For a long time I’ve wanted to make M&M cookies. It seems easy enough. You take some chocolate chip cookie dough and replace it with the colored candies instead of the typical chip, right? Wrong. If you do this, you end up with a bunch of cracked candy shells and a color seeping mess.
This holiday season my daughter really wanted M&M cookies for her class’ holiday party. I thought it was a good time to unlock the mystery. Come to find out it really wasn’t that difficult. You do start with your regular chocolate chip cookie recipe sans the chips. Scoop them into good size balls on your cookie sheet. I prefered going with a larger size to make it even more party like.
Next press the cookie domes down so you have a flat service to work with.
Sprinkle on the M&Ms.
And push them in. This will spread them around the surface area. (That’s me trying to sound all math like.)
Finally you bake them the same as you do your favorite chocolate chip cookie recipe.
This may have seem like a simple change from the more traditional cookie but it definitely delivers its own fun. The end result is a delicious and colorful cookie. Trust me, this one is a crowd-pleaser for any age group.
The holidays bring pumpkin flavored things from every direction. Coffee creamer, ice cream, and of course pie. Who doesn’t love the pumpkin and clove mix giving them all the cuddlies? When my son asked me to make cookies for this class’ harvest party I knew these pumpkin cookies would do the trick.
These cookies are simple, seasonal, and most of all scrumptious. Enjoy!
Soft Pumpkin Cookies with Cream Cheese Frosting
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup butter (1 stick), softened
- 1 cup pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
- 8 oz cream cheese
- 8 oz butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
PREHEAT oven to 350° F. Grease baking sheets.
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
MIX the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.
SPREAD on each cookie.
Tia took her solid peanut butter cookie and customized it per request. In her regular peanut butter dough she added chocolate and peanut butter chips after a suggestion from her husband. Then she altered the size from the tradition “normal” cookie size to the bigger version I want to sell at the bakery. She did a fantastic job! It still had the nice crunch on the outside with the chewy inside she requires for a cookie to be a good cookie. Rave reviews all around!
Rating: Customized Delish Success!
Cookies are pretty darn good. It’s hard to beat a well made cookie. Tia has a “no hard” rule about her cookies. They must have a crisp crunch on the exterior and then a softness when your teeth continue the bite. These oatmeal scotchies do exactly that.
If you’re looking for a pretty darn good oatmeal cookie and are bored with the chocolate chip addition, these are the cookies for you. Try them out and tell us what you think.
Rating: Oatmeal Delish
In the town I grew up, there was one bakery. Well, maybe there was more than one, but the one I’m thinking of kicked everyone else’s ass. If you grew up in Bakersfield, you already know where I’m talking about. Smith’s Bakery. It didn’t have a fancy store front or crazy flavors to grab their customers’ attention. Instead, they had some serious solids to bring their clientele back decade after decade.
Although I haven’t created their most iconic item, the smiley face cookie, I have attempted a variation of another favorite. This is my original recipe of the thumbprint cookie. It’s made with my favorite sugar cookie recipe and then rolled in chocolate jimmies. After baking, I add a semi-sweet ganache instead of the traditional chocolate icing Smith’s’ uses.
I shared with a few peeps I know who have tried the Smith’s original and they were pleased with the soft cookie and extra chocolatey middle. Like the cookie I modeled it after, it’s hard to only eat one.
This doesn’t mean I won’t stop by Smiths the next time I’m visiting the old homestead. Instead, it gives me a cookie creation I can share with my current hometown that reminds me of my first home.
Even though I’m late in getting the treat to you, it wasn’t because Tia didn’t do it. She’s kept up with her treat of the week and it is I who has delayed in getting it to you. After doing breads and bars, Tia wanted to mix it up with something different. It was the perfect time to bust out a s’more cookie.
I guess Tia is as interested for summer to get here as I am. This cookie is based on the camping treat of graham crackers, Hershey chocolate, and marshmallow. The dough of the cookie is made with crushed graham crackers and then topped with the traditional pieces. When I sampled it, I thought the cookie was a bit crumbly for my taste. It’s soft dough falls apart, not like how chewy one would hold it’s shape. The marshmallow is what you would expect and it better be melted Hershey’s chocolate if you want satisfied cookie eaters. If you even think of messing with semi-sweet or Nestle, you are ruining a classic combination.
I like the idea of these cookies. They would be a great addition to any camping trip in lieu of the known s’more concoction. The cookies reduce the worry of kids falling in the fire, what to do with marshmallow singed metal sticks, and how you get marshmallow out of a six year old’s hair.
Rating: Delishy Goodness