July 4th is almost here! Time to gather the family and have a BBQ, play games and eat lots of food – including cookies! These holiday M&M cookies are a favorite!

You can vary the type and color of M&Ms and chips to suit the holiday or your special occasion. For these I added 1 cup of the Peanut Butter Red, White and Blue M&Ms, 1/2 cup of the mini-Red, White and Blue M&Ms and 1/2 cup of white chocolate chips to the cookie dough.

Right after they come out of the oven add a few more M&Ms and chips to make them look extra pretty.

Place on a cooling rack until completely cool.

Get ready to serve them to your crew! Happy Holiday! Stay Safe & Healthy!

Use the recipe below, using Red, White and Blue M&Ms.

Print Recipe

M&M Cookies

M&M cookies are always a favorite, but using holiday M&Ms make them extra fun!

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Course: Dessert

Cuisine: American

Keyword: Cookies

Servings: 32

Author: Maria Lichty

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

Valentine’s Day will be here soon! A good excuse to try out a new cookie recipe- especially if you use the Valentine mix M&Ms! Add some sprinkles and your cookies are all decked out for a party!

This is the Rainbow M&M Cookies recipe from Sally’s Baking Addiction blog. She updated her original recipe to include a bit more baking soda and flour, which creates a soft-baked style cookie with extra chewy edges. You do need to allow about 2 hours for the dough to chill. This is what the cookies look like using the Valentine mix M&Ms, I did add a few extra M&Ms to the top of each cookie right after I took them out of the oven.

Then I decided to roll the top of the cookie dough balls in red sprinkles before they were baked.

Then I still added a few extra M&Ms after they were baked. I really like the combination of textures and colors on these cookies. You could reduce the amount of M&Ms and add some chocolate chips to the cookie dough if you want.

Wouldn’t these cookies make a pretty party platter?

Grab a stack and make an afternoon or TV binge watching snack! Enjoy!

For the recipe and complete instructions, click on the link below:

https://sallysbakingaddiction.com/rainbow-mm-cookies/

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.

Print Recipe

M&M Cookies

M&M cookies are always a favorite, but using holiday M&Ms make them extra fun!

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Course: Dessert

Cuisine: American

Keyword: Cookies

Servings: 32

Author: Maria Lichty

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