These may very well be my favorite cookies ever. I’ve only ever gotten M&M cookies from the cookie aisle and while those are great, they aren’t soft. And I love a soft cookie!

Tracey shared this recipe a couple weeks back and I haven’t been able to stop thinking about them. I finally remembered to buy some M&Ms (at Lowe’s of all places) this past weekend and made them as soon as I walked through the door. And I’m not even going to try to lie about it – they didn’t survive the weekend.

A nasty wildfire broke out in this city that I have come to love and I have been absolutely glued to the TV. I lived the first 26 years of my life on the Gulf Coast so I’ve never seen anything like this! It’s amazing in a completely horrific way.

But back to the cookies – I haven’t cooked, baked, anything else all weekend because I can’t walk away from the TV. These cookies are literally the only thing I ate. And I’m not complaining because they are so good! They’re a little different from your typical sugar cookie in that they include cream cheese, which I guess is what keeps them so soft? It also adds a little bit of a tang that is fantastic with the super sweet M&Ms.

As of writing this, Colorado has 10 wildfires burning. If you are able to help at all check out If you are local to the Springs, Springs Bargains has been keeping a post updated about donation locations and volunteering.

Two years agoLettuce Wraps

Chewy M&M Sugar Cookies


2¼ cups (11¼ oz) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups (10½ oz) sugar, plus 1/3 cup for rolling
2 oz cream cheese, cut into 8 pieces
6 tablespoons unsalted butter, melted and still warm
1/3 cup vegetable (or canola) oil
1 large egg, at room temperature
1 tablespoon milk
2 teaspoons vanilla extract
1-1/2 cups M&M's


  1. Preheat oven to 350F. Line 2 baking sheets with parchment paper. Put the â…“ cup of sugar (for rolling) in a pie plate or similar dish; set aside.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, combine 1½ cups of sugar and cream cheese in a large bowl. Pour the warm butter over the cream cheese mixture and beat to combine. Beat in the oil then the egg, milk and vanilla extract. Mix until smooth. Use a rubber spatula to start folding the dry ingredients into the wet. When the dry ingredients are partially incorporated, add ¾ cup of the M&M's to the dough. Continue mixing until a soft dough comes together.
  4. Use a cookie scoop to portion out about 2 tablespoons of dough, roll quickly into a ball, and roll through the sugar you set aside earlier. Place 12 cookies on each baking sheet. Use the bottom of a glass to flatten the dough balls into discs that are about 2 inches in diameter. Press 2 or 3 more M&M's into the top of each cookie.
  5. Bake the cookies for 11-13 minutes, rotating the sheets halfway through. The cookies should not brown but the tops will be puffy and slightly cracked. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer them to the rack to cool completely.


A few weeks ago I spent an entire weekend going through every cookbook I own and inputting each recipe that I wanted to make into a spreadsheet. I have some amazing cookbooks but I very rarely open them since recipes are so easily accessible on the internet these days. When I want to make something, I search Pinterest and bam, it spits out 50 different recipes of whatever it was that I wanted to make. So my cookbooks have been crazy neglected and I want that to change!

By day 2 of that little project I was pretty sick of going through recipes and started including recipes based solely on their name. Like these guys. They were called Lemon Bars and I added them to my spreadsheet because I love traditional lemon bars – the shortbread crust, a thick layer of lemon curd, and then a dusting of powdered sugar. I love those.

These are not those obviously.

Lemon Bars is probably the last thing I would have called these. They have a shortbread-esque crust but it’s made with brown sugar. Then – and this is going to sound completely crazy – you cover it with what basically amounts to German chocolate frosting (you know, the coconut pecan stuff), and then you bake it. And then finally the lemon comes into play when you glaze them hot out of the oven.

When these bars went into the oven I thought “Omg, this is one of the biggest disasters I’ve had in awhile” because they were so ugly. And then I said it again when they came out of the oven. But they are so tasty – I can’t even explain it. Coconut and lemon are perfect together anyway but for some reason it’s fantastic with the buttery crust and the slight crunch of the pecans.

You should make these. You’re going to call me nasty names as you’re making them but I promise you’re going to be pleasantly surprised.

Coconut Lemon Bars

from Blue Ribbon Recipes


For the crust:
1½ cups all-purpose flour
½ cup unsalted butter, room temperature
½ cup brown sugar
For the filling:
2 eggs
1 cup brown sugar
½ teaspoon vanilla
2 tablespoons flour
½ teaspoon baking powder
1 cup pecans, chopped
1½ cups coconut
For the glaze:
1½ cups powdered sugar
1 tablespoon unsalted butter, melted
juice of 1 lemon


    To make the crust:
  1. Preheat oven to 275F. Line a 9×13-inch bakng pan with parchment or spray with non-stick spray.
  2. In a medium mixing bowl, beat flour, butter, and brown sugar until combined. Press the mixture into the prepared pan. Bake for 10 minutes; remove from oven.
  3. To make the filling:
  4. Increase oven temperature to 350F.
  5. In another medium mixing bowl, beat together eggs, brown sugar, and vanilla until light and fluffy. Sift in flour and baking powde; beat until just combined. Use a rubber spatula to fold in pecans and coconut.
  6. Pour the filling over the crust. Bake for 20 minutes or until set.
  7. To make the glaze:
  8. Whisk together powdered sugar, melted butter, and lemon juice.
  9. Drizzle glaze on the bars as soon as they come out of the oven.
  10. Cool the bars completely before cutting.


