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M&M’s® Milk and Cookie Cups

Prep Time 30 min
Cook Time 15 min
Servings 12

Ingredients

  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup unsalted butter, at room temperature
  • 1/3 cup brown sugar
  • 3 tbsp granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup M&M’S Minis
  • 2 oz dark chocolate, melted
  • 1 1/2 cups 1% milk, for serving

Directions

  1. Coat 12 mini popover molds or timbale molds with cooking spray; set aside. Whisk together flour, baking soda and salt; set aside.
  2. Using electric mixer, beat together butter, brown sugar and granulated sugar until light and fluffy. Scrape down sides of bowl; beat in egg and vanilla until combined. Mix in flour mixture just until incorporated. Stir in M&M’S Minis.
  3. Divide dough into 12 portions; press into molds to even thickness. Refrigerate for at least 1 hour.
  4. Preheat oven to 350°F; bake for 12 to 15 minutes or until cookies are just set and start to brown. Let cool completely.
  5. Brush melted chocolate inside cups to coat completely. Let stand until chocolate is set and hardened.
  6. Just before serving, fill each cup with milk. Serve immediately.
Tips:

Substitute white or milk chocolate for dark chocolate.

M&M’s® No-Bake Cheesecake Truffles

Prep Time 10 min
Cook Time N/A
Servings 12

Ingredients

  • 1 pkg (8 oz) brick-style plain cream cheese, at room temperature
  • 2 tsp vanilla extract
  • 1/2 cup icing sugar, sifted
  • 1 cup M&M’S Minis, divided
  • 1 cup graham cracker crumbs, divided

Directions

  1. Using electric mixer, beat cream cheese and vanilla until light and fluffy. Beat in icing sugar until smooth. Fold in 1/2 cup M&M’S Minis and 1/3 cup graham cracker crumbs; freeze for 10 minutes.
  2. Scoop into 24 portions and roll into 1-inch balls. Coat in remaining M&M’S Minis and graham cracker crumbs. Refrigerate for 1 to 2 hours or until firm.
Tips:

Substitute white or milk chocolate for dark chocolate.

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