Soft Vanilla M&M Sugar Cookies

I’m one of those super weird people that likes to reverse-calendarize things. Definition: even after I complete a task, go to an event, or, for once, remember to do the dishes before attempting to cook dinner, I still write it down as if it hasn’t been done yet. Got through a 1-hour workout this morning? Let’s write that down as a reminder that you got off your ass today. Went to a friends birthday happy hour last night? PUT IT IN DA CALENDAR.
Or – even events that I know I won’t forget, and I wouldn’t need any sort of Google calendar reminder at all, I still plug it in. For instance, my family does a huge tailgate for the Jets home-opener every year. We’ve been talking about it and planning for it for months, yet the other day I opened my app, scrolled right over to September 24th, and typed in: Jets Game, 8:00AM.
I wasn’t going to forget about the Jets game. My boyfriend, who shares the calendar with me, wasn’t going to forget the Jets game. But sure enough, it still needed to be plugged in as if we would.
Maybe it’s a nervous habit? Maybe I’m just f*cking insane. I don’t know.
*Side note: yes, we are those sick individuals who arrive at the stadium to set up shop the moment the gates open. Hello 8AM beers.
And, like I said, I do it reverse style also. Constantly adding things that already happened almost as if I need it in writing to believe that it actually happened. Not my most efficient habit, but I could also be addicted to drugs so life’s not so bad when you look at it from that perspective.
None of this has anything to do with todays post at all, but I woke up feeling particularly nuts this morning, so I figured I’d fill you in on what actually goes on (or doesn’t go on) in my brain on a day-to-day basis.
Anyway, what I’m really trying to tell you is that I’ve been meaning to make these cookies for quite some time. I bake up a batch of my chocolate chip M&M cookies pretty often, and have always wanted to stray off a bit and explore different flavors & textures. The thing is that my boyfriend is a create of habit, and he loves the original version. Seeing as I mainly make them for him, I never really wanted to mess with the recipe.
If it ain’t broken, don’t fix it, cha feel?
Well, the other day I was given the task honor to cook up some stuff for a Giants tailgate he was heading to with his buddies, and figured nows the perfect opportunity to test a new recipe out on a bunch of different faces. The result? These big and soft vanilla sugar babes.
Cakey in texture, with almost a funfetti-like taste, these cookies remind me of the ones you buy in the bakery section of Stop & Shop that are covered in buttercream frosting and rainbow sprinkles.
I know you know the ones. We all know the ones.

I added red, white, & blue M&M’s to stay on theme with the Giants colors, but any bag of M&M’s will do. The fun part about cookie recipes like this is that they are totally customizable, since you can switch out the colors of the candies based around what you’re making them for. And if the event you’re making them for just so happens to be “it’s thursday and I’ll do whatever the f*ck I want”, I advise you to go and buy the biggest bag of M&M’s that you can find, no matter the color, and fold those babies into the dough as if your life depended on it.

Because you’re life does depend on it.


Soft Vanilla Sugar M&M Cookies


  • 1 stick butter, softened
  • 3 small-ish eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 cup vanilla yogurt
  • 3 cups flour
  • flour for surface
  1. Cream together butter and sugar in a mixer until incorporated. Beat in eggs, sour cream, + vanilla extract. Add baking soda, baking powder, and 3 cups of flour. Mix until a soft dough forms. Finally, fold in your M&M’s using a spatula.
  2. Cover and refrigerate for 3-5 hours.
  3. Roll dough into balls and lay them out on a non-stick baking sheet. Bake at 425 degrees for 6-8 minutes, or longer depending on the size of your cookies. You’ll know they’re done when the edges start to brown up a bit. Keep a close eye, as they can burn easily.

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