Tag Archives: M&M

Chewy Chocolate Chip Cookies with Mini M&Ms

When thinking about cookies, there’s nothing like the classic chocolate chip cookie. And you’re in luck because today, May 15, is National Chocolate Chip Cookie Day, so I am going to share a delicious chocolate chip cookie recipe with you. Today is also my little brother’s birthday…so have a cookie on me, Scotty!

M+M chocolate chip cookies

These cookies bring you all the flavors you’d expect from a standard chocolate chip cookie–with a twist, teeny tiny little mini M&M’s. While these cookies are as chewy as a chocolate chip cookie should be, with the wonderful flavors of cookie dough ice cream thanks to a bonus of vanilla pudding in the batter, the mini M&M’s add just a touch of crunch. Delish!

M+M chocolate chip cookies

Just to highlight how yummy these cookies are, I was approached by one of my son’s daycare teachers who, after I gave her a batch as part of her holiday gift in December, asked me if she could pay me to bake her more of these cookies. Of course I was more than happy to oblige (and no, of course I couldn’t accept payment from one of my son’s favorite teachers). It made me happy though, because I’m not a professional chef/baker so I was thrilled that someone loved my baking that much that they would pay to eat these cookies!

M+M chocolate chip cookies

So give yourself and your loved ones a treat today, with Chewy Chocolate Chip Cookies with Mini M&Ms!

M+M chocolate chip cookies

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Chewy Chocolate Chip Cookies with Mini M&M’s (adapted from Mommy on Demand)

Yield: 6 dozen cookies

1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
1 teaspoon vanilla extract
2 eggs
1 teaspoon baking soda
1 teaspoon salt
3 cups all-purpose flour
1 1.7 ounce box vanilla pudding (I used sugar free)
1 cup mini chocolate chips
1 1/2 cups mini M&M’s (the entire 12 ounce bag)

Directions:

1. Preheat the oven to 350F.

2. In the bowl of an electric mixer, cream together the butter and sugars until fluffy. Add in vanilla extract, then the eggs one at a time, beating after each addition.

3. Add the baking soda, salt, flour, and vanilla pudding and beat until combined. Stir in the chocolate chips and M&M’s.

4. Drop tablespoonfuls of dough onto cookie sheets lined with parchment paper or silicone baking mats. Bake for 10-12 minutes. Let cool on the cookie sheet for a few minutes then transfer to wire racks to cool completely.
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Chocolate Mint Cookie Bites

I’ve been scoping out recipes for the holiday cookie season for a while and this one definitely caught my eye. Chocolate, chocolate, and more chocolate. Yippee! These little chocolate-y cups looked so appetizing to bring to my potluck luncheon at work. I modified the original recipe just a little bit to make them more festive by adding hints of mint to each stage of the baking process.

Chocolate Mint Cookie Cups

First I made the dough, which had 2 types of chocolate, both unsweetened cocoa powder and mini chocolate chips, which added moistness and extra rich chocolate flavor when they were baked. The mint here was from a half teaspoon of peppermint extract. After chilling the dough, I divided it into 48 portions and rolled each one into a ball, which I placed in a mini muffin tin.

Chocolate Mint Cookie Cups

After baking the cookies for 11 minutes, I let them cool in the pan briefly, then carefully removed them to cool further. A slight indentation for the topping started to form during cooling.

Chocolate Mint Cookie Cups

Once cooled, I topped the cookies with a little bit of minty frosting (could add an extra festive touch with a drop of green food coloring) and decorated with the mint M&Ms. The frosting helped the M&Ms to stick better, since I had to transport the cookies to work.

Chocolate Mint Cookie Cups

The recipe makes a whole bunch of cookies so it’s also great for a cookie exchange. These cookie cups are super rich and cake-like and were well enjoyed by the crew at work.

Chocolate Mint Cookie Cups

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Chocolate Mint Cookie Bites (adapted from Alida’s Kitchen and Cooking Light Annual Recipes 2009)

Yield: 48 cookies

2 1/4 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cup unsalted butter, at room temperature, divided

3/4 cup granulated sugar

2/3 cup packed light brown sugar

1/2 teaspoon vanilla extract

1 teaspoon peppermint extract, divided

2 eggs

1 cup semi-sweet mini chocolate chips

nonstick cooking spray

2 cups powdered sugar

2 tablespoons milk

mint chocolate M&M candies

Directions:

1. Mix together the flour, cocoa, baking soda, and salt in a medium bowl.

2. In the bowl of an electric mixer, cream 2 sticks (1 cup) of butter and the granulated and brown sugars until fluffy. Then add in the vanilla and 1/2 teaspoon of peppermint extract. Add in the eggs one at a time, and beat after each addition.

3. Add the dry ingredients gradually to the the mixing bowl, beating on low until just combined. The dough will be thick. Add in the mini chocolate chips.

4. Refrigerate the cookie dough for at least 30 minutes.

5. Preheat the oven to 350F and grease a mini-muffin pan with nonstick spray.

6. Divide the dough into 48 pieces and roll into balls. Place one ball into each muffin cup.

7. Bake for 9-11 minutes until the cookies are cooked through. Let cool for at least 5 minutes before carefully removing from the muffin tin.

8. While they are cooling prepare the frosting by combining the powdered sugar, 1/4 cup (4 tablespoons) of melted butter, 1/2 teaspoon peppermint extract, and the milk in a small bowl.

9. Once the cookie cups are cooled, spread with frosting and decorate with M&Ms.

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White Chocolate Peppermint Blondies

We’ve moved from pumpkin to peppermint around here, folks, and here’s a quick and easy recipe for a yummy dessert to share with friends or bring to a holiday party (or heck, enjoy for yourself). I previously shared a delicious blondie recipe in my Brownie Blondie Swirl post and decided to modify it slightly to fit the flavors of the current season. The great thing about this recipe is it basically uses one bowl, I don’t need to break out the Kitchen Aid mixer (hence fewer dishes to wash), and I was able to easily get it prepared after my son’s bedtime, leaving me more time for sleep watching Carrie Underwood in The Sound of Music. I love the original Sound of Music. I could (and do) watch it at least once a year on TV even though I own the DVD. But I digress…

White Chocolate Peppermint Blondies

This recipe is really a keeper. What a great use for White Chocolate Peppermint M&M’s! These blondies are thin and soft, chewy and buttery, with crisp M&Ms in each bite. Plus they look quite festive with the bright red and white candies dispersed throughout. I made them to give away but I’ll tell you, fresh out of the oven they were so good I halfway contemplated staying up even later to make another batch right away…thankfully I’ve got another bag of the M&Ms at the ready!

White Chocolate Peppermint Blondies

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White Chocolate Peppermint Blondies (modified slightly from Averie Cooks)

nonstick cooking spray

1 stick unsalted butter, melted and slightly cooled

1 large egg

1 cup light brown sugar, packed

2 teaspoons vanilla extract

1 teaspoon peppermint extract

1 cup all-purpose flour

9.9 ounce bag white chocolate peppermint M&M’s, divided

The Recipe

1. Preheat the oven to 350F. Line an 8×8 inch cake pan with aluminum foil and spray with nonstick spray.

2. In a mixing bowl, mix together the butter, egg, sugar, vanilla, and peppermint with a fork. Then stir in the flour until just combined. Add in 1 cup of the M&M’s.

3. Pour the batter in the pan, evening out the top with a spatula. Press the remaining M&M’s on top of the batter.

4. Bake for 23 minutes. They will still be soft and moist. Let cool in pan before slicing.

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