Yesterday after work I had an urge to bake, but had no idea what to try out. As I popped into a supermarket for some inspiration, I immediately spotted packs of M&Ms, which became the central ingredient of this recipe. These cookies literally take only 20 minutes from start to finish and taste great! (By the way, a few months ago I tried making a cookie cake using M&Ms, check it out if you’re interested)
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 cup (2 sticks/225 gr.) softened margarine*
- 2 eggs
- 1 packet vanilla powder**
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups (300 gr.) M&Ms
*the original recipe calls for shortening, but I replaced it with margarine
**can be substituted with 1 1/2 teaspoon vanilla extract
First blend your sugar, margarine, and eggs in one bowl. Then add in all your dry ingredients. Finish off by stirring in the M&Ms, keeping some aside. If you’d like, feel free to add even more. It’s recommended to place the dough in the fridge for 5-10 minutes, so that the cookies spread less. As you’ll see in the following photos, they spread out quite a bit. Use a teaspoon to help scoop out equal proportions of dough, place them on a baking tray lined with parchment paper, and use the remaining M&Ms to press on top.
That’s all, it’s that simple! 🙂 Bake for approximately 11-12 minutes at 175°C/350°F. Initially the cookies will be really fragile, but as they cool down they will firm up. Let them cool for at least 15 minutes before you serve them. I made approximately 26 cookies.
All in all, this is a type of recipe you can use when you need to quickly serve some dessert or if you have some late evening cravings. The cookies are sweet, with a nice crunch, and a lovely subtle butter flavor. Everyone really liked them!
Until next time!