M&M Cookies

Tonight’s cookie batch was, for me, very traditional M&M Cookies. I have always loved these cookies, but when the company introduced the M&M Mini, all their recipes switched over to using them. The problem is… M&Ms are made with milk chocolate and M&M Minis are made with dark chocolate. I like eating the minis out of hand, but didn’t enjoy them nearly as much in the cookies, so I have reverted back to the old-school style. Recipe is included below.

M&M Cookies - 2

M&M Cookies - 3 M&M Cookies - 1

While I made dinner and mixed up the cookies I started a Google+ Hangout video conference. It was fun to invite a few people into my kitchen while I do this annual baking. I plan on having a few more hangouts as I work through the rest of the recipes.

Red’s Ultimate M&M’S Cookies


1 cup butter, softened

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1/8 teaspoon salt

1 12-ounce package M&MS MINIS Milk Chocolate Candies (I use the original M&Ms in my version)

3/4 cup chopped nuts (optional)



Preheat oven to 350F. In large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl combine flour, baking soda and

salt; blend into butter/sugar mixture. Stir in M&MS MINIS Milk Chocolate Candies and nuts, if desired. Drop dough by heaping teaspoonfuls 2 inches apart onto

ungreased cookie sheets. Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake. Cool 1 minute on cookie

sheets; cool completely on wire racks. Store in tightly covered container.

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