M&M candies are near and dear to my heart. My husband and I love chocolate and most people love it too so we thought that it would be awesome to hand out personalized M&Ms on our wedding day. They were grey and white, marked with our names and wedding date. They were so cute! Now every time I see or eat M&Ms I always think back to our perfect day. 🙂
When I saw the red and green M&Ms at the store, nostalgia set in and I knew I had to incorporate them into my holiday baking. I took a classic chocolate chip cookie recipe, swapping out the chocolate chips for these festive chocolate bits.
M&M Cookies Recipe
(Makes 16 ginormous cookies)
- 3 and 1/4 cups all-purpose flour (14.0 ounces) * See note below.
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (equivalent to 1 and 1/2 sticks) butter
- 3/4 cup white sugar
- 3/4 cup dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 and 1/2 cups miniature M&Ms
- Preheat the oven to 375 degrees F.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set the dry ingredients aside.
- Cream the butter, white sugar, and brown sugar.
- Mix in the vanilla extract.
- Mix in the eggs, one at a time.
- Gradually mix in the dry ingredients.
- Stir in the mini M&Ms.
- Line a baking sheet with a silicon mat or parchment paper.
- Using a 1/4 measuring cup full of dough for each cookie, scoop out dough, form into a ball, then slightly flatten with the bottom of the measuring cup.
- Bake them four to a tray in the preheated oven for about 15 minutes or until slightly browned on the edges.
- Let them rest for about 3 minutes and transfer them to a cooling rack.
Store them in an air tight container at room temperature or in a freezer friendly bag in the freezer.
Note: I’ve updated the recipe removing the “measure your flour correctly” icon and replacing it with the weight of the flour in ounces.
I am in love with my Perfect Chocolate Chip Cookie recipe (hence the name). They are soft and a tad on the cakey side. However, my husband prefers a good old Nestle Toll House chocolate chip cookie recipe (or at least our slightly modified version), which is also soft, but more on the chewy side. Plus, he likes that you only need a few simple ingredients. Hey, I love cookies in general so I don’t discriminate. Today’s recipe is adapted from Nestle Toll House.
Folks, you do not need to chill the cookie dough here. Yup, you heard me right. I’m a firm believer in chilling chocolate chip cookie dough, but my husband is not. At his request, I did not chill this batch and they did not spread! Christmas miracle? 😉 Nope, I just got the ratios of the butter and flour correct.
I’m not sure if you can tell from the photos, but these cookies are uber sized (that’s a technical term). Meaning that they are big! They have 1/4 cup of cookie dough per cookie.
There is something about these cookies that makes them warm and homey. Even while they bake, the sweet aromas are enticing. I love to eat them as soon as they are cool enough to handle, when the chocolate is still warm and gooey.
They are sweet and buttery, but not overly so. Plus, they are super thick and chewy. Gosh, no wonder why they are irresistible! In case it’s not obvious, you can swap out the holiday color M&Ms for other color M&Ms to enjoy them all year long. In fact, if you’re feeling creative, swap them out for other favorite goodies, like nuts, dried fruit, or other chocolate. (Though I personally recommend some form of chocolate.)
I love to hand out cookies to my friends and family for the holidays. Since our personalized M&Ms were a hit at our wedding, I know these cookies will be all the rage.
I had to taste test it to make sure that it is suitable for Santa! What kind of cookies do you usually leave out for the big guy? 😉
Adapted from: Nestle Toll House
Here are some other cookies that I love to hand out to family and friends.