My First Cookie Disaster
I once tried to bake cookies for my school fair. I was so excited. I forgot the baking soda completely.
The cookies came out flat as pancakes. They were also hard as rocks. I still laugh at that memory. It taught me a good lesson. Every ingredient has a job to do.
Why We Mix This Way
Let’s talk about that melted butter and sugar. You whisk it really well. This makes the cookies chewy inside. Doesn’t that smell amazing already?
Then you stir in the flour in two parts. This matters because it keeps the dough tender. Too much mixing makes tough cookies. We want them soft and happy.
The Best Part: The Candies
Now for the M&M’s. I use the red and green ones for holidays. It just feels festive. But you can use any colors you love.
A Little Trick With the Dough
Roll the dough into nice balls. Then you flatten them with your hand. This is my secret. It helps them bake evenly.
They will look very underdone when you take them out. That’s perfect. Let them cool on the sheet. They keep cooking from the leftover heat. This makes the centers so soft.
Make Memories, Not Just Cookies
Baking is about more than food. It’s about the stories you make. It’s about sharing with someone you love. That is why this matters so much.
Do you have a funny baking story? I would love to hear it. Maybe yours is about a cake that fell over. We’ve all been there!
Your Future Self Will Thank You
You can freeze the dough balls. Pop them in a bag. This matters on busy days. Future you can have fresh cookies in 12 minutes.
It’s a gift to your future self. Would you rather bake all the cookies now, or save some dough for later? I always save a few for a surprise treat.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 ¼ cups (11¼ ounces/319 grams) | |
| Table salt | 1 teaspoon | |
| Baking soda | ¾ teaspoon | |
| Unsalted butter, melted | 12 tablespoons | |
| Light brown sugar | 1 cup packed (7 ounces/198 grams) | |
| Granulated sugar | ½ cup (3½ ounces/99 grams) | |
| Large egg plus 1 large yolk | 1 egg + 1 yolk | |
| Vanilla extract | 2 teaspoons | |
| M&M’s | 1 ¼ cups (9 ounces/255 grams) | Festive red and green variety |
Festive Red and Green M&M Cookie Delights
Hello, my dear! Come sit at the counter. Let’s bake some joy. These cookies are pure happiness. They remind me of my grandson, Leo. He always picks out all the red M&M’s first. I still laugh at that.
We call them our “Festive Delights.” But you can make them any day. The dough is soft and sweet. The candies add little bursts of color. Doesn’t that smell amazing already? Let’s begin our story.
Step 1
First, get your oven ready. Move the rack to the middle. Heat it to 425 degrees. Line your baking sheets with parchment paper. Now, mix the flour, salt, and baking soda. Just whisk them gently in a bowl. This is the quiet start to our cookie tale.
Step 2
Now for the good part. Whisk the melted butter and both sugars together. Do this for about 30 seconds. It will look like wet sand. Then whisk in the egg, yolk, and vanilla. It will become smooth and glossy. Stir in half the flour mix. Then add all those cheerful M&M’s. Stir in the last of the flour. (A hard-learned tip: Let your melted butter cool a bit. If it’s too hot, it might cook the egg!)
Step 3
Time to make dough balls. Scoop about two heaping tablespoons. Roll them between your palms. Make them nice and smooth. This part is very satisfying. I think of making little snowballs. But these are much tastier! Do you like big cookies or small ones? Share below!
Step 4
Place eight balls on each sheet. Give them room to breathe. Now, use your hand to flatten them. Press down to about ¾-inch thick. They look like little colorful islands. This helps them bake just right.
Step 5
Bake one sheet at a time. They only need about 8 minutes. They will look pale and puffy. Trust me, they are done! Let them cool on the sheet. Then move them to a rack. Wait 10 whole minutes before eating. This is the hardest part.
Cook Time: 8–12 minutes per batch
Total Time: About 45 minutes
Yield: 16 big, beautiful cookies
Category: Dessert, Cookies
Three Fun Twists on Our Classic
Recipes are like stories. You can tell them a new way each time. Here are three of my favorite twists. They are all so simple and fun.
Peanut Butter Surprise
Use peanut butter M&M’s. Add a half cup of peanut butter to the dough. It’s like two cookies in one!
Midnight Swirl
Use dark chocolate M&M’s. Fold in one cup of chocolate chips too. This is for true chocolate lovers.
Birthday Party
Use any color M&M’s you love. Add a handful of rainbow sprinkles to the dough. Every bite is a celebration.
