down in the post.
- Sugar: This drink is sweetened by just a couple teaspoons of sugar, but you can also use your favorite sugar substitute here for a sugar-free cinnamon dolce latte.
How to Make a Cinnamon Dolce Latte
- Heat milk in a small pot (a butter warmer is perfect for this) until just before it comes to a simmer. Turn off heat. Add one or two cinnamon sticks, broken into pieces, and let them steep in the hot milk for 5 minutes to infuse it with flavor.
- Use a slotted spoon or fork to remove cinnamon pieces.
- Turn heat to medium and add sugar. Stir until milk is steaming hot and sugar no longer feels gritty at the bottom of the pot. If desired, whisk vigorously or use a handheld milk frother to beat until foamy.
- Pour coffee into an 8-ounce mug and pour milk mixture over the top.
- Adjust sugar to taste and enjoy!
Can I make a Cinnamon Dolce Latte in the microwave?
Yes. Just heat your milk in the microwave until steaming and follow the recipe as written. After the cinnamon is steeped and removed, heat the milk for an additional 20 to 30 seconds until steaming hot before stirring in the sugar until it dissolves.
You can either add the coffee directly to the milk or pour your coffee into a separate mug, foam the milk mixture using a handheld milk frother, and pour the foamed milk over the coffee.
Can I double this recipe?
Yes. This recipe doubles with no preparation changes needed. To double the recipe ingredients, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider.
I don’t have cinnamon sticks. Can I just use ground cinnamon?
I don’t really recommend using ground cinnamon in drinks because it doesn’t fully dissolve into the liquid, so you end up with a thick layer of cinnamon at the bottom of your glass. But if you want to do it, you can.
Replace the cinnamon sticks with ¾ teaspoon of ground cinnamon and stir the drink really well. Most of the cinnamon will settle to the bottom of the cup, so you won’t want to drink the last sip or two, but your drink along the way will still taste excellent.
A Note on Serving Size
This recipe makes one cup of coffee, enough to fill an 8-ounce mug. If you’d like to fill an oversized mug, 1½ or double the recipe.
More Starbucks Copycat Recipes
- Caramel Latte
- Snickerdoodle Hot Chocolate
- Salted Caramel Mocha
- Iced Mocha
- Chai Latte
More Cinnamon Recipes
- The Best Snickerdoodles
- Small-batch Cinnamon Rolls
- Small-batch Snickerdoodles
- Cinnamon Sugar
- The Best Cinnamon Toast
Ingredients
- ▢ ½ cup milk any percentage
- ▢ 1 to 2 cinnamon sticks broken into 3 or 4 pieces each*
- ▢ 2 teaspoons ( 8g ) granulated sugar *
- ▢ ½ cup hot coffee
- ▢ Whipped cream optional for topping
- ▢ Cinnamon or cinnamon sugar optional for topping
Instructions
- In a small pot, heat milk until steaming. Remove from heat and stir in cinnamon stick pieces. Allow them to steep for at least 5 minutes.
- Use a fork or slotted spoon to remove cinnamon stick pieces. Return pot to medium heat and stir in sugar. Stir until sugar dissolves and no longer feels gritty at the bottom of the pot. If desired, whisk vigorously or use a handheld milk frother to beat until foamy.
- Pour coffee into an 8-ounce mug, add cinnamon milk mixture and stir.
- Top with optional whipped cream and cinnamon or cinnamon sugar and enjoy!
Notes
Rich and cr eamy, with a hint of chocolate flavor, this coffee milkshake makes the perfect sweet afternoon pick-me-up.
If you’ve ever sipped a mocha and thought I wonder what would happen if I added ice cream to this , one, I like the way you think, and two, today’s recipe is for you.
Also, the answer to that question is magic. Magic is what happens with you mix ice cream and coffee. ❤️
This coffee milkshake is all your sweet coffee dreams come true. It’s thick and creamy with a rich coffee and chocolate flavor. Best of all, if you have some leftover coffee from this morning and some vanilla ice cream in your freezer, you could be sipping a coffee shake in about 5 minutes.
Ingredient Notes
- Vanilla ice cream: Vanilla ice cream makes a good base for a coffee milkshake because it really lets the coffee flavor shine through, but you can use whatever ice cream you have on hand as long as the flavor pairs well with coffee.
- Cold coffee OR instant coffee or espresso: This shake can be made with leftover cold coffee or instant coffee or espresso. Both versions are delicious, but I prefer using instant coffee because it gives you a really concentrated boost of coffee flavor.
- Cocoa powder: A bit of cocoa powder gives the shake a subtle chocolate flavor that pairs so well with coffee.
- Milk: You’ll only need milk if you’re making your milkshake with instant coffee/espresso (if you’re using leftover coffee, you won’t need any more liquid for the shake). Any percentage or type of milk will work. The higher fat milk you use, the richer/creamier your shake will be.
A Note on Coffee Temperature: This should go without saying, but don’t try to make your shake with freshly brewed hot coffee. It will melt the ice cream too much. If starting with hot coffee, measure the amount needed for the recipe into a large cup or bowl and place it in the freezer for 10 to 20 minutes, until chilled. Then make your shake.
How to Make a Coffee Milkshake
- Add all your ingredients to your blender. I like to add the dry ingredients first, followed by the milk and ice cream, so when you turn on your blender, they don’t puff up and stick to the sides too badly.
- If using an older or underpowered blender that sometimes struggles with shakes, let everything sit for about 10 minutes so the ice cream softens slightly. This will help it blend more easily without having to add extra liquid.
- Blend until smooth, pour into a glass, top with whipped cream and fudge sauce if desired, and enjoy!
Milkshake Variations
- Caramel coffee shake: Add 1 heaping tablespoon of caramel to the shake before blending. (This is seriously SOOOO good.)
- Boozy coffee milkshake: Replace 2 tablespoons to ¼ cup of the milk or coffee with Kahlua, Irish cream, or your choice of alcohol.
Can I make this shake ahead of time?
I don’t recommend making your milkshake ahead of time. Shakes are always best right after they’ve been mixed. Even when stored in the refrigerator, they will slowly begin to melt and become less thick and frosty the longer they sit.
Can I make a milkshake without a blender?
Yes! It won’t be as thick and creamy as a blended shake, but it will still be delicious.
To make your shake without a blender:
- Scoop your ice cream into a large (quart-size works well) mason jar or other microwave-safe jar with a lid.
- Microwave ice cream for just 15 to 30 seconds (without the lid) until softened but not fully melted.
- Add the rest of the ingredients, screw on the lid, and shake until well-mixed.
- Use a spoon to smoosh any stubborn remaining bits of ice cream, pour into a glass, and enjoy.
If you want to see a step-by-step walkthrough of this, go check out my How to Make a Milkshake Without a Blender post.
Can I make this with cold brew coffee?
Absolutely. Cold brew works great.
Is there caffeine in a coffee milkshake?
Yes. Unless you’re using decaf coffee, your milkshake will be caffeinated.
More Coffee Recipes
- White Chocolate Mocha
- Iced Mocha
- Iced Caramel Latte
- Iced White Chocolate Mocha
More Milkshake Recipes
- Banana Milkshake
- Chocolate Milkshake
- Vanilla Milkshake
- Strawberry Milkshake
Recipe Notes
- This recipe makes about a 12 to 16-ounce (1½ to 2-cup) milkshake, enough for one restaurant-size serving or two smaller ones
Ingredients
- ▢ 1 tablespoon ( 5g ) cocoa powder
- ▢ 1 teaspoon to 1 tablespoon instant coffee or espresso powder* optional
- ▢ 1 ½ cups ice cream about 3 scoops slightly softened
- ▢ ½ to ¾ cup milk OR coffee *
- ▢ Whipped cream optional for topping
- ▢ Fudge sauce optional for drizzling
- ▢ Chocolate shavings optional for topping
Instructions
- Add cocoa powder and instant coffee or espresso granules (if using) to your blender. Add ice cream and milk or coffee.
- Blend until mixture is well combined and pourable.
- Pour into a glass (drizzled with fudge sauce if desired), top with optional whipped cream and chocolate shavings, and enjoy!
Notes
Small-batch M&M Cookies
Ingredients
- ⅔ cup ( 80g ) all-purpose flour measured by weight or the spoon and sweep method*
- ¼ teaspoon baking soda
- ⅛ teaspoon salt *
- ¼ cup ( 2oz ) unsalted butter melted and slightly cooled*
- ⅓ cup ( 66g ) brown sugar
- 2 tablespoons ( 25g ) granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg yolk
- ½ cup M&Ms
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, whisk together (properly measured) flour, baking soda, and salt.
- In a medium bowl, whisk together cooled butter, brown sugar, and granulated sugar until well-combined. Add vanilla and egg yolk and whisk until smooth.
- Stir in flour mixture until just combined. Fold in M&Ms. Drop six rounded spoonfuls onto your prepared baking sheet (for perfectly round cookies, roll into balls) and bake for 9 to 12 minutes, until cookies look set.
- Allow cookies to cool on the baking sheet until cool enough to handle before transfering to a cooling rack. Enjoy!
