The M&M cookie. It’s a classic – almost like a chocolate chip cookie, but just a bit more special with the candy-coated chocolate pieces. Yum. They’re one of my favorite “Christmas” cookies, and I almost never bake them the rest of the year.
But with spring in the air (and Easter candy flooding the store), I suddenly found myself with an overabundance of candy. Such problems… now I just need to find the perfect recipe for those Reese cups in the pantry.
M & M Cookies
1 cup butter, softened
1 cup brown sugar, packed
1/2 cup sugar
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt*
1 1/2 cup M&Ms, divided (plus extra for snacking while you wait for the cookies to come out of the oven)**
In the bowl of a stand mixer, cream the butter and sugars together until light and fluffy. Add in the vanilla and eggs and beat until combined. Stir in the flour, soda and salt. Add in a heavy 1/2 cup of M&Ms.
Preheat oven to 375. Using a cookie scoop, place balls of cookie dough on ungreased baking sheet about 2 inches apart. Top cookies with remaining M&Ms – three to four per cookie. Bake until golden, about 8 minutes (baking time varies based on the size of the cookies).
*If using salted butter, decrease salt to a pinch.
**I used a combination of dark and milk chocolate M&Ms for this batch.
From: my mom