Caramel-Filled M&M Cookies

Happy Halloween everyone !
I hope you’re having a great time eating lots of candy and sweet treats, I definitely am!
I thought these cookies would be pretty good to post for today because you could easily change the recipe to use up some of your leftover Halloween candy.

I liked these cookies because they had a soft, cakey texture, the addition of mini M&M’s make them fun and colourful, and the sweet, chewy caramel surprise inside just makes them delicious :). I used a combination of whole wheat and all-purpose flour, which gave them a slightly nutty flavour that I enjoyed. They were super easy to put together, just be sure to set aside a bit of extra time for chilling, just to ensure that your caramel pieces don’t leak out.

I had originally attempted to make a caramel “ganache” that I could roll into little balls and put inside the cookies, but it never firmed up enough, so I tried just spooning some into the middle of the cookie, but when I made a test batch it leaked out while it was baking, giving the cookies a candy-like layer that I didn’t want, so I decided to use whole caramels to stuff the rest of the cookies, and it turned out beautifully, it gave them the gooey, chewy, caramel-y centre that I was looking for.

Caramel-Filled M&M Cookies – adapted from Sing For Your Supper
Makes about 35 cookies

1 cup butter
2/3 cup + 2 tbsp sugar
2/3 cup brown sugar
1/4 tsp salt
2 tsp vanilla
1/2 tsp baking soda
1 tsp baking powder
2 eggs
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour*
1 tbsp flaxseed meal*
4 tbsp milk
1 cup mini m&m’s
18 caramel candy, cut in half diagonally

* Feel free to use 3 cups of all purpose flour, and omit the flaxseed meal 🙂

Preheat the oven to 375F and line two baking sheets with parchment paper.

Beat the butter, granulated sugar, brown sugar, salt, vanilla, baking soda, and baking powder until combined; next, add your two eggs and beat until smooth.

Add in the flours and ensure they are mixed in completely, then switch to a low speed on your mixer and add the milk. Using the same speed, or working by hand, mix in your M&M’s.

Roll cookies (or use your handy cookie scoop) and place them on the cookie sheet, then chill for 15 minutes. Once the cookies are chilled, push half a caramel candy into the centre of the cookie, and roll the cookie between your hands to ensure the caramel is completely covered by cookie dough.

Bake for 14-16 minutes, until they are light golden brown, and cool on the cookie sheets.


About louloulemonade

A 21-year old who loves baking, chocolate, Paris, and Starbucks, manages 2 jobs and school, and loves life :)

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