Easy Samoa Cupcakes

Impress your friends with these super easy Samoa Cupcakes!  Made with my tried and true chocolate cake recipe, these cupcakes are topped with a brown sugar frosting, toasted coconut, chocolate drizzle and a Samoa Cookie!

Easy Samoa Cupcakes - Chocolate cake topped with brown sugar frosting, toasted coconut, chocolate syrup and a Samoa cookie | JavaCupcake.com

This past Saturday, my neighbor Doris invited me and the kids over for a BBQ to help the time pass before my husband comes home from Afghanistan.  It was a last minute invite, seeing it was already 4:30pm and I was in my sweat pants with no make-up on so I hesitated at first about coming over.  I mean… it’s one thing to be in sweats in front of my neighbor, but in mixed company… I wasn’t too sure.

After a little convincing, I decided I’d toss the kids over the fence and join the neighbors, their kids and another family for a BBQ dinner.

Easy Samoa Cupcakes - Chocolate cake topped with brown sugar frosting, toasted coconut, chocolate syrup and a Samoa cookie | JavaCupcake.com

My mom taught that when someone invites you for dinner, you bring something to the table.  You don’t come empty handed.   So, I ran into the kitchen and did a quick inventory of what I had on hand to make.  I always have supplies for cupcakes, but what could I throw together that would have that “WOW” factor?

I still had a few boxes of Girl Scout Samoa cookies left, so I decided I’d do a play on those for the cupcakes.

I started with my favorite chocolate cake recipe for the cupcakes.  Then, I topped the cupcakes with a brown sugar frosting.  I didn’t have any caramel, so I wanted to incorporate the flavor of caramel into the frosting… brown sugar was the easiest way to do that.

Easy Samoa Cupcakes - Chocolate cake topped with brown sugar frosting, toasted coconut, chocolate syrup and a Samoa cookie | JavaCupcake.com

While the cupcakes were cooling, I toasted some sweetened coconut and pulled the Hershey’s chocolate syrup out of the fridge to come to room temperate.  I halved a few Samoa cookies and I was ready to put it all together.

On top of the swirl of brown sugar frosting, I sprinkled a generous amount of toasted coconut.  Then, drizzled the chocolate sauce over the coconut and garnished the entire cupcake with half a Samoa Cookie.

Easy Samoa Cupcakes - Chocolate cake topped with brown sugar frosting, toasted coconut, chocolate syrup and a Samoa cookie | JavaCupcake.com

Easy Samoa Cupcakes! The entire process took less than two hours… most of which was spent waiting for the cupcakes to cool enough so the frosting wouldn’t melt!

Happy Baking!

Easy Samoa Cupcakes
Prep time
Cook time
Total time
Serves: 1 dozen cupcakes
  • Use THIS RECIPE for the chocolate cupcakes
  • NOTE: For this recipe I used a caramel flavored brewed coffee
  • 10 Tbsp unsalted butter, room temperature
  • 1lb powdered sugar
  • ¼ cup light brown sugar
  • 1 Tbsp vanilla extract
  • pinch of salt
  • ¼ cup heavy cream or milk
  • ½ cup toasted coconut
  • Chocolate syrup
  • Samoa cookies, halved
  1. Make cupcakes according to the directions in THIS RECIPE
  1. Cream the butter and brown sugar together until smooth - about 2 minutes.
  2. Add the powdered sugar, salt, and vanilla extract and mix until incorporated.
  3. Add the cream/milk and beat until smooth, light and fluffy. Add more milk if you desire a looser consistency.
  1. Using a Wilton 1M piping tip, pipe a swirl of frosting on to each cupcake.
  2. Sprinkle toasted coconut on top then drizzle chocolate sauce over.
  3. Garnish each cupcake with ½ a Girl Scout Samoa Cookie.

Strawberry Crumb Bars

Start your day off with a sweet treat of oats and strawberries with these delicious Strawberry Crumb Bars.  They pair perfectly with your morning cup of joe!

Strawberries & oats make for a simlpe, delicious breakfast treat in these Strawberry Crumb Bars! | JavaCupcake.com

I bought a couple bags of frozen strawberries for a project a few weeks back that I never ended up using.  And, instead of wasting them, I decided I needed to come up with something delicious to make them them!

These Strawberry Crumb Bars were just the thing!  My daughter, she’s 14, doesn’t always like to take the time to eat breakfast in the mornings.  She’s too cool for that.  Haha! So, I figured if I baked something that was semi-healthy that she would be excited to eat it!

