Tag Archives: m&ms

Monster Cookies

Monster CookiesIf you’re keeping track, this is my third Monster recipe in 18 months, but I took the long way around, posting two spin-offs of this recipe before posting the real deal. Logic isn’t always my bag. Monster CookiesIf you missed my Monster Blondies and Monster Carmelitas and are wondering why I’m talking about monsters and if this is another Halloween thing, the short answers are

  1. Monster Cookies are peanut butter oatmeal cookies with M&Ms and chocolate chips.
  2. Nobody seems to know exactly where the name came from, but it has something to do with them being loaded with so many good things. A “Monster mash”-up, if you will.
  3. Not traditionally, but the name works. It’s Halloween food if you say it is. Or if you steal your kids’ Halloween candy and use it to make Monster Cookies.Monster CookiesMonster Cookies

When going about trying to make the best Monster Cookies I could muster, I started with my recipes for Oatmeal Raisin Cookies and Monster Blondies and went from there. After a few tweaks, like finding the right amount of peanut butter, reducing the oats and adding a chill, I’m happy to report that the results are pretty stellar.Monster CookiesWe’re talking puffy, chewy, peanut buttery cookies that have just the right amounts of oats, M&Ms and chocolate chips. I had every intention of pawning these off on friends and acquaintances, but they’re so delicious that I kept them all for myself. #sorrynotsorryMonster CookiesTo that point, Monster Cookies stay good for a whole week! Day after day, I kept waiting to bite into one and be disappointed, but the batch came and went and nary a sad cookie was eaten.

But, I mean, when cookies are this colorful and delectable, how could they ever be anything but delightful?Monster Cookies

Monster Cookies
makes about 2.5 dozen cookies

1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter
3/4 cup creamy-style peanut butter
1 1/4 cups light brown sugar, packed
2 large eggs, room temperature
2 teaspoons pure vanilla extract
2 cups old-fashioned oats
3/4 cup M&Ms candy
3/4 cup semisweet chocolate chips

In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Combine butter and peanut butter in a microwave-safe bowl. Heat in 30 second increments in the microwave, stirring between, until melted and smooth. Transfer mixture into a large mixing bowl.

Whisk brown sugar into the butter-peanut butter mixture. Add eggs one at a time, whisking to combine, followed by vanilla. Mix in flour mixture. Use a silicone spatula or wooden spoon to fold in oats, followed by M&Ms and chocolate chips. Cover cookie dough with plastic wrap and chill at least 2 hours or up to 3 days.

Preheat oven to 350F. Line two rimmed baking sheets with parchment paper or silicone baking mats. Set aside.

Scoop dough in 2 tablespoon increments and roll into balls. Set at least 2 inches apart on prepared pans. Bake 10-11 minutes, rotating pans top-to-bottom and back-to-front at the 6 minute mark.

Let cookies cool on their pans for 7-10 minutes before removing to a rack to cool completely. Repeat dough rolling and baking until all dough is used.

Cookies will keep very well in an airtight container at room temperature for up to a week.Monster CookiesMonster Cookies

M&Ms Cookies

M&Ms CookiesHere’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!M&Ms CookiesThese 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!M&Ms CookiesM&Ms CookiesButtery 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 CookiesM&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!M&Ms CookiesM&Ms CookiesThe 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

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.M&Ms CookiesM&Ms CookiesM&Ms Cookies

Chocolate M&Ms Cookie Cake

Chocolate M&Ms Cookie CakeBack 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 social media with a #comingsoon…and then promptly forgot* about it because Christmas, Valentine’s Day, Easter, my birthday, and so on and so forth.

*For the record, I did post a single-serve version.Chocolate M&Ms Cookie CakeBut I remembered now. Seven months later than anticipated, but I remembered. I promise you, Chocolate M&Ms Cookie Cake is worth the wait.Chocolate M&Ms Cookie CakeWe’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?!Chocolate M&Ms Cookie CakeChocolate M&Ms Cookie CakeIt’s easy too—it’s basically just a slightly smaller batch of my Double Chocolate Cookie dough with M&Ms instead of chocolate chips.Chocolate M&Ms Cookie CakeChocolate M&Ms Cookie CakeBake 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?!Chocolate M&Ms Cookie CakeSlice it up and share with people you love this weekend or for the Fourth of July (with holiday-appropriate M&Ms!) or pretty much any old time. Or, you know, follow my lead and completely forget about it for seven months and then wonder why you didn’t make it sooner.

(Don’t be like me.)Chocolate M&Ms Cookie Cake

Chocolate M&Ms Cookie Cake
makes 1 9-inch round cake

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
1 cup light or dark brown sugar, packed
1/3 cup natural unsweetened cocoa powder
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon Kosher or sea salt
1 cup M&Ms candy

For decoration:
Chocolate Buttercream (recipe below)
M&Ms candy

Preheat oven to 350F. Grease a 9-inch round cake pan with butter. Line the bottom with parchment and grease again. Set aside.

Combine butter, brown sugar, and cocoa powder in a microwave-safe bowl. Microwave in 30 second increments, stirring in between, until butter is melted. Mixture will be a bit grainy.

Let mixture cool a few minutes before transferring to a large mixing bowl. Whisk in eggs one at a time, followed by vanilla. Whisk in flour, baking soda and salt. Use a silicone spatula or wooden spoon to fold in M&Ms candy.

Transfer dough to prepared pan and spread into one even layer. Bake 24-27 minutes, or until the top no longer appears shiny.

Let cookie cake cool completely in the pan on a rack. Run a small, thin knife around the edge of the pan before inverting the cake onto the rack. Revert onto a serving plate. Decorate with Chocolate Buttercream and M&Ms as desired.

Decorated cake will keep at room temperature for up to two days, or in the refrigerator for up to five.

Chocolate Buttercream
makes about 1 1/2 cups

1/2 cup (1 stick) unsalted butter, softened to room temperature
1 1/4 cup confectioner’s sugar
6 tablespoons natural unsweetened cocoa powder
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
3 tablespoons heavy cream

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy (about two minutes). Beat in confectioner’s sugar, followed by cocoa powder and salt, scraping down the bowl as necessary. Add in vanilla and heavy cream. Beat on high for 1-2 minutes, until very fluffy.

Load into a piping bag fitted with a tip (I used a star tip here), or spread with an offset icing knife.Chocolate M&Ms Cookie CakeChocolate M&Ms Cookie CakeChocolate M&Ms Cookie Cake

One Big Chocolate M&Ms Cookie

One Big Chocolate M&Ms CookieLast week, I needed a win. I needed a win badly.One Big Chocolate M&Ms CookieI was reeling from a personal tragedy, having a difficult time getting myself out of bed in the morning, and couldn’t get any recipes to work properly. I suffer from depression and anxiety, so some of this is just part of my normal life, but there’s something about having recipes—something with which I am supposed to have some modicum of talent and control—repeatedly fail that sends me into a tailspin.

Exhibit A: That time I obsessively made 18 babkas.One Big Chocolate M&Ms CookieI woke up Friday morning determined to get one recipe to work. Just one. Something I thought would be easy and only take two or three tries: a chocolate variation on my single-serving One Big Chocolate Chip Cookie. Using that recipe as a guide, I started mixing…and then proceeded to have many, many fails.One Big Chocolate M&Ms CookieOver the course of two hours, I ran the gamut of cookie failure. Too flat, too puffy, too dry, too chemical-tasting—you get the idea. Here are four of them:One Big Chocolate M&Ms CookieBut then I looked at my tried & true Double Chocolate Cookie recipe and realized I hadn’t tried blooming the cocoa, a method of heating it with butter and sugar that produces a richer chocolate flavor. As with the large-batch cookies, this quick and easy process turned out to be key to my One Big Chocolate M&Ms Cookie success!One Big Chocolate M&Ms CookieOne Big Chocolate M&Ms CookieOne Big Chocolate M&Ms CookieOne Big Chocolate M&Ms CookieOne Big Chocolate M&Ms CookieOne Big Chocolate M&Ms CookieAlso, crucial to cookie success? Underbaking. If you bake this cookie until it’s fully done, you’ll end up with a chocolate M&Ms frisbee. This is because cocoa powder tends to dry things out and also because I use a teaspoon of water here in place of the usual egg (a little trick I learned from the regular chocolate chip version). Underbaking will yield crisp-chewy edges, a crackly top, and a soft, fudgy center. Yesssss.One Big Chocolate M&Ms CookieOne Big Chocolate M&Ms CookieI had a bunch of M&Ms leftover from making Monster Carmelitas last month, so that’s what I chose to use as my cookie mix-in. I love the contrast of the melty chocolate centers, crispy candy shells, and brownie-like cookie, but feel free to put whatever you want into this cookie base. Regular semisweet chocolate chips, white chocolate, mini peanut butter cups, walnuts—whatever you have around. It’s almost certainly guaranteed to be a win. And really, when is a big cookie not a win?One Big Chocolate M&Ms Cookie

One Big Chocolate M&Ms Cookie
makes one large cookie

1 tablespoon unsalted butter
1 tablespoon natural unsweetened cocoa powder
2 tablespoons light brown sugar, packed
1 teaspoon water (not cold)
1/8 teaspoon pure vanilla extract, optional
2 tablespoons + 1 teaspoon all-purpose flour
1/8 teaspoon baking soda
pinch of Kosher or sea salt
2 tablespoons M&Ms candy

Preheat oven to 350F. Line a baking sheet with parchment. Set aside.

