Dulce de Leche and White Chocolate M&M; Cookies
Medically reviewed by Christiana George Updated Date: December 17, 2022
Well, if you are looking for something to make with your leftover Easter candy or leftover dulce de leche, you have come to the right place. Target sold white chocolate M&M’s this year at Easter time. I don’t remember seeing these before. I had to try them. They taste phenomenal. And I don’t usually like white chocolate. I am more of a dark chocolate or milk chocolate kinda gal.
Before I ate the whole bag by myself, I decided I had to make some treats with them. I really liked the taste of white chocolate and dulce de leche in my Dulce de Leche Rice Krispie Treats so I thought I give it a try with some cookies. I took inspiration for my cookies from How Sweet It Is Puffy Peanut Butter Cookies with Chocolate Chips.
I am finding all sorts of new uses for dulce de leche. If it wasn’t for my Argentinian in-laws, I wouldn’t even know it existed. Now that would be a shame.
I love the colors of these M&M’s. So pretty!
I could have just eaten the batter like this, but I was good and baked it. Although I did have to battle my daughter to lick the bowl afterwards.
The cookies started out puffy, but then flattened out. I was a little disappointed, but the flavor combo was right on. Just the right amount of dulce de leche and white chocolate M&M’s. Heaven! The cookies came out soft on the outside and chewy on the inside.
Dulce de Leche and White Chocolate M&M Cookies
by The Sweet Chick
Prep Time: 15-10min.
Cook Time: 10-12min.
Keywords: bake dessert dulce de leche white chocolate m&m’s cookie
Ingredients (about 24 cookies)
- 2 cups all-purpose flour
- 1/2 teaspoons baking soda
- 8 tablespoons of salted butter, melted and cooled
- 6 tablespoons of dulce de leche
- 1 cup brown sugar
- 1/2 cup sugar
- 1 egg + 1 egg yolk, at room temperature
- 1 teaspoons vanilla extract
- 1 cup white chocolate M&M’s
Instructions
Preheat oven to 325 degrees F. Place butter in microwave safe bowl and heat in 30 second increments until melted. Let cool completely. Then mix the melted butter and the dulce de leche.
Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the cooled butter/dulce de leche mixture and sugars until they are combined. I used my stand up mixer.
Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms. Fold in the M&M’s. I did this part by hand because the white chocolate M&M’s are so big.
Shape the dough into a ball about 1 inch in diameter. I used a cookie scoop. Place on a baking sheet two inches apart and bake for about 10-12 minutes or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake.
Let cool for a few minutes, then transfer to a cooling rack. Make sure you get your glass of milk ready to dunk those beauties!
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Maple Pumpkin Chocolate Chip Bread
I know it’s still summer, but I can smell fall in the air and I like it. I love the cool weather, the colorful foliage, the pumpkin picking, and the smell of wood burning stoves. It’s such a cozy season. A time to light a fire, put on a sweater, and snuggle up under a blanket. Yep, I like fall.
So I thought I would make something that captured all those warm and fuzzy thoughts. I fiddled around with my Maple Zucchini Nut Bread recipe and came up with this Maple Pumpkin Chocolate Chip Bread. I was never really a fan of pumpkin recipes, but maybe that was because I didn’t eat any growing up. That has all changed now. This recipe has inspired me to make more recipes using this fabulous squash.
I am in love with McCormick’s Pumpkin Pie Spice. The house smelled so good while the bread was baking. I am considering sprinkling it all over the house. It is the essence of the fall season. Mmmmm.
I made this recipe as little mini loaves, but you can surely make one big loaf. The mini ones disappear too quickly.
They are delicious straight out of the oven, but I wanted to decorate them. Nothing complicated, just chocolate drizzle with sprinkles and nuts.
I must say, the dark chocolate really brought out the flavors of the pumpkin pie spice. The maple syrup added just enough sweetness without overpowering the other flavors and help make the bread moist.
I am going to have to make this again for Thanksgiving. Forget pumpkin pie, this is so much better.
Maple Pumpkin Chocolate Chip Bread
by The Sweet Chick
Prep Time: 10-15 minutes
Cook Time: 15 minutes
Keywords: bake bread pumpkin dark chocolate maple syrup
Ingredients (24 muffins)
For the bread
- 1 3/4 cups all purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 eggs
- 1/2 cup pure maple syrup
- 1/2 cup oil
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla
- 1/2 cup quick oats
- 1 cup dark chocolate chips
For the chocolate drizzle
- 1/2 cup dark chocolate candy melt, melted
- 1/4 cup dark chocolate bar, melted
For the toppings
- chopped walnuts
- sprinkles
Instructions
For the bread
Preheat oven to 350º F.
In a stand mixer blend together the flour, sugar, baking powder, baking soda, salt and spice.
Then add eggs, maple syrup, oil and vanilla. Mix on low speed until everything in incorporated.
Scrape down the sides and bottom of the mixing bowl. Then add the pumpkin puree and oats. Mix on low speed for 2 minutes.
Add the chocolate chips and mix until the chips are evenly distributed in the batter.
Pour the batter into a greased muffin tin and bake for 15 minutes per batch.
(If making a loaf, pour batter into a greased loaf pan and bake for 40-45 minutes, until a toothpick inserted in the center comes out clean.)
Let bread cool off before adding chocolate drizzle and toppings.
For the chocolate drizzle
Melt the candy melt and the chocolate in microwave safe bowls in the microwave for 30 seconds at a time until all chocolate is melted. Mix the two chocolates together until well blended.
Pour the chocolate mix into a Ziplock bag and snip off the tip.
Drizzle the chocolate mix over the mini loaves and then add the walnuts or the sprinkles before the chocolate hardens.
Let the bread cool off before eating.
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