We are off visiting my in-laws for a few days, so I’ll just leave you with this simple, yummy recipe for Classic M & M Cookies. Buttery, chewy and dotted with colorful candy coated chocolate bits, they are totally irresistible. Those of you with young trick-or-treaters may have some extra M & M’s around the house later this week, perfect for these big beauties.
My youngest, Nick, was home for his college fall break a couple weeks ago. I nearly panicked when a couple hours before he returned to the dorms, I realized I had no homemade treats to send back with him. Thank goodness, these can be whipped up in the blink of an eye. I’m pretty sure they disappeared just as quickly.
Classic M & M Cookies
Adapted from the Joy of Baking
Author: Liz Berg
Recipe type: Dessert, Cookies
Serves: 30 cookies
- ¾ cup (1½ sticks) butter, at room temperature
- ⅔ cup sugar
- ⅔ cup packed brown sugar
- 1 egg
- 1 egg yolk
- 1½ teaspoons vanilla extract
- 2 cups flour
- 1¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup M & M's
- Preheat oven to 350º and line cookie sheets with parchment paper. Set aside.
- Beat the butter and sugars until light and fluffy. Add the egg and egg yolk and mix till combined. Add vanilla and mix.Sprinkle baking soda and salt over the butter mixture and mix till combined. Add and mix in flour. If your kitchen is warm, you may want to refrigerate dough up till firm...up to an hour.
- Scoop out 2 tablespoons full of dough per cookie and roll into balls. Place 6-8 dough balls on each cooking sheet, flatten slightly with the palm of your hand and cover top with 6-8 M & M's.
- Bake for about 12 minutes or until light golden brown. Let cool a few minutes on cookie sheet before removing to cooling rack.
- Makes about 30 cookies (results may vary depending on the size you make your cookies).
Check back tomorrow for a fun giveaway!
More ideas for your extra M & M’s:
Brown Butter M & M Cookies
Brown Butter Easter Cookies
Oatmeal M & M Cookies
Super Bowl M & M Cookies