M&M Cookies
After I saw how much you guys loved the M&M Cookie Bars I posted, I decided I had to give you a recipe for regular old M&M Cookies. You can’t go wrong with a soft and chewy cookie chock full of M&M’s! Of course, since this is Valentine’s Week around here, I had to make a version with Valentine’s M&M’s 🙂 Aren’t they cute?
I used my favorite chocolate chip cookie recipe for these, but subbed M&M’s for the chocolate chips. They turned out just like I hoped – thick, chewy, and with a perfect buttery flavor. I saved some M&M’s and pressed them into the tops of the cookies when they came out of the oven, just to make sure they’d be pretty. That method worked great and the end result is the cute and delicious batch of M&M cookies you see here. I hope you like them! 🙂
M&M Cookies
Ingredients:
2 cups plus 2 Tbsp (10 5/8 oz) all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 oz) light or dark brown sugar
1/2 cup (3 1/2 oz) granulated sugar
1 large egg plus 1 egg yolk
2 tsp vanilla extract
~2 cups M&M's, divided
Directions:
Adjust the oven racks to the upper and lower middle positions and heat the oven to 325. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
In a medium sized bowl, whisk together the flour, baking soda and salt and set aside. Using an electric mixer, beat the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until incorporated. Stir in about 1 1/2 cups of the M&M's.
Roll a scant 1/4 cup of dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough's uneven surface. This will give the cookies a bakery-like appearance. Place the the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.
Bake until the cookies are light golden brown and the outer edges start to harden, yet the centers are still soft and puffy, 15-18 minutes. Rotate the baking sheets front to back and top to bottom halfway through the baking time. As soon as they come out of the oven, press a few extra M&M's into the top to make them look pretty. Cool the cookies on the sheets to retain their chewy texture.
adapted from Baking Illustrated