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:
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream the butter and sugars for 2 minutes on medium speed.
- Add egg; mix for 1 minute.
- Add vanilla; mix for 1 minute.
- In a medium bowl, sift together flour, baking soda, and salt.
- Add the flour mixture slowly to the butter mixture on low speed, mixing just until the flour is incorporated.
- Mix in all remaining ingredients with a spatula.
- Use a cookie scoop to drop large tablespoonfuls of cookie dough onto a Silpat or parchment paper lined cookie sheet.
- Bake for 10 minutes.
- Allow to cool on cookie sheet for 5 minutes, before transferring to a wire rack to completely cool.
- 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.
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:
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream the butter and sugars for 2 minutes on medium speed.
- Add egg; mix for 1 minute.
- Add vanilla; mix for 1 minute.
- In a medium bowl, sift together flour, baking soda, and salt.
- Add the flour mixture slowly to the butter mixture on low speed, mixing just until the flour is incorporated.
- Mix in all remaining ingredients with a spatula.
- Use a cookie scoop to drop large tablespoonfuls of cookie dough onto a Silpat or parchment paper lined cookie sheet.
- Bake for 10 minutes.
- Allow to cool on cookie sheet for 5 minutes, before transferring to a wire rack to completely cool.
- Package in an airtight container.
ORIGINALLY POSTED 11/19/2013
