1-Preheat and prepare baking sheets: Getting ready to bake Mini M M S Cookies is exciting, and this guide makes it simple for anyone, from busy parents to baking enthusiasts. Start by preheating your oven to 350°F and lining two baking sheets with parchment paper to avoid any sticking issues.

2-Mix dry ingredients: In a bowl, whisk together 1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt until well combined. In another bowl, beat ½ cup unsalted butter, ½ cup granulated sugar, and ⅓ cup brown sugar until the mixture is light and fluffy, which takes just a few minutes.

3-Combine wet and dry ingredients: Add 1 large egg and 2 teaspoons pure vanilla extract to the butter mixture, mixing until everything blends smoothly, and scrape the bowl as needed. Gradually mix in the dry ingredients on low speed until just combined, being careful not to overmix. Gently stir in about 1 cup of the colored chocolate candies and chocolate chips from the total 1 ½ cups to keep the dough even.

4-Portion and chill dough: Scoop 2-tablespoon portions of dough and place them on a plate, then chill in the refrigerator for 30 minutes to one hour if you want thicker cookies, or skip this for thinner ones. Before baking, press the remaining candies or chips from the total 1 ½ cups on top of the dough balls for extra color and texture.

5-Bake and finish cookies: Place the dough balls on the prepared baking sheets, leaving space for them to spread. Bake for 9-12 minutes until the edges are set but the centers are slightly underdone for that soft, chewy finish, or add 1-2 minutes for crisper edges. Once out of the oven, shape the cookies while hot for round edges if you like, and let them cool on wire racks to firm up. For more ideas on baking, check out our brown butter oatmeal cookies recipe for additional inspiration.