M&Ms! I love to bake with them. They’re just easy to work with and great in cookies, cookie bars and Rice Krispie treats. And since you can get them in holiday-specific colors, they take an “any day” dessert and automatically turn it into a “holiday” dessert.
And I love that you can make cookie dough one time, freeze it and then have warm cookies whenever you want to! That’s my new thing and I love it. So, pick an afternoon – make a batch of cookies, freeze them, then whenever you have a need, bake some up. Someone drops by unexpectedly? Make some cookies! Invited to a last minute potluck? Make some cookies! Your child announces that they are supposed to bring treats to Sunday School? Make some cookies! Forgot to buy a gift for someone? Wrap ‘em up all pretty like and let them make some cookies!
These are really only Christmas cookies because I used Christmas colored M&Ms. Feel free to make them any time with any color of M&Ms!
M&M Cookies
Ingredients
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups all purpose flour
- 1 small package of instant vanilla pudding mix (if halving the recipe, about 3 - 3.5 tablespoons)
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup mini chocolate chips
- 2-3 cups M & M’s
Instructions
- Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper. (I admit that I don't do this -- I just grease the cookie sheets.)
- In a large mixing bowl cream your butter and sugars until well combined. Add your egg and vanilla. Mix to combine.
- Add your flour, pudding mix, baking soda and salt, stirring to combine. Add chocolate chips and M&Ms, stirring to combine.
- 4a. If baking right away: Scoop your dough onto cookie sheet leaving some room between them. Top each cookie with a few more M&Ms. Bake for 10-12 minutes until cooked through. Let cool on cookie sheet for 10 minutes before transferring to cooling rack. Enjoy!
- 4b. If freezing to bake later: Scoop your dough onto cookie sheet as close as you can without touching. Top each cookie with a few more M&Ms. Freeze on cookie sheet for a few hours. Then pop into a freezer-safe baggie. To cook the frozen dough, increase baking time to around 12 minutes. Enjoy!
- Makes about 4-5 dozen cookies, depending on size.
Jayme is a wife to 1 and, so far, a mother to two little boys. She coupons, but isn’t super extreme about it. She price matches and loves it! While she likes to cook, she’s in the stage of life where simple is usually better! She never knows how many hands she’ll have free at dinner time! You can find her at No Regrets Living.
Have you made these cookies with almond flour to be gluten-free? Did you have to alter the recipe in any way if so?
Thank you
No, I haven’t. I’m just now starting to experiment with almond flour for GF baking, but usually I use a cup-for-cup GF flour blend. But I haven’t tried this recipe that way either. My kid that needs to be gluten-free also needs to be dye-free (hence no M&Ms) and he stays away from artificial flavors (hence no pudding mix for him). I bet you’d have good luck with the GF flour blends, but I don’t have enough experience to guess about just almond flour.