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Raspberry Scented M&M Cookies

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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 🙂

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.


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 🙂



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


Have a great day!  Come back soon 🙂

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  1. 51
    Lauren says:

    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!

  2. 52

    […] pantry and started baking…at like 10pm. Great midnight snack! Recipe was adapted from Picky Palate. She’s great, go check her site […]

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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!

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