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–+ servings

Mini Chocolate Candy Cookies

Mini cookies, topped with rainbow candies, perfect for a kid-approved treat.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 24 cookies
Author: Kathy Patalsky

Equipment

  • 1 parchment paper
  • 2 baking sheets
  • mixer

Ingredients

Wet

  • ½ cup JUST egg
  • ½ cup vegan butter Earth Balance stick
  • 1 teaspoon vanilla extract
  • ⅓ cup cane sugar
  • 1 cup brown sugar

Dry

  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups all purpose flour

Fold-In

  • 1 cup chocolate chips optional
  • ¾ cup chocolate candies "vegan m & m's"

Instructions

  • Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  • Cream together the wet ingredients.
  • Mix in the dry ingredients and beat until fluffy.
  • Fold in the chips and half of the candies.
  • Transfer the dough to a bowl and cover with plastic wrap. Let chill for at least 30 minutes. Note: You could bake without chilling the dough, but see blog post for reasons why chilling helps.
  • Scoop dough into mini-sized balls on parchment. Add the leftover colorful candies on top. Press into the dough.
  • Bake at 350 for 11 minutes.
  • Cool on a baking rack for ten minutes before serving.

Nutrition Estimate

Calories: 153kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 69mg | Potassium: 63mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 180IU | Calcium: 28mg | Iron: 1mg