Best M&M Oreo Cookies
These sensational cookies start with a Mrs. Field's copycat chocolate chip cookie recipe that uses M&Ms and Oreos instead! They are absolutely amazing. Terrific for holiday baking or tailgating parties.
Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 1/2 cup granulated sugar
- 1 1/2 cups brown sugar packed
- 2 large eggs
- 2 1/2 tsp. vanilla extract (no imitation vanilla flavoring)
- 3 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 3/4 tsp. sea salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 cups m&ms
- 2 cups crushed Oreo cookies (see note below)
Instructions
- Preheat oven to 350°.
- Place Oreo cookies in a large zip-lock bag.
- Smash Oreos with a rolling pin until well crushed.
- Set aside.
- In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth.
- Stir in flour, Oreos and M&Ms and mix thoroughly with a wooden spoon to combine.
- Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on greased cookie sheets.
- Bake for 13-15 minutes or until edges are light brown.
- Rotate cookies on racks every six to eight minutes while baking.
Notes
NOTE: I do not recommend a food processor to crush the Oreos. It will over-process the cookies so that they become too fine. You want large chunks of the cookies in the recipe to provide texture.
NOTE: I was baking 4 racks at a time with 24 cookies per cookie sheet. My cookies took longer to bake – about 20-24 minutes. I rotated cookie sheets every eight minutes.
NOTE: I kept my hands slightly moist while rolling the dough into balls.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 138kcalCarbohydrates: 21gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 16mgSodium: 85mgPotassium: 31mgFiber: 0.3gSugar: 13gVitamin A: 100IUCalcium: 20mgIron: 0.4mg
Tried this recipe?Let us know how it was!