M&M Cookies

Thursday, October 9, 2008

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.

Cookies, Dessert, Go-To Recipes, Power of Pink

6 comments »

14 Responses to “Boston Cream Pie Cheesecake”

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Steph — November 28, 2012 at 7:39 am

This is heavenly!!!
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Eva @ Eva Bakes — November 28, 2012 at 8:42 am

This looks amazing!
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Bee — November 28, 2012 at 12:04 pm

I LOVE Boston Cream pie, and I do love the custard filling but… I never turn down a good cheesecake! This is lovely.
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Ana Fleischmann — November 28, 2012 at 12:14 pm

OMG, it looks SO scrumptious! Trying it very soon!!
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Mal — November 28, 2012 at 1:03 pm

Yum! I’d love a slice of this right now

Mal @ The Chic Geek
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Rachel @ Baked by Rachel — November 28, 2012 at 4:35 pm
Yours looks fantastic! So funny we both had a similar idea.
- beantownbaker — November 28th, 2012 @ 9:34 pm
  
  I know! It’s always crazy when stuff like that happens.
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Tim — November 29, 2012 at 6:59 am

Being from Boston, I appreciate this Boston Cream Pie Cheesecake!
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Shannon G — November 29, 2012 at 10:51 am

such a great-looking dessert! great minds 😉
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Megan — November 29, 2012 at 6:09 pm
That looks amazing. I love pastry cream and am kind of surprised you don’t like it… even really good pastry cream? (There’s a lot of bad pastry cream out there.)
- beantownbaker — November 30th, 2012 @ 10:38 am
  
  Yea, it’s really a texture thing for me. I don’t like yogurt for the same reason. Although, maybe I’ve just never had good pastry cream…
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Tracy — December 3, 2012 at 5:34 pm

I love the look of this pie/cake! Seeing the sponge layers and the cheesecake layer makes for an impressive looking cake!
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zahraa saab — May 13, 2014 at 3:18 pm
Hi there ! I was wondering after refrigerating the cheesecake overnight, how much do i have to freeze it for ??? Thank u ! 🙂
- beantownbaker — May 17th, 2014 @ 6:10 pm
  
  Just for a couple hours. It is just to make it more firm.