No Bake M M Cookies Recipes

THE BEST M&M COOKIES

The Best M&M Cookies image

We took our favorite chocolate chip cookie recipe and increased the brown sugar to make these cookies extra moist and chewy. Then we super-sized them -- the better to get in more of our favorite candy-coated chocolates. Save some extra candy for topping each cookie before baking. The result, cookies that look just as good as they taste!

Provided by Food Network Kitchen

Categories dessert

Time 2h20m

Yield about 24 cookies

Number Of Ingredients 10

Ingredients

2 3/4 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 1/2 sticks (1 1/4 cup) unsalted butter, softened
1 3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 cups candy-coated chocolates, such as M&M's

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.

NO-BAKE M & M COOKIES

No-Bake M & M Cookies image

These make great holiday cookies since M&M's come in so many different colors. You can make them for Christmas, Valentine's Day, St. Patrick's Day, etc.

Provided by Unique Chef D

Categories Drop Cookies

Time 11m

Yield 25 serving(s)

Number Of Ingredients 7

Ingredients

1 cup granulated sugar
1/4 cup margarine
1/3 cup evaporated milk
1/4 cup peanut butter
1 cup quick oats
1/2 lb M&M's plain chocolate candy
1/2 teaspoon vanilla extract

Steps:

In a heavy duty saucepan, stir over medium-high heat, the sugar, margarine and milk.
Boil for 1 minute, stirring continuously.
Remove from heat.
Stir in remaining ingredients.
Drop onto wax paper with teaspoon or tablespoon for larger cookies.
Let cool for 5-10 minutes or until firm.

Nutrition Facts : Calories 124.2, Fat 5.5, SaturatedFat 2, Cholesterol 2.2, Sodium 42.4, Carbohydrate 17.5, Fiber 0.7, Sugar 14.1, Protein 1.8

M&M COOKIES

M&M Cookies image

These easy one-bowl cookies make the best gifts and add nostalgia to any cookie plate. But they're also great for when you just want a really good homemade cookie as quickly as possible. This part is essential: The butter must be soft enough to whisk by hand. Use butter that's been sitting at room temperature for a long while, even overnight or up to 24 hours. Chopping the M&M's into rainbow shards creates a more even distribution of chocolate and candy coating throughout the dough. When these cookies bake, they will rise slightly then fall as they cool, one of the most beautiful indicators of deep chewiness.

Provided by Eric Kim

Categories cookies and bars, dessert

Time 30m

Yield About 16 cookies

Number Of Ingredients 9

Ingredients

1/2 cup/115 grams unsalted butter, very soft
1 cup/200 grams granulated sugar
1/4 packed cup/57 grams dark brown sugar
1 large egg, at room temperature
1 tablespoon vanilla extract
1 teaspoon kosher salt (Diamond Crystal) or ¾ teaspoon coarse kosher salt
1/4 teaspoon baking soda
1 1/2 cups/185 grams all-purpose flour
1/2 cup/96 grams M&M's

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.

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