M&M’s Cookie Mix #2

If you need a cheerful cookie mix that looks gift-worthy and bakes up fast, this one does the job without a lot of fuss. Layer the dry ingredients with candy-coated chocolate pieces, stash the jar or bag until you need it, then finish the dough with butter, egg, and vanilla for soft, colorful cookies.

Combine all in good size bowl & mix well. Drop by big spoonfuls on greased baking sheets & Bake in 350 F oven for 12-14 minutes. (I like to add an extra egg to this recipe!)

The mix itself is simple pantry math, which is exactly the point. It makes a handy make-ahead baking mix for cookie swaps, teacher gifts, or the kind of afternoon when you want cookies but not a sink full of measuring cups.

Ingredients for M&M’s Cookie Mix #2

For the jar mix:

• 1 1/4 cups sugar
• 1 cup M&M’s plain chocolate candies
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder

To bake the cookies:

• 1 jar mix
• 3/4 cup softened butter
• 1 egg
• 1 teaspoon vanilla

This is a classic layered cookie mix, so it also makes a practical edible gift. If you like this kind of pantry project, take a look at Sugar Cookie Mix in Jar or Briarwood Button Cookie Mix in a Jar for more jar-friendly ideas.

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How to Make M&M’s Cookie Mix #2

Layer the dry ingredients in a jar or pack them into a vacuum-seal bag, then attach the baking directions. When you’re ready for cookies, mix in the wet ingredients and bake until the edges are set.

1. Combine the sugar, M&M’s plain chocolate candies, flour, baking soda, and baking powder in layers in a jar, or seal the mixture in a vacuum bag.
2. Attach the baking tag with these finishing ingredients: 3/4 cup softened butter, 1 egg, and 1 teaspoon vanilla.
3. To bake, empty 1 jar mix into a good-size bowl.
4. Add the softened butter, egg, and vanilla, then mix well until a dough forms.
5. Drop the dough by big spoonfuls onto greased baking sheets.
6. Bake in a 350 F oven for 12 to 14 minutes, until the cookies are set and lightly golden around the edges.
7. Cool on the baking sheet for a few minutes before moving the cookies to a rack.

The original note suggests adding an extra egg if you want a softer, richer dough. That will give you a slightly more tender cookie with a bit more spread, so leave yourself extra room between spoonfuls on the baking sheet.

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Tips for the Best Cookies

• Use softened butter, not melted butter. Softened butter mixes in evenly without turning the dough greasy.
• Do not crush the candies into the flour. Layering keeps the jar looking tidy and helps the mix stay giftable.
• Space the dough well. Big spoonfuls need room, especially if you use the optional extra egg.
• Watch the edges, not the clock. Pull the cookies when the edges look set and the centers still look just slightly soft.
• Skip raw dough tasting. Raw flour is not a ready-to-eat ingredient, so bake first and snack after. For the safety side of that, the FDA explains why raw flour and cookie dough should always be fully baked before eating.

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Easy Variations

• Use mini chocolate candies if you want more even candy distribution in each cookie.
• Add the extra egg if you prefer a softer, cakier cookie.
• Make smaller cookies with a tablespoon scoop and start checking a little earlier for doneness.
• Swap the candy color mix for holiday-themed M&M’s when you’re making these as gifts or party cookies.

If you like candy-packed cookie dough, Reese’s Peanut Butter Cups Cookie Mix is another fun mix to keep on hand.

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Storage and Shelf Life

Unbaked dry mix: Store the sealed jar mix or vacuum-sealed bag in a cool, dry place for up to 8 months for best quality. That is a conservative estimate based on the shelf stability of the dry ingredients and the candy coating. Keep it tightly sealed and away from heat and humidity so the sugar does not clump and the leaveners stay active.

Prepared cookie dough: Once you mix in the butter and egg, keep the dough refrigerated and bake it within 2 days. If you need longer hold time, scoop and freeze the dough portions, then bake from frozen with an extra minute or two as needed.

Baked cookies: Store cooled cookies in an airtight container at room temperature for up to 2 weeks for best quality. If your kitchen runs warm or humid, tuck parchment between layers so the candy shells do not get tacky.

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Serving Suggestions

These cookies fit anywhere you need an easy, crowd-pleasing treat. Serve them with cold milk, pack them into lunch boxes, or add them to a cookie tray when plain brown cookies just look a little too serious.

They also work well as a gift. Layer the mix in a clear jar, tie on the baking directions, and you have a practical homemade present that does not require anyone to admire your handwriting for too long.

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💸 Budget101® Price Breakdown: M&M's Cookie Mix #2

🛒 Walmart Grocery List

• Granulated Sugar, 4 lb
• Milk Chocolate Candies, 10.7 oz
• All-Purpose Flour, 5 lb
• Baking Soda, 16 oz
• Baking Powder, 8.1 oz
• Cookie Mix, 17.5 oz
• Unsalted Butter, 16 oz
• Large Eggs, 12 count
• Pure Vanilla Extract, 2 fl oz

Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.

Frequently Asked Questions about M&M’s Cookie Mix #2

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🖨️ Print-Friendly M&M’s Cookie Mix #2

M&M's Cookie Mix #2

Article or recipe authorAuthor: Melissa 'Liss' Burnell

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preparation timePrep 10 minutes mins

cook timeCook 14 minutes mins

total timeTotal 24 minutes mins

This layered cookie jar mix combines sugar, flour, leaveners, and M&M's plain chocolate candies for a quick batch of colorful homemade cookies. Prepared with butter, egg, and vanilla, it makes an estimated 24 cookies at an estimated total batch cost of $13.13, or about $0.55 per cookie.

ServingsServings 24 cookies

CourseCourse Dessert

CuisineCuisine American

Budget101 Price BreakdownApprox Cost: $13.13

Ingredients

1/21x2x

• ▢ 1 ¼ cups sugar
• ▢ 1 cup M&M's plain chocolate candies
• ▢ 2 cups flour
• ▢ ½ tsp baking soda
• ▢ ½ tsp baking powder
• ▢ ¾ cup softened butter
• ▢ 1 egg
• ▢ 1 tsp vanilla

Equipment

Quart-size jar or vacuum-seal bag

Large Mixing Bowl

Measuring Cups and Spoons

Baking Sheet

Instructions

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1. Layer the sugar, M&M's plain chocolate candies, flour, baking soda, and baking powder in a quart-size jar, or seal the mixture in a vacuum bag.
2. To bake, empty the mix into a large bowl.
3. Add the softened butter, egg, and vanilla.
4. Mix well until a dough forms.
5. Drop by big spoonfuls onto greased baking sheets.
6. Bake at 350 F for 12 to 14 minutes.
7. Cool briefly on the baking sheet, then transfer to a rack.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Estimated yield is 24 cookies based on large spoonful portions.
Prep time is estimated for layering the mix and mixing the dough.
The original note suggests adding an extra egg for a softer, richer cookie.
Store the dry mix tightly sealed in a cool, dry place for up to 8 months for best quality.
Refrigerate prepared dough and bake within 2 days.
Store baked cookies in an airtight container at room temperature for up to 2 weeks.

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