When I was a tween, summer was basically the greatest thing ever. I had a handful of very best friends who I hung out with and there was a small selection of things we did. Each day we decided to either go to the pool, the library, a movie or the mall. That’s pretty much all we ever did and yet it was so fun. (We also spent an embarrassing amount of time coming up with reasons to call the boys in our class, but let’s pretend like that’s not true.)  We had the absolute best time doing these things, even if we saw Clueless and Pocahontas in the theatre four times each (not exaggerating.) When the mall was our chosen activity, we would often roam around Gap, The Buckle, Claire’s (the coolest!) until we were hungry for some sort of highly nutritious mall snack like a pretzel or a cookie. The cookie store was not only the place that sold those chocolate chip cookie cakes we all had to have for our birthday parties, but they also sold these irresistible little treats called dinky doozies. Basically two tiny little M&M cookies sandwiched with a bit of frosting. (I believe there was also a large version, the double doozie, with full size cookies. Yikes.)  Though it has probably been nearly 20 years since I have been in one of those stores, I still think of those happy little treats with such fondness.

Andrew has been asking me to make M&M cookies for months and we never got around to it, but each time he asked I couldn’t put the idea of dinky doozies out of my mind. When the kids started school a couple of weeks ago, I knew it was finally time to make them since they would be perfect little lunchbox desserts. Boy, was I right. The kids absolutely loved making these with me. Piping the frosting and sandwiching them together is pretty much the height of fun in case you were wondering.  The homemade version is of course better than the original – sweet, certainly, but not so much your teeth hurt and with a dash of salt to balance it out. I’ll admit that I find these as irresistible as the kids do, and they make me nostalgic for our good old mall walking days.


For the cookies: 

  • 1 cup plus 1 tbsp. (5¼ oz.) all-purpose flour
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 6 tbsp. (3 oz.) unsalted butter, melted and cooled until warm
  • ½ cup (3½ oz.) packed brown sugar
  • ¼ cup (1¾ oz.) granulated sugar
  • ½ large egg plus ½ egg yolk (or 1 medium egg)
  • 1 tsp. vanilla extract
  • ½ cups mini M&Ms, plus extra for topping

For the filling: 

  • 6½ tbsp. unsalted butter, at room temperature
  • ¾ cup confectioners’ sugar, sifted
  • Pinch of salt
  • 1½ tbsp. heavy cream
  • ¾ tsp. vanilla extract


  • 01

    Adjust oven racks to upper and lower-middle positions. Preheat oven 325˚ F. Line two cookie sheets with parchment paper. Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Fold in the M&Ms with a spatula.

  • 02

    Roll a tablespoon of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves.  With the torn surface facing up, place formed dough onto cookie sheet. Top each portion with a few extra mini M&Ms. Bake, rotating the baking sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 10-12 minutes). Do not overbake.

  • 03

    To make the filling, place the butter in the bowl of an electric mixer fitted with the whisk attachment.  Whip on medium-high speed until smooth, about 1 minute.  Add the confectioners’ sugar to the bowl and mix on medium-low speed just until incorporated.  Add in the salt.  Continue to beat on medium-high speed until smooth, about 1-2 minutes.  Mix in the heavy cream and vanilla on low speed just until incorporated.  Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as needed, about 4-5 minutes.

  • 04

    Pair up the cooled cookies by size. Transfer the filling to a pastry bag fitted with a plain round tip to pipe a dollop of filling onto the flat side of one cookie of each pair.  Sandwich together with the remaining cookie and press down so that the filling reaches the edges.  Store in an airtight container.


  • toolie oolie

    claire’s really was the coolest. i miss the ridiculously themed metal hair clips.

    these dinky doozies look pretty delish. your thick and chewy chocolate chip cookies are now my go-to recipe, i think this one could become a staple too! (minus the frosting, not sure i could handle all that sugar every time)

    looking forward to giving them a try!

    xo, toolie.

  • annieseats

    This is actually the same cookie base as the thick and chewy choc chip cookies, just with the M&Ms. I was worried these would be super sweet but the cookie isn’t overly sweet so the frosting actually plays a nice balance here. And the cookies are really tiny so it’s not overkill.

  • atlmichelle

    My husband LOVES these! Your kids started school in the middle of July? That’s crazy early. What happened to summer break.

  • Kerry Cooks

    Calling actual boys?! You were a braver tween than I!

    These cookies look so delicious, Annie as ever!

  • Sounds and looks delicious!! This dessert will make everyone happy. Blessings, Catherine

  • I can honestly say I don’t think I have ever had a cookie like this. I passed by the cookie store often but never broke down and bought one. Wow your kids are all ready back in school? These cookies look delish, next time I need to make something small I will be looking to this recipe!

  • annieseats

    Haha! Brave, yes, but I wouldn’t call it smart. We found every ridiculous excuse under the sun to call them. I am seriously mortified whenever I think of it now.

  • annieseats

    We have something called a balanced calendar so we have extended spring and fall breaks, and our summer is a bit shorter as a result.

  • cookitgirl

    lol you brought me back to so many amazing memories! The mall was the spot!! And calling boys and hanging up was the BEST!

  • annieseats

    Ha! We didn’t hang up though. We just had the most awkward conversations ever. Good times :/

  • Sue

    I have often thought that a schedule like that may be better given that most families have both parents working and summer break is when kids lose so many skills that all of September is usually review. How do you like this type of schedule? Is it easier to manage, the same, or no difference? Thanks for any feedback!

  • Oh to be young again and walking around the mall and watching Now and Then like it was my job! I’ve never heard of Dinky Doozies before this, but I doubt it will be long before I make them. Must make up for lost cookie time!

  • annieseats

    YES! Now and Then!!! Another total classic, of course.

  • annieseats

    Well, I can only speak for our family but we really like the new schedule because of the way it works with vacation time. Since my husband is a teacher, he gets only two vacation/personal days per school year which before this schedule made it essentially impossible for us to take a vacation at any time during the school year other than winter break or the one week of spring break. Now we definitely have more flexibility in planning something that works for both of our jobs and I think that is fantastic.

    I think the idea behind it is that with the shorter summer, kids will retain more information from the previous school year. I don’t know if that is true in practice, but it does make sense in theory.

  • Lindy

    The best memories :) :) love these cookies and I will have to try this recipe out. Thanks for posting and bringing back some good old times!!

  • annieseats

    I’m so glad you saw this post! I have been meaning to text you to make sure you did. Great memories for sure :)

  • Renee

    I begged for those cookie cups filled with frosting every time I went to the mall. I don’t even want to think about how far I’d have to walk to be able to eat one of those now. So so so dang good. These are awesome.

  • Katie

    Thanks for the great recipe! These were so delicious and I put one as a special treat in my sons lunch for the first day of school.

  • Debbi

    These look so good. I want to make them for a party Saturday night. Will they store well or should I make them that day? Thanks.

  • Annie

    They store well, make them anytime and enjoy! (And now you made me really want them. Haha!)

  • Debbi

    Thanks! I can’t wait to try one.