Giant Pink M&M and Raisinette Cookies for a New Baby Girl

April 9, 2014

It feels like there’s another blogging baby boom happening all of the sudden.

Baby shower

Two years ago I remember a bunch of the “big” bloggers that I follow were all having little babies. And now there seems like a whole new handful that are getting ready to bring new little cuties in to the world and join the MOM club.

And when you get involved with bloggers and their unborn babies, the first thing that happens is a surprise virtual baby shower! Today, a bunch of us our revealing our little goodies to bring to Stephanie’s Baby Shower! Stephanie blogs over at Girl Versus Dough and, um, if you haven’t read her blog, then you need to. Like right now. Stephanie is a carb-taming master. Freshly baked breads are showing up all the time on her site, along with tasty breakfast treats, saucy dinners, and tons of snacks. Girl can cook.

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Stephanie is due with her first baby…a little girl in May [gotta say i’m a little jealous of all the cute girl clothes she’ll be able to get!]

To celebrate I made some giant cookies. Nothing is better than a hot cookie fresh out of the oven that’s about as big as a little baby’s head. I was gonna do plain ole M&M’s but then chocolate covered raisins just sounded like such a good mix-in. And my-oh-my…these cookies will get you in to some major trouble.

I thought I’d also share a few of my mommy tips that I wish someone would have told me at my own baby shower.

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1. In the weeks before baby comes, rest AS.MUCH.AS.YOU.CAN. I know everyone says, this, and most of us first-time moms don’t listen. But seriously. You have no idea how little amount of sleep you will have for the next three months. Soak it all up so that you’re ready for that little one.

2. Don’t turn away help. If people are offering to come fold your laundry, sweep your floors, or even baby watch just so you can take a shower, then take that help!

3. Always remember you are not alone.

4. Cherish every moment that your little baby just falls asleep on you. I was always quick to put Logan down when he would fall asleep so that I could do some chores or have a moment to myself…but now Logan won’t even sit in my lap and I find myself wishing that I could go back to those days of newborn chest naps and never let him go.

5. Don’t just take pictures, take videos. Logan used to make this little squeal when he would nurse. I never recorded it because it was when I was nursing. Now I don’t even remember what that sound was and it kills me that I didn’t record it.

6. Follow your gut. So many times we read these books or get advice on what to do, but you know your baby, and you know yourself. Trust your gut and do what feels right to you.

Here’s to baby showers, babies, and motherhood!!

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Giant Pink M&M and Raisinette Cookies

Prep Time: 2 hours

Cook Time: 12 minutes

Total Time: 2 hours, 12 minutes

Yield: 24 cookies

recipe adapted from Averie Cooks

Ingredients

  • 3/4 cup unsalted butter, softened [1 1/2 sticks]
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 egg + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • pinch salt
  • 1/4 cup semi-sweet chocolate chips
  • 2/3 cup raisinettes
  • 3/4 cup milk chocolate M&M's for the dough and 1/2 cup for placing on top of dough before baking

Instructions

  1. In the bowl of a stand mixer, beat together the butter, sugars, egg/egg yolk, and vanilla until completely creamed [about 4 minutes]. Scrape down the sides and add in the flour, cornstarch, baking soda, and salt. Beat until just combined. Add in the chocolate chips, raisinettes, and 3/4 cup of the M&Ms, mixing for a few seconds just to incorporate in to the dough.
  2. Cover dough with plastic wrap and put in the fridge. Let dough chill for two hours.
  3. Preheat oven to 350 degrees F.
  4. Using an ice cream scoop, scoop out one scoop of dough and place it on the baking sheet. Then scoop out another scoopful and put in on top of the first scoop [creating a double stack]. With your reserved 1/2 cup of M&Ms put a few M&Ms on top of the dough mound. Continue doing this with the rest of the dough.
  5. Bake cookies for 12 minutes, they should be golden brown and set up on the edges. Remove from oven and let cool on a the sheet for two minutes. Then, transfer to cooling rack to cool completely.
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Come see what everyone else is brining to the party!

 

Mini Strawberry Cheesecakes from Sarcastic Cooking

Lemon Blueberry Coffee Cake with Lemon Drizzle from Greens & Chocolate

Super Chewy M&M Blondies from The Realistic Nutritionist

Strawberry Cinnamon Twist Knots from A Kitchen Addiction

Lemon Shortbread with Salted Chocolate Drizzle from The Lemon Bowl

Chocolate Cherry Ice Cream from A Zesty Bite

Blackberry and Mango Curd Pie from Joanne Eats Well With Others

Pecan Sticky Buns from Warm Vanilla Sugar

Strawberry Rhubarb Muffins from Garnish with Lemon

Chocolate Chip Pancakes from Susie Freaking Homemaker

Super Simple Sugar Cookies from Espresso and Cream

Raspberry Acai Frozen Margarita from Nutmeg Nanny

Berry Coconut Frozen Yogurt from The Law Student’s Wife

Pretty in Pink Buttercream Cups from Keep it Sweet Desserts

Broccoli Salad with Honey Toasted Walnuts from The Roasted Root

Neapolitan Baked Doughnuts from Climbing Grier Mountain

Giant Pink M&M and Raisinette Cookies from Steph’s Bite by Bite

No-Bake Rhubarb Cheesecake Parfait Cups from Hungry Girl Por Vida

Strawberry Rhubarb Crisp from A Cedar Spoon

Freckled Strawberry Rhubarb Lemonade from Take a Megabite

Vanilla Anise Cupcakes from Blahnik Baker

Mini Vanilla Bean Layer Cakes from The Baker Chick

Mini Blackberry Hazelnut Meringue Cakes from Eat Your Heart Out

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