Raspberry Scented M&M Cookies

You know when I saw these fabulous Raspberry M&M’s from Target that I was going to create another fun cookie right? Well, that I did! I thought it would be so fun to start with a raspberry butter that brings a perfectly hint of raspberry to each cookie with those delicious Raspberry M&Ms on top! Wait until you try these M&Ms, they are incredible right out of the bag, so try to leave some for the cookies ๐Ÿ™‚

Hope you enjoy!!

Here’s your line up!

You’ll need just about 1/2 cup of red raspberries to puree.

There are a number of ways you can puree your raspberries. I chose to just place them in my blender with 1 tablespoon water and mix until well combined. I placed the blended berries over my fine strainer to drain the juice. Make sense?

You get this beautiful berry puree. Makes the cookies smell and taste fabulous!

Drizzle 3 tablespoons of your puree into your softened butter.

Pretty!

Raspberry butter in the works!

Ahhhhh, pink raspberry butter!

Add your sugars and mix, mix, mix!

Add 2 beautiful eggs to the mix.

A little splash of vanilla.

Time for the dry ingredients!

I took a moment to capture the flour on the beater. I’m a nerd.

Add your chips.

Give a little taste then press into your muffin top pan! Do you have a muffin top pan yet?! You need one! In all seriousness, they really make awesome cookies.

Oh how fabulous are these Raspberry M&M’s? They really are delicious.

Press the M&M’s into your cookies.

I love how nice and round the cookies turn out. They are perfect for packaging up too!

Serve with milk ๐Ÿ™‚

Enjoy!

[ziplist]

Raspberry Scented M&M Cookies

2 sticks (1 cup) softened unsalted butter

3 tablespoons raspberry puree

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

2 teaspoons pure vanilla extract

3 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup white chocolate chips

1 cup chocolate chips

1 bag Raspberry Chocolate M&Ms

1. Preheat oven to 350 degrees F. and lightly spray two 6 count Muffin Top Pans with cooking spray.

2. Place softened butter in bowl of stand or electric mixer. Place 1/2 cup raspberries into a blender with 1 tablespoon water and blend until well combined. Pour mixture over a fine strainer sieve placed over a small bowl to retrieve just the raspberry juice. Pour 3 tablespoons of the strained raspberry juice into the butter and beat on high until combined and pink.

3. Add sugars and beat for 2 minutes, until light and fluffy. Add eggs and vanilla beating until well combined. Slowly add dry ingredients, white and chocolate chips, beating until just combined. With a medium cookie scoop, add 2 heaping scoops of dough into each muffin top cup. Press to form around muffin top cup then top with 6 M&Ms pressing gently. Bake for 12-15 minutes, until edges become golden brown. Remove and let cool in pan for 10 minutes before removing. Remove from pans and serve.

Makes 12 large cookies

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Have a great day! Come back soon ๐Ÿ™‚

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55 Responses
    1. Hi Liz, the smell that came from the oven was so beautiful I had to call them raspberry scented, however you do get a hint of raspberry with each bite too ๐Ÿ™‚

  1. Anna

    I’m not even kidding when I say this…my hubby just asked me last night if you had a recipe yet for these M&M’s that he picked up for me and I said no. And here you have one today!! I can not wait to make these!!!!

  2. Perfect timing! I’ve been holding onto a bag of these M&M’s for months (Oops, should I have made that confession?), and I expect to receive a muffin top pan for my birthday next week. These cookies are going straight to the top of my must-bake list!

  3. Jenny they look awesome, as usual. I know you love your muffin top pan and I have one (you were the person who gave me the nudge to buy it, okay I bought two) and this reminds me to dust it off!

  4. Sure do love the print option and I believe I am going to go and buy a Kitchen Aid.
    I am a older woman and should have had one of those years ago. ๐Ÿ™‚

  5. I would probably accidentally use all the raspberry butter on some homemade bread and have nothing to show for myself. Except a smile. Those pans seem to be everywhere right now! Yummy!

  6. I can’t believe M & M’s have a raspberry flavor! I love the idea of making a raspberry butter. I bet that really enhances the flavor. Great recipe.

  7. Larissa

    Ok, I bought a whoopie pie pan last week (Bed, Bath & Beyond didn’t have a muffin top pan in stock and I had a coupon)…looks about the same. It should work, right? I can’t wait to make some cookies in it! These sound so yummy.

    1. Tiffany

      I would think they would be pretty close to the same. I have been using a whoopie pie pan to make all my cookies in lately. My kids love the “deep dish” size and the crisp sides, gooey centers I get with the pan.

  8. i wish raspberries were in season right now! and where in the world did you find the raspberry m&m’s? if i can track those down i am so making this recipe!!!!!

  9. These are absolutely gorgeous cookies. I must bookmark these and try them out. I do tend to be scared of sieves for some reason. I never have any luck getting things to strain properly. But for you I will give it a whirl again.

  10. Saw these at the shop the other day and though ewww… but then again I was only thinking about having the whole bag to myself ๐Ÿ™‚ But for baking YES

  11. Kelsey

    Because of your amazing blog and cookie recipes, I asked for (and received!!) my very own whoopie pie/muffin top pan for my birthday last week!! I can’t wait to start making your delicious recipes ๐Ÿ™‚

  12. MaryE Stifflemire

    I was wondering if any company is making mini-muffin top pans. I think that would be a great way to make them for an office party or large get-together with families or at church dinners. I hope some one will take the hint and make them. I’ll buy a couple for sure!!

  13. Beautiful! You could have stopped with just the raspberry butter and I would have been in love. We used to buy this raspberry honey butter for our scones, but haven’t for a while now. Now I have a couple reasons to buy some raspberries!

  14. Marily from CA

    Hi, Jenny
    As if the cookies and the butter weren’t beautiful enough, where did you get that darling mini cake stand?!

  15. Jennifer

    These look so great! Where did you find the raspberry M&Ms? I have not seen them in stores yet but would love to try this recipe.

  16. Karen MacDonald

    I got a Wilton muffin top pan(12 cup) for Mothers Day and tried your cookies today. Mine overflowed the pan and are kind of green in color. Any ideas?

  17. Karen MacDonald

    Found out I have a whoopie pie pan, not a muffin top but still can’t firgure out why they are green!

  18. Anna

    I have made this NUMEROUS times and out of all the cookies I’ve made on this and other sites, this is the one my hubby can’t keep his hands off of. if they’re in the freezer, he doesn’t care, he eats it frozen!! I know this recipe by heart now.

  19. Joey

    Hi! I really want to make these cookies for Valentine’s Day and wanted to scoop out the batter with an ice cream scoop and bake them on a cookie sheet instead of the muffin tin. Would I still bake them for the same amount of time?

  20. I made these using 100% fruit spread (seedless blackberry because I couldn’t find rapsberry) and they were delicious! I’ll definitely be making them again! Thanks!

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