Day 7 of My 12 Days of Cookies: M&M Cookies. I thought it would be fun and festive to finally add some Christmas color into my cookies. These are the standard Toll House chocolate chip cookie recipe with M&M’s replacing the chocolate morsels. The result? Ehhh these were just ok. I think now that I’ve found my elite chocolate chip recipe, nothing else compares. Don’t get me wrong, these are always fun to look at that, though… with all the festive colors. They would look great in a basket given for the holidays!
I used some leftover Halloween candy for these cookies. I had an assortment pack of M&M’s, with peanut, regular, and mini M&M’s. I had to pick out all the red & green ones and left a huge bowl of M&M’s on the island in the kitchen, up for grabs for whoever walks by. What’s your favorite? Mine are definitely the peanut butter M&M’s. Sidenote, I think the mini M&M’s taste ten times better than regular sized M&M’s even though they’re the same.. why? I have no idea. I think all foods that are made miniature just taste better. Period.
The original recipe can be found HERE
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups M&M’s (I used a mixture of mini and regular M&M’s)
Directions:
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
