Two Peas and Their Pod

Mini M&M’S® Cookies & $250 Visa Gift Card Giveaway

Mini M&M’S® Cookies, fun bite size cookies that make a great after school snack! 

Mini M&M'S Cookies Recipe on Mini chocolate chip cookies with M&M'S Minis!

It’s back to school time! I know I will cry like a baby when Caleb is old enough to go to school, but I do look forward to him coming home and telling me about his day. I picture us sitting at the table talking, laughing, working on homework, and enjoying cookies and milk.

We have a few years until it’s homework time and back to school for our little pea, but I made Mini M&M’S® Cookies anyways. We can play pretend school…I will do anything for cookies and I am sure Caleb won’t mind:)

Mini M&M'S Cookies Recipe on Soft, bite-size cookies!

These Mini M&M’S® Cookies are almost too cute to eat! They are tiny and perfect for a sweet after school snack!

Mini M&M's Cookies |

I used M&M’S MINIS® to make the cookies extra special. They are so colorful and fun!

Mini M&M's Cookies | | Two Peas and Their Pod

I am normally not a cookie dough girl. I like baked cookies better. I usually wait to eat the finished product, but it was hard to stay out of this cookie dough. Those M&M’S MINIS® kept calling my name!

Mini M&M's Chocolate Chip Cookie Recipe on

I rolled the dough into teaspoons and baked the cookies until they were slightly golden brown around the edges.

Mini M&M's Chocolate Chip Cookies on

Cookie perfection! The cookies are soft, chewy, and filled with the sweet burst of M&M’S MINIS®. Grab a glass of cold milk and you’ve got the perfect after school snack! The kiddos will gobble these up! And if you eat a stack before they get home from school, I won’t tell:)

And now for some fun news! You can enter your favorite M&M’S® recipe to win a $250 gift card! You have until September 4th to enter; see the widget below for rules and to enter! Happy baking! We can’t wait to sample all of your creations!

a Rafflecopter giveaway

Mini M&M'S Cookies on Love these bite size cookies!

Mini M&M'S® Cookies

Yield: 6 dozen cookies

Prep Time: 15 minutes

Cook Time: 8 minutes

Soft mini chocolate chip cookies with colorful M&M'S MINIS®. I bet you can't eat just one!


2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup unsalted butter, at room temperature
1 cup dark brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup M&M'S MINIS®
1 cup mini chocolate chips


1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

2. In a large bowl, whisk flour, cornstarch, baking soda and sea salt together. Set aside.

3. In the bowl of a stand mixer, cream together butter and sugars until smooth and creamy, about 3 minutes. Add egg and vanilla extract and beat until combined. Slowly mix in the dry ingredients.

4. Stir in the M&M'S MINIS® and mini chocolate chips. Form cookie dough into teaspoon balls and place on prepared baking sheet, about 1 inch apart.

5. Bake cookies for 8 minutes, or until slightly golden brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

Disclosure: this post is sponsored by M&M’S®, but our opinions are our own.


  Yum Pin It

219 Responses to “Mini M&M’S® Cookies & $250 Visa Gift Card Giveaway”

1 2 3 6
  1. Averie @ Averie Cooks — August 28, 2013 @ 3:31 am

    I love M&M Cookies. They’re some of my fave cookies. Your story about Caleb and back to school and homework one day and eating cookies is cute :)

  2. Orla — August 28, 2013 @ 6:26 am

    Love these, can’t wait to try them! Cookies are so much nicer when they have a little extra surprise in them!
    Caleb, the most adored boy on the blogosphere! 😛

  3. Nancy P.@thebittersideofsweet — August 28, 2013 @ 7:13 am

    I had no idea M& M minis were sold in a bag! I always buy the little tubes to use them that way! I need to find out where I can get a bag!

  4. Kim — August 28, 2013 @ 7:13 am

    These are adorable! My kids would love them in their lunches!

  5. Elisa G — August 28, 2013 @ 7:15 am

    My to go recipe for m&m cookies is actually yours. They never last long. I sometimes add pretzel pieces or chocolate chips for some extra texture. My family and I love your recipes

  6. Natalie S — August 28, 2013 @ 7:16 am

    My favorite way to use mms is in trail mix! I mix 1 cup salted cashews, 1 cup raw almonds, 1 cup raisins, 1 cup mini pretzel twists, and 1 cup mini mms. It’s a sweet and salty treat that is always delicious!

  7. Susan D — August 28, 2013 @ 7:22 am

    Inside of the raisins in Oatmeal Raisin cookies, we have the Oatmeal M&M cookies – fiber and a treat! :) I do add in a little applesauce to my recipe.

  8. Emily Wells — August 28, 2013 @ 7:23 am

    2 1/4 c. flour
    1 t. baking soda
    1/2 t. salt
    1 c. soft butter
    1 c. brown sugar
    1 small box instant pudding mix (vanilla or chocolate)
    2 eggs
    1 t. vanilla extract
    1 1/2 c. M&Ms
    1/2 – 1 c. nuts of your choice (optional)

    Preheat oven to 350. Sift together the flour, baking soda and salt, set aside.
    In another bowl, cream together the butter and brown sugar until very fluffy–about 5 minutes. Beat in the dry pudding mix until blended. Stir in the eggs and vanilla. Gradually stir in the flour mixture. Stir in the chocolate chips and nuts (if using). Drop cookies by rounded spoonfuls onto ungreased cookie sheets and bake for 10 to 12 minutes. Edges should be golden brown and centers slightly soft (but not doughy!). Let rest on cookie sheet for 2-3 minutes before moving to rack to cool.

  9. Connie — August 28, 2013 @ 7:26 am

    Love M&Ms. these cookies make a great lunchbox treat

  10. Cathy Shaw — August 28, 2013 @ 7:27 am

    Here’s my easy recipe for frosting; I assume you’d like us to post it here?

    Soften 3 sticks of unsalted butter and beat till soft and creamy. Beat in one lb. of confectioner’s sugar, in dribs and drabs. Take your time with this, increasing the beater speed to high after your add the sugar, then going back to medium after 10-20 seconds. Add ½ tsp of vanilla; I use the best Madagascar vanilla. then just keep up the beating until the frosting is just the right spreadable texture. Ice your cake or cupcakes and then press in as many M+Ms as you like. For special occasions, I hand-select M+M colors from the M+M store in Times Square. Red/white/blue for July 4th; red/green for Xmas; blue/purple/pink for birthdays.

  11. Gina Godewyn — August 28, 2013 @ 7:35 am

    I love monster cookies!
    Here is the recipe:
    6 eggs
    2 c white sugar
    3 c brown sugar
    1 tbsp vanilla
    1 tsp syrup
    4 tsp baking soda
    1/2 lb butter
    1 1/2 lbs peanut butter
    9 cups oatmeal
    1/2 lb chocolate chips
    1/2 lb m&m’s

  12. Pam H. — August 28, 2013 @ 7:57 am

    I enjoy making cupcakes. They are great for any occasion.

    Mini M&M Chocolate Chip Cupcakes

    • 3 cups cake flour, sifted
    • 2 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 3/4 cups granulated sugar
    • 2/3 cup butter or margarine
    • 2 eggs
    • 1 ½ teaspoons pure vanilla extract
    • 1 1/4 cups milk
    • 2 cups semisweet chocolate chips
    • 2 cups mini M&Ms


    1. Heat oven to 350°F. Line 12 regular-size (2 1⁄2-in.-diam) muffin cups with paper liners.
    2. Sift together flour, baking powder and salt; set aside.
    3. Cream sugar and butter together until light and fluffy. Add egg and vanilla and beat for two minutes.
    4. Add flour mixture and milk – a bit of each at a time – to the creamed mixture, beating well each time. Continue beating for one minute.
    5. Stir in chocolate chips.
    6. Pour mixture into muffin cups, filling each about 2/3 full.
    7. Bake 20 to 25 minutes until a wooden pick inserted in centers of cupcakes comes out clean. Cool in pan on a wire rack 5 minutes before removing from pan to rack.
    8. Cool completely before frosting. Apply frosting and sprinkle generously with mini M&Ms.

    Makes 12 cupcakes.

  13. Karen Brady — August 28, 2013 @ 7:59 am

    Gluten-Free Chocolate Mini M&M Scones

    Servings: 12
    Time: 20-25 minutes


    2 cups gluten-free baking or pancake mix
    1/3 cup cocoa
    1/3 cup sugar
    1 tsp baking powder
    1/2 cup mini M&Ms
    4 tbsp butter
    1 egg, beaten
    2/3 cup unsweetened milk (or milk of your choice)


    Preheat oven to 375°.

    Mix the dry ingredients together.

    Cut in the butter using two knives.

    Add the milk and beaten egg. Mix together with a fork. Dough will be thick.

    Fold in the mini M&Ms.

    Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet.

    Bake for 15-17 minutes.

  14. Carol — August 28, 2013 @ 8:03 am

    My favorite afternoon cookies:

    1 cup butter (2 sticks)
    1 cup sugar
    1 cup brown sugar
    2 eggs
    2 tsp. vanilla
    2 2/3 cup AP flour
    1 tsp baking soda
    1 tsp baking powder
    1 tsp salt
    1 cup semi-sweet chocolate chips
    1 cup M&M minis

    Sift flour, baking powder, baking soda and salt together and set aside. Cream butter and sugars until light and airy. Beat in eggs one at a time and then add vanilla. Stir in dry ingredients on low speed. Mix in chocolate chips and M&Ms until just combined. Use medium cookie scoop to scoop onto slip-pat lined cookie sheet. Bake at 350 for approx 10 minutes, until just golden brown.

  15. Cori — August 28, 2013 @ 8:03 am

    M&M peanut butter bread pudding

    1 loaf challah bread
    3 cups half n half
    6 eggs
    1 tbs vanilla paste
    3/4 cup brown sugar
    1 cup peanut butter, separated
    4 tbs butter
    4 tbs brown sugar
    4 tbs heavy cream
    2 cups mini m&ms

    -cube up bread, put into greased casserole pan
    -whisk together half and half, eggs, brown sugar and vanilla
    -pour mixture over bread and press into pan. Let soak for about 30 minutes.
    -microwave 1/2 cup peanut butter and drizzle over the top. Sprinkle candies on top. Lightly mix again.
    -bake at 325 for roughly 45 minutes until set.
    -while baking heat butter in a saucepan. Once melted add brown sugar and cream and which until combined. Take off heat and add the rest of the peanut butter. .
    – when pudding comes out pour cream mixture on top.

  16. Christina — August 28, 2013 @ 8:07 am

    I absolutely adore these cookies. We still have a few years to go before my daughter’s first day of school too, but there’s no reason we can’t make these! So stinking cute, I can’t get over them. 😉

  17. Katie — August 28, 2013 @ 8:12 am

    We do M&M pancakes. I know they sound more like dessert but it is only for special occasions.

    M&M Pancakes

    3/4 cup AP flour
    3/4 cup WW flour
    1/2 tsp baking powder
    3 Tbs sugar
    1 1/2 tsp baking powder
    1 1/2 tsp baking soda
    1/2 tsp salt
    1 1/2 C low-fat buttermilk
    1 tsp vanilla extract
    1 Tbs canola oil
    1 large egg
    1 large egg white
    1 cup of mini M&M’s

    Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined.

    Heat a nonstick griddle or skillet to medium heat. Coat pan with non-stick spray or a little butter and then pour on pancake batter.

  18. Cynthia Brooks — August 28, 2013 @ 8:13 am

    A great party snack: fill your prettiest bowl with a combination of M&M’s and your favorite salty nuts. Peanuts or cashews are good. I guarantee you, the bowl will be empty at the end of the night! Too good to resist, even for adults.

  19. Karen M. — August 28, 2013 @ 8:15 am

    Trail Mix

    1/4 cup cashews
    1/4 cup peanuts
    1/2 cup almonds
    1/2 macadamia nuts (halved)
    1 cup Craisins (raisins work too)
    1 cup M&M’s

    Makes about 3 1/2 cups mix

  20. Tieghan — August 28, 2013 @ 8:17 am

    These are so perfect for lunches and after schools snacks!! The a so tiny and cute!! I love the mini M&M’S!

  21. Erica — August 28, 2013 @ 8:18 am

    These look SO good! I have a party I’m making cookies for this weekend, may need to add these to my list

  22. Sues — August 28, 2013 @ 8:19 am

    I love mini M&Ms for baking and they’re so pretty, too! These cookies look fabulous!

  23. Erica — August 28, 2013 @ 8:19 am

    My recipe: M&M Stacks:

    2 egg whites
    1/2 cup brown sugar
    1 tsp vanilla
    non stick spray
    1 cup chopped walnuts
    1 cup roughly chopped pecans
    1 cup smashed pretzels
    1/2 cup mini M&Ms

    Preheat oven to 350 and line two baking sheets with aluminum foil. Spray aluminum with non stick spray.

    Mix egg whites, brown sugar and vanilla until there are no more lumps. Add in all remaining ingredients until well mixed. Scoop rounded tablespoons full of mix onto baking sheets (like cookies). Bake for 15-16 minutes. Once cooled, peel M&M stacks off foil and enjoy!

  24. Audrey — August 28, 2013 @ 8:21 am

    Love to use these mini M & M’s when marking rice krispy treats!

  25. Kristin — August 28, 2013 @ 8:22 am

    I love mini m and m’s in cookies and ahve thought about trying them in pancakes too! Thanks for the recipe!

  26. Martha in KS — August 28, 2013 @ 8:23 am

    This was my first attempt at adding cornstarch to cookies. The recipe only called for a teaspoon, but they were delicious. I give full credit to Tracey.

    Soft and Chewy Double Chocolate M&M Cookies

    1 1/4 cups all-purpose flour
    1/4 cup plus 2 tablespoons unsweetened cocoa powder
    1 tsp cornstarch
    3/4 tsp baking soda
    1/2 tsp salt
    1/2 cup (1 stick) unsalted butter, at room temperature
    1/2 cup packed light brown sugar
    1/4 cup granulated sugar
    1 large egg, at room temperature
    1 tsp vanilla extract
    1 cup mini M&Ms

    1 Preheat oven to 350 F. Line two baking sheets with parchment paper.
    2 In a medium bowl, sift the flour, cocoa powder, cornstarch, baking soda, and salt together (you could just whisk, but I like to sift cocoa powder to make sure I get all the lumps out). In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Beat in the egg and then the vanilla. With the mixer on low, gradually add the dry ingredients, beating just until combined. Mix in the mini M&M’s.
    3 Using a small cookie scoop (mine measures about 1 1/2 inches across), portion the batter onto the prepared baking sheets, spacing the cookies about 2 inches apart. Bake for about 8 minutes (rotating the baking sheets halfway through if you’re doing both at once) or until the edges of the cookies are set (the centers may look underdone – don’t overbake!). Transfer the baking sheets to wire racks and let the cookies cool for a few minutes then remove the cookies to the wire rack to cool completely. Repeat with all of the dough.

    Yield: 2 dozen cookies

    Author: Tracey’s Culinary Adventures

  27. Maria in NJ ~ Dolcelicious Bake Shoppe — August 28, 2013 @ 8:26 am

    M&M cake pops

    4 cups cake crumbs (about 14 ounces)
    1/4 cup frosting (not whipped cream frosting), at room temperature
    1/4 cup if mini m&m’s
    1/2 cup chocolate jimmies
    8 ounces Candy Melts
    Vegetable oil, as needed
    16 (6-inch) lollipop sticks


    Line a baking sheet with parchment paper; set aside.
    Place the cake crumbs and frosting in a large bowl and mash them together with a spoon just until a dense moist dough forms, add m&m’s and mix until the frosting is evenly incorporated with no visible lumps. Using your hands, roll the mixture into 16 (1-1/2-inch) balls (about the size of a ping-pong ball) and place them on the prepared baking sheet. Place the baking sheet in the freezer until the cake balls are firm but not frozen, about 30 minutes.
    Meanwhile, line a second baking sheet with parchment paper. Place the sanding sugar in a small bowl and set it and the baking sheet aside.
    When the cake balls are ready, place the Candy Melts in a medium microwave-safe bowl and microwave on high, stirring every 30 seconds, until melted and smooth. (The mixture should be the consistency of softly whipped cream.) If it’s too thick, add vegetable oil, 1/2 teaspoon at a time, until it reaches the desired consistency. (Alternatively, fill a medium saucepan with 2 inches of water and bring it to a boil over high heat. Reduce the heat to low so the water is just simmering. Place the Candy Melts in a heatproof bowl large enough to sit over the water without touching it. Stir until melted.)
    Remove 2 of the cake balls from the freezer. Dip 1/2 inch of a lollipop stick into the melted candy, then insert it about 1 inch into a cake ball. (The melted candy coating helps the cake ball stay on the stick.) Immediately dip the cake ball into the melted candy and turn to coat completely. Gently tap and twirl the stick several times on the edge of the bowl to form a thin, even coating, letting the excess drip off.
    Immediately dip the cake pop into the sanding sugar, turn to coat, and sprinkle additional sugar as needed to coat the pop completely. Hold the cake pop upright until the coating starts to set, about 30 seconds to 1 minute. Place on the second prepared baking sheet. (Don’t worry, the coating will be set enough that the pops will retain their round shape after you lay them down.) Repeat with the second cake ball, then repeat with the remaining cake balls, coating 2 at a time. (If the melted candy starts to cool and thicken, reheat until it’s melted again.)
    Let the cake pops sit at room temperature until the candy coating is completely set and hardened, about 15 minutes. Store at room temperature in an airtight container for up to 1 week.

