M&M Cookies

4 cups toasted rice cereal
1 3/4 cups "M&M's" Chocolate Mini Baking Bits
4 cups mini marshmallows
1/2 cup creamy peanut butter
1/4 cup butter or margarine
1/8 teaspoon salt

Combine cereal and "M&M's" Chocolate Mini Baking Bits in lightly greased baking pan; set aside. Melt marshmallows, peanut butter and salt in heavy saucepan over low heat, stirring occasionally until mixture is smooth. Pour melted mixture over cereal mixture, tossing lightly until thoroughly coated. Gently shape into 11/2-inch balls with buttered fingers. Place on waxed paper; cool at room temperature until set. Store in tightly covered container. Makes about 3 dozen.

Variation: After cereal mixture is thoroughly coated, press lightly into greased 13 x 9 x 2-inch pan. Cool completely; cut into bars. Makes 24 bars.


M&M Ice Cream Sandwiches

3/4 cup (1 1/2 sticks) butter or margarine softened
3/4 cup creamy peanut butter
1 1/4 cups firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups "M&M's" Chocolate Mini Baking Bits divided
2 quarts vanilla or chocolate ice cream, slightly softened

Preheat oven to 350F. In large bowl cream butter, peanut butter and sugar until light and fluffy; beat in egg and vanilla. In medium bowl combine flour, baking soda and salt; blend into creamed mixture. Stir in 11/3 cups "M&M's" Chocolate Mini Baking Bits. Shape dough into 11/4-inch balls.

Place about 2 inches apart on ungreased cookie sheets. Gently flatten to about 1/2-inch thickness with fingertips. Place 7 or 8 of the remaining "M&M's" Chocolate Mini Baking Bits on each cookie; press in lightly.

Bake 10 to 12 minutes or until edges are light brown. Do not overbake. Cool about 1 minute on cookie sheets; cool completely on wire racks. Assemble cookies in pairs with about 1/3 cup ice cream; press cookies together lightly. Wrap each sandwich in plastic wrap; freeze until firm.
Makes about 24 ice cream sandwiches



M&M Cookies

1 cup (2 sticks) butter or margarine softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 12-ounce package "M&M's" Chocolate Mini Baking Bits
3/4 cup chopped nuts(optional)

Preheat oven to 350F. In large bowl cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl combine flour, baking soda and salt; blend into creamed mixture. Stir in "M&M's" Chocolate Mini Baking Bits and nuts, if using.

Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake.

Cool 1 minute on cookie sheets; cool completely on wire racks. Store in tightly covered container. Makes about 3 dozen cookies.



"M&M's" Colorful Sugar Cookie Cutouts

1/2 cup (1 stick) butter or margarine
1/4 cup solid vegetable shortening
1 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Vanilla Icing (recipe follows)
"M&M's" Chocolate Mini Baking Bits for decoration

In large bowl cream butter, shortening and sugar until light and fluffy; beat in eggs and vanilla. In medium bowl combine flour, baking powder, baking soda and salt; blend into creamed mixture. Wrap and refrigerate dough 2 to 3 hours.

Preheat oven to 350F. Working with half the dough at a time on lightly floured surface, roll to 1/8-inch thickness. Cut into desired shapes using 3-inch cookie cutters. Using rigid spatula carefully transfer to ungreased cookie sheets. Bake 8 to 10 minutes. Cool completely on wire racks. Frost with Vanilla Icing and decorate with "M&M's" Chocolate Mini Baking Bits. Store in tightly covered container. If stacking cookies, place parchment or waxed paper between layers. Makes about 4 dozen cookies.

Vanilla Icing:
Beat 6 tablespoons butter and 4 cups powdered sugar until well blended; add 1/2 teaspoon vanilla. Blend in 3 to 4 tablespoons milk, one tablespoon at a time, until of spreading consistency. Divide icing evenly into small bowls, one per color. Add food coloring until mixtures are of desired color.



