Name: Delish M&M Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 2.25 cups all-purpose flour; 1 teaspoon baking soda; 0.5 teaspoon salt; 1 cup unsalted butter, softened; 0.75 cup granulated sugar; 0.75 cup packed brown sugar; 1 teaspoon vanilla extract; 2 large eggs; 2 cups M&M candies (can substitute with chocolate chips)

Delish M&M Cookies — Oh boy, these are not just any cookies. They’ve got M&Ms, chocolate’s cheerful little cousin. It’s like taking happiness from a candy dish and stuffing it into dough. I’ve made them a confession-worthy number of times when all I wanted was some color in my life and a burst of sugary beloved nostalgia. Seriously, if you’ve got a sweet tooth or love sneaking treats when no one’s watching — these babies are it.

My husband and our mini humans can’t get enough of these bad boys. They’ve become practically family members at this point, showing up at birthdays, picnics, and random Tuesday afternoons. True story: I once caught my husband inhaling them over the sink like it was a crime (he even tried to hide the evidence by shoving a half-eaten one in his pocket when I walked in!). These cookies are that kind of deliciously reckless magic you want deep in your life.

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Why You’ll Love This Delish M&M Cookies

– First off, they bring back all the feels – remember childhood parties and hoarding candy?
– They’re like technicolor for your dessert plate. Who doesn’t want bright spots of happiness in their food?
– When you need a treat that lifts spirits on the gloomiest day (cough *Monday*), these are your BFF.
– No judgment here: no one can stop at one, and I’m the leader of that club.

How to Make It

Hey, friend! Ready to make these little bites of awesomeness? Start by whisking those dry ingredients — imagine it as a drama-free baking moment. Then, grab your butter and sugars; get cozy with that creaming motion until fluffy like a buttery cloud. Eggs and vanilla dive in next (maybe not at the same time if you’re accident-prone like me). Combine it all — no dry bits left, okay? Handful of M&Ms — or two, we’re not stingy here. Plop dough onto your baking sheet — use your hands if it’s a kind of day, but don’t forget the parchment or you’ll be scraping for life. Bake till golden and slightly under-baked if gooey’s your game.

Ingredient Notes

– Butter: Oh, where do we start? It’s the hero. Soft it up, but don’t let it turn into soup – I did once and the cookies were a sad puddle.
– M&Ms: Blue ones taste better. Don’t ask why, they just do. And more is more, guys.
– Brown Sugar: For real, don’t think of skipping — it’s what gives the cookies that yummy depth. Once I used white sugar and it was like losing my flavor compass.

Recipe Steps:
1. Whisk together the flour, baking powder, and salt in a medium bowl.
2. Cream butter, brown sugar, and white sugar until fluffy.
3. Add eggs and vanilla to the mix, then beat until combined.
4. Slowly add the dry ingredients to the creamy goodness. Integrate everything nicely.
5. Stir in M&Ms with just enough commitment to get them everywhere.
6. Drop spoonfuls onto a lined baking sheet, leaving room for expansion.
7. Bake at 350°F until mostly set and golden, about 10-12 minutes.
8. Cool for a hot minute—unless you’re like my husband, then straight off the tray it is!

What to Serve It With

Tips & Mistakes

Storage Tips

Oh, you have leftovers? Put them in a container (if they even get there). On the counter is fine — they just get softer with time, not a bad thing. Cold cookies for breakfast? Die-hard joy, no shame at all.

Variations and Substitutions

Sometimes my pantry is quiet and echoey and I have to improvise. Swap milk chocolate chips for a twist or grab raisins (brace for hate mail). White chocolate works too, and so does a handful of crushed pretzels when I’m in a salty/sweet mood.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

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