Rainbow M&M Cookies.

Soft and chewy cookies filled with colorful M&Ms. These are a cookie jar favorite!

Soft and chewy cookies filled with colorful M&Ms. These are absolutely a cookie jar favorite!

These incredibly addicting cookies are super chewy and, by far, the softest cookie I’ve ever baked.  They completely disappeared when I brought them into work, with some people even asking me if they were store-bought.  Store-bought? The horror!

I adapted the recipe from the famous Cooks Illustrated Chewy Chocolate Chip Cookie.

Rather than melting the butter – as directed in the Cooks Illustrated recipe – I creamed the butter with the sugars and eggs, which produced an exceptionally thick and puffy cookie.  Just the way I like them!   Another trick to get a thick and puffy cookie is to chill the dough.  Like, for hours.  Yup… 30 minutes and to up to 5 days of chilling.

Soft and chewy cookies filled with colorful M&Ms. These are a cookie jar favorite!

The unbelievably soft texture and chewiness to this cookie can be attributed to the extra egg yolk.   Egg yolks are the source behind a cookies soft texture.  This recipe calls for 1 whole egg and 1 egg yolk.  Also credited to the chewiness of this cookie is the brown sugar to white sugar ratio.  This recipe calls for double the amount of brown sugar to white.  So, with double egg yolks and double brown sugar, these babies have double the softness and double the chewy texture!

Make these amazing cookies now and learn why you will use this recipe time and time again!

Rainbow M&M Cookies

Yield: 30 cookies

Print Recipe

Soft and chewy cookies filled with colorful M&Ms. These are a cookie jar favorite!


  • 2 cups + 2 tablespoons all-purpose flour
  • 1/2 teaspoons baking soda
  • 1 teaspoon cornstarch
  • 3/4 cup (1.5 sticks) salted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup sugar
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup mini M&Ms


Preheat oven to 325F degrees.

Mix the flour, baking soda, and cornstarch in a bowl and set aside. With an electric mixer or stand mixer with a paddle attachment, cream the butter and sugars together. Add the egg, egg yolk, and vanilla and mix well. Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring). Fold in the mini M&Ms.  Do not overmix the dough at any point in this process.

Chill dough for at least 30 minutes (or up to 5 days, covered) in the refrigerator.  Drop by tablespoonfuls onto ungreased baking sheet. Press a few more M&Ms onto the tops for decoration. Bake for 8-10 minutes or until edges are slightly browned. The centers should appear very soft and puffy. Let cool completely and enjoy!

 Sally's Tip: Make sure to keep dough cold at all times while the batches are baking. I kept my dough in the refrigerator in between batches.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Check out some of my other favorite homemade cookie recipes.

Like these Peanut Butter Cup Oatmeal Cookies 

Peanut Butter Cup Oatmeal Cookies-4


And these Sweet & Salty Potato Chip Toffee Cookies.

Potato Chip Toffee Cookies by Sallys Baking Addiction






95 Responses to “Rainbow M&M Cookies.”

  1. #
    Diane Cosbyposted February 1, 2012 at 2:13 pm

    Congrats on such a beautiful blog and the photography and cookies are stellar!!


  2. #
    Choc Chip Uruposted February 15, 2012 at 9:03 pm

    These look sooooo good – forget Coles cookies and load up on M&Ms
    What a delicious recipe 😀

    Choc Chip Uru
    Latest: Healthiest Natural Sugars Muesli Bars


  3. #
    Mollieposted June 12, 2012 at 12:32 am

    I have finally found an m&m cookie recipe that works! After many failed attempts and experiments with several different recipes, I just couldn’t seem to prevent my cookies from spreading too much. This recipe actually helped the cookies keep their shape pretty well. I made a large batch of these for my children’s t-ball team and they were a huge hit. This recipe is a keeper. I used a whole jumbo bag of regular sized m&m candies and mixed 1 cup into the batter. Then I pressed the remaining 1/2 cup of m&m’s onto the top of the dough balls before baking. Wonderful!!



  4. #
    Georgiaposted July 1, 2012 at 2:56 am

    OMG These are amazing~!
    I just tried making them and they’re perfect! I’ve been searching for a recipe like this for ages! Thank you!


    • Sallyreplied on July 1st, 2012 at 6:46 pm

      YAY! sooo glad to hear that Georgia. I love these oatmeal cookies too :)


  5. #
    carrieeposted September 24, 2012 at 4:32 am

    I don’t have a mixer with a paddle attachment. What else can I do?


    • Sallyreplied on September 24th, 2012 at 6:45 am

      You may slightly melt the butter and mix it with the sugar by hand before adding the eggs, vanilla and the dry ingredients. Make sure to chill the dough before baking. Thanks!


  6. #
    faheemaposted October 1, 2012 at 6:47 pm

    hey sally i wont have time to cool the m & m cookies because im doing food gcse and we wont have time so what can we do to make the cookies thicker and what if you put 2 eggs instead of 1 egg and 1 egg yolk please get back quick . Thanks!


    • Sallyreplied on October 1st, 2012 at 9:27 pm

      I do not recommend using an entire egg for the extra egg yolk. It is what makes the cookies soft and chewy. Unfortunately, there is no way getting around chilling them! TRy rolling them and throwing the dough balls into the freezer for up to 10 minutes before baking! I hope this helps.


  7. #
    Kaylaposted November 10, 2012 at 3:37 pm

    i made these a couple of weeks ago for a club meeting and added pretzels to them (because sweet and salty is fantastic). the extra brown sugar makes them DIVINE! they were super duper soft. every time i make cookies they come out crunchy or undercooked. these were perfect. thank you so much for your blog. you give me so many new staple recipes :)


    • Sallyreplied on November 11th, 2012 at 6:58 am

      Kayla, that is SO wonderful to hear – I’m glad your cookie problems are solved! I swear by extra brown sugar in cookie recipes. Sweet and salty – LOVE it! I have to make your version :)


  8. #
    Lilyposted November 12, 2012 at 2:08 am

    Heyy, do you think it’s the same if we use peanuts M&M? since its have peanuts on it,its still the same right and I love making your cookies ,its awesome :)


    • Sallyreplied on November 12th, 2012 at 4:57 am

      Hi Lily! Yes, peanut M&Ms will work just fine. Make sure to use more dough per cookie since the peanut m&ms are larger.


  9. #
    Bettyposted December 5, 2012 at 1:03 pm

    Sally will these cookies hold up if I make the dough ahead of time and freeze it? I have so many cookies to bake and I like making the dough ahead of time and freezing.


    • Sallyreplied on December 5th, 2012 at 6:17 pm

      Hi Betty! Of course! Make the dough now, roll into balls, and then thaw for about 10 minutes (don’t need to thaw the whole way through) and bake them when you are ready – you could freeze them up to two months.


  10. #
    Abbyposted December 16, 2012 at 1:35 pm

    These cookies turn out flat just like the rest of recipes I have tried ):


    • Sallyreplied on December 16th, 2012 at 3:30 pm

      sorry to hear than Abby! I am not sure what to tell you since I wasn’t actually there when you made these cookies – was the butter softened or was it melted at all? Was the weather humid? Even a slight moisture in the air can have an effect on the amount a cookie spreads. Ddi you sufficiently chill the dough? Was the flour measured accurately? IS the oven temperature precise to match the recipe requirements? My oven is hotter than what the dial says, so I use an oven thermometer. Did you overmix the dough?


      • Abbyreplied on December 16th, 2012 at 3:48 pm

        I did everything that the recipe said to do. They tasted good but was flat and spreaded out too much.

      • Doreenreplied on May 31st, 2014 at 12:15 pm

        I recently found your blog and I think it’s amazing. Thank you for all your baking addictions. However, I recently made these delicious Rainbow Cookies and mine too came out flat. Could it be that I pressed them down a little too much. I’ve been baking for years and I’m pretty damn good hahaha. Cookies on the other hand have always been a pain. I usually melt the butter like Cooks Illustrated suggest but I wanted to try your recipe. Like I said the cookie was delicious but flat.

        • Sallyreplied on May 31st, 2014 at 12:24 pm

          A tablespoon or two extra flour always helps, as well as baking on a silicone mat.

      • Doreenreplied on May 31st, 2014 at 1:03 pm

        Thank you. I followed your recipe to the T. I even purchased a silicon mat. Could my gas stove be the issue if not then I messed up somewhere and I’ll be happy to try them again. P.s I loved your cookies.

  11. #
    Tammyposted December 19, 2012 at 5:41 pm

    Thank you so much for sharing this recipe. These cookies were delicious! Not too sweet, and hits the right spot. Happy Holidays!


    • Sallyreplied on December 19th, 2012 at 8:14 pm

      Hi Tammy – that’s so nice to hear! Thanks for writing in to let me know you loved them. Happy Holidays to you as well!


  12. #
    Debposted December 30, 2012 at 3:55 pm

    Perfection! I made these for Christmas with red & green m &m’s & chocolate chips and they were a big hit. Always used traditional recipes that turned out flat, but these were fluffy & light with the right amount of everything. Thank you<3. wish I could add a pic to this post to show you.


    • Sallyreplied on December 30th, 2012 at 8:04 pm

      Hi Deb! That is so wonderful to hear! Thanks for letting me know how great the cookies turned out for you – that makes my day. I truly love this recipe. I come back to it often. I’m sure your cookies were gorgeous with those festive Christmas M&Ms! Thanks Deb and happy new year!


  13. #
    Meaghanposted January 21, 2013 at 7:55 am

    Hi Sally- I just started following your blog and wanted to let you know how much I love it already! Your photos are amazing!

    My sister and I have co-blogged together at 2 Sisters 2 Cities for the past three years. In the past, I have been much more into cooking than baking, but the combination of holiday baking and being pregnant has definitely gotten me off into a bit of a baking kick.

    I made these Rainbow M&M cookies yesterday with Valentine’s Day M&Ms to share with friends during yesterday’s football games…I believe I now only have 2 cookies left! I can’t wait to try more of your recipes…



    • Sallyreplied on January 21st, 2013 at 8:46 am

      Thanks Meaghan! You are so sweet. I am much more of a baker than a cook! I LOVE these cookies – especially made for any holiday using different colored M&Ms. They are incredible. :) Let me know any other recipes you try. Hope you’re doing well in the pregnancy. Thanks Meaghan!


  14. #
    Meganposted January 22, 2013 at 11:17 am

    Are these cookies fluffy and puffy (cake like)? or are they thick and chewy (more dense)?


    • Sallyreplied on January 22nd, 2013 at 11:46 am

      Hi Megan! They are not cakey at all. Chewy and soft.


      • Meganreplied on January 23rd, 2013 at 4:23 pm

        That’s good to hear! I think I’ll have to try these out!

  15. #
    Kimposted February 5, 2013 at 4:51 pm

    I was wondering if I could use your awesome chocolate chip cookie dough recipe and just add m&ms to it? I really LOVE that basic chocolate chip dough!! Is there something about the m&ms that wouldn’t work with that? Now, I’m sure this one is amazing as well, but I just wanted to know…. Thanks!


    • Sallyreplied on February 5th, 2013 at 4:57 pm

      Hi Kim! If you’re referring to my Perfect Chocolate Chip Cookie base (the one I use for many cookies) http://sallysbakingaddiction.com/2012/08/06/the-chocolate-chip-cookie/ then YES, you may certianly use that and stuff it with M&Ms just like these cookies. I love this post’s cookie dough base as well. Thanks Kim!


  16. #
    Chelseaposted February 27, 2013 at 7:48 pm

    I have margarine sticks, not butter. I’ve made this recipe several times (always using salted or unsalted butter), but would margarine work? I plan on chilling the dough as always, and I have the eggs and margarine sticks coming up to room temp as I write this. Any help would be great! Love the recipe! (I’m using the Easter M&M’s, too, yay!)


    • Sallyreplied on February 27th, 2013 at 8:03 pm

      Hey Chelsea! Margarine should work just fine. Enjoy!


  17. #
    Amandaposted March 6, 2013 at 12:21 pm

    These were so good!! Thank you for sharing the recipe.


    • Sallyreplied on March 6th, 2013 at 4:26 pm

      I’m glad to hear that Amanda! Thank you for letting me know!


