If you had asked me a month ago how often I’d be able to blog during the month of May, I probably would have said often. Well, it’s May 23rd and this is my first blog post for the month of May. Worse yet, I started my Cookie Table series of posts a long time ago and have only given you one recipe. Don’t worry — I promise I will be better about this. Look for several cookie-related posts in the next 2 weeks. My cousin’s wedding is just around the corner, so cookies need to be made soon. Especially be on the lookout for the Thumbprint Cookie recipe that I plan on blogging about sometime next week — it’s not to be missed!
As I discussed in my last post, things have been crazy. I finished my thesis and it was approved by my committee and by the Dean of the graduate school. Oh yeah, and I graduated on Saturday. So did Abbie! Yay for the Master’s Degree Dames!
Here’s a picture:
So, now that graduation is over, I have a lot of free time and I plan on blogging more.
And with that, I give you my new favorite M & M cookie recipe:
Red’s Ultimate M&M’s Cookies
Unlike the Lemon Burst Cake Mix Cookies I blogged about in March, I didn’t get this recipe from Pinterest. Instead, I used good old Google to find a good M&M cookie recipe. And who better to turn to than M&M’s themselves for a perfect recipe?
Even though I made them completely from scratch, these cookies were relatively simple to make and only took me about 1 hour from dough to cooling rack.
I modified the recipe slightly by using margarine instead of butter, and I have written the recipe on this blog post to reflect that change, but the link above will take you to the M&M’s website which has the original recipe.
- 1 cup margarine, softened (2 sticks)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed firmly
- 1 large egg
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1- 12 ounce package mini M&M’s candies
1. In a large bowl or in any stand mixer (I use my awesome KitchenAid Mixer), combine the margarine, granulated sugar, and brown sugar. Beat mixture until is it blended well.
2. To this mixture, add the egg and the vanilla. Beat for approximately 1 minute until the mixture is well blended and creamy.
3. Add the flour and baking soda. Add the flour one cup at a time and blend after each cup, that way the flour won’t go flying when you turn the beaters back on.
4. Mix the flour and baking soda into the sugar mixture well, until it looks like this:
Don’t mind my Christmas mini M&M’s — they were leftover from the holidays. Can’t let them go to waste!
5. Finally, add the 12 ounce bag of mini M&Ms to the dough and fold them in using a spoon or spatula. Do NOT use the mixer to mix in the M&Ms — you’ll end up with broken M&Ms and a mess (especially if using a traditional mixer or hand mixer with the 2 metal beaters).
6. Pre-heat your oven to 350 degrees and grease cookie sheets with non-stick cooking spray. I use two cookie sheets at a time to make things go faster.
7. Drop approximately 2 teaspoons worth of dough for each cookie, placing each cookie 1 and 1/2 to 2 inches apart on the cookie sheet. I can get 12 cookies on each cookie sheet.
8. Bake cookies for 10-13 minutes or until the cookies are lightly browned around the edges. They will still be soft in the middle. As the M&M website says, be careful not to overbake them.
This recipe makes about 50 cookies and they taste really good.
Definitely by careful about how long you bake them — if you leave them in too long, they tend to flatten out and become hard and crispy.
I’m not sure if I’ll make these for my cousin’s wedding, but they were fun and delicious to make anyway. 🙂