mandampm

Golden around the outside and gooey in the center, this Cast Iron Skillet Cookie is stuffed with M&amp;M&#039;s and mini chocolate chips. At 10 inches in diameter it&#039;s supersized and super tasty.

Cast Iron Skillet Cookie

unsalted butter

eggs (room temperature)

egg yok (room temperature)

brown sugar (packed)

sugar

tsp vanilla extract (pure)

tsp sea salt (fine)

baking soda

all-purpose flour (unbleached)

M&M's

mini chocolate chips (divided)

Brown butter

In a small saucepan, melt butter over medium heat and stirring constantly with a wooden spatula. Over the next seven minutes or so, the butter will foam, release a nutty aroma then begin to brown. To avoid burning, remove from heat as soon as brown bits form on the bottom of the pan and set aside to cool.   

Beat butter with sugars

After browned butter has cooled, add to a large mixing bowl with brown sugar and granulated sugar then beat with an electric mixer until well combined.

Add eggs

Add eggs and egg yolk, one at at time, beating after each until well combined. Scrape down the sides of the bowl with a spatula as needed.

Add vanilla

Add vanilla then beat until combined. Set aside.

Sift dry ingredients

In a separate bowl, sift together salt, baking soda and flour.

Add dry ingredients to wet

Slowly add dry ingredients to wet, beating on low until just combined. Do not overmix.

Add M&amp;M&#39;s and chocolate chips and stir

Add 1/2 cup of M&amp;Ms and 1/2 cup of chocolate chips to the batter. Mix with wooden spoon until evenly distributed.

Refrigerate

Cover bowl with plastic wrap and refrigerate for 30 minutes.

Preheat oven, grease skillet

Preheat oven to 350 degrees then grease your 10-inch cast iron skillet.

press dough into skillet

Using your fingers, press chilled dough into skillet in an even layer. Note: batter will be thick.

Bake

Top with remaining chocolate chips and bake for 30 to 35 minutes or until edges are set and slightly golden and center is still soft. Avoid overbaking.

Add remaining M&amp;Ms

Remove skillet from oven and gently press remaining M&amp;M&#039;s into the top of the cookie.

Cool

Allow skillet cookie to cool for 10 minutes on a wire rack before slicing and serving.

store leftovers

Cover and store leftovers in the refrigerator up to 3 days.

Fast, simple, and easy – just the way Christmas baking should be!  Sheet Pan M&amp;M Chocolate Holiday Bars are festive, fun, and family-friendly! Baking cookies in a sheet pan like this, is much faster than baking one tray at a time!

Sheet Pan M&M Chocolate Holiday Bars

all purpose flour

salt

butter, (softened)

eggs

vanilla extract

chocolate chips

M&Ms candy

Christmas-themed candy sprinkles

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and lightly coat with non-stick cooking spray. Set aside.

In large bowl, use a hand-held mixer to beat together the butter and sugar for 3 minutes.

Add the eggs and vanilla and beat for 2 minutes.

Add the flour, baking soda and salt. Beat until just combined.

Add 1 cup of the chocolate chips and 1 cup of the M&amp;Ms. Stir into the cookie batter using a wooden spoon.

Spread the cookie dough as evenly as possible onto the parchment-lined baking sheet. Don't get too worried about the dough being even. It will expand and fill in the gaps during the baking process.

Bake for 15 minutes. Remove from oven. Sprinkle over the remaining chocolate chips and M&amp;Ms, along with the candy sprinkles. Return to over and bake for 5 more minutes.

Remove from oven. Allow to cool, undisturbed, for 15 minutes. Carefully slide the giant cookie off of the sheet pan and onto a cooling rack to continue cooling.

Once completely cooled, slice into large bars.

If you love almond flavor, try these Almond Chocolate Chip Cookies! They are soft, chewy, and loaded with nuts and Almond chocolate candies.

Almond Chocolate Chip Cookies Recipe

½ cup (113 grams) unsalted butter, melted

(66 grams) granulated sugar

(104 grams) packed light brown sugar

almond extract

½ cups (186 grams) all-purpose flour

Almond M&Ms (plus more for topping)

almonds

Place melted butter in a large bowl Add granulated and brown sugars and mix until smooth. Stir in egg, vanilla and almond extracts.

Stir in in baking soda and salt, then slowly mix in flour just until the batter is smooth and comes together. Slowly mix in almonds and M&Ms.

Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 1 hour.

Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.

Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.

https://embed.mediavine.com/videos/ji8gncanrj68vbx2i3gb

This easy chocolate chip cookie recipe is full of almond flavor from extract, sliced almonds and Almond M&Ms!

