This is one of my favorites. It’s a simple chocolate chip cookie recipe, but doctored up with M&M’s plus some add-ons for extra crunch — Rice Krispies cereal and pretzels. They’re great for really any time of year. Use only white M&Ms for a festive winter treat, go with pastel colors for the upcoming Easter holidays, or red, white and blue for Fourth of July, etc.
Here’s what you need:
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 cup brown sugar
2 large eggs plus 1 egg yolk
1 Tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 cups old-fashioned oats
1/2 cup thin pretzels, crushed
3/4 cup Rice Krispies cereal
1 1/4 cups M&Ms
1/2 cup white chocolate chips
1 cup chocolate chips or chunks
Here’s what you do:
- Preheat the oven to 350° F. Prepare a baking sheet — I like to line mine with parchment paper, use a Silpat liner, or spray with non-stick cooking spray.
- In the bowl of your stand mixer (or any large bowl), cream together butter and sugars. Add in vanilla and eggs until well combined.
- Slowly add in flour, baking soda, baking powder and salt. Mix until just combined.
- Add in oats, pretzels and Rice Krispies – mix together with a spatula.
- Combine your mix-ins – your chocolate chips, M&M’s and white chocolate – in a small bowl. Set aside about 1/2 cup and then fold in the remaining into the batter.
- Roll dough into about golf-ball sized balls and place onto prepared baking sheet. The cookies do spread, so leave 2-3 inches between each one. Then, take your reserved chips/M&M’s and top each cookie with a few additional pieces of candy/chocolate. (Parent note – this is a fun job for the kids to help with!)
- Bake in oven for 10-12 minutes. Remove from oven, and let cookies cool on the baking sheet for a few minutes before transferring to a cooling rack.
- Serve warm, or within a few days. I like to freeze mine for eating at a later date – they’re good defrosted or even fresh out of the freezer!