Yesterday I was making cookies for some little girls – and everyone knows little girls love sprinkles! So I was experimenting with ways to better keep the sprinkles on my M&M cookies.
I used the cookie scoop to create the cookies, then rolled the rounded top in the sprinkles. Then I gently pressed the sprinkles in place, slightly flattening the tops of the cookies,before I baked them.
The sprinkles baked onto the cookies – and stayed on! I added a few more extra M&Ms right after I took them from the oven. Be a great party cookie!
M&Ms and sprinkles – just what every little (and big) girl wants! Have a great day! Enjoy!
I used this recipe and just rolled the cookies in sprinkles before baking them.
M&M Cookies
M&M cookies are always a favorite, but using holiday M&Ms make them extra fun!
Servings: 32
Ingredients
- 3 1/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups M&M milk chocolate candies*
- Flaky sea salt, for sprinkling
- Extra M&Ms, for pressing into cookies, optional
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and sea salt. Set aside.
- Using a stand mixer, cream butter and sugars together for about 1 minute. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredient. Stir in the M&Ms.
- Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart. Note-you can chill the dough for 30 minutes or up to 72 hours in the refrigerator before baking.
- Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from the oven and sprinkle with flaky sea salt. You can also gently press extra M&Ms on top of the cookies to make them extra pretty. Let the cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.
Notes
For these Valentine cookies I used 1 cup of Valentine M&Ms and 1 cup of white chocolate chips. I used an additional 1/4 cup of M&Ms and 2 tablespoons of white chocolate chips to decorate the tops after decorating. The sprinkles are just for fun…they don’t stick very well – but it makes the cookies pretty when you serve them.
This recipe is from Two Peas & Their Pod blog, https://twopeasandtheirpod.com
