These are so pretty and pink. Perfect for Valentine’s Day or a baby shower… imagine, these on a white plate with pretty flowers all around. Yep… wouldn’t last long in my house. I made these using a new kind of M&M. They were three times larger than a normal M&M, but I think these turned out just fine. Even, dare I say, made them extra special? If you only have the regular size available, go ahead and use those. They will work just fine.
Combine butter, egg, vanilla and cream cheese in a bowl. Mix well.
Add cake mix; half at a time. Mix until well combined with each half. If you add all the cake mix at once, the mixture takes awhile to come together. The dough turns out better by adding half at a time.
Stir in chips and M&M’s by hand. If you use the mixer, they will break up into little pieces.
Refrigerate mixture for at least an hour.
Line baking sheets with parchment paper. Preheat oven to 350 degrees.
Roll dough into one inch balls. Press the balls gently to smooth out the top. Place a M&M on top. If you are using the regular size M&M’s I would add three.
Bake for 9 minutes. Watch them closely, don’t let them turn brown.
Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Store in an airtight container (should last about four days – but really, these are too good, I give them a couple days… tops)
Makes about 3 dozen
1 box strawberry cake mix
8 tablespoons butter; melted
1 egg; room temperature
1 teaspoon vanilla
4 oz light cream cheese; room temperature. I use the kind in the tub.
3/4 cup white chocolate chips
3/4 cup M&M’s
(adapted from: momontimeout.com)