In a small bowl, combine butter, cocoa powder, and brown sugar. Microwave in 15-second increments, stirring in between until melted together. Alternatively, you may do this in a saucepan on the stove over medium-low heat.

Mix in water and vanilla. Add flour, baking soda and salt, and whisk with a fork until a soft dough forms. Use a silicone spatula or spoon to mix/fold in M&Ms.

Use your hands to form dough into a ball and place on parchment. Dot with additional M&Ms (for aesthetic purposes), if desired. Bake for 12-13 minutes or until the top is crackly and the cookie appears a bit underdone.

Let cookie cool on the pan for 5-7 minutes before using a spatula to remove it to a plate. Enjoy.One Big Chocolate M&Ms CookieOne Big Chocolate M&Ms CookieOne Big Chocolate M&Ms Cookie

Monster Blondies

Monster BlondiesRemember that huge, ridiculous M&Ms Surprise Cake I posted last week? It’s long gone.Monster Blondies You know what’s still taking up space in my kitchen? This comically large container of M&Ms. It’s made it through two of those cakes, a batch of cookies and lots of late night snacks, and it’s still kickin’.Monster Blondies Also taking up space in my kitchen? Three different jars of peanut butter. THREE. And they’re all different brands. Just…what? I really need an Excel spreadsheet to keep track of all my baking supplies so I’m not compelled to pick up peanut butter every time I see it on sale.Monster Blondies So, what does one do with all that peanut butter and that huge container of M&Ms? Add some oats and make Monster Blondies, of course!Monster Blondies What makes these blondies so…monstrous? Well, they’re a riff on Monster Cookies, a sort of “everything but the kitchen sink” cookie that, at its most basic, contains peanut butter, oats, M&Ms and chocolate chips.Monster BlondiesMonster BlondiesMonster BlondiesMonster BlondiesMonster BlondiesThe original cookies are terrific, but skipping the cookie dough and tossing all those ingredients into blondie batter is absolutely the way to go! The resulting blondies have all the flavors and textures from their namesake recipe, but with an extra thick and chewy peanut butter base.Monster BlondiesMonster BlondiesMonster BlondiesNot only that, but blondies are way easier to make than cookies—this recipe comes together with just one bowl and a silicone spatula! And, of course, they don’t require baking in batches. Monster Blondies are ready to come out of the oven just 40 minutes after you start making the batter!Monster BlondiesOnce the blondies have cooled slice them up and dig in! You’ll love the soft & chewy blondie base, the slight saltiness from the peanut butter, the texture from the oats and crackly candy coating, and tons of chocolate. As far as I’m concerned, they’re the very best kind of mid-week pick-me-up ❤ Monster BlondiesMonster Blondies
makes 16 blondies

1/2 cup (1 stick) unsalted butter, melted
1/3 cup creamy-style peanut butter (not natural-style)
1 cup light brown sugar, packed
1 large egg, room temperature
2 teaspoons pure vanilla extract
1 cup all-purpose flour
pinch of Kosher or sea salt
1 cup old-fashioned oats
3/4 cup semisweet chocolate chips
1 cup M&Ms candy

Preheat your oven to 350F. Line an 8- or 9-inch square baking dish with aluminum foil, leaving some overhang on two sides. Grease with butter. Set aside.

Place butter and peanut butter in a small microwave-safe bowl. Melt together in 30 second increments, stirring in between, until smooth. Transfer to a medium large mixing bowl. Stir in light brown sugar, followed by egg and vanilla. Stir in flour and salt. Fold in oats, followed by chocolate chips and M&Ms.

Spread the blondie batter in prepared pan. Bake 25-30 minutes (mine took 28 minutes), or until turning golden at the edges. Let blondies cool completely in the pan on a rack.

Use foil to lift blondies out of pan. Peel off foil and transfer blondies to a cutting board. Use a large, sharp chef’s knife to slice bars. Serve.

Leftover blondies will keep in an airtight container at room temperature for a few days.Monster Blondies