M&M Cookies

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:

  1. In a large bowl, cream the butter and sugars until the mixture is pale and fluffy. Add the eggs and vanilla; mix thoroughly.
  2. In a separate bowl combine the flour, salt, and baking with a whisk.
  3. 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.
  4. **Optional** Refrigerate the dough for at least 15 minutes (the helps the cookies to keep their shape and make a thicker cookie).
  5. Drop dough by teaspoonful onto baking sheet. Slightly push a few candies on top of each dough ball with remaining candies.
  6. 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.

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