1 c. soft butter
3 tablespoons Smuckers raspberry JAM
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 tsp. pure vanilla extract
3 cups flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 c. white chocolate chips
1 c. chocolate chips
1 bag Raspberry Chocolate M&Ms
1. Preheat oven 350 degrees F. and Pam 2 muffin top pans (6 muffins each)
2. Beat butter and sugars. Add jam and eggs.
3. Slowly add dry ingredients. Fold in chips. With a medium cookie scoop, put 2 big scoops of dough into each muffin cup. Press to fill cup and top with m and m’s. Bake approx. 14 mins. until lightly golden. Remove and let cool in pan 10 minutes. Remove to rack.
Recipe adapted from Picky Palate
Serendipity and Spice says
These look delish! I’m your partner for the Blog Swap. 🙂 You can email me at [email protected].
Talk to you soon!
Debra Kapellakis says
I didn’t know there was such a thing as Raspberry M&M’s! WOW! That is on my next wish list. These look out of this world fantastic!
this looks identical to a recipe that picky palate created last winter…
VERY BRIGHT “ANONYMOUS”…EXACTLY WHY IT CITES HER BLOG ABOVE!