M&M Almond Chocolate Chip Cookies

Spring Flower Pretzel Bites

Wilton candy melts (white)

Square pretzels

Easter/Pastel M&M

Preheat oven to 250°

Sort Easter/pastel M&amp;Ms according to color.

Place parchment paper on cookie sheet. Arrange 10-15 pretzels on sheet (don&#039;t do too many or the chocolate will harden before you get the flower petals pressed on).

Place two candy melts on top of each pretzel, staggered slightly.

Place cookie sheet in oven for 2 to 3 minutes or until candy melt has melted. Remove from oven.

Place one M&amp;M in the center of the pretzel, pressing down and spreading chocolate.

Place six M&amp;Ms around the center for the petals of the flower. I suggest one color for center and different color for petals.

Allow to set completely before moving.

Easy Cake Mix Cookie Bars

(15.25-ounce) yellow or butter flavored cake mix

(3.4-ounce) box vanilla instant pudding mix

eggs, room temperature

vegetable oil

water

chocolate candy*

Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.

In a medium bowl, stir together the cake mix, pudding mix, eggs, vegetable oil, and water until smooth. Add in the candy - reserving about 1/4 cup to sprinkle on the top.  Spread the mixture evenly into the prepared dish and sprinkle the reserved candy over the top.

Bake about 25 minutes to until just barely golden brown. The mixture may  seem jiggly or not completely set, but it will firm up as it cools. Cool completely, then slice and serve.

If you want extra presents under the tree this year, leave a couple of these Santa&#39;s Peanut Butter Squares with a tall glass of milk on the mantle this Christmas Eve! Loaded with sprinkles, M&amp;Ms, white chocolate chips, peanut butter, and more, who wouldn&#39;t want to sink their teeth into this festive treat!?

Santa's Peanut Butter Squares

peanut butter

brown sugar

all-purpose flour

quick cook oats

chocolate

holiday m&ms

holiday sprinkles

Begin by preheating your oven to 350 degrees F. Line a 9×13 inch baking pan with parchment paper. Fold the parchment paper so that it fits snugly in the pan. I use two sheets – one folded to fit the length of the pan and another folded to fit across the pan. Allow the excess parchment paper to hang out over the side of the pan. Coat the parchment paper with a thin layer of non-stick cooking spray. Once the confection is firm, use the excess parchment to lift the whole block out of the pan to make it easy to cut into squares.

In a large mixing bowl, beat together the butter, peanut butter, sugar and brown sugar until light and fluffy.

Add the vanilla, a whole large egg, and one large egg yolk to the butter mixture. Beat to combine.

Finally, add the flour, baking soda, and quick oats. If you used unsalted butter at the beginning of the recipe, add 1/4 teaspoon of salt here too. Beat the dry ingredients into the wet ingredients until well mixed.

Measure the mini white chocolate chips, 3/4 cup of the M&amp;Ms, and half of the sprinkles into the cookie dough. Stir well to combine.

Transfer the cookie dough to the prepared baking pan and press it into the pan, being sure to get into the corners.

Top the dough with the remaining M&amp;Ms and sprinkles.

Bake for 15 minutes or until the squares are lightly browned on the edges. Remove the pan from the oven and allow it to cool for at least 30 minutes before attempting to slice it into squares.

Delicious and simple chocolate cup cakes to make with the kids at Halloween - real crowd-pleasers

Hooting Halloween owls

butter

golden caster sugar

self-raising flour

cocoa powder

icing sugar

tube orange ready-to-use icing

Maltesers

tub jelly diamonds (just the orange ones)

Heat oven to 190C/fan 170C/gas 5. Line a 12-cup muffin tin with brown muffin cases. Beat the first 5 ingredients to a smooth batter and spoon between the cases, almost filling them to the top. You may have a little left over. Bake for 20-25 mins until risen and spongy. Cool on a rack.

Beat the butter and icing sugar until smooth. Slice off the very tops of the cakes and cut each piece in half. Spread a generous layer of icing over each cake.

Working on one cake at a time, squirt a pea-sized blob of orange icing onto two Maltesers and use to fix a brown M&M on each. Sit the eyes, two pieces of cake top (curved edge up) and a jelly diamond on the icing to make an owl.

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Cast Iron Skillet Cookie

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Top 7 mandampm recipes from across the web

The most viewed mandampm recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cast Iron Skillet Cookie

Sheet Pan M&M Chocolate Holiday Bar...

Almond Chocolate Chip Cookies Recip...

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Easy Cake Mix Cookie Bars

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Hooting Halloween owls

The most viewed mandampm recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine