These M&M Cookies are a classic chocolate chip cookie dough packed full of M&Ms! They’re soft and buttery in the middle with a perfectly crispy edge. Ready in just 20 minutes!

These M&M Cookies are a twist on my Mom’s Chocolate Chip Cookies! Mom’s cookies may just be my favorite chocolate chip cookies of all time, so naturally I needed to use the cookie dough to make other kinds of cookies.

And it sure is perfect for M&M cookies! These cookies are so simple to make with basic ingredients, incredibly soft, and loaded with the perfect amount of chocolate-y candy crunch.

If you’re looking for more of my Mom’s recipes, check out Mom’s Homemade Buns, Mom’s Double Chocolate Cookies and Mom’s (Almost) No Bake Pineapple Squares.

Ingredients Needed:

• Butter: use unsalted or omit the salt so you don’t end up with overly salty cookies.
• Sugar: you’ll use a combination of brown and granulated sugar to sweeten these cookies. Brown sugar adds delicious molasses-y flavor!
• Eggs: adds moisture and helps the cookies hold shape.
• Vanilla: provides flavor depth and warm sweetness.
• All-Purpose Flour: gives the cookies their structure. You can also use whole wheat flour or a combination. An equal weight of gluten-free oat flour will work perfectly to make these gluten-free.
• Salt: cuts the sweetness and brings out flavors.
• Baking Soda: keeps the cookies light and fluffy and gives a golden edge.
• Chocolate chips: for an extra dose of chocolate!
• M&Ms: you can use regular M&Ms or mini M&Ms!

How to Make M&M Cookies

1. Combine wet ingredients: In your stand mixer, cream together butter and sugar. Add in eggs and vanilla and beat until smooth.
2. Add dry ingredients: Stir in flour, salt, and baking soda.
3. Stir in chocolate chips and M&Ms with a spatula so you don’t crush them.
4. Portion the dough: Form the cookie dough into balls made with 3 tablespoons of dough and place onto a lined baking sheet.
5. Bake: Bake at 350ºF just until the edges are golden.
6. While still warm, use a large round cookie cutter to make your cookies perfectly round and bring the edges in slightly — this creates seriously crisp-chewy edges! Top with a few extra M&Ms for good measure.

FAQs and Tips

Tips and Notes for M&M Cookies

• Spoon and level the flour. I recommend spooning the flour into the measuring cup and leveling it off gently with your finger. This keeps it from getting too packed in. Another great option is to weigh the flour to make sure you don’t end up with too much. You’ll need 390 grams!
• Make the cookies as big or as small as you want. I use three tablespoons of dough, but feel free to make these cookies whatever size you want. Just keep in mind that this will affect the bake time. Smaller cookies will need 8-9 minutes, while large cookies can take up to 12 minutes.
• Don’t overbake. Take the cookies out of the oven when the edges are a light golden color but the middle is still slightly glossy. They will set up as they cool and the final product will be extra soft and chewy.
• For a super finished look, press a couple of M&Ms onto the just finished cookies as soon as they come out of the oven.

More Cookie Recipes to Try

Desserts

Oatmeal Chocolate Chip Cookies

Desserts

Soft Peanut Butter Cookies

Desserts

Double Chocolate Oatmeal Cookies

Desserts

Oatmeal Butterscotch Cookies Recipe

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M&M Cookies

These M&M Cookies are a classic chocolate chip cookie dough packed full of M&Ms! They're soft and buttery in the middle with a perfectly crispy edge. Ready in just 20 minutes!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Total Time 19 minutes minutes

Servings 24 cookies

Calories 258cal

Author Ashley Fehr

Ingredients

• 1 ¼ cup unsalted butter
• 1 cup lightly packed brown sugar (200 grams)
• 1 cup granulated sugar (200 grams)
• 2 eggs
• 1 tsp vanilla
• 3 cups all purpose flour (390 grams)
• 1 tsp salt
• 1 tsp baking soda
• 1 cup chocolate chips (divided)
• 1 cup M&Ms plus more for the top

US Customary – Metric

Instructions

• Preheat oven 350 degrees F.
• In the bowl of a stand mixer (or in a large bowl with an electric mixer), cream together butter and sugars.
• Add in eggs and vanilla and beat until smooth.
• Add flour, salt, and baking soda and beat on low speed until combined. Stir in ¾ cup of chocolate chips and M&Ms with a spatula.
• Scoop cookie dough into 3 tablespoon balls and place 2″ apart on a baking sheet lined with parchment paper. Add extra chocolate chips on top if desired (the remaining ¼ cup).
• Bake for 8-10 minutes until just golden at the edges (they should look be slightly glossy in the center — they will continue to set as they cool). While hot, press additional M&Ms into the tops of the cookies (optional, but recommended).
• Allow to cool 10-15 minutes on the pan before removing to a cooling rack.

