Always eager to try unusual candies around the holidays, I scooped up a bag of WhiteÂ Strawberry Shortcake M&Ms a couple of weeks before Valentine’s Day. These are a new holiday flavor for the brand and try to capture the flavor of a strawberry shortcake by infusing white chocolate with vanilla (for the cake and cream) and strawberry flavors. Surprisingly, the pastel-colored candies nailed the strawberry flavor pretty well and ended up being a very enjoyable snack for anyone who loves berries. That said, they are even better if you have a great cookie recipe to use them, like theseÂ Chocolate Covered Strawberry M&M Cookies.
The cookie dough has a buttery vanilla base and is studded with the strawberry shortcake M&Ms and chunks of dark chocolate. While the cookies are pleasant without the addition of the dark chocolate, the bittersweet flavor of the chunks contrasts well with the sweetness of the candies and brings the flavor of a chocolate covered strawberry into each and every bite!
This recipe is easy to make and the cookies are adorable, thanks to the colorful candy shells of the M&Ms. As the cookies are fairly pale in color, the pink candy really pops!Â The seasonal M&Ms are a little larger than the standard version of the candies, so I made these cookies a bit larger than usual so that there would be plenty of candy and chocolate in each one. They’re crisp on the edges with a slightly chewy center. If you prefer a crispy cookie, you can bake them for an additional minute or two. The cookies keep well in an airtight container and can be baked 1-2 days ahead of time.
Chocolate Covered Strawberry M&M Cookies
2 cups all purpose flour
1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4 cup butter, room temperature
1 cup white sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1Â 1/4 cups White Strawberry Shortcake M&Ms*
1/2 cup dark chocolate chunks
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together the butter and the sugar until light and fluffy. Beat in the egg, egg yolk and vanilla extract. With a mixer on low speed, gradually blend in the flour mixture, stirring only until just combined. Stir in the M&Ms and chocolate chunks until evenly distributed.
Shape dough into 1 1/2-inch balls and place onto prepared baking sheet, leaving about 2-inches between the cookies to allow for spread.
Bake for 11-13 minutes, until the cookies are set, but not browned. Cool for 3-4 minutes on baking sheet then transfer to a wire rack to cool completely.
Makes about 3 dozen.
*This flavor is strictly seasonal, but you can make them with regular white chocolate M&Ms by adding 2 tbsp of freeze dried strawberries (finely chopped) to your cookie dough to bring in some strawberry flavor. The freeze dried fruit is available at many stores, including Trader Joe’s.
Joshua HamptonFebruary 15, 2016
Sometimes I find myself wishing those holiday M&Ms are available throughout the year. These shortcake M&Ms are a huge favorite at home. Thanks for sharing this recipe; we’ll have to make do with making them with regular M&Ms for now, but there’s always next V-Day.