M&M Fall Celebration Cookies {Why Caleb Divided The M&Ms?}

These M&M Fall Celebration Cookies are another cookie recipe we made during our cookie marathon when the Grandchildren were here this summer.  

They were made by Caleb, my 10 year old grandson using mini M&Ms.  

Caleb is so creative and such a perfectionist when is comes to choosing a great presentation.  We had some mini M&Ms leftover from Easter so he picked out the Orange, Brown, and Yellow ones for this recipe.  

He did such a fantastic job.  He not only worked so hard at reading and getting the recipe right, he made sure they were all the same size.  Great job Caleb!

This year at Easter, I bought mini M&Ms that had Easter packaging around them…and when I went to open them, the mini M&Ms were not Easter colors.

I decided to save them for something else. This summer while my grandson was visiting we decided to divide them and make cookies with them.

He got the idea to use the red, white and blue ones for patriotic cookies.  The orange, brown and yellow we decided to use for fall cookies.  We ended up with the green left so we added a few yellow ones to make a recipe of Lemon Lime Sugar Cookies.

Although Caleb made these in July, we waited to post them for Fall. What a great idea Caleb had to divide the colors up and use them in these different cookies.  There is a post coming for the red, white and blue ones. 

M&M Fall Celebration Cookies

Ingredients:
2 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup butter, softened

1 cup brown sugar

1/2 cup sugar

1/2 teaspoon vanilla bean paste

2 eggs

1 cup mini M&Ms

Directions:
Preheat oven 375 degrees F.  In the bowl of electric mixer using the paddle attachment, add the butter, brown sugar, and sugar.

Beat until creamy; add eggs one at a time, beating well after each one.  Add vanilla paste and beat until all is incorporated.

On parchment paper or in a small bowl, sift flour, baking soda, and salt.  Gradually add to the creamy mixture.

Fold in M&Ms being careful not to break them up.  Chill in the refrigerator 1 hour.

Using a scope, drop on a cookie sheet lined with parchment paper.

Bake 8-10 minutes or until golden brown.  Cool on the parchment paper and then move to a cooling rack to cool completely.

Note:  You can watch a full video of the recipe preparation here!