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.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
You’re right, that IS a very festive photo! The colors of the sprinkles are so vibrant and really pop against the dark background. Looks delicious!
I made the mini ham & cheese sandwiches…and WOW! They are fantastic! Thanks for the recipe.
That frosting is really great and versatile! I am so glad you enjoyed it! Beautiful cupcakes!
They do indeed look festive.
Happy New Year!
Mmm, they look great and I love the sprinkles on top! Happy New Year!
Dorothy – so glad you enjoyed the ham and cheese sandwiches!
wow, those cupcakes look amazing. I’ve got to try that frosting, since I typically am not a huge fan of a chocolate on chocolate–this seems to be a great alternative!
I’m always up for a new frosting recipe!
So cute and super festive!
Those liners are so cool, never seen neon ones.
Ooh, I’ve never seen a buttercream frosting recipe with meringue powder before! I’ll have to try that. 🙂
These are beautiful cupcakes! I just made chocolate cupcakes today. I wish I could frost mine as well as you do.
Hi, your cupcakes look lovely. Can i check if the coffee is added ice cold or room temperature?
Jacelyn – Room temperature coffee would work just fine.
I’ve done a similar frosting with meringue powder but substitute half butter for half the shortening. Seriously, much nicer mouth-feel, and delish! Butter rules, but melts often, so half and half is a great compromise!
I love the sprinkles, AND the LINERS! I’ve been dying for a reason to buy greaseproof liners… mmmm.