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. 
Hmm it seems like your blog ate my first
comment (it was super long) so I guess I’ll just sum it up what I had written and
say, I’m thoroughly enjoying your blog. I too am an aspiring blog blogger but I’m still new to everything.
Do you have any points for beginner blog writers?
I’d really appreciate it.
They sound awesome! Everything I like–hubby has good taste! You might want to edit–it says chocolate chips and I assume you mean butterscotch chips. Can’t wait to try them. Thanks a lot.
beantownbaker — February 12th, 2014 @ 12:46 pm
Thanks for the heads up. I have fixed the typo.
I must admit that in reading this post I turned to my fiance and asked him what his favorite kind of cookie was (we’ve been together 5 1/2 years). His response: peanut butter chocolate chip. You learn something new every day 🙂
I too love butterscotch (and coconut and toffee for that matter!) but it is such an overlooked flavor!
beantownbaker — February 12th, 2014 @ 12:46 pm
Isn’t that funny?!? Crazy how you can be with someone so long and still be surprised by them!
In the recipe you, you say to add chocolate chips(?) and there is no reference to when you add the toffee or the coconut…
beantownbaker — February 12th, 2014 @ 12:45 pm
They go in with the butterscotch chips. I have updated the recipe to reflect this. Sorry about the typo.
Thank you for the nice recipe.
kind of amazing/awesome that there’s still more to discover about him after all these years! 🙂
Wow, what a combination! These cookies sound heavenly 🙂
Yes yes yes! Butterscotch and coconut together! It works it does.