When my older kids were younger, I remember during classroom potlucks and birthday parties I’d often find myself at the supermarket bakery for the treats for their classrooms. A lot of times I’d choose some cupcakes that went along with the theme (Christmas, Valentine’s Day, Easter, etc), but more often than not I’d pick up cookies to go along with the cupcakes and I’d always pick up the M&M cookies.
- 1/2 cup unsalted butter or margarine, brought to room temperature
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1-1/2 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 cup M&M candies
|Pre-Heat oven to 350 degrees.
In a mixing bowl, begin to cream the butter or margarine. Add the sugars.
|Cream until smooth, then add the egg.
Mix together until combined.
|Add extracts and continue to mix until well blended.|
|In a separate bowl combine the flour, baking soda, and salt. Mix well.|
|Add the dry ingredients to the bowl of wet ingredients.
Mix until just combined.
|Fold in only about a cup of the M&M candies, just until combined.|
|Scoop the dough with a teaspoon and roll them up into a ball.
Place on a cookie sheet (I like to line mine in foil).
|With the remaining 1/2 cup of M&M’s add extra candies to the top of each ball. Place them loosely, as the deeper they are the more color will “run” into the cookie.
Bake in preheated oven for about 12 minutes or until golden.
|While they were baking, RoRo grabbed my camera and handed it to me, smiling and saying “cheeeeeseee”, so of course I had to snap a photo.
Messy hair, don’t care!!
|Back to the cookies, don’t they look perfect!?|
|The color does run a bit (as you can see) and the M&M’s will spread out a little, so place them all more towards the center of the dough.|
|The inner candies were soft and the cookie is a wonderful thick and chewy texture.|
|The outside is a just barely crispy texture that had a nice chew with the harder outside candies.
They were delicious!