Cherry M&M Cookie Bars

Cherry M&M candies and semi-sweet chocolate chips fill these cookie bars making them out-of-this-world delicious!

Cherry M&M Cookie Bars | JavaCupcake.com

My neighbor likes to collect things for me that she think I’ll like.  Most recently, she brought me a bag of Cherry M&M candies.  Now, you might not think this is too significant, but when our Commissary has something new, you have to jump on it and buy it immediately.  You never know when or if they’re going to have it again.

So I’ve got this bag of cherry M&M’s, what am I going to do with it?

Cherry M&M Cookie Bars.  Duh.

I mean really.  Was there any other option?  Not really.

Okay, now I know what I’m going to make, but now I had to figure out what I was going to do with them once I did make them.  I certainly didn’t need an entire pan of these sitting in my house.  I’d eat them all.  Or my kids would.

Oh… I’ve got it!

The 12th Man in Germany | JavaCupcake.com

My friend Holly is a photographer at Winter’s Splendor Photography and she’s taking picture of my 12th Man Rally.  I can give them to her as a Thank You! Perfect!  She’s got kids and a husband who can all enjoy them together.  Wonderful.

Are you wondering what a 12th Man Rally is?  If you didn’t already know, I’m a HUGE Seattle Seahawks fan.  I mean… I’ve loved them my entire life!  And finally… this year they are going to the Super Bowl!  For only the second time in the history of the team they are going to the Big Show!

To show my support for the team and my hometown of Seattle, I gathered as many Seahawks fans I could find and took a big group photo! The fans are called the 12th Man… 11 players on the field…. the 12th man in the stands.  That’s us!

Cherry M&M Cookie Bars | JavaCupcake.com

Back to these Cherry M&M Cookie Bars!  The batter is really a basic one… two bowls and a 9x13in pan are really all you need.  If you didn’t have Cherry M&Ms you could sub any candy, nut, or chocolate.  The possibilities are endless!

Enjoy!

Cherry M&M Cookie Bars
 
Prep time
Cook time
Total time
 
Serves: 15 cookie bars
Ingredients
  • 10.5oz all-purpose flour
  • ½ tsp salt
  • ½ tsp baking soda
  • 12 Tbsp unsalted butter, melted
  • 1 cup brown sugar, lightly packed
  • ½ cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 bag Cherry M&M candies
Instructions
  1. Preheat oven to 325 F degrees and line 9x13in baking pan with parchment paper. Lightly spray the pan and paper with non-stick spray.
  2. In a large bowl, whisk together the flour, baking soda and salt.
  3. In a medium bowl, whisk together the melted butter, sugars, eggs, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry mixture and stir together until completely combined.
  5. Add the chocolate chips and 1 cup of the cherry M&M's and mix until incorporated.
  6. Spread batter evenly into the prepared pan.
  7. Evenly sprinkle the remaining cherry M&M's on the top of the batter making sure to evenly distribute. Gently press the candies into the batter.
  8. Bake for 25-30 minutes on the low-middle rack in your oven. The bars will be done with the edges brown and the top is firm to the gently touch.
  9. Allow to cool completely in the pan.
  10. Use a butter knife around the edges of the cookie that directly touch the pan before lifting the cookie out.
  11. Cut the cookie into squares. Serve with cold milk.
  12. Store in an air tight container up to 4 days.

Raspberry Dark Chocolate Cookies

We don’t get many specialty items at the PX here in Germany.  We’ve got the standard bags of candy and seasonal stuff, but when it comes to unique flavors and new items, we don’t tend to see it much.  SO, when I spotted a bag Raspberry Dark Chocolate M&Ms I snatched them up immediately to bake into cookies!  I mean, seriously… how could I not?

Raspberry Dark Chocolate Cookies by JavaCupcake.com

After opening the bag to sample one – I ended up sampling half the bag and was forced to go back to the store and buy another one.  I think everyone else in Grafenwoehr had the same idea I did, cause there was only one bag left!  ACK!  Luckily though, I have plenty to make these cookies.

The base for these cookies is a dark chocolate cookie… which, by itself is pretty darn delicious.  It’s fudgey, soft and almost like a brownie. But, you know me… I have to kick things up a notch!  So along with the Raspberry M&Ms, I added some espresso powder and extra dark chocolate chunks to the batter to intensify the chocolate flavor.  I think it worked.

Raspberry Dark Chocolate Cookies by JavaCupcake 2

If you come across these Raspberry Dark Chocolate M&Ms… snatch up a couple bags and make these cookies.  They won’t disappoint you!

PS… You’ll need a big glass of milk with these! YUM!

Enjoy!

Raspberry Dark Chocolate Cookies by JavaCupcake.com

 

Raspberry Dark Chocolate Cookies
 
Prep time
Cook time
Total time
 
Chewy, fudgey, brownie like cookies with chunks of dark chocolate and Raspberry Dark Chocolate M&Ms.
Author:
Serves: 3 dozen
Ingredients
  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar, packed
  • ½ cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1¾ cup flour
  • 1 cup dark chocolate cocoa powder (I used Hershey's)
  • 1 tsp espresso powder
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 8oz bag Raspberry Dark Chocolate M&Ms (plus more for garnish - optional)
  • 1 cup dark chocolate chunks (plus more for garnish - optional)
Instructions
  1. Preheat oven to 350 F degrees. Line cookie sheets with parchment paper.
  2. In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy.
  3. Add the eggs one at a time and mix well after each addition. Beat in the vanilla.
  4. In a medium bowl, sift together the flour, cocoa powder, espresso powder, salt and baking soda.
  5. On low, incorporate the flour into the wet ingredients until it comes together. Scrape the sides of the bowl and mix until no more flour is visible.
  6. Fold in the 8oz bag of M&Ms and the dark chocolate chunks.
  7. Drop golf ball size rounds of dough onto your prepared cookie sheet.
  8. Press 5-6 m&m's and chocolate chunks onto the top of each ball. This step is optional, but it makes for a really pretty cookie.
  9. Bake cookies for 9-10 minutes. Do not over bake. Let cool on pan for 1-2 minutes before removing to a wire rack to cool completely.
  10. Store in an air-tight container for up to 4 days.

M&M Love Cookies

M&M Love Cookies by JavaCupcake.com

I haven’t perfected the chocolate chip cookie yet.  Every time I made them I just can’t seem to get the perfect consistency of crunchy edges and chewy centers.  I’ve tried the recipe on the back of the Nestle package, I’ve tried Betty Crocker’s recipes, and I’ve tried countless recipes from dozens of bloggers!  NONE were perfect.

M&M Love Cookies by JavaCupcake.com

Until now.  Sally’s Baking Addiction.  Seriously.  THE BEST recipe for the PERFECT chocolate chip cookie base.    You could use this recipe and add almost anything to it… and it’d be AMAZING.

Today, I added Valentine M&Ms.  Chewy in the center, crunchy on the edges.  FULL of chocolate.  I’m certain that I will eat at least a dozen of these by the time the weekend is over.

Oh… and my baby boy who is almost 11 months old, well he had his VERY FIRST homemade chocolate chip cookie today!  And guess what?  He hate EVERY CRUMB!  I think he liked it!
I hope you do too!

Enjoy!

M&M Love Cookies by JavaCupcake.com

5 from 1 reviews
M&M Love Cookies
 
Prep time
Cook time
Total time
 
The perfect cookie - crunchy on the edges and chewy in the center!
Serves: 3½ dozen cookies
Ingredients
  • ¾ cup unsalted butter, room temperature
  • ¾ cup dark brown sugar, packed
  • ¼ cup sugar
  • 1 egg, room temperature
  • 2 tsp vanilla
  • 2 cups flour, measure after sifting
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 bag Valentine M&M chocolate candies
Instructions
  1. Cream together the butter and sugars until fluffy and light in color. This takes about 3-4 minutes.
  2. Add the egg and vanilla and mix until combined. Scrape the sides of the bowl to make sure everything has been incorporated.
  3. With the mixer on low, add the flour, cornstarch, baking soda and salt and mix until combined. Scrape the sides of the bowl again.
  4. Add the M&M candies and fold in with a spatula.
  5. Chill for several hours in the refrigerator or for 1-2 hours in the freezer.
  6. When ready to bake, preheat oven to 350 F degrees and line cookie sheets with parchment paper.
  7. Roll 1in balls of dough and place 2 inches apart on the prepared cookie sheets.
  8. Bake for 8-9 minutes.
  9. While baking, keep dough in the freezer to stay cold.
  10. Allow cookies to cool on pan for 3-5 minutes before removing to a wire rack to cool completely.
  11. Store in an airtight container for up to a week... if they last that long.
Notes
Allow cookie sheets to cool completely before adding more dough balls to bake.

Peanut Butter & M&M Cookie Dough Filled Cupcakes

Today’s a big day in my little world.  My husband joined a squadron unit last week and tonight is the first FRG meeting for me with his new troop.   If none of that makes sense to you… don’t worry…. I’ll explain.

My husband is in the Army and got moved to a new unit.  Each unit has an FRG or Family Readiness Group which help to create a community among the spouses and families as well as provide important information about training, community events, and deployments.  I’ve always been the FRG Leader in the unit my husband has been in… so this will be a bit of an adjustment for me, not being in charge.  Tonight is the first meeting and I thought I’d make a good impression and bring cupcakes.

(Side note:  I was not in the mood to set up and take fancy photos of these cupcakes… just didn’t have time after I made them, honestly! Had to get to the meeting!  So… you get camera phone/Instagram pictures!)

