Caramel M&M Cookies
M&Ms have always been one of my favorite candies. You can’t go wrong with plain M&Ms, though I’m a personal fan of the peanut butter flavor. Some people eat one at a time, while others like to shake the bag straight into their mouth. No judgement, we’ve all been there. I’m a slow M&M eater. I like to break open the candy shell and eat them one by one. Though I’m not going to say I haven’t gone the shake-the-bag-straight-into-your-mouth route before. Maybe even in public, at the airport, over a flight delay.
I’m not typically one to jump on a new candy flavor bandwagon, but I had seen these new Caramel M&Ms popping up all over social media and those looked right up my alley for baking. So I adapted my traditional chocolate chip cookie recipe to use the new candies to make this delicious batch of Caramel M&M Cookies.
I love caramel and chocolate. But baking with caramel can be tricky. When it’s on the outside of a cookie, it often times just melts into a sticky mess, just like baking with marshmallows. You also don’t want to have giant chunks of caramel in something because it can make it hard to eat without making a sticky mess. But these Caramel M&Ms are perfect for baking because the candy shell protects the chocolate and caramel on the inside, so you get all the flavor with less of the mess.
The caramel M&Ms on their own taste like a plain M&M and a Rolo had a baby, and damn if that baby isn’t beautiful and delicious. They are both crunchy and chewy, without getting stuck all in your teeth. I added in some mini semi-sweet chocolate chips to ensure every bite has chocolate in it, since most of the cookies only end up with two or three caramel M&Ms due to their size.
After I scoop the balls of cookie dough, I always like to add at least one M&M on top to make it extra photogenic, and sometimes I’ll throw on a few chocolate chips if I have extras laying around. The cornstarch in the recipe helps with keeping the cookie’s form together while it bakes, when normally it may spread more because of the M&Ms.
These were best enjoyed straight out of the oven when they were still warm and gooey, but would definitely still be good chilled after a few days (if they lasted that long!). So if you are looking for a way to incorporate the new Caramel M&Ms into a recipe, try this cookie recipe. Just consider yourself warned as they are just as addicting in cookie form are they are straight from the bag. Enjoy!
Caramel M&M Cookies
Yield: 36 Cookies
Prep Time: 25 Minutes
Cook Time: 10 Minutes
Total Time: 35 Minutes
- 1 cup butter, browned or melted
- 1/2 cup granulated sugar
- 1 cup light brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
- 2 cups caramel M&Ms
- Brown the butter in a saucepan over medium heat, and set aside to cool. Preheat oven to 375 degrees F.
- Beat the cooled butter, granulate sugar and light brown sugar on high until creamy. On a medium speed, mix in the eggs and vanilla extract until combined.
- Sift together the flour, baking soda, baking powder, cornstarch and salt. On a low speed, slowly add the dry ingredients to the wet batter until they are fully incorporated.
- Mix in the mini chocolate chips and fold in the caramel M&Ms, saving a few to top the cookies with.
- On a sil-pat or parchment-lined baking sheet, use a medium cookie scoop to place even size balls of cookie dough at least an inch and a half apart. Top with remaining M&Ms. Bake at 375 degrees F for 9-11 minutes, or until the edges are lightly golden.
- Let the cookies sit on the tray for about five minutes and then transfer to a wire rack to finish cooling. Enjoy!