M&M Cookies

I’m entering into my Power of Pink Challenge. There are quite a few breast cancer awareness events this month. I saw this M&M cookie recipe and I knew I had to try it. Growing up, my mom made M&M cookies using yellow cake mix. They’re quite tasty but I really don’t like using cake mix (I know, I’ve become a food snob). So I’ve been in search of a great M&M cookie recipe for about a year now. I made monster cookies and they were great, but weren’t exactly what I was looking for… This recipe really hit the spot. The large amount of brown sugar keeps these cookies sweet and moist. I love the texture and the bits of pecan in cookie.

I took these to our second week of beer pong league. I did have one person ask if the M&M were leftover from Valentine’s Day. I explained that they were for Breast Cancer Awareness. Seriously, do you think a bag of M&Ms could last in my cabinets for 8 months?!? (I happen to love M&Ms in everything – on ice cream, with pretzels, and by themself, frozen of course). Enough babbling from me, on to the recipe…

M&M Cookies – from Delish – originally from the Cookie Bible
2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
3/4 cup packed light brown sugar – I used Splenda Brown Sugar blend
1/2 cup granulated sugar
1 tsp vanilla extract
2 eggs
1 1/3 cups M&M’s, divided
1 cup chopped pecans
Heat oven to 350 degrees.

Stir together flour, baking soda and salt; set aside. Beat butter, brown sugar, granulated sugar and vanilla in a large bowl until well blended. Add eggs; beat well.

Gradually add flour mixture, beating until well blended. Stir in 3/4 cup M&Ms and all the nuts.

Drop by rounded teaspoons onto cookie sheet. Press 5-6 of remaining M&Ms on each cookie before baking. Bake 9-11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Yields about 3-3 1/2 dozen cookies. I made a double batch which yielded a about 6.5 dozen cookies. I used my cookie scoop to portion the batter.


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13 Responses to “Pumpkin Cranberry Pecan Upside Down Cake”

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    1
    Sarah — November 24, 2010 at 4:58 pm

    This is the perfect recipe for all of the leftover ingredients I have! Hubby made me buy a 3-pound bag of cranberries because he loves them, but you only use 12 ounces for cranberry sauce so I’ve got about 2 pounds of cranberries left to use, plus lots of pumpkins and pecans. This is definitely being made this weekend!

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    Megan — November 24, 2010 at 5:18 pm

    Oh man. That does sound good. And I know it must be if you’re repeating it because I am the same way. I’m going to make a cranberry maple pecan cake on Friday… but this is really tempting too.

    Happy Thanksgiving!

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    3
    Stephanie — November 24, 2010 at 5:55 pm

    Oh, man! If I only had more time for Thanksgiving dessert table – this is certainly one I would try.

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    We Are Not Martha — November 24, 2010 at 5:58 pm

    Oooh this cake looks so ooey gooey and delicious! I wish there weren’t already so many desserts coming to my Thanksgiving table because I’d totally make this!

    Sues

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    Fun and Fearless in Beantown — November 24, 2010 at 6:02 pm

    This looks super delicious and your photos look great too! Happy Thanksgiving to you and hubby!

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    Shannon — November 25, 2010 at 3:48 pm

    ooooh, my, i must try this 🙂 happy thanksgiving!!

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    Nutmeg Nanny — November 28, 2010 at 10:14 pm

    What a fabulous recipe! All the flavors sound delicious to me.

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    Shandra — November 29, 2010 at 4:45 am

    This looks amazing! It looks so moisty yum, I should try to make this sometime, Love your blog! this is my first comment for you so I thought I’d show some appreciation for your blog, because I’ve been drooling over all your recipes for a while
    Shandra-http://shandrita.tumblr.com/

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    "pup" — November 29, 2010 at 1:13 pm

    Your photos are beautiful! The pictures I took of the actual cake didn’t look to appealing, the photos I took of the bite sized cake bites looked pretty though lol
    Good job!!

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    10
    freefoodboston — December 1, 2010 at 3:21 pm

    What a great recipe! You totally had me at caramel/pecan/cranberry topping.

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    Sophie — January 1, 2011 at 3:14 am

    Just finally made this cake and it is astoundingly good! Truly the best dessert I’ve had in…oh, a very long time. Thank you for your post!

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    Nancy Blume-Watson — November 30, 2013 at 1:57 pm

    I tried to be good, I really did! This cake was so delicious, I not only had seconds, I had a piece for breakfast the next day and for a snack later that day. This one goes on my Christmas menu!

    • beantownbaker — December 1st, 2013 @ 6:52 pm

      I doubled the recipe this time and you’ll remember the middle didn’t quite bake through. It also spilled over a bit, so next time, I’ll put a pan under the cake in the oven.

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