  28. Christina Burrell — August 28, 2013 @ 8:29 am

    Chocolate Lasagna
    1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
    6 Tablespoon butter, melted
    1- 8 ounce package cream cheese, softened
    1/4 cup granulated sugar
    2 Tablespoons cold milk
    1- 12 ounce tub Cool Whip, divided
    2 – 3.9 ounce packages Chocolate Instant Pudding.
    3 1/4 cups cold milk
    1 and 1/2 cups mini M&M’s
    1. Begin by crushing 36 Oreo cookies. I used my Manual food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin or meat mallet. When the Oreos have turned into fine crumbs, you are done.
    2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
    3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the oreo crust.
    4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
    5. Spread the remaining Cool Whip over the top. Sprinkle mini M & M’s evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

  29. Diane — August 28, 2013 @ 8:44 am

    I love the simple m&m recipe that uses rolo’s and pretzels and when warm you top them with an m&m, Everyone loves these and they are so easy!

  30. Mishelle — August 28, 2013 @ 8:52 am

    Best P’Butter M&M cookies Evah!

    ½ c marg
    ½ c p’butter
    ½ c sugar
    ½ c b.sugar
    1 egg
    ½ tsp van
    ½ tsp salt
    ½ tsp b.soda
    1 c + flour
    1 c mini m&m’s

    Mix tog and beat well .
    Roll into balls and then roll balls in sugar.
    Press down slightly before baking.
    Bake at 350 F for 10 mins

    We like them slightly undercooked and chewy!


  31. Brittany F. — August 28, 2013 @ 8:59 am

    Chocolate Coconut Oatmeal Cookies

    • 1 stick unsalted butter- room temperature
    •¾ cup packed dark brown sugar
    •½ cup granulated sugar
    •1 large egg
    •2 teaspoons vanilla extract
    •½ teaspoon baking soda
    •1 teaspoon ground cinnamon
    •¼ teaspoon cardamom
    •¼ teaspoon sea salt
    •1 and ¾ cups old-fashioned rolled oats
    •1 cup all-purpose whole wheat flour
    •½- ¾ cup Coconut Chocolate M&Ms candies

    Preheat oven to 325F degrees.
    In a large bowl cream the softened butter and sugars until smooth and lemony. Add the egg and vanilla and mix well.
    Gently stir in the baking soda, cinnamon, cardamom, salt, oats and flour. Mix together until just combined. Fold in the coconut chocolate M&Ms- do not over mix the dough.
    Place the dough in the fridge for an hour.
    With a cookie scoop or spoon make dough into small balls. Place the balls onto either an ungreased baking sheet or on a baking mat. You can place a few of the candies on top to make the cookies look pretty- and also to make sure each cookie has enough candies! Bake for 10-11 minutes and let cool on the baking sheet for a few minutes and then transfer to a wire rack to cool completely.

  32. Jenny Ferry — August 28, 2013 @ 9:01 am

    I love adding m&m’s to a brownie mix and baking!!

  33. Ioana — August 28, 2013 @ 9:05 am

    M&M cookie pie. Delicious and always a hit with the kids! Here’s the link to it on my food blog:

  34. Summer — August 28, 2013 @ 9:05 am

    M&M Pretzel Bites

    Take flat pretzels and dip them into melted white or milk chocolate. While chocolate is wet, sprinkle mini m&m’s on top. Let dry on parchment paper.

