M&Ms is one of the most popular candies all over the world and for good reason! They are the perfect micro-bite sized candy, perfect for eating alone or baked into things.
M&M’s were created in the 1940s, by Forrest Mars, Sr. Mars was already in the family candy business in the 1920s, as his dad is the inventor of Milky Way chocolate bars.
After living in Europe for some years, Mars moved back to the U.S. and oddly enough created Uncle Ben's Rice and Pedigree dog food. In the 1940s he began a partnership with Bruce Murrie. Mars and Murrie (M&M) patented the candy in 1941. By the late 1940s M&M’s were a huge success. Later, in the 1950s the delicious (and best) M&M, the peanut M&M was invented. Today, Mars is one of the biggest candy companies in the world with some of the world's favorite candy.
M&Ms are a huge favorite in my family, my Dad especially. He would always buy peanut M&Ms and one day my beloved dogs who have passed away, got a hold of the M&Ms. Obviously we were scared and worried they may get really sick, but they were totally fine. And from then on, they had quite the M&M obsession. If they smelled them or saw them, they would go crazy, and follow you around and drool all over your feet.
There are so many types of M&M’s, what’s your favorite? Do you have a favorite color M&M?
M & M Cookies
- 1 cup butter melted and cooled at least 10 minutes
- 1 ¼ cup brown sugar* tightly packed
- 1/2 cup sugar
- 1 large egg + 1 egg yolk room temperature preferred*
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 Tablespoon cornstarch
- 3/4 teaspoon baking soda
- ½ teaspoon baking powder
- 3/4 teaspoon salt
- 1 ½ cups M&Ms
- Combine your melted (and cooled) butter and sugars in a large bowl and stir until well-combined.
- Add egg, egg yolk, and vanilla extract and stir until combined.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet and mix until combined.
- Use a spatula to stir M&M candies into the cookie dough
- Cover bowl with plastic wrap and transfer to the refrigerator to chill for at least 45 minutes.
- Preheat oven to 350F and line a cookie sheet with parchment paper.
- Once oven has preheated, remove your chilled cookie dough from the freezer and roll dough into approximately 2-Tablespoon-sized scoops. Roll gently to form a ball and place on prepared cookie sheet (space cookies at least 2" apart).
- Bake on 350F for 10-12 minutes.