Yup, it’s time for my monthly “I’m going to cook every single recipe from Around My French Table!” proclamation.  I mean it this time! I swear. Unless it’s another recipe for mussels. Because mussels don’t exist in Colorado.

This week’s French Fridays with Dorie recipe is not mussels thankfully – it was cookies! Chocolate ones! With extra chocolate!

These are Dorie’s Cocoa Sables. I really love her Sables recipe from Baking so I had high hopes for these. Unfortunately, my dough was ridiculously dry.

It crumbled when I sliced it and I ended up having to piece it back together on the baking sheet. I really don’t think it was the recipe’s fault though – I think just I need to learn to compensate for how dry the air is here.

But how did they taste you ask?

A-mazing. Best cookies I’ve ever tasted.

And that could very well be because I haven’t had anything sweet in a week but you guys, I loved these! I don’t think I’ve ever had a chocolate cookie that I felt this strongly about but I cannot wait to make these again.


If you asked my husband to describe me, I can almost guarantee that he would include the word “cheap” in the mile-long string of words that would follow. I can talk myself out of buying anything – I have to take my vacuum completely apart, clean it, and put it back together at least 3 times a week. It still works though! So why buy another one?!

My cheapness thriftiness is okay with me most of the time. And then there are times when I realize I have a fridge full of brie that’s about to expire and nothing to spread it on! Because I refuse to buy cookies/crackers/whatever unless it’s on sale and I have a coupon. Gah.

Luckily, I saw Tracey link to these graham crackers a few days ago and kept them in the back of my mind.

You guys. These have got to be the world’s best graham crackers. They’re almost like a shortbread! They’re really buttery and were the perfect vessel for my baked brie.

Super simple too! It took me about 10 minutes to throw the dough together and after a quick chill all I had to do was roll it out and cut it. My only complaint is that I don’t think I rolled them thin enough which means I didn’t get a ton of cookies out of the recipe. Boo! Oh well, I won’t mind making them again!

Graham Crackers


2 cups unbleached all-purpose flour, plus more for rolling
½ cup whole-wheat flour
¾ teaspoon kosher salt
½ teaspoon baking soda
½ teaspoon ground cinnamon
8 ounces (2 sticks) unsalted butter, cut into small pieces, at room temperature
¼ cup packed dark brown sugar
¼ cup granulated sugar
¼ cup honey


  1. In a bowl, whisk together the all-purpose flour, whole-wheat flour, salt, baking soda, and cinnamon.
  2. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, dark brown sugar, granulated sugar, and honey. Mix on medium speed until well combined, about 1 minute. In two additions, add the dry ingredients, letting the first fully incorporate before you add the second.
  3. Turn the dough out and flatten it into a rectangular shape, wrap it tightly in plastic wrap, and refrigerate until chilled, about 30 minutes or up to 2 days. (The dough can be frozen, well wrapped, for up to 1 month.)
  4. Preheat the oven to 350 F. Line two baking sheets with parchment paper.
  5. Unwrap the chilled dough, and on a lightly floured surface, roll it out into a rectangle about â…› inch thick. Using a ruler and a pastry cutter or a sharp knife, cut the dough into 3-by-3-inch squares; use a spatula to transfer the rectangles to the prepared baking sheets as you go. Reroll the scraps of dough once, and cut out more cookies. Using a paring kninfe, gently score each square to create a line down the middle, taking care not to cut all the way through the dough. Using a fork, pierce each rectangle with two rows of six to eight marks.
  6. Bake the graham crackers, rotating the baking sheets halfway through, until they are golden brown, 15 to 20 minutes. Cool on a wire rack.
  7. The graham crackers will keep in an airtight container at room temperature for up to 1 week.


These cookies sure have made the blog rounds lately. I keep seeing them referred to as Lofthouse cookies and each time the blogger would profess their love of these so-called Lofthouse cookies. And I had zero clue what a Lofthouse cookie was. I thought maybe I was missing out on a bakery or a restaurant or something. Then one day I was wondering around our grocery store’s bakery – because that’s the kind of thing I do – and stopped in front of the soft cookies, thinking about how I hadn’t had them since my college days, and DUH, Lofthouse is the brand that makes the dang things!

I always loved those cookies – they have a dough taste to them that I’ve never found before in another cookie and well, who doesn’t love cookie dough?! This recipe produces cookies that are dead ringers for those grocery store cookies. I mean exact. I could’ve easily eaten my weight in these guys.

Soft-Frosted Sugar Cookies


For the cookies:
4 1/2 cups all-purpose flour
4 1/2 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups (3 sticks) butter, at room temperature
1 1/2 cups sugar
3 large eggs
5 teaspoon vanilla extract
For the frosting:
5 cups powdered sugar, sifted
1/3 cup (5 1/3 tablespoons) unsalted butter, melted
1 tablespoon vanilla extract
7-8 tablespoons milk (plus more, as needed)
Food coloring (optional)
Sprinkles (optional)


  1. To make the cookies, preheat the oven to 350F. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl combine the flour, baking powder and salt, and whisk together to blend. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.
  2. When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Bake about 10-12 minutes or just until set. (Do not overbake! The edges should be no more than very lightly browned if at all.) Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.
  3. To frost the cookies, place the powdered sugar in a medium bowl. Add the melted butter, vanilla, and milk to the bowl and whisk until smooth. Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency. Tint with food coloring if desired. Use an offset spatula or spoon to frost the cooled cookies. (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable.) Top with sprinkles if desired. Store in an airtight container.