M&M Double Doozies

Mario has practically been begging me to make him “M&M cookies with icing” for a about a year now, so I thought his birthday was probably a good time to get around to doing it! These double doozies are made with M&M cookies sandwiched together with a classic buttercream.

What you’ll need for the cookies:
– 1 cup butter, room temp (8 ounces)
– 3/4 cup white sugar (150 grams)
– 1 cup brown sugar (200 grams)
– 1 Tablespoon vanilla
– 2 eggs
– 2 1/2 cups flour (300 grams)
– 2 teaspoons baking soda
– 1 teaspoon salt
– 3/4 cups mini M&M’s

What you’ll need for the icing:
– 1/2 cup butter, room temp
– 2 cups powdered sugar (240 grams)
– 1/2 teaspoon salt
– 1 teaspoon vanilla
– 1 Tablespoon milk

What you’ll do:
– Cream butter and sugars together until light in color and fluffy (at least 2 minutes).
– Beat in eggs one at a time along with the vanilla.
– Combine dry ingredients (except M&M’s) and slowly add to wet mixture.
– Fold in M&M’s.
– Using a 2 Tablespoon cookie scoop, scoop dough onto a tray and refrigerate for at least one hour. Arrange on a lined baking sheet so that they have room to spread (this will vary depending on the size of your cookies and you will likely need to use more than one baking sheet).
– Preheat oven to 350F and bake for 15 minutes.
– While the cookies cool, make the icing by combing all the ingredients in a bowl and beating until light and fluffy.
– Transfer your icing to a piping bag fitted with a coupler. Pipe dollops of icing on half the cookies and top with the remaining cookies.
– ENJOY!