To me, fall means Candy Corn M&Ms. Stay with me here-- they are not as obnoxious as the waxy candy corn that you grew up on. They are pretty much white chocolate with a subtle hint of candy corn flavor all wrapped up in a wacky colored coating. This clearly is perfect for cookies!
This recipe is so simple and so fast, and the cookies will be gobbled up in no time-- I guarantee it! Everyone that's tried these cookies has remarked how unexpectedly amazing they taste. They aren't overly sweet, and the flavor is unique enough that there's no mistaking the specialness of the Candy Corn M&Ms. If you locate Candy Corn M&Ms on your local store's shelf, buy a couple of them. You won't regret it.
- 1 cup of butter, softened
- 1/2 cup white sugar
- 3/4 cup (packed) light brown sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 bag of Candy Corn M&Ms (9.9 oz bag)
Preheat oven to 350 degrees. In a large bowl, cream the butter and sugars until they are fluffy- about 2 minutes. Add the eggs one at a time and continue beating after each addition until combined. Add the vanilla and beat on medium an additional 2 minutes.
In a smaller bowl, combine the flour, baking soda, and salt. Mix until combined and add to the wet ingredients. Beat on medium until it is all mixed together. Add the Candy Corn M&Ms and fold in or beat on very low speed just until combined.
Drop rounded spoonfuls onto a parchment lined cookie tray and bake for 10-12 minutes or until the tops are just slightly golden. Remove from the oven and allow to cool for a few minutes on the cookie tray. Move to a wire rack and allow to fully cool. Makes about 2 dozen cookies.