Did anyone else grow up eating those M&M cookies with frosting from Great American Cookie at the mall?! They’re called “Double Doozies” and they’re basically the best thing ever! Basically you take two M&M cookies and put the most delicious buttercream frosting in the middle. They are DREAMY! I did a smaller batch this time around, but feel free to double the recipe because you’ll probably wish you had more!
What you need to make the M&M cookie sandwiches + substitutions:
For the Cookies:
- Unsalted butter- You can use salted as well but I always go for unsalted in baking. If you use salted, just decrease the salt in the recipe to 1/2 tsp instead of 1 tsp. Make sure the butter is at room temperature, it makes a huge difference!
- Granulated sugar- A classic in any recipe. You can use white sugar, cane sugar, whatever you prefer. I haven’t tested coconut sugar.
- Brown sugar- Brown sugar gives it that caramel note and adds the perfect sweetness as well as giving them that deep rich brown color.
- Egg- The egg help bind the recipe and really help give it taste and texture. Make sure these are room temperature as well (on the counter for at least an hour) to help the recipe bind together better. I don’t know if flax eggs would work as an alternative.
- Vanilla extract- No baked good recipe is complete without vanilla extract in my opinion. It’s key!
- All-purpose flour- I typically bake with all-purpose flour. Almond and coconut flour do not have the same measurements so they will not work for this. However, gluten-free 1:1 all-purpose flour should work just fine. Make sure to find one with xantham gum, I love Bob’s Red Mill, but any should do.
- Baking soda- Helps to produce a light and fluffy and perfectly cooked cookie bar.
- Sea salt- Salt is key in a baked good, because it really helps to bring out the flavor!
- M&M’s- I used Trader Joe’s chocolate coated candies, but you can use anything version of M&M’s or chocolate chips.
For the Icing:
- Unsalted butter- You can use both unsalted or salted. Either should work fine. Make sure your butter is room temperature for the perfect creaminess.
- Powdered sugar- This is what makes frosting so delicious! I learned recently that if you don’t have powdered on hand, you can blend up granulated until powdered. Here’s how to do it!
- Heavy cream- Heavy cream will make it ultra creamy, but you can substitute with whole milk or half and half if needed.
- Vanilla extract- Gives that little bit of vanilla taste in the icing.
- Pinch of sea salt- Helps to bring out the flavor! You can omit if you do salted butter.
Tips for Making M&M Cookie Sandwiches:
- Make sure to cool cookie completely before icing. If you add the icing when the cookies are still warm, it will melt and turn into a mess!
- The cookies are good to stay out at room temperature for a few hours. The only reason they need to be refrigerated is because of the heavy cream in the frosting, but they can stay out for a few hours.
- Feel free to add some food coloring to the icing. If you want to change it up and make them more fun, add some food coloring to your icing!
The Ultimate M&M Cookie Sandwich (Copycat Double Doozies)
- Baking sheet
- Large mixing bowl
- Hand mixer
- Measuring cups
- Measuring spoons
For the Cookies:
- 1/2 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar light or dark
- 1 egg room temperature
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour spoon & leveled
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 cup m&m’s
For the Frosting:
- 3/4 cup unsalted butter room temperature
- 3 cups powdered sugar
- 2-4 tbsp heavy cream
- 1/2 tsp vanilla extract
- pinch of sea salt
For the Cookies:
- In a large mixing bowl, cream together the butters and sugars until well combined.
- Add in the egg and vanilla extract and mix well. Then add in the flour, baking soda, and sea salt. Mix until combined.
- Next, pour in your m&m’s (or chocolate candies) and use a wooden spoon or spatula to mix into the batter. The batter should be thick and sticky. Refrigerate the dough for at least 30 minutes to harden it a little to make it easy to roll into balls.
- After they’ve been in the fridge, scoop and roll out 16 balls. You can press more m&m’s into the top if you want to see more color once they’re baked! Bake at 350F degrees for 10-12 minutes until slightly browned but still a little underdone. Let cool on the baking sheet for about 10 minutes and then move to a wire rack to cool completely.
For the Frosting:
- Prepare the frosting while the cookies are cooling. In a medium sized bowl, cream butter with a hand mixer for 1-2 minutes until light and fluffy. Add in powdered sugar, vanilla extract, sea salt, and start with 1 tbsp of heavy cream. Mix until combined.
- Add 1 more tbsp of heavy cream at a time until the frosting is at the consistency you prefer. You want it to be thick enough so it holds it’s shape between two cookies, but thin enough that if will go through a frosting bag.
- You can either spoon frosting on the inside of a cookie and close another cookie on it (to make a cookie sandwich) OR you can put the frosting in a piping bag and pipe frosting between 2 cookies. Mine made 8 medium-sized cookie sandwiches. Definitely double everything if you want more!