Did you miss me? I still can’t believe it’s been a month since I’ve posted a recipe here, especially considering I’ve been baking like a crazy person lately. Unfortunately it was just tried and true recipes as I didn’t want to experiment for Rosh Hashana and Yom Kippur break-the-fast desserts. Speaking of Rosh Hashana, my mom bought a Costco-sized bag of M&Ms to fill candy dishes with when we had 40 (!!) people for dinner at our house for the holiday. Fortunately for me, there was a ton of candy left and I took it home so I could make these cookies.
As a kid, I always loved the chewy, buttery M&M cookies from the bakery. While these do not live up to my childhood memories, they are good nonetheless and I know my coworkers will gobble them up in no time tomorrow.
Photos of the process here.
1 cup packed brown sugar
1/2 cup white sugar
1 cup butter
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.
Recipe adapted from All Recipes.