M&M Cookies


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I got to thinking the other day about food and memories. I don’t know about you but for me, a photo will help me remember a brief moment but my sense of smell is the one that truly brings me back to those places. The feeling is exciting, strong, and personal.

Many of these food memories are from my childhood in New Hampshire. Now living in California I miss the New England lobster and clams but one of my absolute favorite food memories from my life there will always be M&M cookies from the small bakery in my hometown of Windham, NH. Luckily, Klemm’s Bakery was located next to a small country store that my mother frequented and occasionally she would let me run in and get one of their giant buttery M&M cookies. I distinctly remember the sweet smell of butter and sugar in the air. Klemm’s is now gone from the town so now I am left without my beloved cookies even when I visit. I knew I had to recreate them myself.


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The Best M & M Cookies

(Adapted from All Recipes)

36 Servings

  • 1/2 cup packed brown sugar
  • 1/4 cup white sugar
  • 1/2 cup unsalted butter, softened
  • 1 eggs
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 (rounded) teaspoon salt
  • 3/4 cup M & M’s
  1. In a large bowl, mix sugar, eggs, butter, and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 1/2 cup of M&M candies.
  2. Drop dough by teaspoonful onto cookie sheet. Slightly push a few candies on top of each dough ball with remaining candies.
  3. Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes, to your liking.


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Sure enough, as soon as I opened the oven door I felt a rush of memories of spending time with my mom, enjoying one of our old favorites. These are slightly chewier and less crispy than the original but they have that same balance of butter and sugar so the smell is exactly the same. Reggie and I could not stop eating them. I will be bringing them for my family to try tomorrow. You should too.


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