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 “Dairy Free Chocolate, Strawberry, and Vanilla Ice Cream Cupcakes”

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ttfn300 — May 27, 2009 at 12:47 am

these look so fun! i, too, am LI, but i carry lactaid with me everywhere… and jp licks makes a lactose free flavor 🙂
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Jen — May 27, 2009 at 12:49 am

Lactaid is my best friend. I have spare pills in the car, in Hubby’s wallet, in my purse and desk. Can’t ever be too prepared! I have had their lactose free flavors and they’re quite tasty. I wish they had more than one a month though!
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Sam — May 27, 2009 at 2:43 am

Ooooh. This looks too good. I’m gonna have to try that.
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Stef — May 27, 2009 at 4:23 am

I love the idea of using the cone method for ice cream cupcakes. I hadn’t thought of that. That strawberry down the middle of the cupcake is so perfect! I’m so glad you entered again!
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gaga — May 27, 2009 at 5:36 am

I wouldn’t be able to live without ice cream! Your cupcakes are beautiful. Good luck in the competition!!!
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Ingrid — May 27, 2009 at 4:00 pm

They look pretty! Love the photo of the cross section where you can see the strawberry.
~ingrid
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Vegiegail — May 27, 2009 at 4:31 pm

Those cupcakes look scrumptious! Oh, and you’ve gotta try Purely Decadent made with Coconut Milk Ice Cream! It’s rich and creamy, a lot like gelatto!
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Jen — May 27, 2009 at 4:52 pm

Thanks Vegiegail – I’ll have to check that out.
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Sara — June 1, 2009 at 11:25 pm

So cute! These are so pretty with the strawberry in the middle and they look delicious.
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paru's_circle — June 3, 2009 at 4:23 am

voted for your strawberry one..good luck!
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Bethany — June 11, 2009 at 2:21 pm

gorgeous. love the inset strawberry. love the Neapolitan theme.

bethany@scoopalicious
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Shoshana — June 12, 2009 at 4:46 am

I agree with you about the non-dairy ice creams available in stores. However, If you have an ice cream maker vegan chick-0-stick ice cream is unbelievably rich, creamy and delicious.

Here is the recipe http://couldntbeparve.blogspot.com/2008/09/chick-o-stick-ice-cream_04.html
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Karen — May 21, 2010 at 12:27 pm

Hey, these cupcakes sound awesome! I use to be Lactose Int., but I found the best cure ever & seriously have been L.I. cured for 7 years. I could not give up my dairy & use to take 3 Lactaid every time I ate.I heard about “Lactogen” on the radio on the way home from a trip. I would do anything to get rid of my L.I. so it was $90.00 at the time so I said what the heck I spent $200.00 a year on Lactaid. I was floored that it worked & 7 years later still no signs. I drink milk every morning, cheese everyday, & ice cream when ever. It retrains your body to except lactose, so for 42 days while you take it (a mix to drink with water) you have to stay away from all dairy & anything with dairy in it. I just went to the health food store during that time. I am sure you can find it on the web. Lactogen is the name
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Karen — May 21, 2010 at 12:35 pm

This is my second post, it erased my first. But for all you suffering with Lactose Int. try Lactogen it really works I have been cured for going on 7 years now. It was only $90.00 when I tried it & I was spending $200 a year on Lactaid at the time. I now can drink milk every morning, & eat cheese every day & ice cream when ever. It is not an on going thing you take it once for 43 days & that is it.