One of my favorite things about the fall is that we often try new fall-related recipes that can be perfect for our upcoming Thanksgiving get together. We have the most fun coming up with new desserts to try, like my sister’s famous peanut butter pie- mmm! I decided to put a spin on my chocolate chip cookies recipe to make it more fall-friendly.
This time around, I used a dark brown sugar to give it that fall feel, and also I decided to use m&m’s and chopped almonds as opposed to chocolate chips. I also made them much smaller than the other cookies. What I love about these cookies is that not only do they remind me of the fall season, but they taste delicious and the chopped almonds are a great addition.
I hope you give this recipe a try, your family will love it. Trust me!
- 3/4 cup dark brown sugar
- 3/4 cup confectioner's sugar
- 1 cup softened butter
- 1 tsp vanilla extract
- 1 egg
- 2 1/4 all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups M&Ms
- 1 cup chopped almonds
- Preheat oven to 350F
- In a bowl, mix the sugars and butter together until creamy.
- Add the vanilla extract and egg and mix until smooth.
- Sift together the flour, baking powder and salt and add half to the bowl and mix until smooth and then add the other half and mix.
- Fold in the m&ms and chopped almonds.
- Line a cookie sheet with wax paper (optional) and form 1" scoops of the dough, spaced 2" apart.
- You can make cookies larger or smaller if you want.
- Bake for 8-10 minutes, allow cookies to cool for 5 minutes to harden, and then serve.