These bars start with a layer of flour, butter, sugar and oats and has a center of strawberry jam and sliced strawberries.  They’re topped with more of the oat mixture then baked until golden brown.  One bowl and super easy to make!

Strawberry Crumb Bars - Start your day off right with these fabulous oat and berry bars seasoned with cinnamon and nutmeg! | JavaCupcake.com

Serve these Strawberry Crumb bars with a side of milk (or a mug of hot coffee for me) and we’ve got a delicious, easy breakfast that even my teen will like!

The original recipe I saw for these bars had a raspberry filling, so if you have another flavor of jam that you like you could easily replace the center with that.  Peach would be delicious! Mmmm with some fresh peach slices! I guess I know what I’m making during peach season!

Happy Baking!

Strawberry Crumb Bars
Prep time
Cook time
Total time
Serves: 9 bars
  • 1 cup all purpose flour
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 cup quick oats
  • ¼ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • ½ cup dark brown sugar, packed
  • ½ cup unsalted butter, room temperature
  • ¾ cup seedless strawberry jam
  • 1 cup sliced strawberries, frozen or fresh
  1. Preheat oven to 350 F degrees. Line a 8x8in metal baking pan with foil so it hangs over the edges. Spray the foil with baking spray.
  2. In a large bowl combine the flour, baking soda, salt, oats, nutmeg, cinnamon and brown sugar.
  3. Cut the room temperature butter into pieces and add the the bowl. Using a pastry blender, combine the butter into the flour mixture until no more flour is visible. This process will take about 5 minutes.
  4. Spread 2 cups of the mixture evenly across the bottom of the prepared pan. Press it flat making sure it goes into the corners and edges.
  5. With an offset spatula, evenly spread the strawberry jam across the entire the bottom layer.
  6. Gently press sliced strawberries into the jam.
  7. Sprinkle the remaining oat mixture evenly on top and gently press into the strawberries.
  8. Bake for 35-38 minutes or until golden brown.
  9. Allow to cool completely before removing from the pan and cutting into square.
  10. Store in an air tight container.
Recipe inspired from allrecipes

Homemade Brown Sugar

Learn to make rich and delicious homemade brown sugar with just two simple ingredients and only 10 minutes!

Homemade Brown Sugar by BranAppetit for JavaCupcake.com

Hi everyone! I’m Brandi from BranAppetit, and I’m so happy to be here sharing one of my favorite kitchen fixes.

If you’re anything like me, you forget to buy things at the store pretty regularly. Even when I have them on my list, sometimes I miss the aisle or I start thinking about something else that I need and I completely miss things like eggs or sugar or coffee. All necessities.

Homemade Brown Sugar by BranAppetit for JavaCupcake.com

Let’s say you just got back from the store and are ready to make a batch of cookies. You reach for the brown sugar and realize you don’t have any. What do you do? If you’re like me, you’re not going to want to put shoes on again and drive into town for sugar.

So what do you do if you need brown sugar right-this-minute?

1. Pray that you have enough white sugar to do this.

2. Get out the same amount of white sugar  – need 3/4 cup of brown sugar? Get 3/4 cup of white.

3. Grab that molasses that you barely use.

Homemade Brown Sugar by BranAppetit for JavaCupcake.com

This will save you.

And you may never go back to store-bought brown sugar.

This stuff smells incredible! Like…so good that you’ll just want to make it your new face scrub, right then, and forget about baking cookies. You’ve been warned.

A big THANK YOU goes out to Brandi for sharing with us her great, simple recipe for making homemade brown sugar!   But you’re in for a treat… Brandi is sharing another amazing recipe with us later this week!  So be sure to come back for that!  If you want to see more of the deliciousness that Brandi has make, visit her blog BranAppetit!  You can also find her on Facebook, Google+, Twitter and Pinterest

Homemade Brown Sugar
Cook time
Total time
Serves: 1 cup - Multiply as needed
  • 1 cup granulated sugar
  • 1½ Tbsp molasses
  1. Pour sugar into a medium bowl and drizzle the molasses on top.
  2. Stir together with a fork, mixing the molasses into the sugar. The sugar will clump up with the molasses – don’t freak out! Just keep mixing.
  3. Fluff the sugar with your fork a few times once all the molasses is mixed into the sugar. Use immediately or store in an air-tight container.

Cinnamon Chocolate Chip M&M Cookies

A twist on the traditional chocolate chip cookie, these Cinnamon Chocolate Chip M&M Cookies are full of flavor, chocolate and are sure to please everyone!

