Tuesday, April 8, 2014

Birthday Cake M&M Funfetti Cookies

They're here! Birthday Cake M&M's!! With the popularity of "Birthday Cake" flavored desserts and candy, it was only a matter of time...
And with that said, it was only a matter of time before these Birthday Cake M&M Funfetti Cookies happened...
If you've never had Birthday Cake M&M's, they're basically a chocolate M&M with a hint of vanilla flavor. They are sweeter than the basic chocolate M&M so I wanted to add dark chocolate to help balance out the sweetness. I also wanted to highlight the "birthday cake" factor and what screams birthday cake more than sprinkles?
This is an easy, fun and delicious cookie and it doesn't have to be your birthday to enjoy them! I hope you give them a try!!

Birthday Cake M&M Funfetti Cookies
Makes about 2 dozen cookies
Adapted from here

2 sticks unsalted butter, softened
3/4 cup granulated sugar
1 cup golden brown sugar
2 teaspoons vanilla extract
2 large eggs, room temperature
2 3/4 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups Birthday Cake Flavored M&M's
2 cups Dark Chocolate Chips (I used Ghiradelli Bittersweet Chips)
1/3 cup sprinkles + more for garnish


Combine flour, baking soda and salt in a medium size bowl. Whisk to combine. Set aside.

Cream butter and both sugars in the bowl of your electric stand mixer fitted with the paddle attachment until light and fluffy (approx. 2 minutes).

Add eggs and vanilla extract and mix at low speed until combined.

Gradually add the flour mixture, mixing at low speed just until combined.

Add the M&M's, chocolate chips and sprinkles and pulse a few times just until combined.

Cover and chill dough for 30 minutes.

After dough has chilled, preheat oven to 350f and line baking sheets with parchment paper.

Roll into 2" balls and place on parchment lined baking sheets.

Press down each ball of dough slightly and carefully add some sprinkles to the tops, pressing the sprinkles slightly to make them adhere to the dough.

Bake approximately 12-15 minutes (rotating sheets halfway through the baking process) or until edges are golden brown.

Remove baking sheets from oven. Allow cookies to cool on the baking sheets for a few minutes then remove the cookies to cooling racks to cool.

Store leftovers tightly covered in an air tight container for up to 2 days.

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