May’s Signed and Sealed treat served double duty. Some would say this is cheating. Let me explain.
I made this resolution to keep myself accountable for staying in touch with friends, and to let those friends know that I think about them often even if it doesn’t reflect in my phone calls. I’ve explained this in depth. May was no different, except I was extra thinking about my friend Pat and his wife Kelly because their adorable little girl, Maggie, was born. So, I got to send them a present letting them know I’m thinking of them, and also a present welcoming little Maggie into the world (with treats that she can’t possibly eat but which reflect my happiness about her here with the amount of pink candy and sparkle sugar on top). Double duty.
Pat and K worked together long before I came along. When K and I started dating, Pat graciously welcomed me onto their weekly bar trivia team, a team which pretty much stayed the same (plus, and then minus, and then plus a member… Hi Cecelia!) until K and I moved to Pittsburgh. Trivia and our trivia team is definitely one of the things I miss most about Boston. It was always the part of the week I looked forward to the most; I looked forward to the competition, the facts, and the conversation, which was always entertaining.
Pat and his wife Kelly welcomed baby Maggie into the world and while I haven’t had the pleasure of meeting her, the pictures are just darling. I was more than happy to send her parents and my friends a little sweet treat celebrating her arrival (and maybe providing a much needed sugar rush? I don’t know. Parenting is foreign to me).
These sweet sparkly candy cookies can be made to look however you want. Not into pink? That’s OK. The point is that they are chewy in the middle, studded with candy coated milk chocolate, and topped with a crunchy sugar topping. They’re perfect for giving away and with all their color and sparkle, they scream “I’M HAPPY FOR YOU.” I like that in a cookie.
Flour, white and brown sugar, salt, eggs, butter, vanilla, baking soda–your usual cookie suspects. Colorful candy and sparkling sugar sprinkles make these extra special.
Let’s begin. Whisk together the flour, salt, and baking soda in a medium bowl. Set aside.
In the bowl of your mixer, or in a large bowl, combine sugar, brown sugar, and melted butter until nice and creamy.
Add an egg and an egg yolk and mix until combined, then add vanilla. Mix again. Add the dry ingredients all at once and mix until just combined, scraping the sides of the bowl as necessary.
That’s my basic cookie recipe. I love it, it never fails, and you can add whatever you want to it.
Like pink m&ms! My grocery store has a bulk candy section (it’s awesome) which has an m&m station where you can choose your m&m colors. I chose to do a combination of light and dark pink. Of course, regular m&ms would work just fine.
Fold the candies into the dough until evenly distributed.
Line a baking sheet with parchment paper and spoon the cookies out, giving them plenty of room. You could use a spring-form ice cream scoop for this to make them nice and uniform, but I don’t have one so I used a large spoon and made them about the size of a golf ball.
Sprinkle the tops with sparkling sugar, which I found next to the sprinkles in the baking aisle. I also placed a couple of m&ms right on top so when they baked down, you could still see that these were clearly m&m cookies. Into the oven they went for about 10 minutes (my oven is very hot).
Remove them to a wire cooling rack and bake the next batch until all of the dough is used. This made about 30 cookies.
As the cookies cool, you’ll probably want to grab one to taste, just to be safe. You don’t want to send new parents dangerous cookies. It’s called friendship, get into it.
So of course, we tried a couple and determined that they were safe to send along. We also determined that these cookies–which were lightly crunchy on the outside and delightfully chewy on the inside, studded with crunchy coated milk chocolate, and topped with sparkly crunchy sugar–were the best. I sent a dozen to Pat and Kelly and took the rest to game night the next night because I can’t be trusted with cookies in the house.
Once the cookies were completely cool, I stacked them in groups of four and wrapped the groups tightly in plastic wrap. I packed them into a cookie tin and threw some m&ms in there for decoration.
They were shipped, along with a card, to Boston. My hope is that the plastic wrap kept them from drying out and that they were in tact when they arrived at their destination. Pat texted and said they were delicious, so that’s good!
A lot of my friends just had, or are having babies soon, so I’ll be keeping this recipe in my back pocket. If you’re looking to welcome a little one into the world, via their parents taste buds, I think these cookies are the ticket.
Here’s the recipe!
Sparkly Pink m&m Cookies
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups butter, melted
- 1 cup brown sugar, packed
- 1/2 cup white sugar
- 1 egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 2 cups m&m candies
- Course sparkle sugar for topping
- Preheat your oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside
- In the bowl of your mixer, add melted butter, brown sugar, and white sugar. Mix until creamy. Add egg and egg yolk and mix. Add vanilla and mix. Scrape down the sides to make sure everything is incorporated.
- Add dry ingredients all at once and mix until just incorporated. Fold in m&m candies so they are evenly distributed.
- Scoop cookies out onto baking sheet using a ice cream scoop or a large spoon. Top the cookies with 2 m&m candies (so when they bake they will be visible… it doesn’t effect the taste but makes the cookies look very pretty). Then sprinkle on some sparkling sugar. Bake for 10-12 minutes until the cookies are lightly brown on the edges. I like mine a little on the chewy side, and my oven runs hot, so I baked mine for 10 minutes and immediately removed them from the cookie sheet to cool.
- Once cool, you can stack them and wrap them tightly in plastic wrap if you are sending them away. If not, figure out who you can take them to because you’ll want to eat 30 cookies in an afternoon!