Cinnamon Chocolate Chip Cookies | JavaCupcake.com

If you’ve been reading Java Cupcake for a while, you may know I kind of have an obsession with buying seasonal candy for baking.  Yesterday, I may or may not have bought 10 bags of Christmas candy.  Ya, I know.  I may have a problem.

Think there’s a Holiday Candy Lovers Anonymous group?  Maybe I should ask Crazy for Crust or Love From the Oven… they seem to have the same problem I do. #foodbloggerproblems

Anyhoo… I realized last week that I had bought Fall themed M&Ms and have yet to use them.  And with Thanksgiving just a few weeks away I figured I needed to jump on that train and make some cookies!

Cinnamon Chocolate Chip Cookies | JavaCupcake.com

Tonight, I’m Snack Mom for my daughter’s Girl Scout Troop.  I asked Emily what the other moms had been bringing for snack and she told me they had deli sandwiches, fruit, chips and drinks.

Woah.  That’s a lot of  “snack”.

My idea of a snack is cookies or fruit or popcorn or granola bars.  Something homemade, even.  So yeah… these girls won’t be getting deli sandwiches.  They’ll be getting cinnamon chocolate chip M&M cookies with milk.  Lots of cookies.  Lots of milk.

I started with my Perfect Chocolate Chip Cookie recipe for these cookies.  This recipe makes a cookie that’s crisp on the edges, chewy in the middle and has chunks of chocolate chips perfectly running through them.  Yeah… they’re bomb.   But, because it’s Fall… I wanted to add another layer of flavor to the cookies and decided to add cinnamon to the batter.  YUM!

Cinnamon Chocolate Chip Cookies | JavaCupcake.com`

Also, because I didn’t have all day for these cookies, instead of chilling them in the refrigerator, I popped them in the freezer for a couple hours the baked them.  The butter int he dough just needed to bet set up enough so that the cookies didn’t run all over the pan when baking.   I place a couple extra M&Ms on top of each ball of dough, just to make them pretty and BAM… Cinnamon Chocolate Chip M&M Cookies!

Perfect for Girl Scouts.  Perfect for Fall.  Perfect.


Cinnamon Chocolate Chip M&M Cookies
Prep time
Cook time
Serves: 4 dozen cookies
  • 4½ cups all-purpose flour
  • 2 tsps baking soda
  • 1 Tbsp cornstarch
  • 1 tsp salt
  • 2 Tbsps ground cinnamon
  • 1½ cups dark brown sugar, packed
  • 1 cup sugar
  • 24 Tbsp (3 sticks) unsalted butter, melted
  • 2 eggs + 2 egg yolks, large
  • 2 Tbsps vanilla
  • 1 bag M&Ms in Fall colors, divided
  • ¾ cup chocolate chips
  1. In a large bowl, sift together the flour, cinnamon, baking soda, corn starch and salt.
  2. In a medium bowl, whisk together the sugars until no more clumps remain. Add the butter and continue whisking until smooth.
  3. Add the eggs and vanilla and whisk until incorporated.
  4. Make a well in the flour mixture and pour in the wet ingredients. Mix with a wooden spoon until just combined.
  5. Reserve ⅓ cup M&Ms then add the remaining with the chocolate chips and fold together.
  6. Cover with plastic wrap and freeze for 2 hours. If you have time refrigerate for at least 8 hours or overnight.
  7. When you're ready to bake, preheat oven to 325 F degrees and line cookie sheets with parchment paper.
  8. Roll 6 large balls of dough and place evenly on the prepared cookie sheet. Press 3-4 of the reserved M&Ms onto each ball.
  9. Bake 11-13 minutes or until the tops are a light golden color. DO NOT OVERBAKE. Remove immediately.
  10. Allow cookies to cool on the pan for 2-3 minutes before removing to a wire rack to cool completely.
  11. Repeat process with all the cookie dough.
  12. Eat warm! Store cookies in an air tight container for up to 5 days.

Espresso and Toffee Chip Brownies plus
Deployment Care Package #1

Naturally, my husband forgot to pack a few things when he left for Afghanistan and asked me to send those things to him ASAP.  Obviously, this care package must include something delicious and baked… so these Espresso and Toffee Chip Brownies were created!

Espresso and Toffee Chip Brownies by JavaCupcake.com

This is Dave and his Platoon literally hours before they hopped on buses in Vilseck, Germany to Ramstein Air Base in Germany then to Manas, Kyrgystan then Kandahar, Afghanistan!

