M&M’s Cookies

I had never heard of M&M’s mini baking bits until just a few years ago when we went out of state to visit family. My niece bought a bag so our kids could make cookies, and I remember wondering why a bag of regular M&M’s wouldn’t work just as well.

Once we opened the bag I realized why. The M&M’s baking bits are about half the size of the regular-sized milk chocolate M&M’s. The smaller size means there are more of them, and it makes it easier to stir them into dough without having them break apart, thus losing the fun of using M&M’s in the first place!

The package says they’re milk chocolate as well, but they taste just a little different to me. I don’t have a bag of regular M&M’s around to compare to, but I would imagine the baking bits have something added to help them stand up to the baking process — I’m not sure.

Anyway, my kids and I have enjoyed making cookies with them since, and the bag conveniently provides the recipe for the cookies, and one for M&M’s Rainbow Blondies, too.

M&M’s Cookies
from M&M’s

1 cup (2 sticks) softened butter
1/2 c granulated sugar
1/2 c firmly packed light brown sugar
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp baking soda
1/8 tsp salt
1 12oz package M&M’s baking bits
1 cup chopped walnuts (optional)

~ Preheat oven to 350 degrees.

~ In a large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla.

~ In a medium bowl, combine flour, baking soda and salt; blend into creamed mixture. Stire in M&M’s baking bits and nuts.

~ Drop by heaping tablespoonfuls about two inches apart on ungreased cookie sheet. Bake for 10-13 minutes or until edges are lightly browned and centers are still soft. Cool on cookie sheet for one minute, then transfer to wire racks. Makes about 3 dozen cookies.