Never, EVER let your children drag you through the aisles of Target when you are:
2. On a diet
3. Carrying a fussy baby in your arms.
It’s like some kid code. They know when all of these odds are stacked against Mom, they’ll get their way. Somehow surprises showed up in my cart. Like Easter M&M’s.
I quizzed my daughter at the checkout line as to how they ended up in the cart.
“Because Mom, I love those M&M cookies you made that one time. Can you make some more, puhleeeease?”
Somehow her whiny “please” and my other daughters sharp cry mingled together and hit that nerve in my head that sets off that daily afternoon motherly migraine headache. I vaguely remember the salesperson rolling her eyes and putting them in the cart.
When I got home and the headache started to clear, I saw those beautiful little bag of M&M’s calling to me.
So, I made them. And they were good.
Easter M&M Cookies
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 1/4 cups unbleached all purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups M&M’s, any variety
1/2 cup mini chocolate chips
Preheat oven to 350 degrees.
In a small mixing bowl, stir together the flour, baking soda and salt. Set aside for later use. In a large mixing bowl, blend together the sugar and butter on medium speed until light and fluffy. Turn mixer to low and slowly add the eggs and vanilla, scraping the bowl as necessary. Once eggs, vanilla and sugar mixture are incorporated, slowly add the flour mixture. Continue mixing until the flour mixture is well blended with the sugar/egg mixture. Turn off mixture and fold in mini chocolate chips and M&M’s.
Drop batter by tablespoons onto greased cookie sheet. Bake at 350 degrees for 8-12 minutes or until lightly browned around the edges. Remove from oven and allow cookies to cool on cookie sheet for several minutes before moving to the wire cooling rack to cool completely.
Adapted from Nestle Tollhouse Original Chocolate Chip Cookie Recipe
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