Ingredients
Scale
- ½ cup (1 stick / 113 g) unsalted butter, softened
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (85 g) honey
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups (219 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (173 g) mini M&Ms, plus a few extra for topping if desired
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a stand mixer, beat the softened butter, brown sugar, and honey together until smooth and glossy.
- Add the egg and mix until incorporated, then add the vanilla extract.
- In another bowl, whisk the flour, baking soda, and salt together.
- Combine the dry ingredients with the wet mixture, mixing on low speed until just mixed.
- Gently fold in the mini M&Ms until evenly distributed in the dough.
- Use a 2-tablespoon scoop to place dough on the lined sheets, leaving 2 to 3 inches apart. Top with extra mini M&Ms if desired.
- Bake for 8 to 10 minutes, until the edges are golden and the centers look slightly underbaked.
- Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Make sure the butter is softened for easier mixing.
Cookies will firm up as they cool, so don’t overbake them!
Store cookies in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 15mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.