Chewy M&M Sugar Cookies |

Chewy M&M Sugar Cookies

 Chewy M&M Sugar Cookies add M&M chocolate candies to the best chewy sugar cookie recipe, resulting in one of my favorite cookies of all time. These are also fun for holidays!
Chewy M&M Sugar Cookies |

When I first saw a recipe for Chewy M&M Sugar Cookies, and realized it used the same base recipe as my Chewy Sugar Cookies I knew they were going to be good.  Since those cookies are one of my favorites of all time, I figured M&Ms could only make them better, right?  Right!  The sugar cookie base is deliciously chewy and the cream cheese adds a little tang. Chocolate bursts of M&Ms are studded throughout. Chewy sugar cookies made with M&Ms. Genius idea.

I love how cute these look and that they can be made festive for any occasion.  Truth be told, I have been trying to make these cookies for months. I have M&Ms for every holiday stocked in my treat drawer that were intended to be used for Chewy M&M Sugar Cookies.  While I used Easter “Bunny Mix” M&Ms, these are made in honor of Spring (since there won’t be any left for Easter…Oops!).

Chewy M&M Sugar Cookies |

Chewy M&M Sugar Cookies
Yields: 24 cookies
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups sugar, plus ⅓ cup for rolling
  • 2 ounces cream cheese, cut into 12 pieces (I used ⅓ less fat cream cheese)
  • 6 tablespoons unsalted butter, melted and hot
  • ⅓ cup canola oil
  • 1 large egg
  • 1 tablespoon milk (I used skim)
  • 2 teaspoons vanilla extract
  • 1⅓ cup M&M chocolate candies
  1. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Place ⅓ cup sugar in a shallow bowl and set aside (this will be used for rolling).
  2. In a medium bowl, whick the flour, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, add 1½ cups sugar and cream cheese. Pour butter over sugar and cream cheese and whisk to combine (some small lumps may remain). Whisk in oil until incorporated. Add egg, milk and vanilla; continue to whisk until smooth.
  4. Add flour mixture and mix with rubber spatula. Add 1 cup of M&Ms and continue mixing until dough forms.
  5. Divide dough into 24 equal pieces. Using hands, roll dough into balls. Roll balls in reserved sugar to coat and place on prepared baking sheets, 12 balls per sheet. Using bottom of drinking glass, flatten balls until 2 inches in diameter. Using remaining M&Ms, gently press 2-3 candies onto tops of cookies.
  6. Bake 1 tray at a time until edges are set and beginning to brown, about 9 to 12 minutes. Let cookies cool on sheets for 5 minutes. Transfer cookies to wire rack and let cool completely before serving.

Source:  as seen on Carrie’s Sweet Life, originally fromTracey’s Culinary Adventures

Chewy M&M Sugar Cookies |

Chewy Ginger Cookies

Chewy Ginger Cookies

This is my favorite recipe for Chewy Ginger Cookies. They are soft, chewy, with warm flavors of ginger and molasses, plus they take 10 minutes to prepare!

When it comes to holiday baking, I enjoy trying new recipes, but I also like to have some go-to recipes.   Standby recipes that are guaranteed to be crowd pleasers and are easy to make.  For years, I have been trying to find that special recipe for a ginger cookies.  These Chewy Ginger Cookies are the top contender for becoming that special recipe.  They are super soft and chewy with the warm flavors of ginger and molasses in each bite.   The dough takes less than 10 minutes to make, which is always a bonus!

This marks the final week of the 12 Weeks of Christmas Treats hosted by Meal Planning Mom.  Be sure to check out the thumbnails at the bottom of this post for more delicious holiday treats!

Chewy Ginger Cookies
Yields: 30 cookies
  • ½ cup butter, softened
  • ½ cup granulated sugar
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup molasses
  • ¼ cup water
  • Additional sugar, for rolling
  1. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon and salt.
  2. Mix molasses and water in a liquid measuring cup, and stir until combined (Note: you may need to stir again before adding to butter mixture).
  3. In a large bowl, cream butter and sugar until combined. Beating on low, alternately add flour mixture and molasses mixture to the butter mixture, until fully combined. Refrigerate for at least 2 hours to overnight.
  4. Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.
  5. Roll a rounded tablespoonful of dough into a ball and then roll the ball in granulated sugar. Place on prepared baking sheet. Bake for 12 to 14 minutes or until edges are set (be careful not to overbake). Remove to wire rack to cool completely.

Slightly adapted from Taste of Home: Best Loved Cookies and Bars


We are to Week #12 of the 12 Weeks of Christmas Treats hosted by Meal Planning Magic. Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop.


Triple Chocolate Malted Cookies

The baby was asleep. The husband was out to dinner. What’s a girl to do? Make Triple Chocolate Malted Cookies, of course!

I haven’t made cookies in ages, and these just happen to be one of Mike’s favorites. Actually, after one bite, they quickly become everybody’s favorite. These cookies are soft, chewy, and chocolaty with a hint of malted milk flavor.

The dough is quite sticky, but becomes much more managable after chilling it in the refrigerator. It is also key to either line your cookie sheet, or spray it with cooking spray. Otherwise the cookies have a tendency to stick. 

Despite the minor challenges presesented by a sticky dough, these cookies are worth every effort. They are delicious and the perfect accompaniment to a cold glass of milk!

Triple Chocolate Malted Cookies
Yields approximately 30 cookies

1 cup brown sugar, packed
6 tablespoons chocolate malted milk powder
5 tablespoons butter, softened
3 tablespoons chocolate syrup
1 tablespoon vanilla extract
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup milk chocolate chips
1/3 cup semi-sweet chocolate chips

  1. In a large bowl, combine sugar, malted milk powder, butter, syrup, vanilla and egg; beat with a mixer at medium speed until light and fluffy.
  2. In a medium bowl, combine flour and baking soda.  Gradually add flour mixture to wet ingredients, stirring (or beating at low speed) until combined.  Stir in chocolate chips.
  3. Chill dough for 30 minutes to overnight.
  4. Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.
  5. Drop dough by heaping teaspoonfuls 2 inches apart on cookie sheet.  Bake for 10 minutes.  [Cookies will appear puffy when first taken out of the oven]  Cool on pan for 2 minutes or until firm.  Remove cookies and cool on a wire rack.

Adapted from Cooking Light