I'm trying to clear out all my baking goodies from the holidays that I stocked up on. I didn't bake as much and had so many leftover baking chips, butter in the freezer, and sugar to use up! I usually like to keep these staples fresh in my kitchen, which means buying more often but at least I know it's fresh! So I picked up a bag of M&M'S® Chocolate Mini Baking Bits and never could find a remotely "cool" recipe to use them in. I was looking at the bag one day and there were two recipes on the back. Red's Ultimate M&M'S® Cookies or Rainbow Blondies. Both sounded really good, but I stuck with the cookies for a lighter option. I also just noticed the website has a TON of recipes. Now I know for next time because I like baking with M&MS®.
I made these cookies to send to my boyfriend in his last care package! Get this, he was telling me "no more cookies!" Which I totally understand I'd probably say the same thing but I told him share them with his soldiers! I don't think he likes sharing anything I bake. LOL. So I ended up sending him only a dozen cookies and the rest went to work. No biggie! I also recently picked up a bag of 100% whole wheat flour and been wanting to try it out! I probably picked the wrong recipe to use that type of flour in but the cookies still ended up being good. They didn't spread as much and the whole wheat flour kept them more of a sturdy cookie. They were delicious warm out of the oven, but even after keeping them in a ziploc bag they were soft and chewy. You really couldn't tell there was whole wheat flour used but I felt they were a bit heartier. I'll save my whole wheat flour for pancakes. ;)
What I loved about these cookies was the color from the M&MS®. The cute little bites were everywhere in the cookies! The recipe called for the whole 12oz bag which means every single bite was full of bite size goodness! They are a GOOD cookie! They only need to pass the boyfriend test now. ;) Click here for the original recipe for Red's Ultimate M&M'S® Cookies. Below is my recipe with the whole wheat flour swap!
Red's Ultimate M&M'S® Cookies (Adapted from M&M®)
1 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup 100% whole wheat flour
1 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
1 12oz bag M&M'S® Chocolate Mini Baking Bits
Preheat oven to 350 degrees F. In large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl, sift flours and combine with baking soda and salt; blend into creamed mixture. Stir in M&M'S®. Drop by heaping tablespoonfuls about 2 inches apart onto a greased cookie sheet or parchment paper. Bake 10-13 minutes, or until edges are lightly browned and centers are still soft. Do not over bake! Cool one minute on cookie sheets; cool completely on wire racks. Store in tightly covered container. Makes about 3 dozen 3-inch cookies. ( I made 32 altogether!)
- Don't over bake these cookies. At 13 minutes they looked not cook to me, so I left them in for another 2 minutes. After I pulled them out they were actually cooked once they cooled off! So the first batch was more well done but I made sure the other cookies came out just right.
- Keep these away from your mom! My mom was the cookie monster that night and wanted more and more cookies! I almost had none left for anyone!! Just kidding. ;)