I'm in full cookie obsession mode and working my way through my twelve days of cookies!!! I might be in sugar overload by the time this is over. Did you know that chocolate chip cookies are ranked number two as one of the favorite cookies? Oreos rank number one. It really surprises me because everyone loves chocolate chip cookies, so I knew this recipe would be an ode to the chocolate chip by fancying it up a bit. Everyone loves M&M candies, there is something about them that is very nostalgic and it kinda brings out the inner kid in you, too. I couldn't help but sneaking a few of the candies while I baked up these treats. ::squeal::
You could easily make M&M cookies without the chocolate chips, but I'm all about making sure there is an abundance of the chocolate factor. (D'oh, wouldn't you?) Jenny from Picky Palate had made jumbo size cookies using these awesome muffin top pans, but I wanted bite size versions so I could easily dunk my cookies in a glass of milk. Honestly, I didn't want to feel too guilty by eating a bunch of them either but they are perfect two-bite cookies and sooo sweet. Santa might appreciate these cookies on Christmas Eve, or even Santa's helpers might want to eat them up as well. Enjoy!!!
M&M Chocolate Chip Cookies
Adapted from Picky Palate
2 sticks softened butter
3/4 Cup sugar
1 Cup packed light brown sugar
2 extra large eggs
2 Tablespoons pure vanilla
3 3/4 Cups all purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
12 oz bag chocolate chips
1 bag M&M’s (you’ll have some left over)
Preheat the oven to 350 degrees.
In the bowl of the stand mixer, cream the butter and sugars together until fully combined. Slowly add the eggs in one at a time and add the vanilla extract. Mix to combine.
In a large bowl, whisk together the flour, baking soda and salt. Slowly add the dry ingredients to the wet ingredients until fully combined. Stir in the chocolate chips and M&Ms (not all of them).
Using a small cookie scoop (about 1 heaping tablespoon), place them on the cookie sheet at least 2 inches apart. Using leftover M&Ms, press a couple on top of the cookie.
Bake for 10 to 12 minutes, until the edges turn golden brown. Place cookies on cooling rack and try to resist a cookie or two. Grab a glass of milk and indulge!
Yield: 36 small cookies or 18 large cookies
Review: Too cute, and perfect. These little cookies will rock your world. My husband brought these in to work, and he told me that one of his coworkers ate 14 of my cookies!! OMG. I was astounded and Eric told me that he was head over heels in love with them and couldn't stop eating them. Absolutely awesome right?
Day 3: Shortbread Almond Cookies with Guava
Day 2: Chocolate Toffee Cookies
Day 1: Cookies in a Jar