"M&M's" PB&J Cookie Sandwiches

1/4 cup solid vegetable shortening
1/2 cup butter or margarine
1/2 cup creamy peanut butter
1 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup finely chopped peanuts
1 cup "M&M's" Milk Chocolate Mini Baking Bits
1/2 cup grape or strawberry jam

Preheat oven to 350F. In large mixing bowl beat together shortening, butter, peanut butter and sugar until light and fluffy; add egg and vanilla. Combine flour, baking soda and baking powder; blend into creamed mixture. Stir in nuts and "M&M's" Milk Chocolate Mini Baking Bits. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden. Let cool 2 minutes on cookie sheets; remove to wire racks to cool completely. Just before serving, spread 1/2 teaspoon jam on bottom of one cookie; sandwich with second cookie. Store in tightly covered container. MAKES ABOUT 2 DOZEN SANDWICH COOKIES.



"M&M's" Bird's Nest Cookies

1 1/3 cups (3 1/2 ounces) flaked coconut
1 cup (2 sticks) butter
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon salt
1 12 ounce package (1 3/4 cups) "M&M's" Semi-Sweet Chocolate Mini Baking Bits, divided

Preheat oven to 300F. Spread coconut on ungreased cookie sheet. Toast in oven, stirring occasionally until coconut just begins to turn a light golden color, about 25 minutes. Remove toasted coconut from cookie sheet; set aside. Increase oven temperature to 350F.

In large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; add to creamed mixture, only until combined. Stir in 1 cup "M&M's" Semi-Sweet Chocolate Mini Baking Bits.

Form dough into 1 1/4-inch balls. Roll heavily in toasted coconut. Place 2-inches apart on lightly greased cookie sheets. With thumb, press indentation in center of each cookie. Bake 12 to 14 minutes or until coconut is golden brown. Remove cookies to wire rack; immediately fill indentations with reserved candies, using a scant teaspoonful in each. Cool completely. MAKES ABOUT 3 DOZEN COOKIES.



M&M Cookies

1 cup (2 sticks) butter or margarine
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 12-ounce package (1-3/4 cups) "M&M's" Semi-Sweet ChocolateMini Baking Bits
granulated sugar as needed

Preheat oven to 350F. Cream together butter and sugar until light and fluffy; add egg and vanilla.
Combine flour and baking soda; add to creamed mixture just until blended. Stir in "M&M's" Chocolate Mini Baking Bits. Shape dough into 1-inch balls.
Place on greased cookie sheets about 2-inches apart. With bottom of glass dipped in sugar, flatten dough very slightly so as not to crush baking bits.
Bake 10 to 12 minutes or until edges are light golden; let cool 1 minute before transferring to wire rack to cool completely. Store in tightly covered container. MAKES ABOUT 4 DOZEN COOKIES



M&M Pizza

2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) butter or margarine
1/2 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1/2 cup caramel ice cream topping
1 cup "M&M's" Semi-Sweet Chocolate Mini Baking Bits
3/4 cup shredded coconut
1/2 cup dry roasted peanuts

Preheat oven to 350F.
Lightly grease a 12-inch round pizza pan ( a 13 x 9 - inch pan can be substituted); set aside. In a small bowl, combine flour and baking soda; set aside.

In a mixing bowl, cream butter, sugar and vanilla until light and fluffy; add flour mixture just until blended - dough will be crumbly. Pat dough evenly into prepared pan .

Prick dough with a fork. Bake 15 to 16 minutes or until firm. Spread caramel topping evenly over warm crust. Combine "M&M's" Chocolate Mini Baking Bits , coconut and nuts; sprinkle mixture evenly over caramel topping and pat down lightly. Continue to bake an additional 5 minutes, or just until coconut begins to turn golden. Cool completely before cutting into wedges. Store in tightly covered container. MAKES 16 WEDGES.



M&M Bar Cookies

1/3 cup (5-1/3 tablespoons) butter or margarine,melted
2 cups chocolate cookie crumbs
1 14-ounce can sweetened condensed milk
1 12-ounce package (1-3/4 cups) "M&M's" Semi-Sweet ChocolateMini Baking Bits
1 cup shredded coconut
1 cup chopped walnuts or pecans

Preheat oven to 350F.(325F for glass pan) Combine butter and cookie crumbs; press mixture into the bottom of a 13 x 9 - inch baking pan. Pour sweetened condensed milk evenly over the crumbs. Combine the "M&M's" Semi-Sweet Chocolate Mini Baking Bits, coconut and nuts. Sprinkle mixture evenly over condensed milk; press in lightly. Bake 25 to 30 minutes or until set. Cool completely before cutting. Store in tightly covered container. MAKES ABOUT 32 BARS.

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