This is a recipe
born of necessity. Namely, my overwhelming need to rid the house of all of the
leftover Halloween Candy that Mr. O-P was possessed to buy despite our history
of few, if any, Trick-or-Treaters. Sigh. I have brownie ideas marinating in my head
at the moment with an eye toward eliminating the mini Snickers, Milky Way, and
Three Musketeers bars, but today I tackled the M&Ms.
Because I like
M&Ms (and, really, who doesn't?), I also like M&M cookies. Largely,
though, I've found M&M cookies to be simply clones of chocolate chip
cookies with the candy in place of the chocolate chips. I wanted to give mine a
little extra crunch and flavor, so added brickle bits to the recipe. Oh, yeah,
these are good.
This recipe goes
together easily, and has a great crumb, thanks to the combined use of both butter
and margarine. Do not wander from this combination. You need both to get the
perfect texture and the right cookie “chubby-ness.”
These freeze
beautifully if you'd like to make them now and save them for the holidays.
Not Your Momma’s M&M Cookies
1/2 cup margarine (1
stick)
1/2 cup butter (1
stick)
3/4 cup brown sugar,
packed
3/4 cup granulated
sugar
2 large eggs
2 tsp. vanilla
extract
2 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup semi-sweet chocolate
chips
1/2 cup milk
chocolate chips
2/3 cup Bits ‘O
Brickle chips
1 cup M&M
candies
Preheat the oven to 375°F.
Cream the margarine
and butter with the brown and granulated sugars. Add the eggs and vanilla and beat
until fluffy.
In a separate bowl,
combine the flour, baking soda and salt, and add to the creamed mixture. Stir
in the semi-sweet, milk chocolate, and brickle chips. Fold in the M&Ms.
Drop rounded
spoonfuls of batter 2 inches apart onto a baking sheet. Bake the cookies until
they're pale golden brown, 12 to 14 minutes.
Makes 4 dozen
cookies.
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