I made these the other day and I think they turned out pretty well! I was planning on using all M&Ms for the chips, but ran out at one and a half cups, so I filled in the rest with chocolate chips. That came out to be a good move, since the M&Ms are so sweet, but feel free to use all M&Ms if you want!
Candy Corn M&M Cookies
Yield: about 5 or 6 dozen, depending on how big you make the cookies.
1 cup white sugar
1 cup brown sugar
1 cup (2 cubes) butter
1 teaspoon vanilla
3 scant cups flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups Candy Corn flavored M&Ms
1 cup semi-sweet chocolate chips
Pre-heat oven to 375* farenheit.
Cream butter and sugar in electric mixer until fluffy, then add the eggs and vanilla.
Stir dry ingredients together, then slowly add to the egg and butter mixture.
When combined, add M&Ms and chocolate chips. Mix until they are evenly distributed.
Roll into balls about as big as a tablespoon and place on ungreased cookie sheet.
Bake for 8-10 minutes, then move to rack to cool.
Writefury Efficiency Tips:
While the butter and sugar are creaming, assemble the rest of the ingredients. Put the eggs and the vanilla together in a bowl and stir up the dry ingredients. I have never creamed butter and sugar too long, since the longer it creams, the softer and better the cookies are. So you don’t need to worry about over-mixing that part.
Get out two cookie sheets and fill them both up at the same time. As soon as one is out and emptied, fill it back up again as the other ones are cooking. How fast the cookies cycle through makes up for the extra dish.
Tell me how they turn out!