M&M Cookies

These M&M Cookies are soft and chewy with crispy edges and loads of chocolate chips and M&Ms! Perfect for any holiday or weekend baking project!

And if you want to add some variety to your cookie stash, try these Easy 3 Ingredient Peanut Butter Cookies, these Carmelitas (The Best Cookies Known to Man!), or these Chocolate Chip Pudding Cookies! They are all favorites here.

If there is one recipe that everyone needs to perfect, it’s that perfect cookie recipe. These M&M Cookies can be adapted for any holiday using seasonal M&M’s. They also freeze perfectly which makes them the perfect treat for enjoying later, too!

m&m cookies on wire rack

M&M Cookies

Everyone has their own way of making M&M Cookies, but these right here are my perfect cookie.

They are soft in the center and chewy on the edges, with a good amount of chocolate chips and M&M’s in the batter, and a sprinkling of M&M’s pressed into the top of the cookies as they come out of the oven.

Adding M&M’s to the top of the cookies after they are baked allows us to get that perfect M&M to cookie ratio, but they also look pretty and won’t crack like they would if we added them to the top before baking.

Want to get more creative?

Try making a design with your M&M’s, spelling out first initials, using favorite colors, or making smiley faces. This is a fun way to get the kids involved, too!

M&m cookie dough

How to make M&M Cookies:

These M&M Cookies start with The Best Chocolate Chip Cookies Ever!

Once you’ve found the perfect cookie base, why change it??

To these soft and chewy Chocolate Chip Cookies we add an absurb amount of M&M’s, which is the only way, right??

  1. Start by creaming your butter and sugars — make sure your butter is room temperature, as it will make this job a lot easier!
  2. Add the eggs and vanilla and beat until smooth
  3. Add in your dry ingredients, and beat just until combined. If it becomes too tough to do this with an electric mixer, a wooden spoon will do the trick!
  4. Stir in the chocolate chips and M&M’s.
  5. Scoop or roll into balls and bake — but not too long! Over baking cookies will result in dry and tough cookies, instead of soft and chewy ones.
  6. When you remove the cookies from the oven, press additional M&M candies into the top of the cookies while they are warm. Let cool slightly before removing from the pan to cool completely.

How to store M&M Cookies:

You can store these M&M Cookies in an airtight container on the counter for up to 1 week, but I doubt they’ll last that long!

You can also freeze these cookies for up to 3 months in an airtight container or freezer bag.

More cookie recipes you’ll love:

  • Peanut Butter Cornflake Cookies (No Bake)
  • Easy Peanut Butter Cookies
  • Chocolate Crinkle Cookies
  • The Very Best No Bake Cookies
m&M cookies overhead


M&M Cookies

These M&M Cookies are soft and chewy with crispy edges and loads of chocolate chips and M&Ms! Perfect for any holiday or weekend baking project!
Course Dessert
Cuisine American
Keyword m&m cookies
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 24 cookies
Calories 280kcal
Author Ashley Fehr


  • Baking Sheet
  • Medium Sized Bowl
  • 1 Inch Cookie Scoop
  • Cooling Rack


  • 1 cup unsalted butter softened (2 sticks)
  • 3/4 cup brown sugar packed
  • 1 cup granulated sugar
  • 2 eggs room temperature
  • 2 tsp. vanilla extract
  • 3 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup M&Ms
  • additional M&Ms for garnish if desired


  • Preheat oven to 350 degrees and line two baking sheets with parchment paper (optional but recommended!)
  • In a medium sized mixing bowl cream together cream butter and sugars with an electric mixer.
  • Add eggs and vanilla and beat until fluffy.
  • Add in flour, baking soda, and salt and beat until combined.
  • Add the chocolate chips and M&M’s and stir in by hand.
  • Using a 1 inch cookie scoop, scoop out the dough and drop onto prepared baking sheet. Bake for 8 minutes or until almost set through the center — they’ll look a little glossy and that’s okay.
  • Remove from oven and let cool several minutes before transferring to a cooling rack to cool.


Calories: 280kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 162mg | Potassium: 36mg | Fiber: 1g | Sugar: 25g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg


Tamil New Year Menu Ideas, Thamizh New year menu

Tamil New Year menu ideas – List of recipes you can plan as a menu for Tamil varusha pirappu.

Here are the list of recipes and ideas for Tamil New Year. Please skip onion for offering God. According to the availability of items, please adjust your menu as needed.

You can do a full menu with vadai, payasam, paruppu, sambar, etc or do mixed rice varieties and do mango pachadi, vadai and payasam along.

Here is the simple menu I have planned for mine with the vegetables available with me. Luckily I have a small mango, little plantain, ladies finger.
Thayir pachadi with vadai
Mango Sweet pachadi with neem flower tadka
Semiya payasam
Medhu vadai
Vendakkai sambar
Vazhakkai Poriyal

Here are the recipes I have in my blog for Tamil New Year menu ideas:

Payasam recipes / Payasam ideas for tamizh New Year

Arisi paruppu payasam recipe

Arisi paruppu payasam is one staple recipe made during festive occasions (with coconut milk) by my mom and also every friday a simpler version of this. 

Vazhakkai Poriyal (Scroll down for recipe in two in one post)

Click here to browse all poriyal recipes

The post Tamil New Year Menu Ideas, Thamizh New year menu appeared first on Raks Kitchen.

Easiest Garlic Sesame Noodles

An easy noodle recipe that is

Garlic Sesame Noodles

Noodle Ingredients:

How to Make an Easy Noodle Dish:


Author Alyssa Rivers


  • Stove Top Pot
  • Small Bowl
  • Whisk


  • 16 ounces spaghetti noodles
  • 1/4 cup soy sauce
  • 1/4 rice vinegar
  • 2 Tablespoons sesame oil
  • 1/2 teaspoon ground ginger
  • 1 Tablespoon brown sugar
  • 3 garlic cloves minced
  • sesame seeds for garnish


  • Cook pasta according to package directions. Rinse and drain. In a small bowl whisk soy sauce, rice vinegar, sesame oil, ginger, brown sugar and garlic.
  • Pour over hot noodles and toss to coat. Garnish with sesame seeds.


Peanut Butter Cheesecake Fat Bombs

Creamy Peanut butter cheesecake fat bombs make the perfect keto snack or dessert. They’re made with just 5 ingredients and are just 1 net carb per fat bomb!

Fat bombs are a god-send when you’re on a keto diet. They help keep the sugar cravings at bay and are a dessert all on their own. They’re also super convenient when needed so it doesn’t hurt to have a batch in the fridge for when the sugar cravings kick in!

These peanut butter cheesecake fat bombs are a personal favorite of mine. The mixture of cream cheese and peanut butter is a match made in heaven and with the addition of vanilla and dark chocolate, you’ve got yourself little bits of heaven.


  • Peanut Butter: you will need to use sugar-free peanut butter. Be sure to read the label as most peanut butter have hidden sugars. We find the organic peanut butter sold in cost to be the best option.
  • Cream Cheese: Use full-fat cream cheese and be sure it’s at room temperature or microwave it for 10-15 seconds in the microwave to soften it.
  • Butter: Use the best quality butter you can find and also make sure it’s at room temperature or microwave for 10-15 seconds to soften it and help it mix through.
  • Sweetener: You have a few options but for keto desserts, we highly recommend powdered erythritol.
  • Dark chocolate: You can use any sugar-free keto-friendly chocolate. We like using Lily’s dark chocolate bars and chopping them up into super small pieces! Note, the chocolate is completely optional in this recipe so feel free to skip it if desired!
  • Vanilla: Make sure it’s sugar-free!

How To Make Peanut Butter Cheesecake Fat Bombs

These fat bombs are SUPER easy to make and come together in minutes. Simply beat all the ingredients all at once until fully mixed through.

Next, cover and transfer to the freezer to harden so they are easier to handle. If you will not be rolling the fat bombs in dark chocolate, then skip this step and simply scoop out the fat bombs onto a baking sheet or into molds.

Freeze for a few minutes or refrigerate until they are set and you’re good to go!


There are a couple of ways to shape fat bombs. The first option is to freeze the batter until it hardens (about 30 minutes to an hour) and then shape the batter into balls or scoop with a cookie scooper.

The 2nd option is to scoop into a mini cupcake pan for bite-size fat bombs.

Lastly, Silicon cupcake pans are perfect for fat bombs because you can pop the fat bombs right out when they are done. You can purchase them on Amazon here.

What Keto-Friendly Sweetener Should I Use?

POWDERED erythritol is my absolute favorite keto sweetener because it can be used to replace sugar 1:1 for most recipes and it does not leave a bitter after taste. Monk fruit sweetener or Swerve are also great options and for those wondering, 8-10 drops of Stevia also work great!

To Store Fat Bombs:

Cover in an air-tight container and refrigerate for up to 2 weeks. Enjoy cold!


