Baking with m&m's - break them first or use them whole? Do I need to alter the recipe due to the added sugar?

Question

I have some white chocolate m&m's and I want to use them in scones or cookies.

Answer 1

Those who said to leave the M&M whole and don't add more surgar are correct. Cooking is an art--baking is a science--never change ingredients unless you know what to expect....

Since you have the M&M's why not check out the top ten recipes posted on the M&M site! (See link below.) There's cookies, brownies, bars, baking tips (worth reading) and those favorite recipes!

Let's go in a different direction for the scone recipe...my favorite recipe web site (thanks to Yahoo Answers) is the 4th and 5th link.

The home page will get you sooooo much information.

The 5th link is to their collection of scone recipes and there are some great ones there!

Happy baking!

Answer 2

I'd say use them whole, otherwise you risk having the chocolate melt out of the shell and the shell collapsing. You don't *need* to cut any sugar out of the scone or cookie recipe, but you can if you want since the sugar in the M&M's is just in the candy.

Answer 3

I always use them whole. As for the added sugar, it depends on your opinion. I personally like sweet cookies so the more sugar the better!

Answer 4

use them whole. and don't alter recipe. good Belgium chocolate is best, about 70%cocoa. m&m's have that candie shell that gets in the way of chocolate fun.

Answer 5

put them in whole and no you can use the amount of sugar that that the recipe ask for

Answer 6

Use them whole, do not cut, or crush.
If you feel that they are to big---use MINIATURE M&M's. The recipe's taste is fine as it is, don't change sugar measurement either.

Answer 7

leave them whole and don't alter the sugar

Answer 8

use them hole, recipe should not require less or more sugar.

Answer 9

use them whole