White Chocolate Candy Corn M&M Cookies
Although stores have been pushing Halloween (and even Christmas) the past few months, I am finally ready to accept Halloween decorations. I brought my holiday bins up from the basement and am in the process of spookifying my place. I dug out my cookie cutters and sprinkles. I am filling up my candy jars of candy corn and MnMs. And speaking of candy corn and MnMs, have you seen the new Halloween candy? White Chocolate Candy Corn MnMs. Actually I think I saw them last year, but I didn’t buy a bag until recently. Now before you start whining and gagging about how disgusting candy corn is, stay with me. These taste mainly like white chocolate and barely like candy corn. I think I get a hint of it but nothing like the sickly sweet waxy taste of real candy corn (for the record, these are the words of candy corn haters, not mine. I love candy corn and could eat a whole bag). Of course I couldn’t just buy a bag and eat them straight. Nope, I wanted cookies!! Fun cookies. And who doesn’t love MnM cookies? That is why I made White Chocolate Candy Corn MnM Cookies – brown sugar cookies studded with special Halloween MnMs.
To be honest, I wasn’t sure what kind of cookie I wanted to go with these MnMs. Did I want chocolate to balance the white chocolate? Did I not want chocolate so my non-chocoholic friends would be excited? Then I thought about doing a brown cookie. Did I want oats? Peanut butter? Just plain brown sugar? I finally settled on brown sugar cookies, but then did I want to add anything to the MnMs? Macadamia nuts would pair super well with the white chocolate, but I didn’t have any and quite frankly nuts are expensive these days (then I go and buy gourmet MnMs – priorities!). After much deliberation, I settled on plain brown sugar cookies with only MnMs. Straight forward. No worrying about one thing overpowering another.
I need to work on my cookie baking. Mine tend to come out super thin. First I realized I was overcreaming the butter. This time I made sure not to do that, but they still spread a bit. After some research, some people say silicone mats contribute to overspreading and to use parchment paper. That will be my next experiment. It’s either that or my butter is too warm to begin with. Can you tell I don’t bake cookies too often?
Even if you don’t have the limited edition MnMs, you can use whatever flavor you desire. These White Chocolate Candy Corn MnM Cookies are pretty versatile.
White Chocolate Candy Corn Mnm Cookies
- 1 1/2 cup flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/8 tsp baking powder
- 1/2 cup (1 stick) butter, softened
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 cup white chocolate candy corn MnMs
- Preheat oven to 375F. Line two cookie sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
- In a large bowl, beat together the butter, brown sugar, and sugar until creamy, about 2 minutes. Beat in the egg then beat in the vanilla. Gradually beat in the flour mixture (do not overbeat). Turn off the mixer and stir in the MnMs.
- Drop heaping tablespoonfuls of dough onto the cookie sheets. Bake 10-12 minutes or until slightly golden around the edges. Let cool on the pan for a few minutes then remove to a cooling rack to finish cooling.
Source: Adapted from Two Peas and Their Pod
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White chocolate M&M’s?? (Notice I’m ignoring the candy corn part…) White chocolate M&M’s???? I like the plain brown sugar cookie idea because too many flavors would compete. Besides, I like my expensive nuts on the side. :)
I’m going shopping today. You just cost me more money.
I can’t believe I was just at the stores (Publix, Target and Walmart) and didn’t see these M&Ms. I’ll have to look harder on my next trip. Love that you paired it with a simple cookie. I can’t believe I’m about to say this but sometimes less is just more.
Yum!!! Oh! I wish we had those M&Ms around here….
I need to get my hands on these m&m’s and make these cookies ASAP!
Love this!! and I especially love all the photos with the candy corn! :)
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I live in Portugal. That’s why I can’t find them… I’ve just seen the chocolate and peanut ones… :(
I love fancy M&M’s! I’m going to need to try these. By the way, have you considered adding a little more flour to the too-thin dough? I don’t mind if they’re a little thin, because I like when they get crispy on the edges!
I don’t bake cookies often either because they never turn out. I have been having more luck lately, including the recipe I just posted today with Reese’s Pieces. I always line with parchment and think it works well. I am allergic to chocolate and was hoping the Candy Corn M and Ms wouldn’t have cocoa butter in them, but alas, they do. Oh well, I’ll stick with regular candy corn.
Wish we could get those M&Ms here!
Regarding cookies, to reduce the “thin” factor, try using half butter half shortening – it’s more stable and the shortening has less liquid = less spread. You can also use bread flour for half the AP. :-D
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Hi Carla. I was just about to comment on your blog to let you know I featured your recipe when I saw that you already commented on my blog! Your cookies looked so good that I wanted to share them. For anyone else that wants to check it out, it’s right here: http://blog.recipelion.com/must-make-candy-corn-recipes.
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I was really excited about trying these and the turned out great! The cookie it’s self was awesome but the white chocolate overpowered the cookie and became to sweet to eat! If you don’t LOVE white chocolate then these might not be for you.