I had M&Ms leftover from Halloween, and since they are not the original m&m colors, I decided to use them up instead of hold on to them till next year. (don’t worry, I would never do that!)
I found a recipe on For the Love of Cooking that looked really good. They had M&Ms and Reeses in them. I decided to skip the Reeses and load them with M&Ms. The cookies turn out to be chewy in the center and had a slight crunch around the outside. I also liked the addition of whole wheat flour in them–anything to make them healthier! I would for sure make this recipe again, probably with no adjustments. Make them for yourself and see what you think!
1/2 cup of butter, softened
3/4 cup of white sugar
1/2 cup of brown sugar
1 tsp vanilla
1 1/4 cups flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
M & M’s
Preheat the oven to 375 degrees. Line cookie sheet with a silpat baking mat.
In a large bowl, mix the butter, white sugar, brown sugar and vanilla until creamy and smooth. Slowly beat in the eggs. In another bowl, mix the flour, baking soda and salt together thoroughly. Slowly add the flour mixture to the egg mixtures until well blended. Add M&M’s and mix carefully.
Drop by rounded spoonfuls on cookie sheets. Press the remaining M&M’s to the top of the cookies.
Bake for 8-10 minutes or until golden brown. Allow to cool before moving them to a wire rack.
Recipe adopted from For the Love of Cooking