Sunday, March 23, 2014

M&M Cookies

My absolute favourite candy or chocolate treat is m&m's. I honestly don't eat anything else chocolate wise at all. You put them in a cookie and I am so in! I love this recipe because it bakes up light and cakey very fast. Around 15 minutes from fridge to belly, you do have to let them set up in the fridge for a couple hours before baking. Which is always a problem for me, I would have got 30 cookies out of this recipe but the dough is just so good! I only got 29. I used a small cookie scoop for them, about an inch across. If you use a larger one, you'll probably get around 15-18.

They're also great because you can do the recipe, make the cookie balls and put them in the fridge and bake them anywhere from 2 hours to 2 days later, or up to a month or two if you freeze them. I like to take the un-baked cookie balls to parties to bake right after the meal so that they are fresh for my friends and family and that way, no one will ask you where you bought them. I recommend buying m&m's in bulk (In Canada anyways) as they're quite expensive in larger amounts otherwise. I always get Sean to bring them back from Houston for me. 2 kg for $8! That's less then half of here, case closed for buying in bulk.

These particular ones made it into a Birthday Cookie Basket for one of my best friends, Jason. He loves cookies, and I hope you do too! In case you're wondering the other treats that made the box were; Chocolate Peanut Butter Swirls, Ginger Snaps and Banana Bread.

M&M Cookies
(Adapted slightly from here)


3/4 cup unsalted butter, room temperature
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
2 tsp cornstarch
1 teaspoon baking soda
1/2 tsp salt
1/3 cup semi-sweet chocolate chips
3/4 cup milk chocolate M&M's, you may want 1/4 cup extra to add one here and there to the cookies.


To a large mixing bowl, if you have an electric hand mixer or your stand mixer, combine the butter, sugars, egg, vanilla, and mix together on medium-high speed until creamed and well combined, about 2 minutes. The colour will gradually get lighter and that's key to a little bit fluffier cookies.

Add the flour, cornstarch, baking soda, salt, and mix in slighty by hand to avoid flying flour, then with the mixer on low speed until just combined, about 1 minute.

Add the chocolate chips, M&Ms, and combine by hand to avoid cracking those pretty shells.

Using a cookie scoop (Large or Small) or your hands, form equal-sized mounds of dough, roll into balls, and flatten slightly. Small scoop - 30 Cookies, Large Scoop - 15 Cookies

If you feel like you need some extra M&M's in each cookie, press them into the tops now.

Place mounds on dish or baking sheet and cover with plastic wrap. Refrigerate for at least 2 hours. If you don't chill the dough for long enough, the cookies will spread out like little pancakes. No one wants that! (But if you do, that's how)

2 Hours later!

Preheat oven to 350ºF, line a baking sheet with a Silpat or parchment. I highly recommend investing in the Silpats, parchment never covers the baking sheet well enough and eventually you'll balance out the cost.

Place dough mounds on baking sheet, spaced at least 2 inches apart, small cookies 15 per sheet, large cookies 8 per sheet and bake for 12 minutes, switching racks halfway through, or until edges have set and tops are just set, even if slightly under cooked, pale, and glossy in the center.

Cookies will firm up as they cool - allow to cool for at least 10 minutes prior to serving.

Store in an airtight container for about a week, they won't last that long! So you can also freeze them for up to 6 months.

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