Notes

Tips:

• Spoon and level the flour. I recommend spooning the flour into the measuring cup and leveling it off gently with your finger. This keeps it from getting too packed in. Another great option is to weigh the flour to make sure you don’t end up with too much. You’ll need 390 grams!
• Make the cookies as big or as small as you want. I use two tablespoons of dough, but feel free to make these cookies whatever size you want. Just keep in mind that this will affect the bake time. Smaller cookies will need 8-9 minutes, while large cookies can take up to 12 minutes.
• Don’t over-bake. Take the cookies out of the oven when the edges are a light golden color but the middle is still slightly glossy. They will set up as they cool and the final product will be extra soft and chewy.
• For a super finished look, press a couple of M&Ms onto the just finished cookies as soon as they come out of the oven.

 

Storage:

Baked M&M Cookies will last in an airtight container at room temperature for 3-4 days or in the freezer for 3-6 months. To enjoy again, serve at room temperature or warm in the microwave.

Nutrition

Calories: 258cal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 158mg | Potassium: 37mg | Fiber: 1g | Sugar: 23g | Vitamin A: 335IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

The post M&M Cookies appeared first on The Recipe Rebel.

These Christmas M&M Cookies are an easy Christmas cookie recipe that both kids and adults love! Soft and chewy with crispy edges, never cakey!

Recipe first posted on Spend With Pennies.

It’s cookie time!

This is one of my favorite times of the year to be in the kitchen. It’s cold out, and all I want is to cozy up with a cup of coffee or hot chocolate and some homemade baked goods.

Any cookie, brownie, bread or muffin will do, just pass me the carbs and something warm to sip.

Although I’m not a big fan of overly cutesy Christmas treats myself, now that I have kids, I’m staring to come around.

When I see their little faces light up just at the thought of a few sprinkles or M&Ms, it’s totally worth it. And if we go all out and do cut out, decorated sugar cookies with frosting and sprinkles everywhere? That works, too

What I love about these M&M cookies is that they are so easy to adapt to any holiday or event. You can swap out the candy mix ins or just change the colors and suddenly you’ve got something totally new (but all equally as delicious).

See my all-year M&M Cookies here!

How to make perfect M&M cookies:

• Start with room temperature butter. This way, the butter and sugars will cream together and become perfectly fluffy and this ensures that the sugar will be fully incorporated.
• This cookie dough does not need to chill. If you do chill it (which is great if you want to prep the dough ahead and have fresh cookies later!), it’s best to let it come to room temperature or at least warm slightly on the counter before baking, or you will end up with thicker, puffier cookies.
• Some in, some on. Throw some M&Ms into the cookie dough, and add a few on top so people know what’s inside. Because the M&Ms may crack in the oven, I like to just press a few into the tops of the cookies when they come out of the oven. This way the colours are nice and bright and they are perfectly intact.
• Don’t overbake. In my mind, this is pretty much the worst thing you can do when baking cookies! If you overbake your cookies (any cookies!) they will become dry and puffy, and will lose their soft and chewy texture.

How to freeze M&M cookies:

These M&M cookies freeze perfectly, so make a big batch and stash them in the freezer for all of your holiday events!

They will be fine frozen for 3-6 months, but I can almost guarantee you they won’t last that long!

These Christmas M&M cookies can also be stored at room temperature for 3-4 days — they can be stored longer but will lose some of their freshness after a couple of days.

