This easy gluten-free m&m cookie recipe is perfect for your next cookie craving! Try it with seasonal m&ms to celebrate the holidays!
These M&M cookies are soft, chewy & gigantic. It's an easy cookie recipe that turns out just like your favorite cookies from the bakery. Use regular or mini M&Ms.
The Fresh Cooky creates fresh, healthy-ish, real food recipes with simple step-by-step instructions, giving you the confidence to make and bake!
These are the BEST Gluten-Free M&M Cookies. Here is what you can expect of these cookies: Chewy edges, soft centers, loaded with M&M’s, perfectly sweetened, and very easy to make! PLUS, this recipe offers a dairy-free and vegan option too!
A timeless classic you will adore! This is the best recipe you can count on for super soft cookies brimming with chocolate and cheerful candies, the kind of cookie your kids will beg you to make time after time.
Soft, chewy chocolate chip cookies made with pudding to keep them soft! Perfect for dunking in a cold glass of milk, sandwiching around ice cream, or warm and gooey straight out of the oven.
Soft, chewy chocolate chip cookies made with pudding to keep them soft! Perfect for dunking in a cold glass of milk, sandwiching around ice cream, or warm and gooey straight out of the oven.
Oatmeal Cookies are one of the best cookies! These are soft and chewy cookies and this is the ultimate cookie recipe with choices for substitutions and baking sizes!
These oatmeal-chocolate chip rice krispy cookies put all the rest to shame. Crispy on the outside, chewy on the inside, their rich, buttery flavour will blow you away.
M&M chocolate chip cookies are soft and chewy cookies packed with mini M&Ms and mini chocolate chips. They're so easy to make in one bowl with just 10 ingredients!
The perfect dessert bar! These Congo Bars are basically chocolate chip cookies in a bar and so delicious!
These soft batch cookies are made with a combination of butter and cream cheese, which makes them extra rich and delicious!
Prone to making cookies that spread? It's impossible with these! Thick, soft, and chewy cookies baked in a muffin pan that are so rich from the browned butter!
I’d made a couple of cheesecakes before, but none had turned out exceptionally. Either I got a giant crack in the top, or my “water-tight” aluminum foil seal malfunctioned, and the water bath leaked into the spring-form pan when baking. They were mostly edible, but nothing to write home about. I got some new spring-form pans for Christmas, so I knew I wanted to make a cheesecake first thing. A cheesecake can be expensive to make, as many recipes call for close to a metric ton of cream cheese. I came across Ty Flo’s recipe, which only used 2 blocks. It also incorporated sour cream, which I had a giant tub of. It was rated 5 stars with a ton of reviews, so figured it was a good place to start. It turned out perfect! The texture was thick and creamy, just what a cheesecake should be. For the topping I used Ina’s raspberry topping. In a previous baking venture I’d tried her recipe, which resulted in aforementioned crack. But, the topping – the topping was to die for. It’s such a simple concept; melting down strawberry jelly, then mixing in fresh raspberries. The sugar in the jelly just slightly macerates the berries. Turning them into sweet, juicy, little glistening gems. Perched on top of a decadent cheesecake. Sheer perfection. If you are leery of baking a cheesecake at home, please try this recipe. It won’t disappoint! Print Raspberry Cheesecake Crust: 2 cups finely ground graham crackers (about 30 squares) 1/2 teaspoon ground cinnamon 1 stick unsalted butter, melted Filling: 1 pound cream cheese, 2 (8-ounce) blocks, softened 3 eggs 1 cup sugar 1 pint sour cream (about 2 cups) 1 lemon, zested 1 teaspoon vanilla extract Topping: 1 pint fresh raspberries 1/2 cup strawberry jelly (NOT jam or preserves) Preheat the oven to 325 degrees F. In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes. In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add the sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula. Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 1 hour. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Un-mold and transfer to a cake plate. To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cheesecake. Refrigerate until ready to serve. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut. Source: Cheesecake adapted from Tyler Florence, raspberry topping from Ina Garten’s Family Style.
This soft baked M&M cookie recipe is so delicious! They are chewy, vegan, irresistible and packed with dairy-free M&Ms and chocolate chips!
I found a really really good recipe for chewy chocolate chip cookies that I'm sharing along with a few tips. Soft centers with a slight toffee taste. Scrumptious.
These M&M cookie bars are a delicious sweet treat made in only 10 minutes. They're soft, chewy, and loaded with M&Ms and chocolate chips in every bite. Oh, and the best part is you don’t even need an oven - or baking experience - to make them!
These chocolate chip M&M cookies are heaven: super soft, perfectly chewy, and jammed full of M&M candies. The cookies have a terrific chew - the result of using two egg yolks in the cookie batter rather than a whole egg. This is a small batch baking recipe that makes 12 cookies, and no stand mixer is needed. Best of all, the cookie dough requires no chill time in the refrigerator, and can be baked right away!
