Small but mighty – that’s what my grandma used to say to me. I don’t know what she meant by that, because I was neither small nor mighty. Maybe a bit overweight ;P Well… this saying might apply to these delicious Chocolate Chip Spelt Cookies with Mini M&M’s. Small cookies, big impact. Anyone who’s able grab one of these little cookies will certainly be able to confirm this…
I got countless recipes for large and oversized XXL cookies here on the blog. They make quite an impression when you pile them up on a plate. A mountain or better said »Jenga tower« of cookies just waiting to be eaten. Just one of those huge cookie and you’re full. At least that’s usually the case for me. But there are, of course, also days where I can eat more than one… probably a lot of people are able to do that ;P
Even though I like big cookies, smaller cookies like these here also have their advantages. You can share them with a lot more people, you don’t have to fight for a cookies and they are also perfect as a snack between meals. I would not necessarily let an XXL Tiramisu Crumbl Cookie pass as a »snack«. It’s a full-blown meal in my opinion. These small cookies with mini m&m’s are gone in one or two bites. If you do it right, no one will even notice that you’ve something ;P
Whether big or small – I love baking cookies. When I saw packets of mini m&m’s* in the supermarket the other day, I knew immediately that I wanted to use them for baking small cookies. To be honest, the difference to regular m&m’s isn’t that big, but the small cookies just wouldn’t have worked with the regular sized m&m’s. Size matters ;P
Large m&m’s are perfect for large cookies. Small m&m’s are for small cookies. I didn’t make the rules ;P Seriously, you have to stick to the proportions to make a perfect cookie. If I want to bake coconut cookies with »whole coconuts« it would most certainly not work. You need mini coconuts aka. coquitos for that! A bad dad joke, I know ;P
Anyway. You can find some larger cookies with regular m&m’s down below. These cookies here are small and »petite« – and, for a change, made with spelt flour and spelt flakes instead of wheat flour and regular oats. I love to use oats for cookies and other bakes because you always get a nice texture. In this case I only had spelt flour and spelt flakes at home – very similar but better for people like me that sometimes have trouble with regular all-purpose flour… my stomach does not like it that much. That’s the reason why I use it in a lot of recipes here ;P
Well. In case you still prefer larger cookies over bite-size cookies, you should take a look at these two recipes here. At first glance, my Oats & Peanut Butter M&M’s Cookies are quite similar to my Peanut Butter & Oats Cookies… but if you take a closer look, the ingredients are slightly different ;P Technicality, I know. They are basically the same ;P Well… I even got more like that on the blog. Just check the cookie section and you will find them all…
INGREDIENTS / ZUTATEN
(about 30 cookies)
1/2 cup (120g) butter, melted & cooled
1/2 cup (100g) sugar
1/4 cup (50g) brown sugar
1 large egg
1 tsp. vanilla extract
1 1/4 cups (200g) spelt flour
1.8 oz. (50g) spelt flakes (fine)*
1/2 tsp. baking powder
1/2 tsp. salt
2 tbsp. oat milk*
3.5 oz. (100g) mini m&m’s*, plus some more
3.5 oz. (100g) semi-sweet chocolate, chopped
(etwa 30 Cookies)
120g Butter, geschmolzen & abgekühlt
100g Zucker
50g brauner Zucker
1 Ei (L)
1 TL Vanille Extrakt
200g Dinkelmehl (Type 630)
50g Dinkelflocken (Feinblatt)*
1/2 TL Backpulver
1/2 TL Salz
2 EL Haferdrink*
100g Mini M&M’s*, plus ein paar mehr
100g Zartbitterschokolade, gehackt
DIRECTIONS / ZUBEREITUNG
1. Melt the butter and let cool down a bit. Roughly chop the semi-sweet chocolate and set aside.
2. Add both sugars and the melted butter to a large bowl and mix for about 2-3 minutes until very light and fluffy. Add the egg and vanilla extract and mix well. Combine spelt flour, spelt flakes, baking powder, and salt, then add together with the oat milk to the large bowl and mix until just combined. Add the Mini M&M’s and chopped chocolate and fold in. Place the dough in the fridge for about 2 hours.
3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop* or spoons and place dough portions on the baking sheet with some space in between – the cookies will spread slightly. If you like, you can press a few Mini M&M’s into the dough as decoration. Bake the cookies for around 11-12 minutes – the edges of the cookies should have set and browned slightly. The cookies should still be a bit soft in the centers. Take out of the oven and let cool down a bit on the baking sheets, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough and bake more cookies.
1. Die Butter schmelzen und etwas abkühlen lassen. Die Zartbitterschokolade grob hacken und zur Seite stellen.
2. Beide Zuckersorten mit der geschmolzenen Butter in einer großen Schüssel für etwa 2-3 Minuten hell und luftig aufschlagen. Das Ei und den Vanille Extrakt dazugeben und gut unterrühren. Dinkelmehl, Dinkelflocken, Backpulver und Salz vermischen und dann zusammen mit dem Haferdrink zur großen Schüssel dazugeben und kurz unterrühren. Mini M&M’s und gehackte Schokolade unterheben. Den Teig für etwa 2 Stunden in den Kühlschrank stellen.
3. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen. Mit einem Eisportionierer* oder Löffeln Teigportionen mit genügend Abstand zueinander auf das Blech setzen – die Cookies laufen etwas auseinander. Wer mag, kann noch ein paar M&M’s als Dekoration in den Teig drücken. Die Cookies für etwa 11-12 Minuten backen – die Ränder der Cookies sollten fest sein und dürfen etwas Farbe bekommen haben, die Mitte der Cookies sollte aber noch weich sein. Aus dem Ofen holen und einige Zeit auf dem Blech abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Mit dem restlichen Teig wiederholen und weitere Cookies backen.
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Here is a version of the recipe you can print easily.
Print
Mini M&M’s Chocolate Chip Spelt Cookies
- Prep Time: 00:15
- Cook Time: 00:12
- Total Time: 02:30
- Yield: 30 1x
- Category: Cookies
- Cuisine: International
- Diet: Vegetarian
Description
Delicious small cookies with loads of chocolate and mini m&m’s – kids and adults like them. The perfect little sweet snack for cookie lovers!
Ingredients
1/2 cup (120g) butter, melted & cooled
1/2 cup (100g) sugar
1/4 cup (50g) brown sugar
1 large egg
1 tsp. vanilla extract
1 1/4 cups (200g) spelt flour
1.8 oz. (50g) spelt flakes (fine)*
1/2 tsp. baking powder
1/2 tsp. salt
2 tbsp. oat milk*
3.5 oz. (100g) mini m&m’s*, plus some more
3.5 oz. (100g) semi-sweet chocolate, chopped
Instructions
1. Melt the butter and let cool down a bit. Roughly chop the semi-sweet chocolate and set aside.
2. Add both sugars and the melted butter to a large bowl and mix for about 2-3 minutes until very light and fluffy. Add the egg and vanilla extract and mix well. Combine spelt flour, spelt flakes, baking powder, and salt, then add together with the oat milk to the large bowl and mix until just combined. Add the Mini M&M’s and chopped chocolate and fold in. Place the dough in the fridge for about 2 hours.
3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop* or spoons and place dough portions on the baking sheet with some space in between – the cookies will spread slightly. If you like, you can press a few Mini M&M’s into the dough as decoration. Bake the cookies for around 11-12 minutes – the edges of the cookies should have set and browned slightly. The cookies should still be a bit soft in the centers. Take out of the oven and let cool down a bit on the baking sheets, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough and bake more cookies.
Notes
Let’s get baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