More Christmas cookies recipes:

More cookies is always better this time of year! Here are a few more of our favorite Christmas cookies:

• Mint Hershey Kiss Cookies Recipe
• Molasses Cookies Recipe
• Fudgy Mint Chocolate No-Bake Cookies
• Grandma’s Sour Cream Sugar Cookies
• No-Bake Christmas Tree Cookies

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Christmas M&M Cookies

These Christmas M&M Cookies are an easy Christmas cookie recipe that both kids and adults love! Soft and chewy with crispy edges, never cakey!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 36 cookies

Calories 186cal

Author Ashley Fehr

Ingredients

• 1 1/4 cup unsalted butter room temperature
• 1 cup brown sugar lightly packed (200g)
• 1 cup granulated sugar (200g)
• 2 eggs
• 1 teaspoon vanilla
• 3 cups all purpose flour 375g)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 cups Christmas M&Ms

Instructions

• Preheat oven to 350 degrees F and line 3 baking sheets with parchment paper.
• With an electric mixer, beat butter and sugars until light and fluffy, about 2-3 minutes.
• Add eggs and vanilla and beat on medium speed until combined.
• Add flour, salt and baking soda and beat on low speed until the dough forms. Stir in half of the M&M’s.
• Roll into 1 1/2″ balls and bake 2″ apart for 8-9 minutes, until cookies are light in color but no longer glossy.
• Remove from the oven and press remaining M&Ms into the tops of the cookies. Allow to cool before removing from the pan.

Nutrition

Calories: 186cal | Carbohydrates: 25g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 107mg | Potassium: 24mg | Sugar: 16g | Vitamin A: 230IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.7mg

The post Christmas M&M Cookies recipe appeared first on The Recipe Rebel.

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Growing up, I used to love those Treatzza Pizzas from Dairy Queen!

As I was writing this post though, I was wondering if my American friends have Treatzza Pizzas? I tried searching on the Canadian and American DQ web sites and I didn’t find much on the American sites. What a shame it would be if you had to live your lives without the Treatzza Pizza!

Thankfully, I’ve brought you a copycat Treatzza Pizza recipe today.

And yes, I’m still terrible at naming recipes. But just in case there were people who don’t know what a Treatzza Pizza is, it is a Frozen Ice Cream Dessert Pizza, aka, everything delicious and frosty that you could ever want.

Let’s move on.

You know I love pizza. I love dessert pizza just as much (like this Nutella Brownie Fruit Pizza?!).

This recipe is super, super simple to make. It’s completely no bake, the crust is just crushed Oreos and fudge sauce, and the topping is softened ice cream topped with whatever you want. Use M&M’s like I did, or use Peanut Butter Cups, berries, whatever — just as long as it’s not too hard to eat frozen! If you’re using something pretty firm, you’ll want to chop them up so they’re smaller bites.

Things I love:

• NO BAKE (did I mention that?)
• Totally customizable
• Super quick prep — 20 minutes max!
• 4 ingredients!

You can use store bought ice cream, or try mixing it up with any number of the ice cream recipes I have here on The Recipe Rebel: Cherry Cheesecake Ice Cream, Cookies ‘n’ Cream Ice Cream with Nutella Swirl. Coconut Cream Pie Ice Cream…

Feel free to mix and match to your heart’s desire! Or make a bunch of crusts and top them with a variety of things — these would be perfect for a summer party or barbecue!

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Frozen Ice Cream Dessert Pizza (Treatzza Pizza!)

This Frozen Ice Cream Dessert Pizza (a Dairy Queen Copycat Treatzza Pizza!) is THE no bake summer dessert you need! An Oreo fudge crust topped with ice cream, fudge sauce and M&M’s!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 10

Calories 306cal

Author Ashley Fehr

Ingredients

• 25 Oreos about 1 300g package
• 1/2 cup + 2 tablespoons thick hot fudge sauce
• 2-3 cups vanilla ice cream or another flavour!
• 2/3 cup M&M’s roughly chopped

Instructions

• In a food processor, process Oreos until no chunks remain. Add ½ cup hot fudge sauce and process until it comes together, almost like a dough.
• Press the Oreo mixture onto a 12″ pizza pan (lined with wax paper if desired) and place in the freezer.
• Place your ice cream in a bowl and let sit on the counter for 10 minutes until slightly soft and just spreadable. Remove the crust from the freezer and spread on the ice cream.
• Swirl with remaining hot fudge and sprinkle with M&M’s. Freeze until firm. Serve immediately upon removing from freezer — the ice cream layer is thin which means it melts more quickly!