2nd Platoon, Fox Troop, 2/2 CR - Vilseck, Germany by JavaCupcake.com

Since I had to come up with something on the fly, I needed to utilize what I had on hand in my kitchen… plus make something I know my husband would like.  Dave mentioned once he got to Kyrgyzstan that he really enjoyed the espresso brownies that I made for his deployment night goodie bag so I thought I’d make those again, but put a little spin on them.

The original recipe for the brownies from from the book “The Secret Lives of Baked Goods” by my friend, Jessie Oleson of CakeSpy. (Link to buy the book is below!) In the brownies for the deployment goodie bags I added espresso powder,  butterscotch chips and white chocolate chips.  They were thick, rich, full of espresso flavor and the white/butterscotch chips added some extra crunch and sweetness.  YUM!

Espresso and Toffee Chip Brownies by JavaCupcake.com

These Espresso and Toffee Chip Brownies have even more espresso in them and then are topped with a toffee & chocolate chip combo that makes these brownies OUT OF THIS WORLD!  They are rich, chewy, fudgey and full of espresso flavor… the toffee bits give them a yummy little crunch too! YUM!

This care package will also be the first of MANY that I’ll be sending down range.  I’ll be documenting each care package through the process too as well as post some care packages from some of my favorite Food Blogger friends!  Sweet!

Check out what’s inside and some tips for packaging these brownies at the end of this post!


Espresso & Toffee Chip Brownies
Prep time
Cook time
Total time
Serves: 16-24 brownies - depending on size
  • 1 cup flour
  • ¾ cup dark chocolate cocoa powder (I used Hershey's - link below)
  • ¼ cup espresso powder
  • 1 tsp salt
  • 1½ cups unsalted butter, cubed
  • 2 cups sugar
  • ¾ cup light brown sugar, lightly packed
  • 5 large eggs
  • 2 tsp vanilla
  • 1½ cups toffee & chocolate chips (I used a bag of Hershey's - link below)
  1. Preheat oven to 350 F degrees. Grease a 9x13in baking pan, line with parchment paper and grease the paper.
  2. In a bowl, sift together the flour, cocoa powder, espresso powder and salt.
  3. In a medium sauce pan, melt the cubed butter.
  4. While the butter is melting, combine the sugars in the bowl of your stand mixer fitted with the paddle attachment. Mix the sugars on low until there aren't any lumps.
  5. Pour in the melted butter and mix with the sugars until completely combined. Scrape the sides of the bowl and mix again.
  6. In a small bowl, whisk together the eggs.
  7. In three parts, add the eggs the sugar and butter and mix well after each addition. Scrape the sides of the bowl and mix in the vanilla.
  8. Slowly, add in the flour and cocoa with the mixer on low speed. Mix until just combined and there is no more dry flour visible.
  9. Pour batter into prepared pan.
  10. Sprinkle toffee & chocolate bits evenly over the top of the batter. Press a knife gently into the batter and swirl it back and forth to gently distribute the bits into the top layer of the batter. NOTE: You don't want to completely cover the bits, just get them into the batter with about half of them still showing.
  11. Bake for about 45 minutes.
  12. Remove from the oven and cool in a pan on a wire rack for 30 minutes.
  13. Flip brownies out on to a cutting board and cool completely before cutting into square.
Original brownie recipe from "The Secret Lives of Baked Goods" by Jessie Oleson of CakeSpy.com

Deployment Care Package #1 by JavaCupcake.com

Deployment Care Package #1 by JavaCupcake.com

Inside this care package:

  • Vibram 5 Fingers (hubby forgot them!)
  • Sling that holds all his pouches that he wears over his body armor – this is called his “kit”.  (forgot this too!)
  • Haribo Ginger and Lemon & Colorado gummies – his favorite!
  • Photos from home – I printed some of my favorite pictures of Dave and the family from the weeks before he left
  • Card from his kids

TIPS for packaging Brownies:

  • Use a disposable Ziploc-type storage box to package the brownies.
  • Place wax paper between the layers of brownies and on top.
  • Place a half a piece of regular white bread in the box with the brownies – this will help them from drying out.
  • Use packaging tape around the edges to make sure the lid stays closed during transit.
  • Inside the box, try to place items around the box of brownies to protect it from bouncing around.  I placed the Haribo on the bottom and wrapped his kit around the edges with the 5 Fingers on top.


