I had a whole lot of red and green M&Ms and a whole lot of people to make holiday-themed goodies for. So, what simple solution did I turn to? M&M cookies. I was in a pinch (read: no time) and didn’t have my family’s go-to chocolate chip cookie recipe on hand (for shame), so I turned to one of Mark’s favorite cookbooks, that of Magnolia Bakery.
My adaptations were to sub M&Ms for chocolate chips (obvi dot com) and to use whole wheat pastry flour instead of all-purpose (which was honestly just because I was all out of all-purpose flour… whoops). I also doubled it. I had a lot of people to bake for.
I’m posting the recipe with the above substitutions (and in my own words) here, but please note the source.
adapted from the Chocolate Chip Cookie recipe in The Magnolia Bakery Cookbook
makes about 3 dozen cookies
- 3 cups whole wheat pastry flour
- 3 tsp baking soda
- 1 tsp salt
- 2 2/3 sticks unsalted butter, softened
- 1 cup sugar
- 1 cup firmly packed light brown sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup M&Ms
Preheat oven to 350 degrees.
Soft together flour, baking soda and salt in a large bowl, then set aside.
Cream together butter and sugar with a mixer until fluffy. Add in egg and vanilla and mix again. Add flour mixture to butter mixture and beat together.
Fold in M&Ms. Roll into tablespoon-sized balls and space evenly on a cooking sheet. Please note that the cookies will spread.
Bake 10-12 minutes and cool on wire racks.