Today is just one of those days. It’s Friday, very cloudy with a little rain, Noah had a Thanksgiving Potluck at school followed by early release and both boys are off school all next week! I am actually super stoked because 1.) I am really looking forward to spending the week with the boys and 2.) I spend a little over 2 hours every morning getting both kids to school, and I am looking forward to using my time otherwise. So, fast forward to after lunch, driving home and Nick not so subtly asked if I could bake some cookies when we got home. (What can I say, he had a hankerin’) I am a sucker for baking on a cloudy day (and for him!) so of course I was more than happy to!
You see all those M&M’s!?! Those are all straight up from Halloween and they are not getting eaten fast enough! Which I am NOT gonna complain about, but I had to do something with them! So I decided to make M&M cookies, I mean WHY NOT!? When I bake, I don’t like to make it too complicated (unless I’m really in the mood to). So Friends, I give to you, a terribly easy recipe that takes about 45 minutes total. Plus, I had everything in my pantry already, so I didn’t have to make an extra grocery store trip!
The recipe I found (thank you Pinterest), called for individual cookies, but I put the batter in a square pan and then cut them into actual bars.
1/2 C. unsalted butter, softened (1 stick)
1/2 C. light brown sugar, packed
1/4 C. granulated sugar
1 large egg
2 TSP of vanilla extract
1 1/4 C. all purpose flour. (I used Bob’s Red Mill Gluten Free Oat Flour)
1/4 C. of instant vanilla pudding mix
1/2 TSP of baking soda
1/4 TSP of salt to taste
3/4 C. of M&M’s (Not gonna lie. I used way more than that). Plus I added some on top of the batter once I spread it into the pan. I’m telling you we had a lot of these left over!
-Preheat oven to 350 degrees.
-Combine butter, sugars, egg, vanilla in a large mixing bowl and beat with hand mixer on med-high speed for about 4 minutes.
-If needed, scrape the sides of the bowl and add the flour, pudding mix (DRY!), baking soda, salt and beat on low for 1 minute, or until combined.
-Add the M&M’s and beat on low speed until combined.
-Grease the pan (I used butter) and spread the batter in the pan.
-Once batter is spread, add more M&M’s to the top.
-Put timer at 25 minutes. Place pan in the oven. Don’t over cook. If they seem slightly under cooked or “glossy” in the center. You can always leave them in for a few more minutes or I would take them out and let them firm up as they cool.
-Cookies will remain fresh at room temp for up to a week or 6 months if you want to freeze them!
These were a hit! And I’m sure if you don’t have any spare M&M’s in the pantry, I would get creative and try some other Halloween chocolates that you have left over! Enjoy!