Another weekend, another winter storm warning. It seems like this winter weather has hit Kentucky hard this week and just won’t let up. After the snow storm at the first of the week, I got my car out to go to work and back but our neighborhood streets are still rough so it’s only essential driving. Given I’m at home with a lot of time on my hands, it only makes since to bake! I’m baking myself happy, trying to shake these winter doldrums.
I must admit, while everyone was out panicking last Sunday buying the local grocer out of eggs, milk, and bread, I was scouring the target shelves for clearance Valentine’s Day candy. I’m not a huge fan of Valentine’s Day. I’ve had a bad run of luck on Valentines: broken up with twice, a boyfriend ended up in the hospital with the flu, stuck in a snowstorm, and the granddaddy of them all…when my husband and I were dating he ended up having an emergency appendectomy on Valentine’s Day. Needless to say, I usually sit at home hoping nothing bad happens. But on February 15th I emerge from hiding to stock up on clearance Valentine’s candy. M&M’s are usually in abundance, and who doesn’t love a good M&M cookie?
The cookies below will help you get through the next round of winter weather if you’re living in one of the umpteen states getting ready to get slammed again. And if you happen to live in a state with warmer weather, I’m jealous and these are still a great cookie to make if you find yourself needing a easy sweet treat.
I adapted this recipe from Rachel Cooks. I used a little less vanilla and a box of instant vanilla pudding. I love adding a box of pudding to cookies. It helps make them moist and fluffy.
You begin by mixing the dry ingredients in a large mixing bowl: Flour, cornstarch, salt, baking soda, and the small box of instant vanilla pudding.
Then you cream the butter and sugars until light and fluffy. This step is important. You need to create a good base. Be sure to cream the butter and sugars at least 2-3 minutes. This is not a time to be impatient. Once the butter and sugars are light and fluffy, you add the egg and vanilla.
Scoop the cookies out with the handy dandy cookie scoop you went and bought after my chocolate chip cookie post. Once you have the cookies scooped out and on the cookie sheet, take a few M&Ms and press into the top of the cookie if you wish. I just think they look nicer and you can’t have too many M&Ms. Bake at 350 for 8-11 minutes, cool, and enjoy!
Awesome M&M Cookies:
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1 small package instant vanilla pudding
- 3/4 cup brown sugar
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoon vanilla extract
- one 12-ounce package of M&Ms (you could use mini M&Ms if you prefer)
In a bowl, mix together flour, cornstarch, vanilla pudding mix, salt, and baking soda. Set aside.
In the bowl of a stand mixer (or using a hand mixer), cream together butter and both sugars on medium speed until light and fluffy (2-3 minutes). With the mixer on low, add in egg and vanilla. Return mixer to medium and mix until incorporated. Scrape sides if needed.
With the mixer back on low, add dry ingredient mixture gradually until dough forms. Stir in M&Ms by hand.*
Preheat oven to 350 degrees F.
Scoop dough out onto the baking sheet about one tablespoon in size. Press additional M&Ms into tops of cookie dough balls.
Bake for 9-11 minutes or until edges are just barely golden. Remove from oven and let cool for a few minutes on the baking sheet before removing and placing on a wire rack to finish cooling. Store in airtight container.
*If you are patient, you can chill the dough for 30 minutes to let everything meld and give you a thicker chewy cookie.
Recipe adapted from Rachel Cooks