  18. #
    Larryposted April 17, 2013 at 11:32 pm

    Great recipe! Made a double batch and used half choc chips & half M&M’S. Even better if you use homemade brown sugar. Now on to more of your recipes!


    • Sallyreplied on April 18th, 2013 at 5:57 am

      Thanks for reporting back about them!


  19. #
    Kateposted June 25, 2013 at 11:36 am

    Is the cornstarch supposed to be mixed in with the flour mixture?


    • Sallyreplied on June 25th, 2013 at 12:07 pm



      • Timreplied on October 30th, 2013 at 1:07 pm

        Might you tell me just what corn starch does in the recipe? I’ve seen many MM Cookies recipes that do not have corn starch, and many that do. What odes it do? For that matter, what does the baking soda do? I’m on way to try your recipe. It sure sounds good. Hey, for what-it-is-worth…..what a knock out web site. So beautiful and professionally done. I applaud you!

        • Sallyreplied on October 30th, 2013 at 3:16 pm

          Hi Tim! No problem. Cornstarch makes cookie dough much softer. It makes the baked cookies softer AND thicker. Sort of how it thickens soups, jams and gravy. It does the same to cookie dough. I talked more about the use of cornstarch (aka cornflour outside of the US) here: http://sallysbakingaddiction.com/2012/11/22/soft-baked-white-chocolate-chip-cranberry-cookies/

          Baking soda neutralizes the acidity of the cookie dough and allows the cookies to brown in the oven.

  20. #
    Jazzyposted July 16, 2013 at 12:54 pm

    Can dark brown sugar be used instead if you don’t have light or is it not advised?:)


    • Sallyreplied on July 16th, 2013 at 2:13 pm

      Yes, dark may be used instead of light.


  21. #
    Annieposted July 27, 2013 at 8:53 pm

    Quick question! Just realized I have unsalted butter at room temperature, will it matter? Ready to make them….


    • Sallyreplied on July 28th, 2013 at 9:26 am

      Unsalted butter is fine. Taste the dough after it’s made and add more salt if needed. Enjoy!


  22. #
    Yii-Hueiposted August 24, 2013 at 9:16 pm

    I made these, and they were a hit with my friends! Nice, soft, thick and chewy! Will be using this recipe over and over again in the future :) Thanks for the recipe! I also posted about these, so you can check it out if you’re interested


    • Sallyreplied on August 25th, 2013 at 9:30 am

      I love these cookies and I’m so happy that you did too! I love how chewy they are. I’ll check them out!


  23. #
    Stacyposted September 21, 2013 at 2:56 am

    Hi there!

    If using regular sized M&M’S, would you suggest changing the amount or keeping it at 1 cup?



    • Sallyreplied on September 22nd, 2013 at 4:28 pm

      Hey Stacy! About 1 cup of regular M&Ms would be just fine.


  24. #
    Annabelleposted September 25, 2013 at 12:47 pm

    Great recipe! My cookies were almost too puffy :-) thanks for sharing!


  25. #
    Marissaposted September 27, 2013 at 1:18 pm

    Can I substitute the flour with white wheat flour? Would it be same measurement?


    • Sallyreplied on September 27th, 2013 at 4:52 pm

      Hey Marissa! You sure can. It would be an equal measurement.


  26. #
    Nicoleposted November 4, 2013 at 9:43 am

    These cookies are delicious! The only problem I had was that they seemed to be just a little undercooked. I had them in for 9 minutes, but probably could’ve gone a few minutes more. This could probably be due to the size I rolled them. Maybe too thick?


    • Sallyreplied on November 4th, 2013 at 11:24 am

      It sounds like the cookie may have been too big. Also, check your oven temperature. My oven runs hot, but a lot of ovens I’ve used run cold! I always use an oven thermometer to be completely accurate. It may just be that your cookies need another minute or two. That’s an easy fix! Thanks for trying them, Nicole.


  27. #
    Ikiposted December 10, 2013 at 7:38 pm

    Hi Sally,

    I am planning to make these M&M cookies for Christmas. Do they freeze well after they are baked?


    • Sallyreplied on December 10th, 2013 at 7:55 pm

      Yep! They freeze well for up to 2 months.


  28. #
    Philia91posted January 17, 2014 at 7:28 am

    Hi Sally,
    First off I CAN NOT WAIT to make these, I am going to make some this weekend in fact! I just have a quick question about the recipe ingredients you have listed on this post – in this one it includes a teaspoon of cornstarch, but on another of your posts also saying it is your “go-to, standard, no-fail, GUARANTEE cookie dough recipe” that you use for all your cookies the cornstarch is not included (http://sallysbakingaddiction.com/2012/06/14/chocolate-covered-pretzel-cookies/). I’m curious as to if you usually add the cornstarch or not, and what the result is of not adding it? I don’t have M&Ms so will be suing 1 cup of chocolate chips instead, should I add the cornstarch or leave it out as stated on your other recipe? Also, how long do these cookies last for?
    Sorry to be a bore and ask what are most likely really silly questions, I just don’t want to mess these up!
    Please get back to me a.s.a.p., I plan to make these either tomorrow or the day after at the latest. Many thanks, and congratulations on the FABULOUS blog, your photography is stunning I wish I was creative as you.
    Philia x


    • Sallyreplied on January 17th, 2014 at 9:52 am

      Hi Philia! The Chocolate Covered Pretzel Cookies were posted so long ago! I updated this Rainbow M&M Cookie about 18 months ago, after the Chocolate Covered Pretzel Cookies were published. When I make the Chocolate Covered Pretzel Cookies now, I add cornstarch. It just gives the cookies a little something extra. Much softer in my opinion. You may add it or leave it out. 1 cup of chocolate chips will be just fine with this recipe! The cookies will stay fresh for 1 week at room temperature.


      • Philia91replied on January 17th, 2014 at 2:43 pm

        Hi Sally,
        Thank you so much for replying to my comment, I really appreciate it! Thank you ever so much for the update on the cornstarch, I think I’m going to do a double batch and add it to one of them, then I can see for myself if they turn out any differently – plus then I will have double the amount of your delicious cookies!
        That’s great that they stay fresh for up to a week. Perfect for school/work lunches as I can make a batch at the weekend, and make them last throughout the week (or attempt to at least, I suspect they may get gobbled up the moment the come out of the oven!).
        Many thanks again Sally for getting back to me so quickly, I can’t wait to bake these they look fabulous xXx

        • Sallyreplied on January 17th, 2014 at 8:08 pm

          You’re very welcome. You’ll have to let me know how you like them when they’re baked!

  29. #
    Annaposted January 31, 2014 at 5:50 pm

    I tried this recipe today but unfortunately i heated the oven to 425F without noticing my mistake O_O so my first batch turned out really brown…..
    But i took out the second and third batches out a few minutes earlier and they turned out amazing! slightly crunchy on the outside with a soft middle just like I like them best 😀 This is the first M&M cookie recipe I’ve tried where the cookies actually kept their shape :)
    I’m going to take the cookies to school with me on monday and i bet they’ll be gone reallly really fast! ;D


  30. #
    Belénposted March 10, 2014 at 4:49 pm

    Hi Sally, ive started following your blog about a month ago and I’ve to say that everything it’s been a success. I live in ibiza a small island (Mediterranean sea) of Spain. Some of the chocolate ingredients are difficult to get. I’ve been to the USA several times so every time I go I try to stock up. My mother in law stais in Scotland so she also brings me some ingredients that I cannot find or cost you an arm. I really enjoy your post. Thank you for the great recepies.


    • Sallyreplied on March 10th, 2014 at 5:06 pm

      Thank you, Belen. So sweet of you to say hi. I’m happy you are loving the recipes so far and able to work with what you have available to you. Let me know any new recipes you try, love hearing from all over the world!


  31. #
    Choua Vangposted April 2, 2014 at 4:25 am

    If I have no corn starch, can I leave it out? Or is that not recommended? I


    • Sallyreplied on April 2nd, 2014 at 8:10 am

      The cookies won’t be as soft without it – so keep that in mind.


  32. #
    Dreposted June 12, 2014 at 12:43 pm

    How many sticks of butter is 1.5 I would like to make them tomorrow


  33. #
    saraposted July 14, 2014 at 1:15 pm

    Hi.. Is it possible to make it as a cake size?
    Like giant?


