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Grandma's Easy M and M Cookie Recipe

Grandma's Easy M and M Cookie Recipe is a simple American homemade cookie recipe from scratch with M&M's, peanuts, pretzels, chips and more!

Course: Dessert
Cuisine: American

Ingredients

  • 1 ¾ cup flour
  • ¾ teaspoon baking soda
  • ¾ cup butter
  • ½ cup brown sugar, packed
  • ½ cup sugar
  • 1 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup butterscotch chips
  • ½ cup chocolate chips
  • ½ cup M & M's
  • ⅓ cup plain potato chips, lightly crushed
  • ⅓ cup peanuts, coarsely chopped
  • 15 malted milk balls, cut in half
  • ⅓ cup pretzels, coarsely chopped

Instructions

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  1. Get out and measure all of your ingredients it is time to bake some amazing cookies!
  2. Mix the flour and baking soda together in a small bowl, set aside.
  3. Using an electric mixer preferably beat the butter on medium speed for a minute or so.
  4. Add the sugars and salt and beat on medium for 5 minutes, scraping the bowl down occasionally.
  5. Add the egg and vanilla. Continue to blend.
  6. Add the flour mixture and beat on low, remembering to scrape down the bowl, until just combined – do not over mix.
  7. Add the chocolate chips, potato chips, pretzels, peanuts, malt balls and M&M's.
  8. Stir until just blended. You do not want to over mix this cookie dough.
  9. Shape the dough into approximately 2 inch round balls and place on a cookie sheet or large plate. Cover and refrigerate for at least 2 hours if not overnight.
  10. When ready to bake, pre-heat the oven to 350°F.
  11. Line two cookie sheets with parchment paper or put cooking spray on a foil lined baking sheet.
  12. Arrange the chilled dough balls about two inches apart on the lined cookie sheets. These cookies do not spread much at all.
  13. Flatten each dough ball slightly with your finger or a fork.
  14. Bake for approximately 12-15 minutes, or until the cookies are light golden brown.
  15. Let them cool on a rack if possible. Do not over cook – these cookies are better underdone than over. Enjoy!

Notes

  • This recipe has been adapted from Rachel Ray