Best Mm Cookie Pie Recipes

PEANUT BUTTER M&M'S™ COOKIE PIE

Steps:

• Heat oven to 350°F. Spray bottom of 9-inch pie plate with cooking spray.
• In large bowl, mix cookie mix, softened butter and egg with spoon until soft dough forms. Stir in 3/4 cup of the chocolate candies and the 1/2 cup peanut butter chocolate candies. Press dough in bottom of pie plate. Sprinkle remaining 1/4 cup chocolate candies over top; lightly press into dough. Press heart-shaped candies lightly into dough.
• Bake 28 to 30 minutes or until center is set and edges are golden brown. Cool completely on cooling rack, at least 2 hours, before cutting. Store tightly covered.

M&M COOKIE PIE RECIPE

Steps:

• Preheat oven to 325 degrees F.
• In a large mixing bowl, cream together butter and brown sugar.
• Add in egg and vanilla and mix well.
• Add flour and baking soda and mix until completely incorporated.
• Fold in M & M's.
• Spread batter into a 9-inch pie pan sprayed with nonstick cooking spray.
• Bake for 25-30 minutes, or until a toothpick comes out clean.
• Let cool and cut into slices.
• Top with a scoop of ice cream and drizzle of chocolate syrup.

THE BEST M&M COOKIES

Steps:

• Sift the flour, baking powder, baking soda and salt into a large bowl.
• Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in the eggs one at a time until smooth, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Reserve 1/4 cup of the chocolates, then stir in the remaining 1 3/4 cups of chocolates by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until chilled through, about 1 hour.
• Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Roll the dough into 24 balls, each about 3 tablespoons (alternatively, use a #20 large cookie scoop). Place 6 dough balls on each of the prepared baking sheets; stud the top of each dough ball with some of the reserved chocolates. Bake 2 trays at a time until the cookies are golden around the edges but still soft in the middle, rotating the trays halfway through, 15 to 18 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough and chocolates.