Kiddo turned 4 during this hiatus from school. I made her a 4-shaped cake and decorated it with M&Ms in rainbow colors. Now we have SO many leftover M&Ms, which are not my favorite candy. I decided that we should bake some into cookies to help get rid of them. It was a great idea. M&Ms are way better in a cookie than they are alone.
We found a good recipe online, and only made a few small changes (butter instead of shortening, and a few alterations to the procedure). The cookies came out quite well, and Kiddo enjoyed the entire process. She didn’t live the cookies though. She would much rather eat the M&Ms plain. Oh well, you can’t please everyone!
M&M Cookies Ingredients:
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 cup salted butter
- 2 eggs
- 1 ½ tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups candy-coated milk chocolate pieces (such as M&Ms)
M&M Cookies Directions:
- In a large bowl, cream the butter and sugars until the mixture is pale and fluffy. Add the eggs and vanilla; mix thoroughly.
- In a separate bowl combine the flour, salt, and baking with a whisk.
- Add the dry ingredients to the wet ingredients. Blend well. Add 3/4 cup M&Ms to the dough. Incorporate by hand, with a spoon.
- **Optional** Refrigerate the dough for at least 15 minutes (the helps the cookies to keep their shape and make a thicker cookie).
- Drop dough by teaspoonful onto baking sheet. Slightly push a few candies on top of each dough ball with remaining candies.
- Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes. Cool on baking sheet for 1 minute before transferring to a cooling rack to cool completely.