Tag Archives: M&Ms

M&M Christmas Cookies

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Thick and chewy M&M Christmas cookies with crispy edges, a soft center and bursting with chocolate flavor. Who can resist? The pops of red and green color from the M&M’s make them the perfect dessert to add to your holiday cookie platter. And the double shot of chocolate with both M&Ms and semi-sweet chocolate chips, well, just see for yourself…

For the dough, start by creaming the butter and sugars together with an electric mixer until creamy and fluffy. Then mix in the eggs and vanilla just until combined. Mix in the dry ingredients, then fold in the chocolate. Chill the dough for 30 minutes if you have the time.

Bake at 375°F for about 10 to 12 minutes. The edges should be barely golden brown when you remove them. Let set on the pan for a few minutes, then transfer to a cooling rack to cool completely. When cooled completely, indulge!

Another much-beloved cookie recipe: Many folks were asking me about the recipe for the Olive Oil Sugar Cookies with Pistachios and Lemon Glaze. You can find the post at this kink.

M&M Christmas Cookies

  • Servings: Yield: 2 dozen
  • Difficulty: easy
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Ingredients

  • 1 cup unsalted butter
  • 1 cup light brown sugar (packed)
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. fine sea salt
  • ¾ cup semi-sweet chocolate chips (more if desired)
  • 1 cup Christmas M&M’s (more for tops if desired)

Directions

  1. Preheat the oven to 375°F. Line two baking sheets with silicone baking mats or parchment paper and set aside. In a large bowl, cream together the butter and sugars with beaters. Mix for 1-2 minutes, or until creamy and fluffy. Add the eggs and vanilla and mix just until combined.
  2. Add the flour, baking soda and salt and mix just until combined. Fold in the chocolate chips and M&M’s. Refrigerate dough for 30 minutes if time allows.
  3. Using a large cookie scoop (about 3 tablespoons), scoop the cookie dough onto the baking sheet about 2 inches apart. Place any extra chocolate chips or M&M’s on the top of the cookies if desired.
  4. Bake for 10-12 minutes (longer if necessary), or until the edges are barely golden brown. Allow cookies to set on pan for 2-3 minutes, and then remove to a cooling rack.

http://www.lynnandruss.com

Adapted from a recipe by Jamilyn Nye

M&M Shortbread Cookies with Chocolate Drizzle

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Shortbread is a celebration of simplicity—a combination of butter, sugar, and flour that adds up to so much more. Add M&Ms and a chocolate drizzle and you’ll knock it out of the park! And no eggs necessary.

Never made shortbread before? The “short” part refers to the lack of gluten development in this cookie. Liquid activates gluten, but because there’s no liquid in the recipe, the gluten doesn’t have a chance to develop protein that give other baked goods their chewy texture. Since the gluten is kept “short,” you get a tender, crumbly cookie that melts in the mouth.

Of course, you don’t need to know the science behind the dough to end up with tasty cookies!

M&M Shortbread Cookies with Chocolate Drizzle

  • Servings: Yields 4 dozen
  • Difficulty: easy
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Ingredients

  • 2 cups butter, softened
  • 1 cup sugar
  • 2 tsp. vanilla extract
  • 4 cups all-purpose flour
  • 1/2 cup corn starch
  • 1 1/2 cups M&M chocolate candies (240 pieces)
  • 1 cup semisweet chocolate chips, optional for drizzle
  • 2 tsp. shortening, optional for drizzle

Directions

  1. Preheat oven to 300 degrees. Line baking sheet with parchment paper and set aside.
  2. Mix butter, sugar and vanilla thoroughly using an electric mixer. Gradually blend in flour and corn starch.
  3. Form into 1-inch balls and place on parchment-lined baking sheets. Gently flatten each cookie using a flat-bottomed drinking glass rubbed with softened butter and dipped in sugar to prevent sticking. Press M&M’s into top of cookies.
  4. Bake for 30 minutes or until bottoms begin to brown.
  5. Cool for 5 minutes on baking sheet, then remove to wire rack to cool completely.
  6. Drizzle melted chocolate* over the cooled cookies, if desired.

*Optional Chocolate Drizzle:

Place 1 cup of semisweet chocolate chips plus 2 teaspoons shortening in a small bowl. Microwave on high for 60 seconds, then stir thoroughly. (If necessary, microwave another 15-30 seconds.) Transfer melted chocolate to a small pastry bag or squeeze bottle and drizzle over cooled cookies. Let dry completely before storing.

http://www.lynnandruss.com