Notes

If you use a good quality, cream-based ice cream, it will be incredible delicious but will melt more quickly. The more water in an ice cream, the slower it will melt. If you need a few minutes to serve the pizza, you can use an “ice milk” (like a generic ice cream), or simple freeze, remove to cut pieces, then store in the freezer until ready to serve so that the slices are ready to grab.

Nutrition

Calories: 306cal | Carbohydrates: 44g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 209mg | Potassium: 150mg | Fiber: 1g | Sugar: 30g | Vitamin A: 140IU | Vitamin C: 0.2mg | Calcium: 62mg | Iron: 3mg

The post Frozen Ice Cream Dessert Pizza (Treatzza Pizza!) appeared first on The Recipe Rebel.

SO.

Two big years, hey?

It doesn’t actually feel that long for me, I think because there are a lot of people in my Real Life who are just finding out about my blog now that I’ve resigned from my teaching job to stay home with my kiddos and create/photograph/write about all the delicious things for a living.

I just have to say: I feel insanely blessed.

I have never worked harder or longer hours in my life, but I am running my own business, that I started, right here, talking about one of my biggest loves: FOOD. I get to work with amazing people and incredible brands, I get to take pretty pictures of tasty food, and I get to call it work.

There are also lots of other things I do that just aren’t fun, but I push through to get to the stuff that is actually fun.

So, I actually didn’t originally have a Blog Birthday post planned here. I had kind of just skipped over it when I was planning my calendar, and when I had planned my way through March, I looked back and remembered, “oh yeah. I should probably do something there.”

Now, I don’t often bake gluten free. But I do have a number of gluten-free recipes on here because we have allergies in the family and I just need some easy gluten free recipes at my fingertips. Once I dreamed up these cheesecakes there was no going back. Making them would just not be optional.

First, there’s a flourless peanut butter oatmeal cookie that I adapted from my girl Sarah’s recipe. I knew that M&M’s are gluten free (whereas Smarties I believe are not), so that was an easy switch, and the mini ones go perfectly with my mini cheesecakes. The cheesecake filling is so super simple (adapted from Philaelphia Cream Cheese’s Taste of Heaven cookbook), and they come together super quickly and bake in a fraction of the time as a regular cheesecake. Plus, they freeze incredibly well and you can just pull out a few to thaw when you need them!

If that’s not perfection in a recipe, I don’t know what is.

And since it’s my party, I get to make whatever I want.

Sometimes (maybe you’ve seen on Instagram), I make really pretty cupcakes and cakes. And they look incredible but only taste good (to get buttercream that stiff takes a lot of powdered sugar — and they are sweet!). Sometimes when people ask me what I really want to do is give them something tastes incredible and looks good.

Like these Monster Cookie Cheesecakes.

Happy Blog Birthday to me!

*Be sure to purchase certified gluten free oats if necessary. Regular oats are not certified gluten free. 

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Gluten Free Monster Cookie Cheesecakes and a Blog Birthday!

These Monster Cookie Cheesecakes are made with a naturally gluten free peanut butter oatmeal cookie base and M&M’s!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 cheesecakes

Calories 208cal

Author Ashley Fehr

Ingredients

Cookie base:

• 1/2 cup creamy peanut butter
• 1/2 cup packed brown sugar
• 1 large egg
• 1 cup quick oats certified gluten free if necessary
• 50 g mini M&M’s about ⅓ cup

Cheesecake:

• 8 oz light cream cheese 1 package
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla
• 1 large egg

Instructions

• Preheat oven to 350 degrees and line a muffin pan with 12 liners.
• For the cookie base, in a medium bowl, stir together all of the ingredients until completely combined. Press 1 tablespoon of cookie dough into the bottom of each liner.
• Bake for 7 minutes, until mostly dry on top.
• For the cheesecake, beat cream cheese, sugar, vanilla and egg until completely smooth.
• Remove muffin pan from the oven and divide half of the M&M’s between all 12 of your cookie crusts (simply sprinkle on top). Divide your cheesecake batter between your 12 crusts. Crumble remaining cookie dough over top and sprinkle with remaining M&M’s.
• Bake for 12-15 minutes, until cheesecake is just set and cookie dough is light golden brown.
• Remove from the pan and chill for several hours before serving. Store in an airtight container in the fridge or freeze for up to 3 months.

