Hot Buttered Baking: Colorful Candy Cookies
Maybe it’s because my name starts with an “M” that I’ve always been fond of M&M’s candies.
Or maybe it’s because the chocolate orbs have a thin candy coating with a satisfying crunch.
Whatever the reason, they are fun and I’ve rarely met someone who doesn’t enjoy a handful of the little goodies.
So the thought of putting these sweets in cookies makes me drool.
When I’m bored with regular chocolate chip cookies, I invest in a bag of M&M’s — which aren’t very cheap these days.
This makes the cookie dough extra delicious and makes the cookies even more of a treat.
It’s an enjoyable experience biting into the sweet, but savory cookies and getting a chunk of candy-coated chocolate.
Seeing the colors from the M&M’s melt and lightly dye the cookie dough around them makes baking feel like a playful art project.
Colorful Candy Cookies
- 1 cup butter, softened
- ¾ cup packed brown sugar
- ¼ cup white sugar
- 1 package dry vanilla instant pudding mix (small 3.4-ounce box)
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups white flour
- 1 teaspoon baking soda
- ½ teaspoon salt (leave out if using salted butter)
- 1 ½ cups M&M’s
- In a large mixing bowl, combine the butter, brown sugar, white sugar and instant pudding mix. Mix until light and fluffy.
- Stir in the two eggs and vanilla extract. Mix until just combined.
- In a separate bowl, whisk together the flour, baking soda and salt.
- Slowly add the dry ingredient mixture to the buttery mixture. Mix until just combined.
- Stir in the M&M’s.
- Drop the dough by rounded tablespoonfuls about two inches apart onto greased baking sheets.
- Bake at 350 degrees for 10 minutes or until lightly browned around the edges.
- Let the cookies cool on the baking sheets for a few minutes before removing to wire racks to cool completely.