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Good M&M Cookie Recipe?

topic posted Tue, February 6, 2007 - 7:49 AM by  Jooliet
I'm wondering if anyone has a good M&M cookie recipe. I always want to make these, and usually just use the Nestle Toll House Chocolate Chip recipe, but I find the dough too sweet to go with the super-sweet M&M's well.
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Jooliet
offline Jooliet
SF Bay Area
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  • Dianne☼
    Dianne☼
    offline 42

    Re: Good M&M Cookie Recipe?

    Tue, February 6, 2007 - 4:04 PM
    Off the top of my head-try cookies.com. Please share if you find a good one. I'd say use less sugar in a M&M cookie. You can make a big one in a pizza pan.
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    • Dianne☼
      Dianne☼
      offline 42

      Re: Good M&M Cookie Recipe?

      Tue, February 6, 2007 - 4:06 PM
      Ultimate M&M's Cookie

      1 C. butter or margarine, softened

      1/2 C. granulated sugar

      1/2 C. firmly packed light brown sugar

      1 large egg

      1 t. vanilla extract

      2 C. all-purpose flour

      1/2 t. baking soda

      1/8 t. salt

      1 12-oz. package M&M's Chocolate Mini Baking Bits

      3/4 C. chopped nuts (optional)

      Preheat oven to 350°F. In large bowl cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl combine flour, baking soda and salt; blend into creamed mixture. Stir in M&M's Chocolate Mini Baking Bits and nuts, if using.

      Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets.

      Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake. Cool 1 minute on cookie sheets; cool completely on wire racks.

      Store in tightly covered container.

      Makes about 3 dozen cookies.
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      • Jooliet
        Jooliet
        offline 12

        Re: Good M&M Cookie Recipe?

        Mon, March 12, 2007 - 11:40 AM
        This recipe is a good one. The dough isn't cloyingly sweet, so it's a better foil for the candy-coated M&M's. And, when the cookies are completely cool, the dough is nice and soft, and the M&M's are nice and crunchy.

        I do have a question, though, and maybe someone will have an answer to it. If I want to make those nice, big oversized cookies, how can I bake them fully without making the outsides unpleasantly browned or even burnt? I made these nice & huge, but the middles were really underdone, and the cookie was brown around the outside with this doughy-looking middle. They still tasted good, but I want them to look as good as they taste.

        I wonder if I baked them at 325 F instead if that would help. Any experience with this problem, anyone? I used both a 20 and an 18 disher.
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