Mini Pizza Dough Cinnamon Rolls

We make homemade calzones with store bought pizza dough a lot.  So it’s not that often that I have an extra roll of dough just hanging out in my fridge.  Well, today… I did and the baking Gods said to me: “BETSY MAKE CINNAMON ROLLS”.

And so it was done.

Now… let me tell you that these aren’t your typical delicious, Pioneer Woman Heavenly goodness style cinnamon rolls.  They are super basic, just average in flavor… BUT, kid friendly.  (My daughter may or may not have eaten  half of them today).

I made these mini’s cause, well… cause I’m a dumbass and I rolled them the wrong way and well, they’re mini.

One more disclaimer… they taste like pizza.  Not like pepperoni and sauce…. but definitely pizza dough.  Duh, you’re saying… you made it with pizza dough.  Yah, I know… but somewhere deep, down inside I expected the dough to taste more…. doughy.

But whatever… they’re still worth it if you’ve got extra pizza dough!

Mini Pizza Dough Cinnamon Rolls
  • 1 can Pillsbury pizza dough
  • 5 Tbsp unsalted butter, softened*
  • ¼ cup brown sugar, packed*
  • ¼ cup sugar*
  • 1 Tbsp cinnamon*
  • ¼ cup raisins*
  • *note: these are all estimates, if you want to add more/less... do it!
Vanilla Glaze
  • ¼ cup of powdered sugar
  • ¼ tsp vanilla
  • heavy cream or milk
  1. Spray 8in cake pan with cooking spray. Preheat oven to temperature listed on pizza dough packaging.
  2. Remove the pizza dough from the roll and lay it out flat. Roll the dough out until it makes a large rectangle.
  3. Spread butter from edge to edge of the dough.
  4. Sprinkle the sugars and cinnamon evenly over the butter. Using your fingers to rub it into the butter, creating a kind of paste.
  5. Spread as many raisins you want on top of the butter and sugar.
  6. Roll dough as tight as you can so you have a long snake of cinnamon roll.
  7. Cut each roll into 1-2 in pieces and place in the prepared pan, edge to edge.
  8. Bake about 10 minutes or until golden on the edges. NOTE: These rolls won't rise, so don't be alarmed when they come out the same size.
  9. Cool in pan for a few minutes, then remove to a plate to cool.
Vanilla Glaze
  1. Combine the powdered sugar and vanilla and whisk until forms a paste. Add enough heavy cream or milk until you get your desired consistency. Thick if you want to spread it, thin if you want to drizzle it.
  2. Top each mini roll with glaze. Eat!

Peanut M&M Brownies

I’m always in the mood to bake.  Especially when I don’t have to dirty up my stand mixer.  Especially when it’s cloudy and rainy outside.  Especially when I have no plans for the day.  Especially when I already have pie and cupcakes in my kitchen.  Especially when I am craving chocolate.  Especially when… oh, uhm…  well… I guess whenever really!

Remember those peanut M&M in German colors I found a few weeks ago at the Edeka here in Germany?  Well, I haven’t gotten around to using them yet… until today.  But hmm… what should I put them in?  While browsing Pinterest, I came across a pretty simple recipe for brownies from Buns in My Oven which I used as my inspiration for these brownies. Fudgey brownies are my weakness, so I was sure I’d love this recipe!

Just a little note on these brownies, they are super sweet and call for a lot of sugar.  If you want them less sweet, I’d cut the sugar by at least 1/2 a cup… maybe more.  Also, they are really super fudgey, so if you want more cake like brownies, use only 2 eggs.

PS… These would be really good minus the M&Ms and add a cup of peanuts.  The crunch and saltyness of the peanuts go really well in these brownies… I found myself wanting more peanut in each bite!

5 from 1 reviews
Peanut M&M Brownies
Prep time
Cook time
Total time
Serves: 12 brownies
  • 1 cup *2 sticks) unsalted butter
  • 1¾ cups sugar
  • ½ cup brown sugar, packed
  • ¾ cup cocoa powder
  • 1 Tbsp vanilla
  • 2 tsp espresso powder
  • 1½ cups flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 4 eggs
  • 1 cup chocolate chunk
  • 1-2 cups Peanut M&Ms, divided
  1. Preheat oven to 350 F degrees. Butter a 9x13 baking pan. I also lined the bottom with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder and salt. Set aside.
  3. In a medium sauce pan, melt the butter on low-med heat. Whisk in the sugars and cook 1-2 minutes until the sugar has completely dissolved, whisking constantly.
  4. Add the vanilla extract, cocoa powder and espresso powder and whisk until dissolved, about 2 minutes.
  5. Fold the butter/chocolate mixture into the flour mixture until just combined. DO NOT OVER MIX.
  6. Add the eggs and whisk until combined.
  7. Fold in the chocolate chunks & 1 cup of the M&Ms. Use your spatula to scrape the sides and fold a few times to ensure everything is combined.
  8. Spread batter into prepared baking pan.
  9. Use the remaining M&Ms to place on top of the batter. It's always best when you have a few M&Ms showing on top!
  10. Baking 27-33 minutes or until the edges are firm and the center is still a bit soft. Allow to cool in pan before removing to cut and serve.

