Chocolate M&M Cookies

October has flown by just like all the other months this year. Here is it the 21st and I still haven’t posted a single pink recipe for my Power of Pink Challenge. As a reminder, to participate in the challenge, make something pink and link back to the original post, and you will be entered to win a great pink prize. Be sure to check out the roundup from last year if you need some pink inspiration.

The easiest way to make something pink is to simply decorate it with pink decorations. That’s what I did this time around. Pink M&Ms have been around for a few years now and I’m glad they finally have the big bags. I grabbed two from Bed Bath and Beyond a couple weeks ago and threw them in the freezer (frozen M&Ms are the best!) I wanted to make sure I baked with them before Hubby and I worked our way through the frozen M&M a handful at a time… So I set out to make some M&M cookies.

Now, I’ve done M&M cookies before. I’ve also done M&M blondies. So I decided to hit up my Google Recipe for a new recipe to try with M&Ms in them. Let me just say, if you like chocolatey cookies, go home and make these tonight. They’re very very chocolatey and delicious. I decided to give them to Hubby’s sister for her birthday so I wouldn’t eat the whole batch.

 

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Chocolate M&M Cookies

Yield: 3.5 dozen

Ingredients:

2 c. all-purpose flour
3/4 c. unsweetened cocoa powder - I used 1/4 cup dark cocoa powder and 1/2 cup regular cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 c. unsalted butter
2/3 c. granulated sugar
2/3 c. packed light brown sugar
1 tsp. vanilla extract
2 large eggs
1 c. m&m candies

Directions:

Preheat oven to 350 degrees.

Combine flour, cocoa powder, baking soda, and salt in a bowl. Whisk to combine and set aside.

Beat butter, sugars, and vanilla in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition.

Gradually beat in flour mixture in two or three additions. Mixture will be quite thick. Stir in m&m pieces with a wooden spoon (I let my KitchenAid mixer do all the work there). Drop by large rounded tablespoons onto ungreased cookie sheets *see note below*. Bake for 9 minutes. Cool on baking sheet for 1 minute, then transfer to wire cooking rack.

A note about these cookies. For the first dozen that went into the oven, I just used my cookie scoop. One of those cookies is shown on the left in the picture below. Not too pretty and they didn't expand very much at all.

So for the next dozen, I decided to portion the dough out with the scooper and then roll it into a ball. One of those cookies is shown in the middle. Those didn't expand much either, but had a smoother finish.

For the last 1.5 dozen, I portioned the dough with the scooper, rolled it into a ball, then flattened it with the bottom of a wet glass and pressed 3 M&Ms into the top. You can see on the right that these cookies spread quite a bit more and they look prettier. I like the contrast between the dark chocolate cookie dough and the colorful M&Ms.
Long story short, my recommendation is roll the dough with your hands, then flatten it, and press 3 M&M into the top of the dough like I did to yield the cookie on the right.

Recipe from One Ordinary Day

As a reminder, don’t forget to enter in my autographed Alton Brown cookbook giveaway.

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19 Responses to “Dairy Free Chocolate Cookies ‘N Cream Ice Cream”

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    Christine @ Christine's Kitchen Chronicles — January 22, 2013 at 10:23 pm

    Yum that looks delicious and welcome back to my hometown! Cincinnati’s actually a great town that grows on you and has been evolving quite a bit in the time that you’ve been away. I suspect given your profession and work location history that we probably work for the same company as our day jobs ;).

    • beantownbaker — January 23rd, 2013 @ 8:30 am

      Yes, Cincinnati has changed a LOT since we moved away in 2007.

      I would suspect you’re right. There’s enough info to know where I work, especially if you work here too 😉 Going to go check out your blog now. I would love to meet some other Cincinnati area bloggers!

    • beantownbaker — January 23rd, 2013 @ 8:31 am

      Ok I work for the *other* big company in town (just checked your About page).

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    Eva @ Eva Bakes — January 23, 2013 at 10:55 am

    Isn’t the KA ice cream attachment the best thing ever? I am always making ice cream, even in the wintertime, but I never thought of using canned coconut milk as the base. I’ll have to try this out soon!

    • beantownbaker — January 23rd, 2013 @ 11:37 am

      Absolutely. I didn’t think I could love my KAM any more than I already did. The ice cream attachment proved that I can.

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    Cara — January 23, 2013 at 12:40 pm

    I have lots of cans of coconut milk laying around and I know they make a good ice cream! Adding this one to my list 🙂

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    tracy {pale yellow} — January 23, 2013 at 9:16 pm

    I bought myself KA ice creamer maker for my birthday this summer and I adore it! I’ve been thinking about making non-dairy ice creams, but the recipes all sounded strange. It’s great to see a recipe from a trusted source. Can’t wait to try.

    • beantownbaker — January 23rd, 2013 @ 10:28 pm

      Let me know what you think if you try it. I am going to be experimenting with different milks since I can’t have cow’s milk…

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    Shannon — January 24, 2013 at 11:08 am

    love coconut milk based ice creams!! this one looks fabulous, and good call throwing in those oreos 😉

    • beantownbaker — January 24th, 2013 @ 12:05 pm

      It’s ALWAYS a good idea to throw oreos in 🙂

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    Sabine — January 29, 2013 at 12:07 am

    My brother’s favorite thing to get at Coldstone is chocolate oreo ice cream. Too bad I don’t have an ice cream maker, or I would definitely try this!

    • beantownbaker — January 29th, 2013 @ 7:51 am

      I’ve been told you can make ice cream without an ice cream maker. I never tried it before I got mine though…

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    Mary — January 31, 2013 at 12:40 pm

    I just made your recipe and luckily I tasted it before I cooled it. The ratio of sugar to cocoa powder is off. You should use at least twice the amount of sugar to cocoa powder in order for it not to have a horribly bitter taste. After adding more sugar it had a nice sweet to chocolately balance. Thanks for the recipe, my daughter is lactose intolerant and she will enjoy it.

    • beantownbaker — January 31st, 2013 @ 2:03 pm

      I am glad you were able to adjust this recipe to suit your needs. Hubby and I both enjoyed the sweetness level of this recipe. I’m sure different cocoa powders have different levels of sweetness. I plan to try this recipe without the cocoa powder to make vanilla ice cream too. We loved the creaminess of it!

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    Efrain Stamper — March 11, 2013 at 3:08 am

    This look yummy and chocolate ice cream is one of my favorite. Thanks for sharing the directions and ingredients.

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    Sara — April 24, 2013 at 9:36 am

    I just opened a can of coconut milk and it looked extremely curdled. I shook it a lot but it was still completely curdled. Is that how coconut milk is supposed to be out of the can? Are there any brands that you specifically like to use?

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    Raigon — October 21, 2013 at 5:02 pm

    Oh how I wish I could try this.. I am currently gluten and dairy free.. However this being dairy free is is not gluten free with the oreo’s… Bummer!!

    • beantownbaker — October 23rd, 2013 @ 12:28 am

      I’ve made this recipe again without the Oreos and it’s really good. Not quite as good as with the Oreos, but if you wanted to make it gluten free, just leave them out.

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