1/2
cup green and red M&M’s® candy-coated milk chocolate candies
1/2
cup miniature marshmallows
1/3
cup coarsely crushed mini pretzel twists
1/4
cup coarsely chopped cocktail peanuts
2
tablespoons green, red and white candy sprinkles
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Steps
1
Heat oven to 375°F. Line large cookie sheets with cooking parchment paper. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in remaining ingredients.
2
Drop dough by rounded 2 tablespoonfuls on cookie sheets 2 inches apart. Flatten.
3
Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.
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Cookie scoops make quick work of dropping cookie dough and help ensure a better end result. This is because they help keep cookie size uniform, so they all bake in the same amount of time!
For best results, bake one sheet of cookies at a time on the middle oven rack.
Mini marshmallows can give cookies an irregular shape, but with that shape comes delicious gooey texture! Just remember to use parchment paper, so cleanup is a snap.
Lining your cookie sheets with cooking parchment paper will prevent any melted marshmallow from sticking to your pan. Clean up will be a breeze!
If the marshmallows are melting completely, your oven may be running too hot. Ovens tend to run hot over time, so be sure it’s the right temperature by using an inexpensive oven thermometer that can be found in the kitchen gadget section of your grocery or discount store. Another culprit might be using dark cookie sheets. We recommend shiny metal cookie sheets (without any nonstick surface) for cookies.