Nutrition

Calories: 208cal | Carbohydrates: 24g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 154mg | Potassium: 162mg | Fiber: 1g | Sugar: 17g | Vitamin A: 155IU | Calcium: 52mg | Iron: 0.8mg

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I know I’ve mentioned this before, but I’ve never really been into cutesy foods much.

I think the reason for that is likely because when you’re a single adult, you don’t really have anyone to make those cute treats for whose eyes are going to light up like a 2 or 3 year old’s will (I mean, my husband’s eyes light up when I give him chocolate but it’s definitely not because of the cute design!).

The more I make these fun treats (like these Christmas Tree Cookies and this Snowman Cheese Ball) and see how much you love them, and my 3 year old loves them, the more fun I have making them!

And while I thought about making a chocolate Valentine’s Day version of these No Bake Chocolate Peanut Butter Pinwheels (and you easily could!) because of how crazy some people went over them, I decided I wanted to try something new, and maybe a little less finicky (not that the pinwheels are difficult, but the fudge does need to be at just the right temperature to roll easily).

It turns out I wasn’t that good at the cutesy designs anyways (see those two hearts? That’s about all I got), but the topping combinations?? Now those I can get creative with.

You can really make these chocolate lollipops anyway you want, in any shape you want, in any color you want, with any toppings you want. The only thing you need to do is to melt the chocolate over a double burner (this is the easiest way to get it perfectly smooth without having to dilute it with cream or butter — you want to stick with straight chocolate so that it will set completely and stay firm at room temperature), make a puddle, and stick the lollipop stick in before it’s set. Then decorate as desired!

This is how I set up my “double boiler” — you just need about an inch of simmering water under a heatproof bowl. Make sure the water doesn’t touch the bottom of the bowl, and add your chocolate in the top. Heat over medium heat until the chocolate is melted and smooth.

You can color the white chocolate pink or red with food coloring, or use colored chocolate wafers if you prefer. The wafers are usually flavored vanilla, while white chocolate obviously has a different flavor. Choose whichever you like best! If you’re using food coloring, be sure to use the gel instead of liquid because you don’t want your chocolate diluted.

You really can make these for any holiday — green and red for Christmas, add some candy canes, or pastels for Easter, or use any coloring for a birthday party theme.

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Valentine’s Day Chocolate Lollipops

These Valentine’s Day Chocolate Lollipops are an easy treat to make and attach to those valentine’s — and so easy to customize the design and toppings to your taste!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 20 lollipops

Author Ashley Fehr

Ingredients

• 2 cups chocolate white, milk, semisweet or dark chocolate
• lollipop sticks

S’mores Toppings (chocolate and white chocolate):

• Crushed graham crackers
• mini marshmallow bits

Toffee Almond:

• slivered almonds
• toffee bits

Almond Joy:

• toasted coconut
• slivered almonds

Sprinkled:

• Sprinkles duh

Hearts:

• Red and purple candy melts melted

M&M Heart:

• Mini M&M’s

Cookies ‘n’ Cream:

• crushed Oreos

Chocolate Oreo:

• crushed Oreos

Cranberry Almond:

• slivered almonds
• dried cranberries

Instructions

• In the top of a double boiler, melt chocolate over medium heat until smooth.
• Pour into a piping bag or large freezer bag (you can do this step with a spoon, but I think piping it into a circle or “glob” is easier). Snip the end off so you have about a ½” opening.
• On a baking sheet lined with wax paper, pipe “globs” about 1.5″ in diameter. Insert lollipop sticks into the chocolate, then lightly bang the baking sheet on the table a few times to flatten the chocolate a bit.
• Add your toppings as desired. If you’re wanting to write on the lollipops with other colors, you may want to pop them in the freezer for 5 minutes to firm them up.
• Set in the refrigerator or freezer, then stack in an airtight container or place in small cellophane treat bags and tie with a ribbon as pictured.

The post Valentine’s Day Chocolate Lollipops: 10 Ways appeared first on The Recipe Rebel.

