We are in a stage of toddler-hood where everything and anything must be tied to a seasonal theme. We need decorations on all of our windows that feature the nearest holiday, our Sunday morning pancakes must be in the shape of a holiday icon (bunnies! shamrocks! hearts!), and even our after dinner treats require some seasonal touches. Jane requested St. Patrick’s Day cookies and we made this green M&M cookie recipe together on a recent snowy day.I adapted this recipe from a Valentine’s Day cookie I shared a few years ago, and cut it into a smaller batch — it makes about 10 cookies — to accommodate our current quarantine lifestyle. We mixed in green M&Ms for the seasonal nod, and having Jane sort the colors out of a larger bag of mixed M&Ms was a perfect activity to keep her busy while I prepped the rest of the ingredients. These cookies are sweet, chewy, and seem to only get better after each day (but I warn you, they may not last that long!). Get the full recipe below:

The Best M&M Cookies.
Serves: 10 cookies
  • 1 stick of butter
  • 1 Tsp. of vanilla extract
  • ¾ cups light brown sugar
  • ¼ cup White sugar
  • 1 large egg
  • 1¼ Cups of Flour
  • 2¼ Tsp. Baking Powder
  • ½ Tsp. of Sea Salt
  • ½ Cup of M&Ms
  1. Preheat oven to 350 degrees, and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, beat together softened butter, vanilla, brown sugar, and white sugar until smooth and fluffy, add in the egg and continue to beat until just combined.
  3. Add in sifted flour, baking powder, and sea salt to the wet ingredients, and mix together until combined, then fold in the M&M candies.
  4. Scoop out heaping tablespoon sized balls of the dough and roll into balls before dropping on the cookie sheet. Space the dough 1" apart on the cookie sheet; you should have about 10 cookies.
  5. If desired, add extra M&Ms on top of the cookies, pressing them lightly into the dough.
  6. Bake at 350 degrees for 12-13 minutes, checking to see that the edges are firm but the center is still a bit soft.
  7. Remove from oven and let them rest for ten minutes on the baking sheet to firm up before transferring to a wire cooling rack. Store in airtight container.