Post Halloween M&M Cookies
These Post Halloween M&M Cookies are the SO EASY and SO GOOD. I call them post Halloween cookies because I always make them with Halloween candy (gotta use it up in one quick sweep or I’ll eat for days and weeks to come) but you can make them all year round!
So long Halloween. Hello November. Halloween is over and the kids and I are in a post Halloween candy coma. There’s sticky everything on the floors and candy wrappers for days. I could barely wake them up this morning. But don’t worry I did. No way I am keeping them home today all hopped up on sugar. God bless those teachers. If your like me than you have already raided their stash while the kids are at school, and have told yourself you won’t eat any more today. Hahahaha keep telling yourself that! Don’t worry we won’t judge you. Besides if you’re like me and trenched through the rain last night then I say you deserve it.
I love all the candy but after a few days I’ve had enough and want it gone. Which is why I love these post Halloween M&M cookies. It’s a great way to use a bunch of it up at once, and let’s be honest. Who doesn’t love soft and chewy cookies, fresh out of the oven? You can substitute the M&M’s for any left over chocolate morsels and the reeses pieces bites are great too!
I know I am repeating myself but I seriously LOVE these cookies. They are are so chewy and chocolaty and I think all the bright colors make me happy. Or maybe its the chocolate…. Anyway I really love making them and the kids do too. I l know it’s annoying to wait 30 minutes for the dough to chill but trust me it’s worth it. Chilling the dough prevents the cookie from spreading and allows the moisture to stay locked in. Don’t skip this step (believe me) as my Dad always says “patience is a virtue”.
You know how I feel about long recipe posts so here you go!
Enjoy,
Laila
Post Halloween M&M Cookies
Ingredients
- 1 cup butter softened
- ½ cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 tbsp. vanilla
- 2 cups all purpose flour
- 1 tsp. baking soda
- ½ tsp. salt
- 2 cups milk chocolate M&M's
Instructions
- Preheat oven to 375 ° and line two baking sheets with parchment paper.
- In a medium sized bowl, cream together the butter and sugar until smooth.
- Next, beat in your eggs one at a time and then vanilla.
- In a separate bowl gently mix flour, baking soda, and salt.
- Slowly add the flour mixture to the butter mixture while gently stirring to mix all the ingredients together.
- Fold in your M&M's and then REFRIGERATE FOR 30 MIN (don't skip it).
- Drop tablespoon sized amounts of cookie dough onto baking sheets lined with parchment paper. You can kinda roll them with your hands and then flatten them. You don't want them to be to thick.
- Bake in oven for 10-11 minutes. You will want them to be slightly underbaked and golden brown around the edges. If you start to smell them, they are probably ready to come out! Let sit for 5 minutes then transfer to cool.
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Comments
These look really good and would also make great Christmas cookies. It can be annoying to wait for the dough to chill, but with some cookies it is just a must. Can’t wait to try them, thanks for sharing!
I think the toughest part about waiting for the dough to chill is not eating the raw dough! 😂 I looove M&M cookies and this is such a clever idea for all those leftover M&Ms from trick or treating. I was just telling my husband the other day that regular M&Ms are the best flavor because you can bake cookies with them easily. He disagrees and says peanut M&Ms – but they are both good! -Leah
This looks amazing! I love a good soft and chewy cookie.