I had a bunch of M&M’s to get rid of, that’s how I’ll start this, don’t ask me why. So I Googled a cookie recipe and found one that had 4.5 stars with 942 reviews….uhhh let’s start there.
Here’s what I changed:
- Butter instead of shortening (uh. DUH)
- Chilled the bowl after mixing but before scooping and baking
- Took the cookies out when they didn’t quiiiiite look done but had golden brown edges. (You gotta have FAITH-a, FAITH-a, FAITH-ahhh)
Now why am I calling these “Fill-in-the-Blank Candy Cookies”? Because with this incredible base recipe. You can add pretty much any. Candy. Your. Little. Heart. Desires. So you better bookmark this little post because you will WANT to use it to get rid of that Easter candy. Chop up some Robin’s eggs or Reese’s Eggs, or any other non-fruit candy. You could add Heath Bar Bits, Chocolate chips, the list goes on and on.
I love amazing Fill-In-The-Blank recipes because it starts with something awesome and GETS EVEN BETTER!
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 cup Butter, softened
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups candy-coated milk chocolate pieces (such as M&M’s(R))
- In a large bowl, mix sugar, eggs, shortening, and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 3/4 cup candies or more…
- Chill bowl in fridge while oven preheats (5-7 minutes)
- Drop dough by teaspoonful onto baking sheet. Slightly push a few candies on top of each dough ball with remaining candies.
- Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes.