M M Candy Cookies Recipes

M & M CANDY COOKIES

Steps:

• In a large bowl, whisk together the flour, cornstarch, baking soda, and salt until well-combined.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, brown sugar, and granulated sugar together until smoothly combined, wiping down the bowl and beater as needed. Add the whole egg and egg yolk one at a time, beating each in until incorporated. Mix in the vanilla extract until incorporated.
• Add the dry ingredients to the wet and mix in on lowest speed just until partially combined, with the dough not yet even in texture. Add the M&M's and chopped chocolate and fold in with a flexible rubber spatula just until evenly dispersed into the dough, with no more streaks of dry ingredients still visible.
• Transfer the dough to an airtight container and chill for at least 4 hours before baking (the cookie dough will keep in the refrigerator for at least one week).
• To bake, preheat oven to 350ºF with an oven rack in the center position. Line a baking sheet with parchment paper.
• Scoop the cookie dough by 2 1/4 ounce (about 1/4 cup) portions and roll into balls. Roll each ball between the palms of your hand to elongate into a tall cylinder-like mound, flattening the base to rest firmly on the lined baking tray. Space the mounds of cookie dough apart on the tray, with no more than 6 - 9 cookies on the tray at once. Press a few extra M&M's and pieces of chopped chocolate into the tops and sides of the cookies.
• Bake cookies in the preheated oven for 11-13 minutes, or just until the cookies are puffed up and the tops no longer appear wet, rotating the tray halfway through the baking time. Don't overbake! Allow the cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature.

THE BEST M&M COOKIES

Steps:

• Sift the flour, baking powder, baking soda and salt into a large bowl.
• Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in the eggs one at a time until smooth, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Reserve 1/4 cup of the chocolates, then stir in the remaining 1 3/4 cups of chocolates by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until chilled through, about 1 hour.
• Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Roll the dough into 24 balls, each about 3 tablespoons (alternatively, use a #20 large cookie scoop). Place 6 dough balls on each of the prepared baking sheets; stud the top of each dough ball with some of the reserved chocolates. Bake 2 trays at a time until the cookies are golden around the edges but still soft in the middle, rotating the trays halfway through, 15 to 18 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough and chocolates.

M&M COOKIES

Steps:

• Heat the oven to 350 degrees and line 2 large sheet pans with parchment.
• In a large bowl, whisk together the butter, sugars, egg, vanilla and salt by hand until smooth and fluffy, at least 1 minute. Whisk in the baking soda, then switch to a rubber spatula. Add the flour, then carefully and coarsely chop the M&M's, and add them, too. Gently stir to combine. Place the bowl in the refrigerator while you wait for the oven to finish heating.
• Using two spoons or a cookie scoop, plop out 2-tablespoon/50-gram rounds spaced a couple of inches apart on the sheet pans. (You should get about 8 cookies per pan.) Bake until lightly golden at the edges, 10 to 12 minutes. Let cool completely on the sheet pan; they will continue to cook as they sit.

ROBBI'S M&MS® COOKIES

Steps:

• In a large bowl, mix sugar, eggs, shortening, and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 3/4 cup candies.
• Drop dough by teaspoonful onto baking sheet. Slightly push a few candies on top of each dough ball with remaining candies.
• Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes.

CHOCOLATE CHOCOLATE M&M COOKIES

Steps:

• Heat oven to 375°F.
• Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until creamy. Add eggs; beat well.
• Stir together flour, cocoa and baking soda; gradually add to butter mixture, beating until well blended. Mix in chocolate chips and M&M's alternately. Drop by rounded teaspoons onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

EASTER M&M® COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Beat butter and sugars together in a large bowl on medium speed until fluffy, about 5 minutes. Beat in eggs and vanilla extract. Add flour, salt, and baking soda and mix on low speed. Stir in milk chocolate candies.
• Refrigerate dough for 1 hour for best results.
• Scoop tablespoons of dough onto an ungreased cookie sheet. Flatten slightly with your palm.
• Bake in the preheated oven until cookies are flattened and light brown, 8 to 14 minutes. Cool on the cookie sheet for a few minutes, then remove and place on a cooling rack.