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 »

19 Responses to “Samoas Rice Krispies Treats”

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Monica — February 10, 2014 at 8:49 am
If Carlos claims this is the best thing you have ever made … I might have to make them tonight!
- beantownbaker — February 10th, 2014 @ 9:57 am
  
  Let me know if you do. I was seriously SHOCKED when he said that.
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erin — February 10, 2014 at 10:14 am

OH. MY. LORD.
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Aimee@shugarysweets — February 10, 2014 at 6:34 pm

Yeah, I can see why these are the best ever!!!! Love Samoas!
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Tracy | Pale Yellow — February 10, 2014 at 8:37 pm
I grew up calling them Samoas and didn’t like them when I was selling them, but have since grown to love them. Great twist on a traditional rice krispie treat!
- beantownbaker — February 11th, 2014 @ 12:14 pm
  
  I can’t tell if the naming thing is regional or not. I know people who grew up in Indiana like me who call them Samoas. They’ll always be Caramel Delites to me.
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Dina — February 11, 2014 at 11:41 am

they look sooooo good!
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vanillasugarblog — February 13, 2014 at 8:17 pm
Sharing these in my friday link roundup!
Everyone needs to see these!
- beantownbaker — February 13th, 2014 @ 8:49 pm
  
  Thanks for sharing them!!
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Shannon — February 22, 2014 at 1:47 pm
oh jeez. caramel de lites here, too 🙂 these sound killer!
- beantownbaker — February 23rd, 2014 @ 12:47 pm
  
  You’re the first person I’ve met who calls them Caramel de Lites too!
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Shikha @ Shikha la mode — February 27, 2014 at 3:45 pm

I’ve been wondering why they aren’t always called Samoas!
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stephanie — March 18, 2014 at 7:48 am
Are the pecans there for the Samoa flavor or just an extra addition?
- beantownbaker — March 18th, 2014 @ 8:03 am
  
  They add some texture but you could leave them out if you wanted.
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Justin — March 19, 2014 at 9:47 am

Awesome recipe! Let me provide a little insight to the naming of the cookies (Caramel deLights vs Samoas my wife is a girl scout troop leader). The girl scouts rely on a few bakeries to produce their cookies. Caramel deLights are made by one bakery, while Samoas are made by another.
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Erin — April 12, 2014 at 9:25 am

Just made these – very tasty, but I had a lot of trouble with the caramel layer. It hardened so much, I couldn’t cut the squares. I had to heat them up a bit to cut through the caramel, and then they got rather sticky and did not cut cleanly. Followed directions exactly, not sure what went wrong…
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Shannon C — May 19, 2014 at 5:40 pm
On Sunday nights, my hubby leads a college-age Bible study group and I use the kids/young adults as my guinea pigs for trying new recipes. I made these yesterday and they LOVED them. Thank you for the recipe!
- beantownbaker — September 2nd, 2014 @ 6:59 pm
  
  So glad these were a hit for you! This has become my most frequently made and requested recipe that I’ve made.
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kitchenenablers — July 29, 2024 at 6:23 am

Explained well.