You might also like these 35+ Easy Christmas Treats (no bake!), 31 Best Christmas Cookies Recipes or these Christmas Desserts!

So I was determined this year to get a really good amount of Christmas baking done.

In fact, I started Christmas baking in July.

Last year, I didn’t do any Christmas baking. I didn’t even get a Christmas tree or any decorations.

We moved into our new house December 28 last year, so we were pretty much living out of boxes by that point, and things were pretty crazy.

I was determined to do better this year. Get a good early start and just go all out.

But this year, I’m expecting our second child right around December 15. Which really means probably sometime between December 1 and December 31 I’ll have a baby. That makes things a little hard to plan for.

However, it’s been just the push I needed this year to get a good early start, because I definitely wanted to have some recipes to share with you guys throughout December, regardless of when baby decides to make his or her appearance.

So just because you haven’t been seeing them until now doesn’t mean I have been baking all things red and green and peppermint/white chocolate/gingerbread/cranberry – I’ve just been hiding them on you until the time was right.

That is, I’ve been saving them for you so that when the rest of the world starts Christmas baking, I’ll be ready with some awesome treats for you guys.

My mom made these for Christmas when we were still at home (though she tells me only once), and I knew I wanted to recreate them. I’ve been seriously lacking in the cute-and-seasonal category for pretty much every holiday up until now, and I wanted to fix that.

Plus, I really, really like Christmas.

The original recipe didn’t have the mini M&M’s, but I thought it might add more of a Christmas touch to my snow-capped trees.

Plus, chocolate.

When I was decorating them my husband came in and I told him I was only going to put the M&M’s on enough for my daughter’s day care friends, as a little farewell gift before I was at home with 2 kids.

He says to me, ” you’re only putting the M&M’s on those ones??”

I could hear his disappointment.

I explained to him that it was a little fussy and time-consuming, with the gooey chocolate getting on your fingers and then making it difficult to get the M&M’s on the trees…. etc., etc., etc..

And after he left I added M&M’s to all of them. Because baking for men is a lot like baking for children, I find. They get kind of excited about bright colors and such.

And plus, chocolate.

So they might not look super fancy, or even neat, but you should see the way my husband’s girl’s eyes lit up when she saw them. I have a feeling I’ll be making a few batches!

See how easy they are to make and follow me on YouTube!

More Christmas Cookies you’ll love!

• Christmas Sugar Cookies
• The Best Snickerdoodle Recipe
• Soft Molasses Cookies Recipe
• Peppermint Bark

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No-Bake Christmas Tree Cookies

No-Bake Christmas Tree Cookies: SO easy, just a few ingredients! Perfect for decorating with the kids. www.thereciperebel.com

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 24 cookies

Calories 162cal

Author Ashley Fehr

Ingredients

• 1/2 cup butter or margarine
• 2 cups powdered icing sugar
• 2 tbsp milk
• 3 cups shredded coconut I used sweetened, but unsweetened would work fine
• 1/2 tsp vanilla or mint extract
• green food coloring
• 3/4 cup white chocolate chips
• 1 tsp butter or margarine
• 1 tbsp milk
• mini M&Ms

Instructions

• In a large pot, melt butter. Remove from heat.
• Stir in icing sugar and milk. Stir in coconut, vanilla/mint and enough food coloring to make the mixture green.
• Shape into small balls, and using the tips of your fingers gently squeeze one side of the ball until it takes on a cone shape. It might take a few tries to get them how you like them, but if the mixture gets too cool to work with you can always heat on low a minute or 2.
• If you see any later you want to reshape, they are easily reshaped at room temperature.
• Put uncovered on a baking sheet to set either in the fridge for 2-3 hours or the freezer for 45 minutes to 1 hour.
• In a small pot, melt chocolate, 1 tsp butter and 1 tbsp milk over low heat, stirring, until smooth. Dip the tops of the cookies in the white chocolate to look like snow. Add mini M&M’s if desired.
• Set in the fridge or freezer to set before storing in an air tight container.

Nutrition

Calories: 162cal | Carbohydrates: 18g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 11mg | Sodium: 70mg | Potassium: 55mg | Sugar: 18g | Vitamin A: 125IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.2mg

Recipe from Company’s Coming for Christmas cookbook.

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