M&M Jubilee Mini Crown Cookies

M&Ms + Cookies + Cream cheese = a treat fit for a Queen! Buy the ingredients here, and make it yourself!

Done in 2 hours

Serves 24

Tom Jackson

Dish by Tom Jackson



M&M'S Cookies

280gplain flour

1/2 tsp baking powder

125gM&M'S Chocolate, crushed

1/4 tspsalt

170gunsalted butter, room temperature



2 tspvanilla


225gcream cheese, cold


240mlheavy whipping cream, cold

2 tspvanilla

To decorate

M&M'S Chocolate

Gold leaf (optional)

These M&M’S Mini Crown Cookie Sandwiches are the perfect way to celebrate the Queen’s Jubilee. These delightfully regal cookies with M&Ms are topped with cream cheese and scattered with M&Ms for the perfect Jubilee weekend biscuit treat. Bake your own cookies with M&Ms using the recipe below.


Prepare the cookies first. Mix together the dry ingredients.

In a mixing bowl with a hand mixer, add the butter and sugar. Beat the butter and sugar until completely smooth, creamy, and pale in color. Add the egg and vanilla and mix through. Then add the dry ingredients on low speed until combined

Divide the dough in half. Roll out each half ¼ inch thick on a non-stick mat or parchment paper. Cover and transfer to the fridge to chill for at least 2 hours.

Preheat the oven to 180ºC. Line flat cookie sheets with parchment paper or non-stick baking mats.

Cut the dough into the crown cookie shapes with the cookie cutter. Re-roll any scraps and repeat. Transfer cut dough to the lined baking sheet about 2 inches apart.

Bake for 12 minutes or until just golden around the edges, rotating the baking sheet halfway through. Transfer to a cooling rack to cool completely

In a mixing bowl, beat the cream cheese and sugar until smooth. Add the cream and vanilla and beat together until thick and creamy and holds peaks. Then transfer to a piping bag fitted with the desired piping tip.

To decorate the cookies, match cookies in pairs. Place one cookie on a surface, top with dollops of piped cream. Top with the second cookie. Decorate with the cream filling and the M&M’S as Jewels. Refrigerate until ready to serve.

What do you think of the recipe?

Tom Jackson

Tom Jackson

Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.

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