Easy, soft, delicious, colorful bisquick m&m sugar cookies made using bisquick all purpose baking mix and colorful m&m candies that are perfect for holidays if you are looking to bake a small batch cookies for the holidays! I usually use it to make more pancakes, however I have found that you can also make delicious small batch cookies using the bisquick mix.
I have also made delicious eggless m&m cookies and chocolate m&m cookies, however those are not made from bisquick, but they are homemade cookies made from scratch.
These cookies are so easy to make at home using the already made store bought bisquick baking mix.
Perfect for holidays, birthdays, afterschool snacks, office treats, party or anytime you want an easy, colorful, delicious cookies.
The cookies have a very soft texture from the baking mix that we use and the addition of m&m candies make them a colorful treat perfect for any occasion.
They are sugar cookies made without brown sugar as well, since we use only white sugar in this recipe but still these are ver soft and delicious.
This is a very small batch cookies recipe yielding about 12 m&m cookies.
So this is also the perfect recipe for cookies if you are looking to make a small batch of cookies for yourself or for your kids.
If you want to make a large batch of cookies, feel free to double or triple (or more) the amount of ingredients accordingly, to make more cookies which you can bake in more multiple batches.
To make the perfect m&m bisquick sugar cookies, you can follow these tips.
Make sure to chill the cookie dough at least for about an hour.
If the cookie dough is not chilled for at least one hour, the cookies can spread too much and may not bake properly.
Make sure to leave enough space between the cookie dough balls.
Once you are ready to bake the cookies, make sure to leave enough space between each cookie dough ball.
I recommend keeping only two cookie balls per row & bake only six cookies at a time to leave enough space between the cookies so as to avoid the cookies sticking together once they spread.
When you place the cookie dough balls in the cookie sheet, it’s a good idea to flatten them only a bit, because the cookies will spread as they bake!
However, if you do not flatten them a little, I have noticed that the cookies tend to take a couple more minutes to bake completely, which eventually will cause the m&ms to start melting.
So it’s best to flatten the cookie dough balls a bit but not too much.
So here is how you can make easy, soft, delicious m&m cookies with bisquick baking mix.
How To Make Bisquick Cookies With M&M Candies?
We use the following ingredients to make easy, soft, delicious m&m cookies using bisquick mix.
bisquick all purpose baking mix 5.5 oz
egg 1 refrigerated
sugar ½ cup
vanilla extract ½ teaspoon
almond extract ½ teaspoon (optional)
m&m chocolate candies ¾ cup
oil 3 tablespoons (I use canola or olive oil)
step by step instructions
Add the bisquick baking mix to a large bowl.
In another bowl, beat well the egg to combine the yolk & white very well.
Add the sugar to the beaten egg, mix well to combine until the sugar dissolves.
Also add the vanilla extract and almond extract (if using) to the egg sugar mixture, mix well.
Slowly add the sugar egg mixture to the bisquick baking mix in the other bowl. Mix using a spoon until all ingredients are well mixed.
Add the m&m candies and mix in with the rest of the ingredients.
Now, add the oil also to the bowl and knead using your hands to form the cookie dough.
The dough will be quite sticky, but that’s okay we are going to chill this prepared cookie dough.
Once the cookie dough is made, place the cookie dough in the refrigerator and chill for at least one hour.
To make the cookies:
Preheat the oven to 350 degree Fahrenheit.
Divide the dough into two equal halves and make six equal sized cookie dough balls from the first half (keep the other half of the cookie dough refrigerated until ready to bake).
Place the six cookie dough balls in a prepared baking sheet lined with parchment paper.
Make sure to leave enough space between the cookie dough balls since the cookies will spread as they bake.
I recommend placing only two cookie balls in the same row to avoid the cookies sticking to each other as they bake.
Place the baking sheet in the preheated oven and bake for about 9 to 10 minutes until the cookies are done and the edges are beginning to turn slightly brown in color.
The m&m cookies tend to melt a bit as they are left in the oven for more than 10 minutes (I do this sometimes!) but they are still very delicious!
Once the cookies are baked, transfer the cookies from the hot oven immediately to avoid further baking.
The cookies will look too soft as soon as they are baked, but they will harden just fine once they are cooled.
Allow the cookies to completely cool down, enjoy with a cup of tea, coffee or milk as you like!
Follow the same above steps for the remaining half of cookie dough as well, to bake the remaining six cookies.
Since this is a very small batch of cookies, probably there won’t be any leftover cookies.
However, if you double or triple the recipe and make a comparatively large batch of these cookies, you can store these in air tight containers at room temperature for about a day.
To store for longer time, you can keep the containers or jars with cookies in refrigerator and store for couple of week’s time.
You may also freeze them in freezer safe bags for eve longer storage.
peanut butter chocolate chip cookies without butter or eggs
self rising flour chocolate chip cookies without brown sugar or eggs
cut out sugar cookies with sprinkles no brown sugar
cinnamon vanilla crinkle cookies
sugar cookies without baking powder or baking soda
Below you can get the recipe for easy bisquick m&m sugar cookies in detail.
Bisquick M&M Sugar Cookies
Ingredients
- 5.5 oz bisquick all purpose baking mix
- 1 egg refrigerated
- ½ cup sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract optional
- ¾ cup m&m chocolate candies
- 3 tablespoons oil I use canola or olive oil
Instructions
- Add the bisquick baking mix to a large bowl.
- In another bowl, beat well the egg to combine the yolk & white very well.
- Add the sugar to the beaten egg, mix well to combine until the sugar dissolves.
- Also add the vanilla extract and almond extract (if using) to the egg sugar mixture, mix well.
- Slowly add the sugar egg mixture to the bisquick baking mix in the other bowl. Mix using a spoon until all ingredients are well mixed.
- Add the m&m candies and mix in with the rest of the ingredients.
- Now, add the oil also to the bowl and knead using your hands to form the cookie dough. The dough will be quite sticky, but that’s okay we are going to chill this prepared cookie dough.
- Once the cookie dough is made, place the cookie dough in the refrigerator and chill for at least one hour.
- Preheat the oven to 350 degree Fahrenheit.
- Divide the dough into two equal halves and make six equal sized cookie dough balls from the first half (keep the other half of the cookie dough refrigerated until ready to bake).
- Place the six cookie dough balls in a prepared baking sheet lined with parchment paper.
- Make sure to leave enough space between the cookie dough balls since the cookies will spread as they bake.
- I recommend placing only two cookie balls in the same row to avoid the cookies sticking to each other as they bake.
- Place the baking sheet in the preheated oven and bake for about 9 to 10 minutes until the cookies are done and the edges are beginning to turn slightly brown in color.
- The m&m cookies tend to melt a bit as they are left in the oven for more than 10 minutes (I do this sometimes!) but they are still very delicious!
- Once the cookies are baked, transfer the cookies from the hot oven immediately to avoid further baking.
- The cookies will look too soft as soon as they are baked, but they will harden just fine once they are cooled.
- Allow the cookies to completely cool down, enjoy with a cup of tea, coffee or milk as you like!
- Follow the same above steps for the remaining half of cookie dough as well, to bake the remaining six cookies.
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