Monday, September 24, 2012

M&M Cookies

I have a weakness for M&M cookies. I don't know why since they're pretty close to being chocolate chip cookies, and I don't have as much of a weakness to those. Maybe it's how pretty and colorful they are, and the little bit of crunch you get from the shell of the M&M's. They're like a step up from regular chocolate chip cookies. And who doesn't love candy in their cookies?

[Look at that pretty dough!]
I used mini M&Ms to try to fit more M&Ms into each cookie, but you could use regular ones if you'd like. I'd like to try these with the peanut butter M&Ms or Reese's Pieces!

There is a secret to these cookies to get them nice and thick. Before placing them on the cookie sheet, roll them into balls, but then break the ball in half. Stick the smooth halves together with the rugged, torn halves sticking out. Place them on the cookie sheet in stacks, like so.

That's how you get them to look like this:

I highly recommend this recipe. These cookies came out so yummy and soft. I definitely had to restrain myself from eating the whole batch. 

Well, it's officially fall and that means that soon I can start baking with pumpkin and try out all the new autumn recipes I've found from all my scouring efforts on baking blogs and Pinterest. My friend and I went to the orchard on Saturday to celebrate the autumn equinox. We did lots of fall activities that I will be sharing soon! The best time of the year is finally here! :D

M&M Cookies
Source: How Sweet It Is, with italicized notes by me.


2 cups + 2 tablespoons all-purpose flour
1/2 teaspoons baking soda
1 1/2 sticks (12 tablespoons) of salted butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 cup mini M&M’s


Preheat oven to 325 degrees F.

Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms. Fold in the M&M’s.

Divide the dough how you choose (1/4 cup portions for 18 large cookies or 2 tablespoon portions for 36 smaller cookies). Shape each portion into a ball with your hands then pull each ball into two equal pieces. Turn each half so that the rough side of the half (what used to be the inside of the ball) faces upwards and then squish both halves together. Place the dough rough-side up on a baking sheets. If you’re doing large cookies, leave about 2 inches in between each.

Bake for 12-15 minutes (large cookies) or 8-12 minutes (small cookies), or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Let cool completely (or if you're like me, you'll risk burning your mouth because the smell is so overwhelming and you just can't contain yourself)