Chunky Peanut Butter M&M Cookies & Cookie Bites

I don’t know what my obsession with M&Ms is lately, but I seem to be buying out the stock of them in the store and baking EVERYTHING with them.  Maybe it’s because I like how colorful they  make my cookies rather than using chocolate chips…. maybe it’s just cause I love chocolate… or maybe… well who cares, I just love them!

I’m pretty sure a lot of you have seen the chocolate chip cookies that have been floating around Pinterest and the internet that require 36 hours of chilling before baking.  I had often wondered myself what all this chilling really does for a cookie… I have never really tried it with a cookie other than my Chocolate Crinkle Cookies, but reading all these blogs talk about how amazing their cookies were after a prolonged chill… I got to wondering if this would work with other cookie dough recipes?

Peanut butter cookies are similar in ingredients to the chocolate chip cookie, brown sugar, butter, egg, flour, etc etc so I thought it might work.  Plus, everything I’d read about this long chill, the cookies turn out crisp on the edges and chewy in the centers… which is exactly what I wanted for these peanut butter cookies.

So, I’m patient… but I’m not THAT patient.  I didn’t chill these cookies for 36 hours, I made it about 19 hours.  But… I’m thinking that it’s a perfect amount of time because the cookies turned out perfect!! Chewy in the middle, a bit crisp on the edges, golden brown and so good!

Chunky Peanut Butter M&M Cookies & Cookie Bites
Cook time
These peanut butter cookies are the perfect combination of crisp edges with chewy centers with a peanut & M&M in every bite!
Serves: About 32 3in cookies + 24 cookie bites
  • 2½ cups flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, slightly soft but still cold
  • 1½ cups brown sugar, packed
  • ½ cup sugar
  • 1 cup creamy peanut butter
  • 3 eggs
  • 1 Tbsp vanilla
  • 1 cup unsalted peanuts, chopped into chunks
  • 1 12.6oz bag of M&M candies
  • ½ cup sugar for rolling cookies
  1. In a medium bowl, sift together the flour, baking powder, baking soda and salt. Mix in the chopped peanuts and set aside.
  2. In the bowl of an electric mixer, cream together the peanut butter, butter and sugars for 3-4 minutes.
  3. Add the eggs one at a time and vanilla and cream for another 3 minutes. Make sure to scrape the sides of the bowl often to ensure everything is incorporated.
  4. Add the flour mixture in two parts, mixing until just combined.
  5. Fold in the M&Ms using a spatula (NOTE: You can use your mixer for this, but make sure you do it on low so the M&Ms don't break.)
  6. Cover dough and refrigerate overnight or at least 18 hours.
  7. Preheat oven to 350 F degrees and line cookie sheets with parchment paper.
  8. Roll out 2 inch balls of dough and coat with sugar.
  9. Place balls on cookie sheet 2 inches apart and press down with a fork in a criss-cross pattern until slightly flattened.
  10. Bake for 10-12 minutes or the cookie is slightly golden brown. NOTE: DO NOT over bake these cookies!! You want the middles to seem gooey still! I baked mine exactly 11 minutes, but every oven varies.
  11. Allow to cool on pan for 3-4 minutes before removing to wire rack to cool completely. (Or if you're like me, you'll eat them straight from the oven!)
  12. Keep dough refrigerated between batches so it stays chilled.
Cookie Bites:
  1. Spray lightly the insides of a mini muffin pan with cooking spray.
  2. Place 1in balls of cookie dough into each opening.
  3. Bake at 350 F degrees for 7-9 minutes or until the edges are slightly golden brown.
  4. Allow to cool at least 5 mins in pan. Use a toothpick to pop out each bite. NOTE: If you try to remove the cookie bites too early, they may fall apart. You want to give them enough time to set up before removing.