Little did I know when I was a kid stuffing myself with M&M’s whenever I could get my hands on a nickel to buy them (yes, I’m old enough to remember buying bags and bars of nickel candy) that I would bake with them as an adult.
Despite my dislike of artificial food colorings, I will on occasion succumb to incorporating some M&Ms into a cookie. When you bake them into a chewy cookie, they add a wonderful texture as you bite into the thin crispy shell of the M&M’s encasing some form of chocolate.
In this case, I used the seasonal offering of white chocolate candy corn M&M’s. We’ve all had cookies with milk chocolate M&Ms substituted for regular chocolate chips, so I thought it would be fun to make a vanilla-based cookie dough and throw in some of the white chocolate M&M’s which have the candy corn colors of orange, yellow and white. Cinnamon seemed to be a complementary flavor, so I added that, too. Success! This is a very tasty fun cookie that would be a nice addition to any Halloween party offering.
And, parents—remember the M&M’s tag line? The very clever “melts in your mouth, not in your hands” still applies.
One year ago: Zucchini Rolls with Herbed Goat Cheese
Two years ago: Banana Spice Coffee Cake with Crumbs
Three years ago: Italian Beef
M&M’s White Chocolate Candy Corn Cookies
- 2 cups flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tbl. vanilla extract
- 1 egg
- 1 egg yolk
- 1 cup M&M’s White Chocolate Candy Corn
Preheat the oven to 325o F. Grease cookie sheets or line with parchment paper.
Whisk together the flour, baking soda, salt and cinnamon; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the whisked dry ingredients until just blended. Stir in the M&M’s white chocolate candy corn by hand using a wooden spoon.
Drop cookie dough using a large cookie scoop (I use a 3-tbl. scoop) onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are a lightly toasted, golden color. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Just in case anyone’s wondering, I purchased my own candy—M&Ms did not send me any free product.
Source: A frantastic original adapted from my White Chocolate Cherry Chippers