Peanut Butter Cheesecake Fat Bombs

Creamy Peanut butter cheesecake fat bombs rolled in keto-friendly dark chocolate make the perfect keto snack. They’re made with just 5 ingredients and are just 1 net carb per fat bomb!
Course Dessert
Cuisine American
Keyword bites, cheesecake, fat bombs, keto, peanut butter
Prep Time 5 minutes
30 minutes
Servings 12 fat bombs
Calories 169kcal


  • Powdered Erythritol
  • Lily’s Dark Chocolate Bar
  • Silicone Molds


  • 1/2 cup creamy peanut butter sugar-free
  • 1/2 cup (4oz) cream cheese at room temperature
  • ½ cup (4oz) unsalted butter at room temperature
  • ¼ cup powdered erythritol
  • 1 tsp vanilla extract optional
  • 1/2 cup Dark chocolate crushed, optional


  • Line a large baking sheet with parchment paper or wax paper and set aside.
  • In a medium mixing bowl, beat peanut butter, cream cheese, butter, sweetener, and vanilla extract until smooth. Freeze for 30 minutes or until the batter has set.
  • Scoop out batter using a medium cookie scoop and roll into the crushed chocolate chips.
  • Place fat bombs on the lined baking sheet and refrigerate for 1-2 hours or until set.
  • Store in an air-tight container up to 1 week in the fridge.



*1 net carb per fat bomb is calcualted by subtracting fiber & sugar alchol and is based on divind the batter into 12 fat bombs.


Serving: 1fat bomb | Calories: 169kcal | Carbohydrates: 3g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 82mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 379IU | Calcium: 17mg | Iron: 1mg

California Avocado Chicken

Keto-friendly California balsamic grilled chicken topped with fresh mozzarella, tomato, basil, and avocado. It’s loaded with protein & healthy fats and is just 5g net carbs per serving!

This keto-friendly California chicken is one of my favorite weeknight meals because it’s packed full of protein, healthy fats and is low in carbs.

The chicken is marinated in a garlic balsamic marinade and grilled to perfection and then topped with fresh mozzarella and a tomato, avocado, and basil salad. The combination is a match made in heaven and will be sure to make a comeback at your dinner table.


To get started you will need to marinate the chicken in the balsamic marinade. Balsamic vinegar is actually high in carbs but we will only be using 2 tablespoons in this recipe so it will not make a big impact on the overall carb count.

The chicken can be used right away if you are in a hurry or can be marinated in the fridge for up to 24 hours.

The next important component of this recipe is fresh mozzarella. The freshly sliced mozzarella can be substituted with just about any other melting cheese or slices of cheese but we highly recommend the freshly sliced mozzarella. It pairs well with the tomatoes and basil and will give you the authentic Italian Caprese flavor.

The next step to making this chicken is the avocado & tomato salad. It’s a mixture of avocado, cherry tomatoes, fresh basil, and lemon juice. This mixture will create a vibrant salad that pairs very well with the balsamic garlic chicken.

The last and final step is to grill the chicken. This can be done on an outdoor grill or indoors in a grill pan or skillet. After the chicken is grilled, top it with the fresh avocado tomato salsa and serve right away!

*Tip: be sure to cover the avocado salad while the chicken is cooking. Cover it with plastic wrap and place in the fridge until ready to use.


Keto Grilled California Avocado Chicken

Keto-friendly California balsamic grilled chicken topped with fresh mozzarella, tomato, basil, and avocado. It’s loaded with protein & healthy fats and is just 5g net carbs per serving!
Course Main Course
Cuisine American, Italian
Keyword avocado, chicken, keto, recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Calories 457kcal


  • Mixing Bowls
  • Grill Pan


  • 4 boneless skinless chicken breasts
  • 2-3 cloves garlic minced
  • 2 tablespoons balsamic vinegar
  • 2 Tablespoons olive oil
  • 1 tbsp Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Avocado Tomato Topping

  • 4 slices fresh mozzarella cheese
  • 1 cup plum or grape tomato cut in half*
  • 2 avocados diced
  • 1/4 cup fresh chopped basil chopped
  • 1 teaspoon olive oil
  • Juice of ½ lemon
  • Dash of salt and pepper


  • Marinate chicken: In a large bowl, chicken, garlic, balsamic vinegar, and seasoning. Stir until chicken is fully coated. Cover and place in the fridge to marinate for 30 minutes or up to 24 hours.
  • To Cook Chicken: Heat a large heavy-duty pan or skillet to medium-high heat and grill chicken 8-10 minutes per side or until cooked through. Top with mozzarella cheese and avocado tomato mixture and serve right away!
  • To Make Avocado Tomato Salsa: While the chicken is cooking, Add the diced avocado, diced tomato, chopped basil, olive oil, juice of ½ lemon, and a dash of salt and pepper to a medium bowl. Gently stir to combine. Cover until ready to use.



*Any type of tomatoes can be used. Be sure to cut it into small bite size peices. 

5g NET CARBS: The net carbs are claucated by subtracting the fiber (8g) from the total carb count. 



Serving: 1serving | Calories: 457kcal | Carbohydrates: 13g | Protein: 33g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 95mg | Sodium: 614mg | Potassium: 1034mg | Fiber: 8g | Sugar: 3g | Vitamin A: 655IU | Vitamin C: 21mg | Calcium: 190mg | Iron: 2mg