Which one would you try first? Comment below!
Serving Them Up With Style
A warm cookie is a wonderful thing. But let’s make it an event. I love serving these on a big platter. Stack them up high. It looks so generous and happy.
For a real treat, place one in a bowl. Add a scoop of vanilla ice cream on top. The cookie gets a little soft. It’s magic. You could also crumble one over yogurt for breakfast. I won’t tell anyone!
What to drink? A cold glass of milk is perfect. It always has been. For the grown-ups, a little glass of cream sherry is nice. It tastes like toasted nuts and raisins. Which would you choose tonight?
Making Your Cookie Joy Last
Let’s talk about keeping these delights fresh. Cool cookies completely first. Then store them in a tin at room temperature. They stay soft for about five days. You can also freeze the baked cookies for a month.
My favorite trick is freezing the dough balls. I once made a double batch for a surprise visit. Having dough ready in the freezer was a lifesaver. Just bake from frozen for about twelve minutes. Fresh cookies in no time!
This matters because life gets busy. Having cookie dough ready means you’re always prepared for joy. It turns a big baking day into many small happy moments. Have you ever tried storing it this way? Share below!
Cookie Troubles and Simple Fixes
First, if your cookies spread too much, your butter was too warm. Let melted butter cool a bit before mixing. I remember when my first batch turned into one giant cookie! Chilling the dough balls for 15 minutes helps.
Second, cookies turning out cakey often means too much flour. Spoon flour into your cup. Then level it off with a knife. Do not pack it down. This small step makes a big difference in texture.
Third, if they taste bland, check your vanilla. Use real vanilla extract, not imitation. Good vanilla makes the flavors sing. Fixing these little things builds your cooking confidence. It also makes your treats taste just right. Which of these problems have you run into before?
Your Cookie Questions, Answered
Q: Can I make these gluten-free? A: Yes! Use a good 1-to-1 gluten-free flour blend. The results are wonderful.
Q: How far ahead can I make the dough? A: You can freeze the dough balls for a whole month. Bake them whenever you like.
Q: What if I don’t have M&M’s? A: Chocolate chips work great. You could also use chopped nuts or dried fruit.
Q: Can I make a half batch? A: Absolutely. Just halve all the ingredients. It’s perfect for a smaller treat.
Q: Any optional tips? A: Sprinkle a little sea salt on top before baking. *Fun fact: A pinch of salt makes sweet things taste sweeter!* Which tip will you try first?
From My Kitchen to Yours
I hope you love baking these cheerful cookies. They always remind me of my grandkids’ smiling faces. I would be so delighted to see your creations. Sharing food is sharing happiness.
Please show me your red and green cookie delights. Have you tried this recipe? Tag us on Pinterest! You can find me at @ElowensKitchen. I can’t wait to see your photos.
Happy cooking!
—Elowen Thorn.
Festive Red and Green M&M Cookie Delights
Description
Chewy, festive cookies packed with red and green M&M’s, perfect for holiday baking.
Ingredients
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Line 2 baking sheets with parchment paper. Combine flour, salt, and baking soda in bowl.
- Whisk melted butter, brown sugar, and granulated sugar in large bowl until thoroughly combined, about 30 seconds. Whisk in egg and yolk and vanilla until fully combined and mixture looks emulsified, about 30 seconds. Stir in half of flour mixture with rubber spatula or wooden spoon. Stir in candies and remaining flour mixture.
- Divide dough into sixteen 2¼-ounce (57-gram) portions, about 2 heaping tablespoons each; divide any remaining dough evenly among dough portions. Roll dough portions between your hands to make smooth balls.
- Evenly space dough balls on prepared sheets, 8 balls per sheet. Using your hand, flatten balls to ¾-inch thickness.
- Bake cookies, 1 sheet at a time, until centers of cookies are puffed and still very blond, about 8 minutes; cookies will seem underdone. Let cookies cool on sheet for 5 minutes. Using spatula, transfer cookies to wire rack and let cool for 10 minutes before serving.
- To make ahead: At end of step 4, transfer flattened dough balls to parchment paper–lined plate and freeze until very firm, at least 1 hour. Transfer balls to 1-gallon zipper-lock bag and freeze for up to 1 month. Bake from frozen, increasing baking time to 12 minutes.
Notes
- For best results, do not overbake. The cookies will continue to set as they cool. Store in an airtight container at room temperature for up to 5 days.