M&M Graham Cracker Cookies

I confess I didn’t know what exactly to call these, so I picked my two favorite ingredients and went with them. In reality, they’re a version of a chocolate chip dump cookie, so feel free to substitute in and out any fillings you’d like!

Difficulty: easy
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Ingredients

1 ½ cups graham cracker crumbs
½ cup flour
2 t baking powder
1 can (14 oz.) sweetened condensed milk
½ cup butter, brought to room temperature
1 egg
2 t vanilla
1 ½ cups m&m’s (I won’t be mad if you’re a little heavy handed here)
1 ½ cups semisweet chocolate chips
1 ½ cups sweetened coconut flakes
½ cup broken up graham cracker pieces
½ cup chopped pecans

Directions

Suuuper simple.

In a bowl, whisk together the graham cracker crumbs, flour and baking powder and set aside.

In a separate bowl, mix the condensed milk, butter, egg and vanilla until well combined. Add the graham cracker mixture and mix again until well combined.

Next add in the m&m’s, chocolate chips, coconut, graham cracker pieces and pecans and stir with a wooden spoon until everything is evenly distributed (it’s a LOT of stuff!).

Line baking sheets with parchment paper and put tablespoon-sized balls of dough on the sheets, six to a sheet. Bake at 350 for about 10 minutes, or until the edges and bottoms are a nice golden brown. If you have them on separate racks, switch them at about the 5 minute mark, so they cook more evenly. Take the sheets out of the oven, let them sit for a minute or two and then transfer the cookies to a wire rack to cool completely.