  34. #
    Betsyposted August 5, 2014 at 10:43 am

    Hi Sally! I LOVE your blog and have had great luck with everything. Just wondering–is there a reason why you use salted butter in this recipe?

    Thanks so much,


    • Sallyreplied on August 5th, 2014 at 2:42 pm

      Hi Betsy! I actually prefer salted butter in most of my cookie recipes, but write them with unsalted butter since that is what most people use anyway. I like the slight increase in saltiness. You may use unsalted here, without changing anything else about the recipe.


  35. #
    Cathiposted August 14, 2014 at 5:43 pm

    I just made these with my daughter-her request…m&m cookies, but NOT monster cookies. We were just tasting the dough, when it dawned on me…there is no salt in the recipe! Yikes…I like salty with my sweet. BUUUUUT, I will try them as is for the first batch, then sprinkle salt on top if I need to. Chilling as we speak, I’ll let ya know!


    • Cathireplied on August 14th, 2014 at 5:46 pm

      Oh.my.gosh! I JUST noticed the comment above mine, and did not realize the recipe called for salted butter. Great. This is why I can’t bake. I’ll cook any day and all day, but baking—just not enough wiggle room for me!


  36. #
    Bethanyposted November 25, 2014 at 9:56 pm

    I made these for my son’s preschool class…so yummy! Incredibly sweet, and moist. Love your blog..you are incredibly talented! Thank you for sharing :)!


    • Bethanyreplied on November 25th, 2014 at 9:59 pm

      Lots of “incredibly” in one little paragraph :)!


  37. #
    Kathyposted December 1, 2014 at 9:34 am

    This recipe sounds sooo good, but is it possible to cut the recipe in half. I would like to put them in mason jars that I have for a shower favor (quart size) but it’s just difficult to fit it all in the jar. All the ingredients seem simple enough to cut in half…but the egg is the problem. Any suggestions. Thank you


  38. #
    Christy Wposted December 13, 2014 at 3:33 pm

    i LOVED the dough, but had to increase baking time by 7 minutes at 325, and they were still a bit undercooked for my taste. I increased the temp to 350 (using convection setting this time), but still required baking for 12 minutes. The final product was wonderful, though! The recipe is a keeper with the changes I mentioned, thanks!


  39. #
    Victoriaposted January 13, 2015 at 2:33 pm

    Hi, Sally!

    I have a question about these delicious cookies.
    I’m making a “cookie cake” for my son’s birthday, and was wondering if the large cookie would turn out as well as the individual small ones. We’ve made these before, and LOVED them, but I was just wondering if it’d work on a larger scale.


  40. #
    Rachelposted February 14, 2015 at 1:37 pm

    Hi was just wondering is it OK to use xlg eggs for this recipe that is all I have? Or would that change things?


  41. #
    Karinaposted March 31, 2015 at 10:54 pm

    Hi Sally! Anytime I try this recipe, something goes wrong. Either my dough does not form and becomes crumbly, or my cookies are as flat as pancakes. Any idea on what I could be doing wrong? Thanks in advance!


    • Sallyreplied on April 1st, 2015 at 8:26 am

      Karina, are you changing anything about the recipe at all? Make sure you are measuring your flour correctly (spoon and level) and chilling the dough. Do you bake cookies on a silicone baking mat? (Such as Silpat)– I find my batches of cookies bake wonderfully each time using one.


  42. #
    Samposted April 29, 2015 at 3:06 pm

    Mine are taking forever to cook! About 12-13 minutes and the centers are still ‘gooey’. Should I turn it to 350 next time?


  43. #
    Silvposted July 21, 2015 at 11:40 am

    Please could you provide the numger of grams of m&ms needed? I also can only find the normal sized m&ms in the UK – will that suffice?



  44. #
    Jenposted August 5, 2015 at 11:11 pm

    Hi Sally,
    How long should I leave the eggs and butter out for? Looking forward to trying these!


    • Sallyreplied on August 6th, 2015 at 8:39 am

      Until room temperature – I’d say at least an hour. For the egg, set it in a glass of warm water for 10 minutes.


  45. #
    Christineposted October 6, 2015 at 5:32 pm

    The M&M’s melt and get weird coloring everywhere, please help?



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