All right, so I know Thanksgiving hasn’t taken place yet this year, but I’m surrounded by Christmas in my house, and I need to make some room in my pantry for upcoming projects. I tend to overbuy when it comes to holiday candies, especially seasonal M&M’s, as I’ve mentioned to y’all before. What better way to get rid of everything than to dump it all into one cookie? These cookies tend to be a little hard to get to stick together because they are overflowing with so many goodies, but it means they taste absolutely freaking amazing, and now that I have some room in my pantry I can start focusing on Christmas goodies. Even Brenna’s ready for Christmas this year; she managed to break two ornaments while I was baking this batch of cookies. I’m always amazed just how many tiny little pieces a glass Christmas ball can break into, and how a few of those pieces will always manage to elude Mr. Dyson, eventually finding a home in the bottom of my foot.

Ingredients:

• 1 Cup Unsalted Butter, Softened
• 2/3 Cup Light Brown Sugar, Packed
• 2/3 Cup Granulated Sugar
• 1 Egg, Room Temperature
• 1 Tablespoon Vanilla
• 2 1/4 Cups All-Purpose Flour
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 1 (12.6-oz.) Bag of M&M’s Milk Chocolate Candies Harvest Blend
• 1 (9.9-oz.) Bag of Pumpkin Spice M&M’s Chocolate Candies
• 1/2 (17.25-oz.) Bag of Reese’s Pieces Peanut Butter Candy
• 1/2 Cup Dry Roasted Peanuts, Chopped

Directions:

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream the butter and sugars for 2 minutes on medium speed.
3. Add egg; mix for 1 minute.
4. Add vanilla; mix for 1 minute.
5. In a medium bowl, sift together flour, baking soda, and salt.
6. Add the flour mixture slowly to the butter mixture on low speed, mixing just until the flour is incorporated.
7. Mix in all remaining ingredients with a spatula.
8. Use a cookie scoop to drop large tablespoonfuls of cookie dough onto a Silpat or parchment paper lined cookie sheet.
9. Bake for 10 minutes.
10. Allow to cool on cookie sheet for 5 minutes, before transferring to a wire rack to completely cool.
11. Package in an airtight container.

Suggestions: 

• Cooking time may vary depending on your oven’s temperature accuracy.
• This recipe makes approximately 4 1/2 dozen cookies.
• Lock your animals safely away when baking to avoid annoying distractions.

Improvements:

• Use whatever leftover seasonal candy or nuts you have available. Toffee bits, pecans, chocolate chips, caramel bits, or cinnamon baking chips; pretty much anything goes. Just make sure that your ingredients will taste good when mixed all together.
• Serve with a huge glass of milk.

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Thanksgiving Leftovers Cookies

Ingredients:

• 1 Cup Unsalted Butter, Softened
• 2/3 Cup Light Brown Sugar, Packed
• 2/3 Cup Granulated Sugar
• 1 Egg, Room Temperature
• 1 Tablespoon Vanilla
• 2 1/4 Cups All-Purpose Flour
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 1 (12.6-oz.) Bag of M&M's Milk Chocolate Candies Harvest Blend
• 1 (9.9-oz.) Bag of Pumpkin Spice M&M's Chocolate Candies
• 1/2 (17.25-oz.) Bag of Reese's Pieces Peanut Butter Candy
• 1/2 Cup Dry Roasted Peanuts, Chopped

Directions:

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream the butter and sugars for 2 minutes on medium speed.
3. Add egg; mix for 1 minute.
4. Add vanilla; mix for 1 minute.
5. In a medium bowl, sift together flour, baking soda, and salt.
6. Add the flour mixture slowly to the butter mixture on low speed, mixing just until the flour is incorporated.
7. Mix in all remaining ingredients with a spatula.
8. Use a cookie scoop to drop large tablespoonfuls of cookie dough onto a Silpat or parchment paper lined cookie sheet.
9. Bake for 10 minutes.
10. Allow to cool on cookie sheet for 5 minutes, before transferring to a wire rack to completely cool.
11. Package in an airtight container.

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ORIGINALLY POSTED 11/19/2013