In middle school I went through a phase where I refused to eat the brown M&Ms.
I mean, they're just so ugly compared to all of the other M&Ms. All of my reject brown M&Ms sat in a giant Ziploc bag on top of my dresser, ugly and uneaten.
Then I decided to write M&Ms and ask them why they had to put such an ugly piece of candy in an otherwise colorful bag. They responded and said that without the brown M&M, people might get confused and think they were Skittles.
In these rainbow M&M cookies, I have included the brown M&Ms.
Just so you don't mistake these for rainbow Skittle cookies.
You know, with that whole taste the rainbow thing.
Giant Rainbow Cookies
2 cups + 2 Tbsp flour
1/2 tsp baking soda
1 1/2 sticks (12 Tbsp) salted butter, melted and cooled
1 cup brown sugar, packed
1/2 cup sugar
1 egg + 1 egg yolk, room temperature
2 tsp vanilla extract
1 cup M&Ms
Mix flour and baking soda in a bowl and set aside. In another bowl, mix the butter and sugars together until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms. Fold in the M&Ms.
Divide the dough depending on what size cookies you want: 1/4 cup portions for 18 large cookies or 2 Tbsp portions for 36 smaller cookies. Shape each portion into a ball with your hands then pull each ball of dough apart into two equal pieces. Turn each half so that the rough side of the half (what used to be the inside of the ball) faces upward, and then squish both halves together. Place the dough rough-side up on a cookie sheet.
Bake at 325 degrees for 12-15 minutes (large cookies) or 8-12 minutes (smaller cookies) or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Let cookies cool on baking sheet for 2-3 minutes, then remove and let cool completely on wire racks.
source: recipe from how sweet it is