Here’s a little midweek cheer! I mean, is it possible to be anything but cheerful when there are M&Ms Cookies around? I think not!
These are simply a homemade version of my favorite bakery cookie. They’re super easy to make and oh-so-colorful and the happiest thing to come out of my kitchen in months. I can’t look at them without smiling. I can’t eat one without smiling either!
Buttery and heavier on granulated sugar than brown, these cookies have crispy edges and puffy, tender centers that melt in your mouth. And that’s to say nothing of the glut of M&Ms scattered throughout! Soft cookie + melty candy-coated chocolate—YUM.
M&Ms Cookies hold up extremely well for days. I’m a bit of a diva about leftover cookies, but I was still reaching for these four days post-bake!
The rest of the batch were taken to an event and placed alongside a coffee pot and a box of Oreos. It’ll come as no surprise that these went first. I suppose homemade cookies almost always go first, but I think M&Ms Cookies are especially hard to resist. Their appeal could be chalked up to a lot of things (homemade, filled with candy, etc.) but I’m choosing to believe it’s the cheer.
M&Ms Cookies
makes about 18 medium cookies
1 2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
10 tablespoons unsalted butter, melted
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1 large egg, room temperature
1 1/2 teaspoon pure vanilla extract
1 cup M&Ms candy
Preheat oven to 350F. Line two rimmed baking sheets with parchment, set aside.
In a small-medium mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a medium-large mixing bowl, use an electric mixer to beat butter until fluffy. Add granulated and light brown sugars, and beat to combine. Mix in egg and vanilla. Add dry ingredients in two installments, mixing to combine. Is Use a silicone spatula or wooden spoon to fold in M&Ms.
Scoop dough by in 2 tablespoon increments, roll into balls, and set 3-inches apart on prepared pans.
Bake cookies for 10 minutes, rotating pans top-to-bottom and front-to-back at the 5 minute mark. Let cool on the pan for 5 minutes before removing to a rack to cool completely. Repeat rolling, crosshatching, and baking with remaining dough, letting the pans return to room temperature between batches.
Cookies will keep in an airtight container at room temperature for up to a week.
Back in November, I made this Chocolate M&Ms Cookie Cake for a friend’s birthday. I thought it was cute, so I posted a picture of it on my 
But I remembered now. Seven months later than anticipated, but I remembered. I promise you, Chocolate M&Ms Cookie Cake is worth the wait.
We’re talking about a rich, thick chocolate cookie studded with colorful candy and finished off with a flourish of chocolate buttercream. What’s not to love?!
It’s easy too—it’s basically just a slightly smaller batch of my 
Bake it up in a cake pan, let it cool, and pipe on a buttercream border. In my opinion, that last step is the thing that takes this recipe from “giant cookie” to “cookie cake.” Not that there’s a thing in the world wrong with a giant cookie, am I right?!
Slice it up and share with people you love this weekend or for the Fourth of July (with 
I am irrationally irritated by the fact that strawberries are so popular in Valentine’s Day treats. The amount of time I spend stewing over this sort of thing is more than a little ridiculous, but can you blame me? Strawberries aren’t in season right now—most of the punnets in the produce section have the flavor and texture of a styrofoam cup, but they are red and pretty, so there’s no doubt that this February crop will sell like hotcakes* for years to come.
Personally, I like to bypass the off-season fruit this time of year and reach for freeze-dried strawberries instead. I buy ‘em at Trader Joe’s, whirl them into powder and fold it into all sorts of 
Fluffy buttercream with a fresh strawberry punch? Sign. me. up ❤
Frosting is, of course, most traditionally used as a flourish on cakes and cookies and bars, but today, I’m putting it in the spotlight with these Chocolate-Covered Strawberry Buttercreams!
These bite-sized bonbons have sweet, creamy strawberry buttercream centers, a crackly coat of dark chocolate coating, and a smattering of sprinkles—I don’t know about you, but that combination of things is definitely the way to my heart.
Add to that that these no-bake beauties are are simple to make and keep for days on end (as long as your heavy cream stays good), and you’ve got a Valentine’s Day treat that’ll have people lining up to get your number.
I mean, they may only want it so that they can get more homemade candy, but is that such a bad thing?
Over the course of the next twenty days, there will come a moment where you’re glad to have this Easy Peppermint Mocha Fudge recipe in your back pocket.
Because it really is easy. Like six ingredients easy.
No boiling sugar, no candy thermometer easy.
Make it in 20 minutes in a double boiler or—even easier—the microwave…easy.
But nobody will know that you made these little morsels of holiday magic without having to think too hard, or that the batch makes enough for multiple holiday gifts (just add cute bags or tins), so you didn’t have to overextend yourself.
And nobody is going to bite into this rich, dense, silky fudge and think “I bet he/she/they made this with sweetened condensed milk and chocolate chips instead of the ‘traditional’ way.” Nope.
In fact, I guarantee you that all anybody will be thinking is how to get another piece of this double-layer minty coffee confection into their faces as soon as possible.
e2 bakes brooklyn 