These cookies are packed full of flavor, goodness and are sure to become a new favorite. How can you go wrong with crushed Oreos, M&M’s and Reese’s Peanut Butter Chips! For this batch we are using Easter M&M’s to make them more festive. The best part about these cookies is that you can easily make them your own by using different flavored chocolate chips, Oreo or M&M’s.
A few tips for these cookies.
- The M&Ms are a great way to add a pop of color to your cookies and the color can be changed up depending on the time of year. The pastel M&Ms like we used are great for Easter, Spring time or a girls birthday, yellow and orange for Halloween, green and red for Christmas, etc. If you want the color of the M&Ms to pop we suggest mixing in about 1/4 cup into the dough and then reserving the rest to top on each cookie dough ball before you bake.
- Ice-cream scoops are perfect for scooping cookie dough onto the cookie sheet. We use a scoop that is the size of a tablespoon. This will ensure all your cookies are uniform and the same size and allow for even baking.
- Make extra dough! Cookie dough can easily be frozen and used for later. Freeze the dough in pre-scooped balls and then they are all ready to go when you need them. Scoop cookie dough on a parchment lined cookie sheet as you would normally do. Spacing is not important for this so fill up the sheet, but don’t let them touch. Place the cookie sheet in the freezer for about an hour so the dough can harden and then transfer to a zip lock bag. Make sure to label the bag with a date and use within two months. When you are ready to use just take them out of the freeze, place on your cookie sheet and you will have fresh baked cookies within minutes!
We hope you enjoyed this post and love these cookies as much as we do! If you make them we would love to know what you think! Comment below and tag us on Instagram and Facebook. Happy baking!
Oreo, M&M and Reese’s Peanut Butter Chip Cookies
Ingredients
- 2 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter room temperature
- 1/4 cup granulate sugar
- 3/4 cup brown sugar
- 1 3.4 oz. package instant white chocolate pudding
- 2 eggs
- 1 tsp vanilla
- 3/4 cup crushed Oreos
- 3/4 cup M&M’s
- 3/4 cup Reese’s Peanut Butter Chips
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, mix together flour, baking soda and salt. Set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and both sugars. Scrape down the bowl.
- Add the pudding mix, eggs and vanilla. (White chocolate pudding mix can be hard to find so if you can’t find it vanilla will work as well)
- Slowly add the dry ingredients and mix until combined.
- Stir in the crushed Oreos and peanut butter chips. You can mix in all the M&M’s at this time or you can mix in about 1/4 cup and reserve the rest to top each cookie dough ball with a few M&M’s before you bake them. Doing this will make your cookies more colorful once baked.
- Line a baking sheet with parchment paper. Place tablespoon size balls of cookie dough on the baking sheet about two inches apart (ice-cream scoops work great for this). If you are toping them with M&M’s do this now. Bake for about 12 minutes or until the cookies start to turn golden brown around the edge.
- Allow the cookies to cool on the baking sheet for a few minutes and then transfer to a wire rack to cool completely.
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