  35. D SCHMIDT — August 28, 2013 @ 9:06 am

    Frozen M&M Cookies
    275g/9¾oz butter
    275g/9¾oz soft light brown sugar
    225g/8oz granulated sugar
    2 large free-range eggs
    1 tbsp vanilla extract
    475g/1lb 1oz plain flour
    2 tsp baking powder
    300g/10½oz M&Ms
    sea salt
    Preparation method
    Put the butter and sugars into a large mixing bowl. Beat together with an electric hand whisk until smooth and light in colour.
    Break in the eggs one at a time, mixing as you break in each egg. Once the eggs are combined, add the vanilla extract.
    Sift in the flour and baking powder and mix in with a wooden spoon until completely incorporated. Add the the M&Ms and mix in until thoroughly combined. Divide the dough in half.
    Place each half onto a large sheet of cling film. Roll the dough into a wide sausage shape and wrap in the cling film, twisting the ends to seal. Each sausage will make nine large cookies (but you can roll them smaller and make more). The dough sausages can be frozen at this point. However if you wish to bake them straightaway, chill the dough in the fridge for 30 minutes before use.
    Once ready to use the cookie dough, remove from the freezer and allow to warm up enough to slice. Preheat the oven to 180C/350F/Gas 4.
    Slice the dough sausage into nine discs and place onto a non-stick baking tray or a tray that has been lined with baking parchment.
    Sprinkle each cookie with a tiny pinch of salt and bake in the preheated oven for 20 minutes, or until they are golden-brown on the edge and slightly paler in the centre.
    Remove from the oven and transfer to a wire rack to cool before serving.

  36. Sommer @ ASpicyPerspective — August 28, 2013 @ 9:09 am

    Yum! Love M&M cookies! You made these even more awesome by making them mini! :)

  37. Amanda E. Buccieri — August 28, 2013 @ 9:16 am

    Holiday Pretzel Treats!

    Waffle-shaped pretzels
    Hershey’s Kiss or Hershey’s Hug
    M&M’s candy (Holiday Edition)

    Preheat oven to 170° F. Line a parchment paper covered cookie tray with a single layer of the waffle pretzels. Top each pretzel with an unwrapped Hershey’s Kiss or Hershey’s Hug.

    Bake 4 to 6 minutes or until the chocolate looks “shiny”. Remove cookie sheet & immediately press an M&M into the center of each Kiss.

    Allow to cool for a few minutes then refrigerate to set, about 10 minutes!

  38. Kathy — August 28, 2013 @ 9:16 am

    My favorite recipe is:
    How To Make Perfect M and M Cookies
    1 stick/1/2 cup unsalted butter, softened
    1/2 cup granulated sugar
    1/2 cup packed light brown sugar
    1 large egg
    1/2 teaspoon pure vanilla extract
    1-1/2 cups all purpose Gold Medal Flour
    3 tablespoons Instant vanilla pudding mix
    1/2 teaspoon baking soda
    1/2 teaspoon kosher salt
    3/4 cup mini chocolate chips
    1 or 1-1/2 cups Mini M and M’s
    Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
    In a large mixing bowl cream your butter and sugars until well combined. Add your egg and vanilla mixing to combine. Add your flour, pudding mix, baking soda and salt, stirring to combine. Add chips and m and m’s stirring to combine.
    With a medium cookie scoop, place dough 1 inch apart from each other. Bake for 10-12 minutes until cooked through. Let cool on cookie sheet for 10 minutes before transferring to cooling rack. Enjoy! Makes about 2 dozen

  39. HeatherZ — August 28, 2013 @ 9:21 am

    No Bake Cookies

    1 1/4 c. white sugar
    1/4 c. butter
    1/4 c. milk
    3/4 c. natural peanut butter
    1 tsp. Vanilla
    1 3/4 c. rolled oats- quick cook
    1/4-1/2 cup M&M mini

    Heat – sugar, butter, milk – in a large pan over MED heat, until butter is melted. Bring to boil for 1 minute stir occasionally . Remove from heat and stir in peanut butter and vanilla. Add oats and stir. Scoop in spoonfuls onto lined cookie sheet. Place a few M&M’s on top. of each cookie. Let cool and enjoy.

  40. Diana — August 28, 2013 @ 9:26 am

    Recipe? The best way to eat M&M’s is spinkled over Umpqua brand vanilla ice cream and chocolate syrup over the top! When it starts to melt, stir it all together and viola…chocolate M&M ice cream soup!

1 2 3 6

Leave a Comment