I’ve made cupcakes similar to these before, so I had a pretty good idea how to make them.  They turned out pretty good… next time though I think I’ll use a cake recipe that’s a little denser… this cake is pretty light and the frosting and cookie dough ball are a bit heavy in comparison.  Cake doesn’t quite hold up to them.  BUT… it’s still darn delicious!

They’re chocolate cake with a peanut butter m&m cookie ball baked inside…. topped with peanut butter cookie dough frosting and more m&m’s.

VERY RICH!  You need a HUGE glass of milk with these cupcakes!

I’m bringing 2 dozen of these cupcakes to the FRG meeting with me tonight.  I hope the ladies enjoy them!!!

Wish me luck!

5 from 1 reviews
Peanut Butter & M&M Cookie Dough Filled Cupcakes
 
Cook time
 
Serves: 2 dozen cupcakes
Ingredients
Cookie Dough Balls
  • ¼ cup unsalted butter, room temperature
  • ½ cup creamy peanut butter
  • ¼ cup sugar
  • ¼ cup brown sugar, packed
  • 1½ tsp milk
  • 1 tsp vanilla
  • pinch of salt
  • ¾ cup flour
  • ½ cup M&M candies
Chocolate Cupcakes
  • ½ cup vegetable oil
  • 1 cup sugar
  • 1 cup brown sugar, NOT packed
  • 2 eggs, room temperature
  • 2 tsp vanilla
  • 1 cup sour cream
  • 1¾ cup flour
  • ¾ cup dark chocolate cocoa powder
  • 1 Tbsp espresso powder (optional)
  • 1½ tsp baking soda
  • 1½ tsp baking powder
  • ½ tsp salt
  • ½ cup milk
Peanut Butter Cookie Dough Frosting
  • 1 cup creamy peanut butter
  • ½ cup unsalted butter, room temperature
  • ⅔ cup brown sugar, lightly packed
  • 1 cup flour
  • 1 lb powdered sugar
  • 2 tsp vanilla
  • ½-3/4 cup heavy cream
  • M&M candies to garnish
Instructions
Cookie Dough Balls
  1. Cream together the butter and sugars.
  2. Beat in the milk and vanilla until combined.
  3. Add the flour and mix until combined.
  4. Fold in the M&Ms.
  5. Roll into 1 inch balls and place on a piece of wax paper on a cookie sheet.
  6. Freeze at least an hour or until ready to use in cupcakes.
Chocolate Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a medium bowl, sift together the flour, cocoa powder, espresso powder, baking soda, baking powder and salt.
  3. In the bowl of a stand mixer, mix together the oil, sugars, eggs, vanilla and sour cream until smooth.
  4. Add the flour mixture in three parts, alternating with the milk. Begin and end with the flour. Scrape the sides of the bowl and mix only until combined.
  5. Fill cupcake liners HALF full and push a cookie dough ball into the batter to the bottom of each cup.
  6. Bake for 17-19 minutes or until a toothpick comes out clean.
  7. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
Peanut Butter Cookie Dough Frosting
  1. Cream together the peanut butter and butter.
  2. Add the brown sugar and beat until smooth.
  3. Mix in the flour and vanilla until incorporated.
  4. Add the powdered sugar and mix until combined. NOTE: It will be VERY thick at this point and your mixer may not like you very much. hehe
  5. Add the cream until you reach your desired consistency. I used almost 200ml of cream (about ¾ cup) and it was a thick, moist mixture, just like dough!
  6. Using a large round tip, pipe a dollop of frosting onto each cupcake. Garnish with three M&M candies.

Desserts for the Deserving: Monster Cookies

When Amanda at i am baker put out the call for bakers to participate in her “Desserts for the Deserving” program, I knew I had to be involved.

Desserts for the Deserving was established in 2011 with the sole purpose of bringing people joy. It is a non profit movement where bloggers, bakers, crafters, and all forms of creative people offer up time and resources to bring strangers joy.

This year I was pared up with an extraordinary woman.  Here’s what her sister shared with us and why she nominated her to be a recipient of “Desserts for the Deserving.”

“I would like to nominate my big sister, (name omitted for privacy). She is a nurse in the NICU and as is her nature, ALWAYS cares for others. Our father passed away 3 years ago and she was there when he was slipping away. She used her medical expertise and cool head to perform CPR until the EMS arrived. He never regained consciousness, but he survived for another 24 hours which allowed our mother, me and our 3 brothers to say goodbye and be together when he died. I will be forever grateful for that. Unfortunately, last year her marriage of 25 years ended and she is now in the middle of a heartbreaking divorce. It saddens me beyond belief because she deserves every happiness. She is my daughter’s godmother, my sister and my best friend. I want her to know she is cared about and thought of every day. Getting an unexpected surprise in the mail would make her day I know!”

