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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12 Responses to “Pumpkin and Chocolate Caramel Corn”

  1. #
    1
    Kris — October 30, 2009 at 1:38 pm

    I think I’m going to have to try this recipe this weekend. Thanks for posting it!

  2. #
    2
    stephchows — October 30, 2009 at 2:17 pm

    what a great idea using the kisses!

  3. #
    3
    Molly Jean — October 30, 2009 at 10:19 pm

    What a great twist on caramel corn!

  4. #
    4
    nutmegnanny — October 30, 2009 at 10:41 pm

    This is perfect for Halloween…delicious!

  5. #
    5
    We Are Not Martha — October 31, 2009 at 2:18 am

    Mmm I’ve seen this in a few places and have been craving it!! I didn’t realize it used the pumpkin kisses 🙂

    Sues

  6. #
    6
    bridget {bake at 350} — October 31, 2009 at 12:40 pm

    Now, this is a FUN idea!!! Pumpkin + popcorn, who knew? 😉

  7. #
    7
    Anne — October 31, 2009 at 2:09 pm

    Wow that looks amazing and the last photo is stunning!

  8. #
    8
    TidyMom — October 31, 2009 at 2:17 pm

    ok, this is the second post using those kisses – HOW have I not seen them in the store???……I think I try and stay away from the candy section! LOL

    This sounds AMAZING!! Thanks!!

    ~TidyMom

  9. #
    9
    Melissa — October 31, 2009 at 4:46 pm

    I love the pumpkin spice kisses. What a great way to use them. Thanks for sharing and I am definitely going to try this recipe!

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    10
    oneordinaryday — November 1, 2009 at 12:26 pm

    I keep seeing great ideas using those kisses and they’re always being melted first. Genius. I’m going to try this, but with air popped popcorn instead. Sounds awesome.

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    11
    Ingrid — November 2, 2009 at 6:55 pm

    You’re right about those Kisses, one is enough. I used some in brownies and they were even better than eating them straight out of the wrapper.

    Love your popcorn and I have some of those kisses left over.
    ~ingrid

  12. #
    12
    Liesl — November 3, 2009 at 9:31 pm

    This recipe looks amazing!! I love those Pumpkin Spice Kisses!

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