I've been wanting to make some chewy m&m cookies for a long time. I really don't have a reason why I haven't made them, except now that I have children I've really wanted to bake some! They were one of my favorite cookies as a kid, because I always thought the bright candies were just so cheery and fun! I still do!!
I picked up a bag of fall colored M&Ms this week, and although I hesitated because I LOVE the originals bright colors so much, I'm a sucker for seasonal things. Especially in the fall.
I found the base to this soft and chewy cookie recipe on another delicious blog, and I added my own little fall spin to it. I mean I already had the gold, brown, and deep red candies so why not play it up a little more? I added a dash of cinnamon, which really sends these cookies over. the. top!! I had Reese's pieces on hand and so I threw some of those it, too. The recipe calls for chocolate chips, and since I had partially full bag of Ghiradelli Bittersweet chips I though that would be perfect! Of course any chocolate chip, or color (even mini size) of m&ms would be good. It's all about making them your own!
This recipe turned out wonderful, and the cookies.... Perfect!!! I wouldn't change a thing. The warmth from the cinnamon adds the perfect cozy touch to these whimsical cookies that your whole family will be sure to love!
I'm ready for Autumn to get here, how about you?!
The fact that there's only brown sugar(no white) and an extra egg yolk makes these cookies unbelievably chewy!! I used dark brown sugar here.
The Best M&M Cookies
1c. butter, softened
1c. brown sugar
1 egg yolk
1 1/2 tsp. vanilla extract
2 c. all purpose flour
1/4 c. cornstarch
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
1 12 oz bag M&M candies (save some to put on top)
1/2 c. chocolate chips
(Or heaping 1/4.c Chocolate chips and heaping 1/4 c. Reese's Pieces... Yummy!)
Beat together the butter and sugar until creamed well.
Beat in the eggs and vanilla until all combined.
Mix together in another bowl, flour, corn starch, baking soda, salt and cinnamon.
Add this in increments slowly until it's just combined with the butter mixture.
Add the candies and chocolate chips. Save some M&Ms if you want for the top just before putting in the oven.
For best results here you want to wrap the dough in plastic wrap, wax paper or parchment. I half the batter and twist the ends closed.
Refrigerate for at least 2 hours and up to about 3 days. This will really richer the flavor of the cookie!! No kidding.
Preheat your oven to 375 degrees. Line your cookie sheet with parchment if you have it.
Roll dough into heaping Tablespoon sized balls and add a few extra candies to the top, if you want.
Bake for 8-10 minutes. 9 was the perfect time for me.
My rack was on the second from the top in the oven. You want the bottoms to look like a golden brown. I think using parchment helps make them more even.
(My burgundy M&Ms look hot pink here!) :P
Let cool for about 5 minutes and enjoy while still hot! Perfect with cold milk or strong coffee. :)
You'll want to double the batch next time! Makes close to 4 dozen cookies.
The original recipe at Yammies Noshery.
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