M&M Cookie Pie

6:55 PM

44/365

I found myself with a bag of M&Ms left over from a Valentine's exchange at work. I made cookie boxes and completely failed to take a picture of the end result! Just gives me an excuse to make them again. I came across this recipe from Averiecooks and thought it might be a good way to use my leftover M&Ms.

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Before going in to the oven.

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After coming out.

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The cool thing (no pun intended; I swear) about using a pie dish to make this recipe is that it gave me the opportunity to use my round cooling rack that was purchased with a gift card given to us for Christmas. Worked out well!



Ingredients:


1/2 cup unsalted butter (1 stick), melted
1 large egg
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 1/3 cups all-purpose flour
pinch salt, optional and to taste
1/2 cup semi-sweet chocolate chips
about 1/2 cup M&Ms, divided (I used plain original but peanut, peanut butter, dark, etc. all okay)
about 6 mini peanut butter cups
about 6 Rolo (or other mini/bite-size candy bar)

Directions:

Preheat oven to 350F. Spray a 9-inch pie dish very well with cooking spray; set aside.
In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
Wait momentarily before adding the egg so you don't scramble it.
Add the egg, sugars, vanilla, and whisk until smooth.
Add the flour, optional salt, and stir until just combined; don't overmix.
Stir in the chocolate chips.
Add about 1/4 cup M&Ms and stir to combine; reserve remainder.
Turn batter out into prepared pie dish, smoothing the top lightly with a spatula.
Evenly add the remaining M&Ms to the top of the batter, pushing them down slightly to anchor.
Evenly insert the peanut butter cups and Rolos into the batter, pushing them down so the top is almost flush with the surface of the dough.
Bake for about 24 to 26 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter.
If your pie has risen in the center, it will deflate as it cools.
Allow pie to cool in dish for at least 30 minutes before slicing and serving. Pie is meant to be on the soft and underbaked side in the center while edges are crisper, which is how I prefer my cookies.
In general, if you prefer more well-done cookies, bake a few minutes longer.
Pie will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months (color may leech from the M&Ms if you freeze it).


**My intentions were to use the bag of M&Ms I had. The results I found that using a larger bag of M&Ms led to a rich product. Next time, I think I'd only use half or three quarters, if only using M&Ms.

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A home based baking business in Washington state.



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