So, I am pleased and honored to be sending  a care package full of these cookies.  I wanted to make her a cookie that would travel well all the way from where I am, Germany to where she is back in the USA.  A big cookie full of yummy chocolate would do the trick!

These Monster Cookies have chocolate chips, butterscotch chips, M&Ms, oatmeal and peanut butter.  Can’t get much better than that.

I really hope that she enjoys these cookies!  (If she doesn’t… she can send them back cause I know a 12 year old who will eat them! hehe)

To learn more about “Desserts for the Deserving” and how you can nominate someone or get involved as a baker… check out the i am baker blog or “Desserts for the Deserving” on Facebook!

Thanks to AMANDA at i am baker for putting this amazing project together!  It’s such a great thing to see the blogging, baking and crafting world come together to bring others joy <3.

Monster Cookies
 
Ingredients
  • 1½ cups creamy peanut butter
  • 1 cup light brown sugar, packed
  • 1 cup sugar
  • 8 Tbsp unsalted butter, room temperature
  • 3 eggs, room temperature
  • 1 Tbsp vanilla
  • 4½ cups quick cooking oats
  • 2 tsp baking soda
  • ¾ cup chocolate chips
  • ¾ cup butterscotch chips
  • 1 cup M&M's
Instructions
  1. Preheat oven to 350 F degrees. Line cookie sheet with parchment paper and lightly spray with cooking spray.
  2. In the bowl of an electric mixer, cream together the butter and peanut butter. Mix in the sugars and cream on high until smooth.
  3. Add the eggs one at a time. Mix well after each addition.
  4. Mix in the vanilla.
  5. In a large bowl, whisk together the baking soda and the oats. On medium speed, mix in the oats. Scrape the bottom of the bowl to ensure all the oats get combined.
  6. Fold in the chocolate chips, butterscotch chips and M&M's.
  7. Scoop 2 in balls of dough onto baking sheet. For more uniform cookies, roll dough in your hand gently to form a ball.
  8. Bake for about 10 minutes or until edges begin to brown and cookies begin to look set in the middle. Don't over bake!
  9. Cool on pan for about 1 minute before removing to a wire rack to cool completely.

Now THAT is a MONSTER cookie!

White Chocolate Chip and M&M Cookie Bars

If you haven’t already noticed, I have a bit of an obsession with cookie bars.  See, I LOOOOOVE cookies but I HAAAAATE rolling and dropping them and baking 2-3 sheets of cookies per batch of dough.  I’d much rather throw it all into one pan and bake it once, cut them when they’re cool and BAM! Cookies!

So yeah, I make them a lot.  I make them with all kinds of different candies and chocolates in them and I usually end up eating most of them.  Okay, well… not most of them… I always share, but not many.  tee hee

Today’s cookies come from a recipe by I found on How Sweet It Is. Now, she turned this recipe into actual cookies and used different candies and chocolate in it… but the idea is still the same.   It all equals YUM.

White Chocolate Chip and M&M Cookie Bars
 
Prep time
Cook time
 
Serves: About 18 cookie bars
Ingredients
  • 2 cups + 2 Tbsp flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 12 Tbsp unsalted butter, melted
  • 1 cup brown sugar, lightly packed
  • ½ cup sugar
  • 2 medium eggs + 1 medium egg yolk, at room temperature (If you have large eggs, just omit one full egg)
  • 2 tsp vanilla extract
  • 1 cup M&Ms
  • 1 cup white chocolate chips
Instructions
  1. Preheat oven to 350 F degrees. Line bottom of 9x13 pan with parchment paper and grease/butter sides and bottom of the pan.
  2. In a medium bowl, sift together the flour, baking soda and salt.
  3. In a large bowl, whisk together the sugars breaking up any large clumps. Add the melted butter and whisk until smooth.
  4. Add the eggs and vanilla and whisk until incorporated.
  5. Add the flour and mix together using a spatula. Scrape the sides of the bowl often to make sure all the flour is incorporated.
  6. Fold in the M&Ms and white chocolate chips.
  7. Pour dough into prepared pan and spread evenly into the sides and corners. Sprinkle a few extra M&Ms on top and gently press down. (These are so they're pretty when you cut them!)
  8. Place in freezer for 10 minutes to set. (Or if you have longer and aren't impatient like I am, put it in the fridge for 30 minutes to an hour.)
  9. Bake for 18-22 minutes or until edges are brown and the center has begin to set and is no longer runny/gooey. Do not over bake.
  10. Allow to cool in pan on a wire rack almost completely before cutting.
  11. To cut, flip pan over onto a cutting board and cut into squares.

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
Ingredients
  • 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
Instructions
  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
Ingredients
  • 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
Instructions
  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.