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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 your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
- In a mixing bowl, combine the softened butter, brown sugar, and honey. Beat until smooth and fully combined.
- Add in the egg and mix until incorporated, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture on low speed until just combined, being careful not to overmix. The dough should be soft but not sticky.
- Fold in the mini M&Ms until they are evenly distributed throughout the dough.
- Scoop out 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 to 3 inches apart. Press a few additional mini M&Ms on top if desired.
- Bake for 8 to 10 minutes, until the edges are lightly golden and the centers appear slightly underbaked.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a chewier cookie, slightly underbake.
Make sure to use room temperature eggs for better mixing.
Store cookies in an airtight container to keep them fresh.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 136
- Sugar: 9g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg