Mini M&M’S® Cookies

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

Mini M&M'S Cookies Recipe on twopeasandtheirpod.com 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 twopeasandtheirpod.com 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 | www.twopeasandtheirpod.com

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

Mini M&M's Cookies | www.twopeasandtheirpod.com | 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 twopeasandtheirpod.com

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 twopeasandtheirpod.com

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:)

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

Mini M&M'S® Cookies

Soft mini chocolate chip cookies with colorful M&M'S MINIS®. I bet you can't eat just one!
Prep Time
15 minutes
Cook Time
8 minutes
Servings
6 dozen cookies

Ingredients

  • 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

Instructions

  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.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. 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! 😛

  2. 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

  3. 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!

  4. 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.

  5. 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.

  6. 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.

  7. 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

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

    Mini M&M Chocolate Chip Cupcakes

    Ingredients:
    • 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

    Directions:

    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.

  9. Gluten-Free Chocolate Mini M&M Scones

    Servings: 12
    Time: 20-25 minutes

    Ingredients:

    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)

    Directions:

    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.

  10. 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.

  11. 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.

  12. 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. 😉

  13. 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.

  14. 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.

  15. 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

  16. My recipe: M&M Stacks:

    Ingredients:
    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

    Directions:
    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!

  17. 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

  18. 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

    INSTRUCTIONS

    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.

  19. Chocolate Lasagna
    INGREDIENTS
    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
    DIRECTIONS
    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.

  20. 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!

  21. 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!

    Mishelle

  22. Chocolate Coconut Oatmeal Cookies

    Ingredients:
    • 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

    Directions:
    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.

  23. 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.

  24. Frozen M&M Cookies
    Ingredients
    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.

  25. Holiday Pretzel Treats!

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

    Instructions:
    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!

  26. My favorite recipe is:
    How To Make Perfect M and M Cookies
    Ingredients
    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
    Directions
    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

  27. 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.

  28. 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!

  29. Similar to these cookies, I love putting M&Ms in brownies:

    1 box Ghiardelli brownie mix (really this is the BEST kind)
    1/2 cup chocolate chips
    1/3 cup M&M’s
    sprinkles for the top!

    Prepare brownies according to the box, then fold in chocolate chips and M&Ms. Top with sprinkles and bake – but be sure to undercook them a bit if you want fudgy brownies! 20 minutes should do it but it’s always good to double check. Let stand for 5 minutes, then cut and serve!

  30. 1 cup softened butter
    1 cup packed light brown sugar
    1/2 cup sugar
    2 large eggs
    1 teaspoon vanilla
    2 1/4 cups flour
    1 teaspoon salt
    1 teaspoon baking soda
    1 1/2 cups M&M’s plain chocolate candy
    Directions:
    Cream together butter and sugars until light and fluffy.
    Add eggs and vanilla and beat until combined.
    Add combined flour, salt, and baking soda and mix until well combined.
    Stir in 1/2 cup M&Ms.
    Drop by Tbsp onto ungreased cookie sheet.
    Press 2-3 M&Ms onto top of each cookie.
    Bake in 375°F for 10-12 minutes.

  31. I love using boxed brownie mix (Ghiradelli usually) and adding in 1 packet of instant coffee, dark chocolate chunks, and a cup of mini M&Ms. The M&Ms add a great pop of color to the decadent brownies!

  32. Ingredients:
    1 stick of butter
    1 cup of sugar
    1 8 oz bag of chocolate chips
    1 cup mini M&Ms
    1 box matzah

    Preheat oven to 400 degrees. Arrange matzah in one layer on a foil lined baking sheet. Melt the butter and sugar in a pan over the stovetop. Once bubbling, pour it over the matzah and cook in oven for 10 minutes. Right after taking it out of the oven, pour the bag of chocolate chips over the matzah. The heat will melt them allowing you to spread the chocolate evenly. After the chocolate is evenly spread over the matzah, then pour the cup of mini m&m’s over it. Let it cool and harden, then enjoy!

  33. Peanut Butter Dream Bars

    2 cups uncooked quick-cooking or old-fashioned oats
    1 1/2 cups all-purpose flour1 cup firmly packed brown sugar
    1 teaspoon baking soda
    3/4 teaspoon salt
    1 cup Land O Lakes® Butter, melted
    1 (14-ounce) can sweetened condensed milk
    1/2 cup creamy peanut butter
    1 cup M & M’s
    Heat oven to 375°F. Combine oats, flour, brown sugar, baking soda and salt in bowl; stir until well mixed. Stir in melted butter until moistened.
    Reserve 1 1/2 cups crumb mixture; press remaining mixture into greased 13×9-inch baking pan. Bake 12 minutes.

    Combine sweetened condensed milk and peanut butter in small bowl; stir until well mixed. Carefully spread over hot, partially baked crust within 1/4 inch from edge.
    Combine reserved crumb mixture and M &M’s in another bowl; sprinkle over sweetened condensed milk mixture, pressing down lightly. Bake 18- 22 minutes or until golden brown. Cool completely.

  34. PB M&M Can’t Leave em Alone Bars

    1 (18 oz) box white or yellow cake mix
    2 large eggs
    1/3 c. vegetable oil
    1 (14 oz) can sweetened condensed milk
    1/2 c semi sweet chocolate chips
    1/2 c Reese’s Peanut Butter chips
    1/4 c butter, cubed
    3/4 c Peanut Butter M&M’s

    In a medium bowl combine dry cake mix, eggs and oil until combined. With floured hands, press 2/3 of the cake mix mixture into the bottom of a greased 9×13 baking pan.
    Set remaining cake mix mixture aside.
    In a microwavable bowl, combine sweetened condensed milk, choc chips, peanut butter chips and butter. Microwave uncovered 45-60 seconds. Stir and microwave at 30 second intervals until melted. Stir and pour over cake mixture in pan.
    Drop teaspoons of remaining cake mix mixture over the top of melted chocolate (like polka dots all over top).
    Bake at 350 degrees for 20 minutes. Sprinkle the 3/4 c Peanut Butter M&M’s over top and bake an additional 5 minutes or until bars are lightly browned.
    Cool before cutting into squares.

  35. I know it’s not the holiday season, but this is easily adaptable for a snack/gifts. 🙂

    Elf’s Mix

    Ingredients:
    •1 bag of popped microwave popcorn
    •6 oz. almond bark
    •1 bag of mint M&Ms
    •15 holiday oreos, chopped
    •2 cups of pretzel sticks, broken into small pieces
    •Christmas sprinkles

    Directions:
    1.Place the popped popcorn, pretzel sticks, M&Ms and oreos in a large bowl or pot. Place 4 oz. of almond bark in the microwave in 30 second increments, until well-melted.
    2.Add the melted almond bark to the popcorn mixture and stir the mixture thoroughly. Spread the mixture out on a large silicone mat or wax paper. Top with Christmas sprinkles.
    3.At this time, microwave the additional 2 oz. of almond bark in a disposable plastic piping back in 30 second increments until well-melted. Then, snip the end off of the bag and randomly pipe the almond bark over the popcorn mix. Allow the mixture to cool.
    4.To serve, break up the mix into pieces and place in a bowl. Enjoy!

  36. Make chocolate chip whoopie pie cookies (I use the recipe from Baking Bites):

    1 1/4 cups white whole wheat flour
    1/2 tsp baking soda
    1/4 tsp salt
    1/4 cup butter, room temperature
    1/4 cup brown sugar
    1 large egg
    1 tsp vanilla extract
    1/2 cup buttermilk
    2/3 cup chocolate chips

    Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking soda and salt. In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in egg and vanilla until well combined. Stir in half of the flour mixture, followed by the buttermilk. Stir in remaining flour, mixing just until no streaks of dry ingredients remain. Stir in chocolate chips. Drop tablespoonfuls of batter, making them as round as possible, onto prepared baking sheet. You will need 32 individual cookies. Bake for 11-14 minutes, until cookies are set and spring back when lightly pressed. Cool on a wire rack completely before filling.

    Then, instead of making traditional whoopie pie filling, spread softened vanilla ice cream between the cooled cookies. Then roll the little sandwiches in the mini M&Ms and freeze to set.

  37. Mine is super simple..but everyone loves it.

    Take your favorite brownie recipe…and add the peanut butter M & M’s. Bake as directed on the package. You can drizzle caramel sauce on them (once they are cut) or top with ice cream. Both are great.

  38. Chocolate covered pretzel rods. So easy….melt a bag of chocolate chips (we like dark but use your favorite). Dip the pretzel rods into the chocolate and sprinkle on the m&m minis. Place on a parchment lined baking sheet and refrigerate for 10 minutes to set. Use your imagination and add other items. Dried strawberries…yummy. Coconut, chopped nuts, marshmallow & graham cracker crumbs for that smore taste. Even spread the pretzels with peanut butter prior to dipping in the chocolate and sprinkling with the m&m mini’s and other items. Like white chocolate….or maybe black & white. Endless combinations!

  39. One of my favorite M&M recipes ever was a Christmas popcorn recipe I found on Pinterest. Can’t remember it exactly but it went something like this…

    – Make 2 bags buttered microwave popcorn.
    – Spread on baking sheet in 1 layer.
    – Pour over melted white chocolate w/ peppermint flavoring. (You can either melt white choc peppermint melts, or just add a splash of peppermint extract to the melted white choc.)
    – Pour over M&Ms (I used peppermint flavor) and any other toppings you want, e.g. Christmas-colored sprinkles. Stir.
    – Let sit until dry, and then eat like crazy!

  40. Easiest chocolate M&M cookies
    1 box devils food cake mix
    1/2 cup oil
    2 eggs
    mini M&M’s
    Preheat oven to 350°, mix ingredients and place by tablespoon onto cookie sheet. Bake for 9-10 minutes. So, easy, delicious and affordable!

  41. I LOVE M&Ms and would love these even more if they were mini peanut M&Ms 🙂 I must say my go-to recipe with M&Ms is GORP!

    GORP
    – 1 cup Honey Roasted Peanuts
    – 1 cup mini M&Ms
    – 1 cup shredded coconut
    – 1 cup dried cranberries

    Put all ingredients in a bag, shake to combine and ENJOY!! Perfect hiking or on the road snack 🙂

  42. Hello, This is a questions about the Coconut Waffles from awhile back. I tried the coconut whipped cream this weekend, using the same brand you mentioned, and the coconut milk did not separate – at all. I made certain to get the full fat type, it sat in the fridge overnight and still….no separation. Any thoughts on what may have gone wrong? I would appreciate your ideas, because I’d love to try this! Thanks.

  43. Mini M&M Ice Cream

    5 egg yolks
    1/2 cup granulated sugar, divided (use a high quality sugar like C&H)
    2 cups heavy cream
    1/2 cup whole milk (Do NOT skimp on this)
    1/4 teaspoon kosher salt
    1tbsp vanilla extract
    2 12oz pkgs mini M&M’s (may not use all of them but trust me the extra will not go to waste 🙂 )
    DIRECTIONS:
    1. Whisk together the egg yolks and 1/4 cup of the sugar in a large bowl; set aside.
    2. Heat the remaining 1/4 cup of sugar, cream, milk and salt in a medium saucepan over medium heat. When the mixture begins to simmer, slowly drizzle it into the egg yolk mixture, whisking constantly to avoid scrambled eggs, then scrape the warmed egg yolks back into the saucepan.
    3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through a strainer and stir in the vanilla extract. Place the bowl in an ice bath and stir occasionally, until the mixture reaches room temperature. Cover the bowl and place the mixture in the refrigerator and chill at least 3 hours, or overnight.
    4. Churn the ice cream in your ice cream maker according to the manufacturer’s instructions. Once the ice cream is ready, layer it into your freezer-safe container with alternating layers of the M&M mini’s beginning and ending with the ice cream.

  44. Pumpkin M&M Muffins

    Ingredients:

    1 cup raw sugar
    1/4 cup butter, softened
    1/4 cup natural applesauce
    2 eggs
    1 cup solid pack pumpkin (NOT pumpkin pie filling)
    1 cup all purpose flour
    1 cup whole wheat flour
    1/2 tsp. salt
    2 tsp. baking powder
    1/4 tsp. baking soda
    1 tsp. ground cinnamon
    1/2 cup mini M&Ms candy
    1 tsp. orange zest
    1/4 cup fresh orange juice
    1/2 cup walnuts (optional)

    Preheat oven to 350 degrees. Beat sugar, butter, and applesauce until creamy and light (about 5 minutes). Add eggs one at a time and continue to beat. Add pumpkin and mix until smooth.

    Combine flours, salt, baking powder, baking soda, and cinnamon. Stir into pumpkin mixture and combine until smooth.

    Add M&Ms, orange zest, juice, and nuts. Stir well and pour into paper muffins cups. Bake for 35-40 minutes. Use a toothpick to test doneness. Remove and let muffins cool slightly and then transfer to a wire rack to cool completely. The recipe makes approximately 14-16 muffins.

  45. My husband prefers a large cookie cake for his birthday every year. I might have to make it with the M&M minis this year!

  46. M&Ms buttercream: cream together 1/2 stick of room temperature butter and 2 to 3 cups of powdered sugar. Drizzle in about 2-4 TBSP of milk of choice and a small splash of vanilla. Stop the mixer and fold in about 1 cup of M&Ms by hand. Decorate your favorite cookies, cupcakes or cakes with buttercream. Top with additional M&Ms as desired.

  47. my favorite recipe that includes M&M’s is trailmix:

    1 bag of M&M’s
    1 box of raisins
    1 8 oz container peanuts

    mix all together and store in large container

  48. Here’s my fave M&M cookie recipe! 🙂 It’s from Yammie’s’ Noshery, http://www.yammiesnoshery.com/

    M&M Cookies

    2 sticks butter, softened
    1 c. brown sugar
    1 egg+1 egg yolk
    1 1/2 tsp. vanilla extract
    2 c. flour
    1/4 c. cornstarch
    1/2 tsp. baking soda
    1/4 tsp. salt
    12 oz. M&M’s
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Beat together the butter and brown sugar until well combined. Beat in the eggs and vanilla. Mix together the flour, starch, soda, and salt. Add to the butter mixture and mix just until combined. Add the M&M’s (save some for the tops if you want to). Throw the dough in the refrigerator (overnight is best, but at least until firm). Preheat oven to 375ºF. Roll cookies to desired size and place on ungreased baking sheet a couple inches apart. Bake cookies for about 7-10 minutes or until the edges are golden brown. If you saved some M&M’s, press them into the tops of the warm cookies.

    These are really thick and good, but I want to try yours to! 🙂

  49. I love sundaes, so here is my favorite. The mini M&M’s are perfect for sundaes, too. 🙂

    M&M’s Sundae: Large scoop of vanilla ice cream topped with 2 TBS each of mini M&M’s and crushed Oreos, then drizzled with hot fudge and topped with fresh whipped cream.

  50. Peanut Butter Oatmeal Pudding Cookies
    (adapted from The Idea Room)

    1 cup of butter, softened
    1/2 cup of sugar
    1/2 cup of brown sugar, firmly packed
    1/2 teaspoon of vanilla
    1-3oz package of vanilla instant pudding mix (not sugar free/low fat!)
    2 eggs
    1 teaspoon of baking soda
    1 1/4 cups of flour
    1 1/2 cups of oats
    3/4 cup Reese’s Peanut Butter Cups, chopped
    3/4 cup M&M’s

    In a large mixing bowl, beat the butter until smooth.
    Add the sugar and vanilla and beat until creamy.
    Beat in eggs one at a time
    Mix in the flour, pudding mix, and baking soda
    Beat until fully incorporated
    Mix in the oats
    Fold in the M&Ms and Reese’s Peanut Butter Cups

    I refrigerated the dough for about 30 minutes to make it a little firmer but this is optional.

    Drop heaping teaspoons of dough onto a cookie sheet lined with parchment paper.

    Bake at 375° for 8-10 minutes – do not over bake, these cookies do not darken up as much as regular cookies.

  51. I love the mini M&Ms in monster cookies (wtih mini chocolate chips). Peanut butter, oatmeal, chocolate… what’s not to love?

  52. M&M Brownies
    Ingredients:
    1 package chocolate brownie mix
    1 can chocolate frosting
    12 ounces of M&M candies
    -Bake the brownies according to the package directions and let cool. Spread a layer of frosting on top of the brownies and decorate the top with a layer of M&M candies.

  53. M&M Trifle:
    Layer brownies, hot fudge, cherry pie filling, mini M&Ms, white chocolate chips, Heath bar chips, chocolate pudding and homemade whipped cream with almond extract in a trifle bowl. It’s amazing!

  54. 1 cup packed brown sugar
    1/2 cup white sugar
    1 cup shortening
    2 eggs
    1 1/2 teaspoons vanilla extract
    2 1/2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    1 1/2 cups candy-coated milk chocolate
    pieces

    1. 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 of M&M candies.
    2. Drop dough by teaspoonful onto cookie sheet. Slightly push a few candies on top of each dough ball with remaining candies.
    3. Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes, to your liking.

  55. Box of Cake Mix Cookies

    Peheat over to 350 and line cookie sheets

    Combine:
    1/2 c MM minis
    1/2 c oatmeal
    1/2 c oil
    1/2 – 3/4 c mashed fruit
    1 cake mix

    Form into consistently sized balls and put on the cookies sheet.

    Bake around 10 minutes (depends on the size of the cookies)

    Move to a cooling rack.

    Enjoy!

    Thanks for putting my name in the hat for the drawing! Thanks for the reminder to make cookies for afterschool!

  56. Easy Chocolate Fudge –2-cups (12-oz pkg) semi sweet chocolate morsels
    1 can (14oz) sweetened condensed milk
    1 cup chopped walnuts
    1 tsp. vanilla extract
    1/2 cup M & M’s plain
    Line 8-9 inch square baking pan with foil. Combine semi sweet morsels and sweetened cond milk in med , heavy pan. Warm over lowest possible heat, stirring until smooth. Remove from heat: stir in nuts and vanilla extract. Spread evenly into prepared baking pan. Spread M&M’s on top, refridgerate for 2 hours or until firm. Lift from pan, remove foil. Cut into 48 pieces. Enjoy

  57. Hi! Mine is not an original recipe of my own but I made these cookies before using M&M candy and they are delicious 🙂

    INGREDIENTS:
    1 cup packed brown sugar
    1/2 cup white sugar
    1 cup shortening
    2 eggs
    1 1/2 teaspoons vanilla extract
    2 1/2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    1 1/2 cups candy-coated milk chocolate
    pieces

    DIRECTIONS:
    1. 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 of M&M candies.
    2. Drop dough by teaspoonful onto cookie sheet. Slightly push a few candies on top of each dough ball with remaining candies.
    3. Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes, to your liking.

  58. I love these monster cookies from Pioneer Women!

    ◾2 sticks (1/2 Pound) Butter (salted) Softened
    ◾1/2 cup White Sugar
    ◾1-1/2 cup Brown Sugar, Packed
    ◾2 whole Large Eggs
    ◾1 Tablespoon Vanilla Extract
    ◾1-1/2 cup All-purpose Flour
    ◾1/2 teaspoon Baking Soda
    ◾1 teaspoon Baking Powder
    ◾2 teaspoons Kosher Salt
    ◾1-1/2 cup Oats (either Quick Or Regular)
    ◾1/2 cup M & M’s (more To Taste)
    ◾1/2 cup Pecans, Chopped (more To Taste)
    ◾3/4 cups Chocolate Chips (milk Or Semi-sweet)
    ◾1/2 cup Peanut Butter Chips
    ◾2-1/4 cups Rice Krispies

    Preparation Instructions

    Preheat oven to 375 degrees.

    Cream butter with sugars until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and beat.

    Combine flour, baking soda, baking powder, and kosher salt. Add to mixing bowl and mix till combined. After that, add in remaining ingredients in whatever quantity you prefer. Add more nuts if you’d like, or more M & M’s, more peanut butter chips or chocolate chips.

    Add Rice Crispies at the very end, mixing until just combined. Do not overmix!

    Use a cookie scoop to scoop balls of dough onto a cookie sheet. Bake until golden brown, then allow to cool on a rack.

  59. This recipe is literally overflowing with M&M’s and could not be yummier. Check out the full recipe and pictures on my blog http://www.champagnefrosting.com/?p=1310

    M&M Chocolate Cupcakes

    Ingredients:

    2 Cups Flour
    2 Cups Sugar

    1 Cup Cocoa Powder

    1 Teaspoon Baking Powder

    2 Teaspoons Baking Soda
    1 Teaspoon Salt

    1 Cup Milk

    1/2 Cup Canola oil

    2 Large Eggs
    1 Teaspoon Vanilla Extract
    1 Cup Hot coffee
    1 1/2 Cups M&M’s Dark Chocolate (for after baked)

    Directions:

    Preheat the oven to 350 degrees.
    Mix together flour, sugar, cocoa, baking powder, baking soda, and salt in your mixer bowl, give it a quick mix on the lowest speed. In a separate bowl, pour in the milk, oil, add the eggs, and vanilla. With a spoon stir the wet ingredients until just combined. Add the wet ingredients 1/3 at a time to the dry ingredients in the mixer at a medium-low speed. Once combined pour in 1 cup of hot coffee. Mix for one minute longer.

    Using a ½ cup scoop pour chocolate mix into lined muffin tins.

    Bake cupcakes for 18 minutes, or until cake tester or toothpick comes out clean. Let cool.

    Fluff Frosting

    Ingredients:
    1 Cup Butter (2 sticks)
    1 Cup Fluff
    4 Cups Confectioners Sugar
    1 Teaspoon Vanilla Extract
    1 Tablespoon Milk

    Directions:
    Beat butter until smooth. Add in fluff and continue to beat. Continue adding Confectioners Sugar one cup at a time. Adding vanilla and milk after 2 cups. Mixing for 2 more minutes until smooth and fluffy.

    To assemble: Remove the center of each cupcake with a cupcake corer or a knife. Save the core. Fill each center with M&M’s. Then top with the centers you had removed. Frost the cupcakes and add sprinkles if you desire.

  60. It’s not so much a recipe as it is a method, but to make your own “gourmet” peanut butter, mix in mini M&M’s to your favorite brand of peanut butter or homemade nut butter.

  61. Why are mini M&Ms so much better than regular? One of life’s unanswered questions. I feel the same about chocolate chips!

  62. This is my favorite recipe using M & M’s

    Triple Chocolate M&M Almond Cookies:
    Makes 48 cookies
    2 1/3 cups all-purpose flour
    3/4 cup Dutch-processed cocoa powder
    1 teaspoon baking soda
    3/4 teaspoon salt
    1 1/4 cups (2 1/2 sticks) salted butter, softened to room temperature
    1 cup sugar
    1 cup firmly packed dark or light brown sugar
    1 large egg
    1 teaspoon vanilla extract
    ½ teaspoon instant coffee
    1 cup white chocolate chips
    1 1/2 cups M&M chocolates
    1 cup sliced almonds

    Preheat the oven to 350 degrees F.
    In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
    In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars on medium high speed until light and fluffy. Add the egg, vanilla and instant coffee. With the mixer on low, add the flour mixture and continue mixing until just combined.

    Add the chocolates and almonds, mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment paper. Bake for 15 minutes.

    Cool the cookies on the cookie sheets over a wire rack. The cookies should be very soft when they are just out of the oven. They will firm up as they cool.

    amy [at] utry [dot] it

  63. Monkey Mix (no idea why that’s the name!)

    My favorite snack mix to put in a cute mason jar and give out to friends is as follows:
    1 Bag of M&Ms (any flavor–love doing a theme for holidays!)
    1 Bag of Candy Corn
    1/2-1 Bag/Jar of Honey Roasted Peanuts

    Mix together and fill up your favorite mason jar!

    Hint: 2 peanuts, 1 candy corn, and 1 M&Ms tastes exactly like a snickers!

  64. Not to burst your bubble, but boys generally aren’t that communicative about what happened at school. I have 2 boys and 1 girl. I learned everything about conferences, dress-up day, late start, etc. through her–not them. And they’re different ages, in different schools, so you can’t say they were waiting for her to tell me. They just don’t talk about things to Mom.

  65. Monster Cookies Very large recipe!!

    1 dozen eggs
    1 lbs butter
    1 tbsp Karo syrup
    1 tabs. vanilla
    3 lbs chunky peanut butter

    mix all ingredients together in a VERY Large bowl.

    Add:
    2 lb brown sugar’
    4 cups white sugar
    8 tsp. baking soda
    18 cups oats
    1lb chocolate chips
    1 lb M & M candy *

    Mix well together. I have to use my hands.
    Drop by teaspoon
    Bake at 350 degrees for 6 to 8 min.
    Do Not Over cook……. You will have lots to eat and share with this recipe!! Great for Christmas presents

  66. does this count? my favorite way to eat m&m’s is mixed with hot movie theatre popcorn! They get all melty on the inside but the shells stay hard enough so you don’t have a mess. The sweet and salty combo is De-Vine! Love your blog!

  67. Our favorite “recipe” for Mini M&M’s is Snack Mix!
    It’s perfect for little fingers!

    Little Fingers Snack Mix
    1 c. mini M&M’s
    3 c. Goldfish Crackers
    3 c. Pretzel Sticks
    2 c. Raisins

    Mix it all and store in an airtight container.

  68. Chocolate Chip Cookie
    Prep: 25 minutes
    Cook: 20 minutes
    Yield: 5 dozen

    Ingredients
    2 1/4 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1 teaspoon salt
    1 cup (2 sticks) butter, softened
    3/4 cup granulated sugar
    3/4 cup packed brown sugar
    1 teaspoon vanilla extract
    2 large eggs
    11/2 cups ssemi-sweet chocolate morsels
    1 cup M & M’s
    1 cup chopped nuts (optional)
    Preparation
    1. Preheat oven to 375° F.

    2. Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels, M & M’s, and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

    3. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

  69. add to rice krispie treats.I make green ones around Christmas and cut out with a Christmas tree cookie cutter.the decorations are the mini m&m’s

  70. Recipe: M&M Cookie “Pies”

    Cookie “Crust”
    1 cup butter, softened
    3/4 cup white sugar
    3/4 cup packed brown sugar
    1 teaspoon vanilla extract
    2 eggs
    2 1/4 cups all-purpose flour
    1 teaspoon salt
    1 teaspoon corn starch
    1 teaspoon baking soda
    2 cups regular M&Ms

    1. Preheat oven to 375 degrees and grease two 9-inch pie plates.
    2. In large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well.
    3. In a separate bowl, stir together flour, salt, corn starch, and baking soda.
    4. Gradually add the flour mixture to the butter mixture, beating until well blended. Stir in M&Ms.
    5. Divide dough and spread into the two prepared pie plates. Bake for 18-20 minutes. Cookie should look slightly underdone; when it cools it will fall slightly, leaving room for the cookie dough filling.

    Cookie Dough Filling
    3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
    1 cup + 1 Tablespoon (215 grams) light brown sugar (or dark brown)
    2 teaspoons vanilla extract
    1 and 1/4 cups (160 grams) flour
    3/4 teaspoon salt
    6 Tablespoons (95 ml) milk
    1 and 1/2 cups mini M&Ms (or as many as you want!)

    1. With an electric or stand mixer using a paddle attachment, cream together the butter and brown sugar at medium speed.
    2. Add the vanilla and beat well.
    3. Gradually stir in the flour and salt until doughy.
    4. Beat in the milk until fluffy.
    5. Gently fold in M&Ms.
    6. Spread into the hollow of the cooled cookie pies, leaving the raised rim as a crust.
    Note: if you really want the pop of color from the mini M&Ms, reserve some to sprinkle on top.

  71. Soften vanilla ice cream and mix in mini m and m’s. Refreeze partially.

    Using your own recipe or refrigerated sugar cookie dough, make sugar cookes topped with mini m and m’s. Bake and let cool completely.

    Make sandwiches with the semi softened ice cream and cookies. Refreeze completely.

    Enjoy!

  72. So my favorite way to eat M&M’s is straight from the bag. But it HAS to be the Peanut Butter M&M’s (orange pack, not the yellow regular peanut kind). Seriously…it’s my favorite candy!

  73. Valentine’s Day M&M Cookies
    Ingredients
    1 cup Butter Flavored Crisco (I buy the sticks.)
    3/4 cup sugar
    3/4 cup packed brown sugar
    1 tsp vanilla extract
    2 large eggs
    1 tsp baking soda
    1 tsp table salt
    2 1/4 cups all-purpose flour
    1 Bag of M&M’s (red, white, pink)
    Instructions
    Preheat oven at 375 degrees. Mix Crisco, sugar, brown sugar, vanilla. Add eggs and mix. Add baking soda, salt, and mix. Add flour, bag of chocolate chips, and mix. Scoop cookies to evenly spaced air-baked cookies sheets. Bake 9-10 minutes .

  74. 1 bag of drop cookie mix
    make cookies as directed on package, adding eggs & butter
    mix in mini M&M’s to taste (I use a lot!) The ones without nuts work best
    drop cookies as directed on back of bag
    YUM!
    Simple but special

  75. Sweet and Salty Snacks

    Prehead oven to 350 degrees. Place mini twist pretzels on a cookie sheet. Top each with an unwrapped Rolo candy. Place cookie sheet in preheated oven for 5 minutes. Remove and immediately place one M&M candy on top of the Rolo. Cool on cookie sheet. To make clean up easy line cookie sheet with parchment paper.

  76. smushed between ritz crackers that have hazelnut spread on them with a little splash of hot-pepper jelly for the kick. Salty, sweet, hot all in one bite!

  77. At the holidays I make the easy treat that consists of putting a Hershey kiss in a round pretzel, letting it melt in the oven just until the kiss becomes a little pliable, then take them out and push mini M&M’s into the soft chocolate. Great sweet/salty treat!

  78. 6 ounces milk chocolate chips
    1 cup M&M minis
    24 pretzels (3 inch)
    Wax paper

    Melt chocolate chips
    Dip pretzels in melted chocolate
    Sprinkle pretzels with M&Ms
    Place on Wax paper and allow to cool

  79. Guilt-free M&M Cookies

    2.25 cups all-purpose flour (about 10 ounces)
    1 teaspoon baking soda
    .25 teaspoon salt
    1 cup packed brown sugar
    .75 cup granulated sugar
    0.5 cup butter, softened
    1 teaspoon vanilla extract
    2 large egg whites
    3/4 cup M&M Minis
    Cooking spray

    Directions:
    Preheat oven to 350°.
    Combine flour, baking soda, and salt, stirring gently with a whisk.
    Combine sugars and butter in a large bowl; beat with a mixer until blended. Add vanilla and egg whites; beat 1 minute. Add flour mixture and M&Ms; beat until blended.
    Drop dough by tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Let cool. Enjoy!!!

  80. These cookies look amazing! Another great recipe is dip pretzels in melted chocolate, sprinkle M&M’s on the chocolate, let cool, and enjoy!

  81. No Bake Chocolate Peanutbutter Mini M&M Cookies
    Ingredients
    2 cups sugar
    4 tablespoons cocoa
    1 stick butter
    1/2 cup milk
    1 cup peanut butter
    1 tablespoon vanilla
    3 cups oatmeal
    1/2 cup Mini M&M’s or more if you want
    Waxed paper

    Directions
    In a saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla, Oatmeal and then Mini M&M’s. On a sheet of waxed paper, drop mixture by teaspoonful’s, until cooled and hardened. Kids love these….always a hit!
    [email protected]

  82. Monster Cookies
    Makes about 5-6 dozen

    1/2 cup room temperature butter
    1 cup brown sugar
    1 cup sugr
    3 eggs
    2 teaspoon vanilla
    2 teaspoon baking soda
    1 1/2 cup peanut butter (natural doesn’t work as well)
    4 1/2 cups instant or regular oatmeal
    1/2 cup chocolate chips
    1/2 cup M&M’s

    Beat butter and sugars together. Add eggs, vanilla, baking soda, peanut butter, and oatmeal, beating until just blended. Mix chocolate chips and M&M’s in.
    Drop by rounded Tablespoons onto a cookie sheet covered with parchment paper. Flatten dough with the back of a spatula before baking. Bake at 350 degrees for 9-11 minutes. Let sit for 3-5 minutes before placing on wire cooling rack. They continue to cook slightly while sitting on the sheet.

  83. No Churn Hot Fudge and M&M Ice Cream |
    serves 2-4

    ingredients:

    for the fudge sauce:

    7 Tbsp heavy whipping cream
    3 Tbsp brown sugar
    1 Tbsp butter
    11 Tbsp (1/2 cup + 3 Tbsp) chocolate chips (I used dark chocolate)
    1/4 tsp vanilla
    tiny pinch salt
    for the ice cream:

    1 cup heavy whipping cream
    1 can sweetened condensed milk
    1 tsp vanilla
    1/2 cup fudge sauce
    1 cup mini (or regular) M&Ms
    directions:

    For the fudge sauce, in a small saucepan, heat the heavy cream over medium high heat until starting to boil. Reduce to low, and stir in the butter and sugar until fully melted. Turn off heat, add in the chocolate and let sit for a few minutes, before stirring together with spatula. Stir in vanilla and salt, and let fudge sauce sit and cool. Place in fridge until ready to use (in an airtight container).
    To make the ice cream, beat the cream in a stand mixer with whisk attachment on high until you reach stiff peaks.
    Fold in the can of condensed milk and vanilla until fully incorporated. Place in a freezer safe container and place in freezer to harden.
    Leave in freezer for a minimum of 3 hours, breaking up with a fork every so often. When ice cream is no longer runny, stir in the fudge sauce and M&Ms, and place back in freezer to harden completely, breaking up with a fork every so often.
    Consume within a few weeks.

  84. I think M&M minis would be a great addition to granola or granola bars. Sometimes when you are trying to get your child to eat the “good stuff” you have to add in a treat item like M&M’s 🙂

  85. I mix them in rice krispies or push them on the top after I have packed the krispies in the dish. I sometimes brown the butter for the rice krispies too.

  86. I like to make homemade ice cream cookie sandwiches dipped in mini M&Ms! I do a mix of half chocolate chips and half mini M&Ms in a normal chocolate chip cookie recipe. Once the cookies are cool, I spoon softened vanilla ice cream into the middle of two cookies and then roll the ice cream through a shallow dish of mini M&Ms. Freeze until set and then enjoy!

  87. Mom’s Munchies

    Air-popped Popcorn (cool slightly)
    Dried cherries or cranberries
    M&Ms (any flavor, size, amount)

    Combine. Enjoy.

  88. M&M Recipe I use frequently is my PB&Chocolate Trail mix.
    – 1 1/2 cup of mixture of nuts of your choice (I add almonds, peanuts, pecans)
    – 1 cup of honey roasted sesame sticks
    – 1/2 cup of m&ms (I add any combo of mini, peanut butter, peanut and/or regular)
    – 1/4 cup of peanut butter chips
    – 1/4 cup of mini Reese’s peanut butter cups (the kind that comes unwrapped and in a bag of 8oz)

    Mix all the ingredients together and enjoy!

  89. 1 cup packed brown sugar
    1/2 cup white sugar
    1 cup shortening
    2 eggs
    1 1/2 teaspoons vanilla extract
    2 1/2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    1 1/2 cups candy-coated milk chocolate pieces

    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 of M&M candies.
    Drop dough by teaspoonful onto cookie 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, to your liking.

  90. We just made hiking mix for the cub scout this weekend with M&M’s, peanuts, cheese-it’s, pretzels, banana chips, yogurt raisins, and cheerios. Was a big hit!

  91. Candied Banana Bread Recipe

    INGREDIENTS
    3 or 4 ripe bananas, smashed
    1/3 cup melted butter
    1 cup sugar (can easily reduce to 3/4 cup)
    1 egg, beaten
    1 teaspoon vanilla
    1 teaspoon baking soda
    Pinch of salt
    1 1/2 cups of all-purpose flour
    1 cup m&ms

    Preheat the oven to 350°FWith a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix. Add the flour then the m&ms last, mix. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

    Makes one loaf.

  92. 1 cup peanut butter
    1 egg
    1 cup sugar
    1 teaspoon vanilla extract
    1 C m&m minis.

    Combine peanut butter, egg, sugar (it will be a very thick texture, grainy almost from the sugar) and then mix in m&m minis. Roll into balls, roll balls in sugar, press down with fork twice to form a crossed pattern. Bake at 350 for 8-10 minutes. This is my favorite easy peanut butter m&m cookies! These cookies are rich and delicious.

  93. My favorite M&M recipe is the M&M itself! here’s a shout out to the person who actually invented these tasty morsels 🙂

  94. Rice Krispie Treats with Mini M&Ms!

    Ingredients
    6 TBSP butter or margarine
    6 cups mini marshmallows
    6 cups Rice Krispies
    1-2 cups crunchy peanut butter – for added flavor (optional)
    3 cups mini M&M’s

    Directions
    Spray a large cookie sheet with nonstick spray. Melt the butter in a large sauce pan over medium heat; stir using a wooden spoon. Add the marshmallows and peanut butter stirring until melted. Remove from heat right away and stir in the Rice Krispies and then the M&M’s until fully coated. Pour out on to the cookie sheet and press down with the wooden spoon. Let cool; cut with a pizza cutter or what ever works for the pan you used. ENJOY!

  95. My favorite way to use M&M’s is to decorate sugar cookies with them at Christmas time – it is a great memory I have from my childhood of cookie parties at my Nanny’s house!

  96. Not much of a recipe, feels almost silly to post, but I like frozen banana halves dipped in melted chocolate and rolled in M&Ms! Desert that I can justify because fruit is involved 😉

  97. I would’t necessarily call mine a recipe, but our favorite way to eat M&M’s is in our popcorn. At the movie theater, we dump a package of plain and/or peanut M&M’s in our bag of popcorn. At home, we have found that we all like peanut butter M&M’s in our popcorn.

  98. M&M’s are one of my favorite ingredients and one of my all-time favorite recipes is these M&M Coconut Cookies Bars!10 Tbsp unsalted butter
    2 cups brown sugar
    1/2 cup granulated sugar
    2 eggs
    1 Tbsp plus 1 tsp vanilla
    1/2 tsp salt
    2 1/2 cups flour
    2 1/2 cups sweetened shredded coconut
    1 1/2 cups M&M’s

    Preheat oven to 350 degrees. Butter 9X13 glass pan.
    Melt butter in medium saucepan, remove from heat and let cool slightly.
    In a large bowl and using an electric mixer, cream together melted butter and sugars. Add eggs, vanilla and salt and beat until combined. Blend in flour. Finally, mix in coconut and M&M’s.
    Pour into prepared pan and bake 25-30 minutes or until lightly browned around the edges.
    Cool completely before cutting and serving.

  99. M&M Magic Squares

    I like to substitute chocolate chips for M&M’s in my squares. This one is super easy and super yummy!

    2 cups Crushed Graham Crackers
    1/2 cup butter.

    Mix and put in bottom of pan

    Pour on 1 Can of Condensed Milk
    Add 1 bag of mni M&Ms
    Sprinkle some Coconut on top

    Bake for about 30 mins at 350 or until the edges start to bubble and the coconut is toasty brown!

  100. M&M smores dip. Take a can of condensed milk and add 1 cup of chocolate chips. Melt slowly in a pan over low heat. Add one cup of m&m’s and 1 cup of mini marshmallows. Serve with animal crackers or graham crackers while warm.

  101. M&M Protein smoothie:

    1 scoop chocolate protein powder
    1 banana
    1/2 c. ice cubes
    1 cup unsweetened almond breeze milk
    2 tbsp peanut butter
    1/4 c. chocolate M&M candies

    Put all the ingredients in a blender and blend for 1-2 minutes until you have a creamy, thick and smooth consistency. Pour into a frosted glass and top with some crumbled M&Ms! Enjoy!

  102. M&M frozen yogurt

    3 cups of plain yogurt
    2/3 cup sugar
    1 tsp vanilla
    1/2 cup M&Ms

    Mix first 3 ingredients. Let it sit in the fridge for an hour to dissolve all the sugar. Mix in ice cream maker according to directions. Carefully stir in M&Ms and enjoy!

  103. Cereal and M&M snack mix

    Can do in whatever proportions you want. Mix corn chex cereal, nuts, M&Ms, pretzels in a large mixing bowl. Pour onto parchment lined baking sheet. Melt almond bark in a bowl in the microwave until smooth and liquidy. Pour over cereal/candy mix. Let harden, break apart, and enjoy!

  104. My favorite is to put MnMs in brownies…

    2 eggs
    1 c granulated sugar
    1 tsp vanilla
    1/2 c butter
    1/2 c flour
    1/3 c cocoa powder
    1/4 tsp baking powder
    1/4 tsp salt
    1/2 can sweetened condensed milk
    1 bag MnMs

    Mix all of the dry ingredients together. Then cream the butter and the sugar together and add in the vanilla extract and the eggs. Slowly add the dry ingredients to the wet. Pour into a foil lined 9×9 pan and bake for 20 minutes at 350. After 20 minutes spread the bag of MnMs on top of the brownies followed by half a can of sweetened condensed milk. Put it back into the oven for another 15 minutes. It’s delicious.

  105. Mini M&M Coated frozen bananas

    Melt your favorite chocolate – white, dark, milk in the microwave
    Dip peeled banana into cooled, melted chocolate
    Roll banana into mini m&ms.
    Freeze until chocolate is set.
    Enjoy!

  106. I’m not sure how original this is, but I like M&M’s minis mixed into my Rice Krispie Treats. The recipe I use is 3T butter melted with 4 cups mini marshmallows. Off heat I stir in a dash of salt & about a 1/2 tsp. vanilla extract. Then I stir in the cereal & M&M’s minis, and press into a pan.

  107. Take an Oreo apart.
    Scrape out the nasty insides and throw it away.
    Put two tablespoons of ice cream where the nasty insides used to be.
    Roll in mini m&ms

    You can really substitute any cookie you want, but I do love scraped oreos, homemade vanilla ice cream, and mini m&ms.

  108. My favorite recipe is: Minty Christmas Cookies

    Ingredients

    2 1/2 cups flour
    1/3 cup cocoa powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup butter, softened
    3/4 cup sugar
    3/4 cup brown sugar
    2 eggs
    1 cup chopped pecan pieces
    2 cups M&M’S® Mint Chocolate Candies for the Holidays
    2 cookie sheets
    Reynolds® Parchment Paper

    Directions

    1. Preheat oven to 350°F. Line cookie sheets with Reynolds® Parchment Paper, set aside.
    2. Combine the flour, cocoa, baking soda and salt in a bowl; set aside.
    3. With the mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, until blended. Gradually stir in the flour mixture.
    4. Fold in the pecans and 1 cup of the M&M’S® Mint Chocolate Candies for the Holidays.
    5. Make the cookies with a heaping teaspoon of dough in the cookie sheet. Add extra reserved M&M’S® on top of each cookie before baking.
    6. Bake for 12-15 minutes.

  109. I brown some butter in a pan, add marshmallows and gluten free rice krispies, and some kosher salt. Then after mixing all together let it cool abit before putting in the m&m candy so it doesn’t melt into a glob. And voila! Awesome salted brown buter M&M krispies. So good.

  110. Well, Im not much of a chef (I just like to read food blogs lol!) so my recipe is very simple! I like to melt a little chocolate and dip pretzels in it. I then decorate them with M&Ms! Haha… I know, I know – but they taste so good!

  111. Peanut Butter Cookies (Gluten Free but SO tasty the gluten eating folks won’t notice)

    1 c. peanut butter
    1 c. granulated sugar
    1 egg
    1/2-3/4 c oatmeal (quick oats are what I usually have on hand)
    1/2 c M&M minis

    Combine peanut butter, sugar, and egg. Mix well. Add oatmeal and mix through. Add M&Ms & mix. Scoop into 1″ balls and drop on cookie sheet. Flatten slightly. Bake at 350 for 10-12 minutes. Makes about 30 small quickly eaten cookies.

  112. Golden M&M Bars

    1/2 cup butter, softened
    3/4 cup sugar
    3/4 cup packed brown sugar
    2 eggs
    2 teaspoons vanilla extract
    1-1/2 cups all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 cup vanilla or white chips
    1-3/4 cups plain M&M’s, divided

    Directions

    In a large bowl, cream butter and sugars until light and fluffy. Bear in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Stir in chips and 1 cup of M&M’s.
    Spoon into a greased 13-in. x 9-in. baking pan; spread evenly in pan. Sprinkle with the remaining M&M’s. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.

  113. I like to make caramel- 2 cups of brown sugar, a cup of light corn syrup, a can of condensed milk, 1/2 a stick of butter….coat an apple and roll it in m&m’s and pistachios!

  114. I take classic M&M cookies and add extras!
    1 cup brown sugar
    1/2 cup white sugar
    1 cup butter
    2 eggs
    1 1/2 teaspoons vanilla extract
    2 1/2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    1 1/2 cups mini M&Ms
    1 cup peanut butter chips
    1 cup walnuts

    Preheat oven to 350 degrees F.
    In a large bowl, mix sugar, eggs, butter, and vanilla. Add flour, salt, and baking soda to dough. Blend well. Then mix in M&Ms, peanut butter chips and walnuts.
    Drop dough by teaspoonful onto cookie sheet.
    Bake for 9 to 11 minutes.

  115. M &M Coffee Cake

    ingredients
    1/2 C butter soft
    1 C sugar
    2 eggs
    1 C sour cream
    1 tsp vanilla
    2 1/2 C flour
    1 1/2 tsp Baking powder
    1 tsp soda
    Topping
    1 C m & m’s
    1/2 C sugar
    1 tsp cinnamon

    directions
    1. cream butter, sugar, add egss, sour cream, vanilla. Blend flour mix into. Spread 1/2 in 9 x 13, topping, repeat layers. Bake 25-30 min at 350
    2. can glaze when hot if desired. I use powdered sugar with a little milk.

  116. Ingredients

    2/3 cup unsalted butter, softened
    2/3 cup Crisco shortening
    1 cup sugar
    1 cup brown sugar, packed
    2 eggs
    1 egg white
    2 1/2 tsp. vanilla
    3 cups flour
    1/2 cup good cocoa powder
    1 tsp. baking soda
    1 tsp. salt
    1 cup Hershey’s special dark chocolate chips
    1 cup semi sweet chocolate chips
    1 cup regular M&M’s
    1/4 cup mini chocolate chips for garnish
    1/4 cup M&Ms for garnish
    Instructions

    Preheat the oven to 350 degrees.
    Sift together the dry ingredients- the flour, cocoa, soda, and salt and set aside.
    In a Kitchen Aid Mixer, cream the butter, shortening and sugars until fluffy.
    Add the eggs, the egg white, and the vanilla and mix well.
    Gradually add the dry ingredients and mix until just combined, being sure to scrape down the edges of the bowl.
    Mix in the dark chocolate, semi sweet chocolate, and the M&M’s.
    Spread the batter into a 9 x 13 baking dish.
    Bake for 30-35 minutes or until a tooth pick inserted into the brownies comes out clean.
    Sprinkle the extra M&M’s and the mini chocolate chips on top of the warm brownies.
    Let cool for at least 20 minutes before cutting and serving.
    May be served warm or at room temperature with milk:)
    Makes 24 brownies.

  117. “M&M Pretzels with hershey hugs”

    1 bag of mini pretzels

    1 bag of m&ms

    1 bag of hershey hugs

    – Preheat oven to 200f

    – Put pretzels on parchment paper and place hugs in the middle of the pretzels.

    – Warm the pretzels and hugs for about 3-5 minutes, depending on when they get shiny and seem softened. (but do not melt all the way)

    – Gently place m&ms on top of the hugs and press down.

    – Put in the fridge and allow them to cool for 10-15 min.

    – Take them out and eat them all:)

  118. Caramel Oatmeal White Chip M&M Bars –

    Crust –
    2 cups flour
    1 1/2 cups brown sugar
    1 1/4 cups butter, softened
    1 tsp baking soda
    1/2 tsp salt
    2 cups quick-cooking oats
    Filling –
    1 cup caramel topping
    3 tbsp flour
    1 package (12oz) white chocolate chips
    1 cup mini M&Ms

    Preheat oven to 350 and grease a 9×13 pan.
    For Crust – Beat sugar, flour, butter, baking soda, salt in a large mixing bowl until crumbly. Beat in oats until combined. Press half of mixture into bottom of pan and reserve the rest.
    Bake 10 minutes.
    For filling – Sprinkle crust with White Chocolate Chips and M&Ms. Blend Caramel and Flour together and drizzle over chips and M&Ms. Crumble remaining oat mixture over that and bake for 18-22 minutes. When pan comes out of the oven, run a sharp knife around the edges to loosen the sticky caramel to cut easier when cooled. Let cool completely before cutting.

  119. 1 Cup Butter
    1 Cup Sugar
    1 Cup Brown Sugar
    2 eggs
    2 teaspoons vanilla extract
    3 Cups All-purpose flour
    1 Teaspoon baking soda
    2 Teaspoons hot water
    ½ Teaspoon salt
    2 Cups M&M Minis
    1 Cup Chopped walnuts

    Preheat oven to 350 degrees F. Mix together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to mixture along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

  120. Would it make a big difference if I used light brown sugar instead of dark brown? Thank you 🙂 These look delish – my 3 year old will gobble them up!!!

  121. These cookies were delicious! One of the best I’ve made. The only thing is they didn’t flatten out, but stayed very round. Any ideas why that was?

  122. Oh, Maria, how I love mini M&M’s! They are the very best form of M&M’s, and our pantry is never without – love your sweet little cookies! My husband’s cousin makes the BEST Monster Cookie Bars!! The recipe is already on my site, here is a version I fancied up for this past 4th of July:

    1/2 c. + 1 T. unsalted butter, at room temperature, divided
    1-1/2 c. creamy peanut butter
    1 c. packed brown sugar
    1 c. sugar
    3 large eggs
    1 tsp. pure vanilla extract
    1 c. all-purpose flour
    3-1/2 c. old fashioned oatmeal
    2 tsp. baking soda
    1/2 tsp. kosher salt
    12 oz. semi-sweet chocolate chips
    1 12.6-oz. bag milk chocolate M&M’s in red, white, and blue for July 4th, or use regular colors for other times of the year
    fudge frosting, optional – I just used a can I picked up in the baking aisle, but this homemade chocolate ganache would also be wonderful
    red, white, and blue sprinkles, optional
    Preparation

    Preheat oven to 350°. Butter a 12” x 17” jelly roll pan with 1 tablespoon of the butter. Set aside.

    In the bowl of a stand mixer, cream together remaining 1/2 c. butter, peanut butter, brown sugar, and sugar. Add eggs and vanilla and mix until incorporated. Add flour, oatmeal, baking soda, and salt, and mix again until incorporated. Then, with a spatula (and plenty of arm strength!), fold in the chocolate chips and M&M’s. Press into prepared pan and bake for 14 to 15 minutes. These bars are meant to be chewy, do not over bake! Cool completely on wire rack, then cut into bars.

    These bars are fabulous just the way they are, but if you want to add a little more festivity for the 4th of July, try adding chocolate frosting and sprinkles! I simply used a can of fudge frosting that I picked up in the baking aisle. Place frosting in a pastry bag fitted with a medium star tip and swirl the frosting onto the top of each bar. Add some red, white, and blue sprinkles, and you’re set!

  123. I make an EASY monster cookie- use Betty Crocker’s bagged chocolate chip cookie mix. To the dry ingredients, add 1/2 cup oats, 1/2 cup of crushed pretzels, and 1/2 cup of M&Ms. You could always add nuts, too! Then, add eggs and BUTTER (not oil, doesn’t taste as yummy) and bake according to package instructions.

  124. I make an EASY monster cookie- use Betty Crocker’s bagged chocolate chip cookie mix. To the dry ingredients, add 1/2 cup oats, 1/2 cup of crushed pretzels, and 1/2 cup of M&Ms. You could always add nuts, too! Then, add eggs and BUTTER (not oil, doesn’t taste as yummy) and bake according to package instructions.

  125. Mix 1 cup shortening, 1 c br. sugar, 1 c white sugar, 2 eggs and 1 t vanilla
    add 1 1/2 c flour 1 t salt, 3 cups quick oats 1/2 mini M&M.s 1/2 cup chopped nuts, 1/2 t cinnamon, 1 t soda. Bake at 350 for 8-10 min.

    This replaces my comment on just putting them in pancakes

  126. Soft and Chewy M&m Cookies

    1 cup Crisco shortening
    1 cup packed light brown sugar
    1/2 cup sugar
    2 large eggs
    1 teaspoon vanilla
    2 1/4 cups flour
    1 teaspoon salt
    1 teaspoon baking soda
    1 1/2 cups M&M’s plain chocolate candy

    Directions:

    1. Cream together shortening and sugars until light and fluffy.
    2. Add eggs and vanilla and beat until combined.
    3. Add combined flour, salt, and baking soda and mix until well combined.
    4. Stir in 1/2 cup M&Ms.
    5. Drop by Tbsp onto ungreased cookie sheet.
    6. Press 2-3 M&Ms onto top of each cookie.
    7. Bake in 375°F for 10-12 minutes.

  127. Trail Mix:almonds, raisins, toasted oats, popcorn, cashews & dark chocolate M&M’s.

    I also make cookies with Dark M&M’s. so delish

  128. M&M Oatmeal Christmas Cookies

    1/4 cup oatmeal (ground to powder consistency)
    1 1/2 cup flour
    3/4 cup red & green M&Ms
    1/2 cup white sugar
    1/2 cup brown sugar
    1/2 ts baking soda
    1/2 ts salt

    Put all dry ingredients in pretty layers in a festively decorated mason jar
    Attach instructions to “add one egg, one stick of butter & tsp of vanilla to sugar and beat well. Add rest of ingredients. Bake at 350 for 6-7 minutes. Enjoy!”

    The ground oatmeal really makes the texture of these babies perfect! You’ll never want a cookie without it again!

  129. Monster Cookies: 1 pillsbery sugar cookies roll, 1 cup oats, 1 cup mini m&m’s, 1 cup mini chocolate chips. Mix all together. Roll into balls. Bake 12 @ 350 degrees! Delish!

  130. Mini M&M’s Cookie Dough Truffles

    1/2 cup (1 stick) unsalted butter, room temperature

    1/4 cup granulated sugar

    1/2 cup packed light brown sugar
    
2 tablespoons milk
    
1/2 teaspoon vanilla
    
1 1/4 cups all purpose flour
    
1/2 teaspoon salt
    
1/2 cup mini M&M’s (plus extra for decoration)
    
chocolate candy coating

    In a large bowl, beat butter and sugars with an electric mixer until light and fluffy (about 3 minutes). Mix in milk and vanilla. Add flour and salt and mix on low until combined. Stir in Mini M&M’s.
    Chill dough in refrigerator for about 30 minutes until firm enough to scoop into 1-inch balls. Place balls on a wax paper lined baking sheet and place in the freezer for at least 15 minutes.
    Melt candy coating following instructions on the package. Remove a couple of balls from the freezer at a time. Dip in candy coating and let any excess fall off back into the bowl. Add a few Mini M&M’s on top and place on wax paper to set. Refrigerate in an airtight container for up to a week.

  131. Peanut Butter Jumbos
    1 cup margarine
    1 cup peanut butter
    1 cup sugar
    1 cup packed brown sugar
    2 eggs
    2 cups flour
    1 tsp baking soda
    1 1/2 cup m&ms
    Beat together margarine, peanut butter and sugars until light and fluffy; blend in eggs. Add combined flour and baking soda; mix well. Stir in candy. Drop by spoonfuls onto greased cookie sheet. Bake at 350 for 10-12 minutes or until edges are golden brown. Cool on cookie sheet for 3 minutes. Remove to wire rack to cool thoroughly.

  132. M&M Krispie Treats.

    In a large saucepan melt 3 T butter. Mix in 4 cups mini marshmallows and cook over medium-low heat until melted and combined together. remove from heat and add 6 cups rice krispies. Let cool for a few minutes and add 1/2 to 1 package mini M&Ms.

  133. Chocolate Hazelnut M&M Cookies

    1/2 c. butter, softened
    1/2 c. chocolate hazelnut spread
    1/2 c. granulated sugar
    1 egg
    1 1/2 c. all-purpose flour
    1/2 tsp. baking soda
    1/8 tsp. salt
    1 cup M&Ms

    Preheat oven to 350 degrees F. Line baking sheet with silicone mat or parchment paper.

    In medium bowl, combine flour, baking soda, and salt. Set aside.

    Beat together butter, chocolate hazelnut spread, sugar, and egg in a medium bowl until combined. Add the dry ingredients and mix until combined. Stir in M&Ms.

    Drop by rounded tablespoons on baking mat 2 inches apart. Bake for 10-12 minutes or until edges are set. Cool on wire rack.

  134. M&M cup cakes. 3 sticks of butter, 3 cups of sugar, 3 cups of flour, 5 eggs, 3/4 cup 7 up. Beat butter and sugar, add in 1 egg at a time, alternate 1 cup flour and 1/4 c 7 up. Stir in 2 cups of peanut butter m&m’s. Spoon mixture into cupcake pans and bake at 350 (or 325 if you have a hot oven) for 20 minutes.

  135. My M&M Recipe is this

    1 Bag Mini Marshmallows
    1/2 c Biscoff smooth
    6 c Rice Cereal
    2T butter
    1c Mini M&M’s

    Melt butter,marshmallows and Biscoff in microwave for 1 minute, if you need more do 30 seconds with mine I just do 1 minute and stir in rice cereal then the mini M&M’s. Pour into 11X15 jelly pan and cool,
    I just made these this weekend and my camera went on the blink. I should have used my IPAD but they go in a hurry.

  136. My favorite way to use M&M minis is in :

    Seven Layer Bars

    1 stick butter or margarine
    2c. Graham Cracker Crumbs
    1 1/2 C. shredded Coconut
    1 Can Sweetened Condensed Milk
    1 1/2 C chopped Pecans
    1 bag Mini Chocolate Chips
    1 Bag mini M&Ms

    Melt butter in 9×13 pan. Add graham cracker crumbs mix and smooth on bottom to cover pan.
    Spread coconut evenly across graham cracker crumbs.
    Open and pour sweetened condensed milk evenly across coconut.
    Layer pecans, chocolate chips and mini M&M’s across sweetened condensed milk as you did above ingredients and gently press into sweetened condensed milk.

    Bake at 350 for 35 minute. Let cool, slice into small bars and enjoy !

    This is our families favorite.

    jweezie43[at]gmail[dot]com

  137. Chewy Bars
    Ingredients:

    2 1/8 cups flour
    1/2 tsp salt
    1/2 tsp baking soda
    12 Tbsp butter (1 1/2 sticks), melted and cooled slightly
    1 cup brown sugar
    1/2 cup white sugar
    1 large egg
    1 large egg yolk
    2 tsps vanilla extract
    1 12oz bag M&M’s, divided

    Directions:

    Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Grease a 9×13 pan and set aside.

    In a medium sized bowl, whisk together the flour, salt, and baking soda and set aside.

    In a large bowl, whisk the melted butter and sugars until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in 1 cup of M&M’s and turn the batter into the prepared pan, smoothing the top with the spatula. Sprinkle remaining M&M’s on top and press in slightly.

    Bake 25-30 minutes, until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan. Cool completely before cutting.

  138. 1 small pack m&m’s
    1/4 cup cheddar cheese
    2 sheets graham crackers
    1 sliced apple
    1/8 tsp cinnamon

    Break crackers into small pieces
    slice apple and sprinkle with cinnamon
    melt cheddar cheese over apples and throw m&m’s on top

  139. M&M Brownies

    Mix in a bowl:

    1-1/3 cup all purpose flour

    1 tsp. baking powder

    1/2 tsp salt

    Melt 1 cup butter in a saucepan (on low heat).

    Remove from heat. Stir in 1 cup cocoa.

    Blend in 2 cups sugar, 4 eggs and 1-1/2 teaspoons vanilla.

    Add dry ingredients to chocolate mixture.

    Add 1 1/2 cups mini M&M baking chips.

    Pour batter into greased 13x9x2 inch pan. Bake 350 deg. F. 25 – 30 minutes

  140. I make a chocolate peppermint M&M cupcakes during the holiday season. It is a regular dark chocolate mini cupcake with marshmallow frosting and sprinkled with White Chocolate Peppermint M&M’s. My friends and family enjoy them.

  141. M & M Peanut Butter Cookies – DELICIOUS! I had to play with this recipe for quite some time in order to perfect it.

    1 and 3/4 cups all-purpose flour

    1/2 teaspoon salt

    1 teaspoon baking soda

    1/2 cup (1 stick) unsalted butter, at room temperature

    1/2 cup granulated sugar

    1/2 cup light brown sugar

    1/2 cup creamy peanut butter

    1 egg

    1 teaspoon vanilla

    2 tablespoons milk

    1 and 1/2 cups M&M’s

    1. Preheat oven to 350.
    2. Line baking sheet with parchment paper.
    3. Combine flour, salt, and baking soda
    4. Cream the butter on medium high speed until smooth, about 1 minute.
    5. Add the sugars and peanut butter, mixing until smooth.
    6. Add the egg, vanilla, and milk, mixing until completely combined.
    7. Stir in M & Ms.
    8. Drop the cookie dough by rounded tablespoons and bake for about 10 minutes.

    Voila! Delicious!

  142. 30 circular pretzels
    60 m&ms

    Preheat oven to 350 degrees F (175 degrees C).
    Place pretzels on baking sheets. Place 2 m&ms in the center of each pretzel.
    Place in preheated oven 1 to 2 minutes, until M&Ms partially melt. Remove from oven and chill in refrigerator until set.

  143. Hidden Rice Krispies Surprise: INGREDIENTS
    12 Plastic snap-apart 3 x 2-in Easter eggs
    3 tablespoons butter or margarine
    1 package (10 oz., about 40) JET-PUFFED Marshmallows
    — OR —
    4 cups JET-PUFFED Miniature Marshmallows
    6 cups Kellogg’s® Rice Krispies® cereal
    1/2 cup M&M’S® Brand Chocolate Candies
    Canned frosting or decorating gel (optional)
    DIRECTIONS
    1. Clean, then coat inside of plastic eggs with cooking spray. Set aside.
    2. In large saucepan melt butter over low heat. Add JET-PUFFED Marshmallows and stir until completely melted. Remove from heat.
    3. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.
    4. Using greased hands, firmly press 1/4 cup of the cereal mixture into each plastic egg half. Use fingers to make hollow center in each half. Remove from molds. Place on wax paper. Cool slightly.
    5. Place about 6 M&M’S® Brand Chocolate Candies in one half of each egg. Gently press two halves of each egg together until they stick. Cool completely.
    6. Decorate with frosting and additional M&M’S® Brand Chocolate Candies (if desired).

  144. I add mini m&m’s to rice krispy treats.

    3 tablespoons butter
    1 10 ounce package marshmallows
    6 cups crispy rice cereal
    2 cups mini m&m’s

    Measure out cereal into a large bowl and set aside. Coat a 13×9-inch pan with cooking spray or butter and set aside.
    In large pot melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
    Add cereal. Stir until well coated. Let cool for just a few minutes. Stir in M&M’s.
    Using wax paper press mixture evenly into prepared pan. Let cool for 15 minutes or until set.

  145. Mini M&M Mountain Man Mix
    1 cup of roasted almonds
    1 cup of cashews
    1 cup of peanuts
    1 cup of raisins
    2 cups of mini M&Ms
    Toss in mason jar and shake until well mixed.
    Enjoy!

  146. M&M Chocolate Coconut Bread

    Makes 1 large loaf or 4 mini loaves

    2 eggs
    1c sugar
    1/2c oil
    1tsp coconut extract
    1-1/2c flour
    1/4tsp baking powder
    1/4tsp baking soda
    1/4tsp salt
    1/2c buttermilk
    1/2c sweetened coconut flakes
    1/2c walnuts
    1/2c M&Ms

    Glaze:

    1/4c sugar
    2T water
    1T butter
    1/2T coconut extract

    Directions:

    Preheat oven to 350F. Grease pan(s) and set aside.

    In a large mixing bowl, beat together the eggs, sugar, oil and coconut extract. In a separate bowl, combine the flour, baking powder, baking soda and salt.
    Add the dry mixture and buttermilk to the wet mix, alternating between the two (start and end with the flour mixture). Then fold in the coconut, walnuts and M&Ms. Fill pans 3/4 full and bake.
    For mini pans: 25-30 minutes.
    For a large loaf: about 45 minutes.

    While that is baking, make the glaze. In a small saucepan on med-high heat, mix together the sugar, water and butter. Let that boil for 3 minutes. Remove from heat and add the coconut extract. Pour this over the loaves while they are still hot.

  147. Sesame granola bars:

    I eyeball my amounts:

    1/4 cupThe oil from a settled jar of tahini
    1 1/2 cup oats
    1/2 cup chopped almonds
    1/2 cup Brown Sugar
    1/8 tsp vanilla

    Mix together, spread in a loaf pan lined with parchment, bake at 375 degrees for 20 minutes. Slice and eat!

  148. Brownie Ice Cream M&M sandwiches

    Prep Time: 15 min.
    Bake Time: 25 min.
    Decoration Time: 15 min.
    Difficulty: Easy
    Yield: Makes 16 servings.

    Ingredients

    1 box (19.9 oz. each) brownie mix
    3 ½ cups vanilla lowfat frozen yogurt
    ½ cup M&M’S® Brand Chocolate Candies
    2 8-inch round cake pans
    Wax paper

    Directions

    1. Prepare the cake pans by greasing them and lining the bottoms (not the sides) with wax paper.
    2. Prepare brownie mix according to the package directions. Divide batter between the two prepared cake pans.
    3. Bake according to the package directions. Remove and cool completely.
    4. Run a small paring knife around the edges of each brownie, loosening it from the pan.
    5. Invert one layer onto a cookie sheet, and spread vanilla ice cream on top, coming right to the edge (you can slightly soften the ice cream first).
    6. Place the other brownie layer on top, and press gently to secure. Place in the freezer until firm, about 2 hours.
    7. Just before serving, press M&M’S® Brand Chocolate Candies into the ice cream.
    8. Cut into thin wedges and serve right away.

  149. Okay this is quick and simple but I always take it to every potluck as an extra and it is ALWAYS eaten.

    2) 8oz containers of Lite Cool Whi
    6 0z of Plain M&M’s

    Mix well and chill for a couple of hours.

  150. I use M&M Minis on top of my Chocolate Cream Pies recipe!! The recipe is quite simple Chocolate Pudding in a Oreo Cookie Pie Crust Topped with Cool Whip and topped with M&M Minis!!!

  151. hMmmm… ANY cookie is a favorite… and one with mini M&M’s added?! Perfection. You guys always have the best recipes and give-a-ways! Maybe one day, I’ll be the lucky winner. 🙂

  152. I made these cookies today and they are amazing! My husband even asked me when I learned how to make cookies. Ha! I ended up with about 6 dozen cookies instead of 3 dozen like your recipe states. Even better!

  153. These cookies are so amazingly good and easy to make! I have made them three times in the past two weeks. My family can’t get enough of them. These are my new favorite go-to cookie recipe. Thanks for sharing it!

  154. This is my new favorite “go-to” cookie recipe. I switch out the M&Ms for whatever I have on hand. I’m embarrassed to admit how many times I’ve made these cookies since you posted the recipe! A definite winner! Thanks!!

  155. Thanks for your recipe.
    I make cookies and make and and eat it considering as junkful indulgence. once a month or so. when it is made I clearly call it junk and eat it. I dont understand how so many people can call it an after school snack.
    your thoughts will help me understand why people think of this as an afterschool snack.
    Thanks

  156. The grocery store near my house gives free cookies to toddlers, so we go by there pretty often and my daughter is usually satisfied with the offerings (sugar with rainbow sprinkles or chocolate chip – usually sugar) but lately she has been screeching about the “treat” cookies in the display (we call M&Ms treats around here for potty training purposes). The cookies are huge and nearly $2 each! I had an extra bag of mini M&Ms and yours was the first recipe that popped up in the Google search. These are so good! Thank you for sharing!

  157. Hi! I want to ask if it’s ok to just use 2 cups of M&M minis instead of 1 cup M&Ms & 1 cup choco chips? 🙂 Please advise. Thank you! 🙂

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