If I have a choice between a regular chocolate chip cookie and a M&M cookie, I will always go with the M&M cookies. Think about it, it’s a cookie and candy in one. Why wouldn’t you pick the M&M’s?
I have read many recipes for M&M cookies and some people like to mix all of the M&Ms into the cookie dough. Others like to add 3/4 of the M&Ms into the cookie dough and then when the cookie dough is scooped on the pan and ready for the oven, they will add some more M&M’s on top. Of course this doesn’t affect the taste at all, it is simply personal preference. I do it both ways, it just depends on my mood.
Speaking of personal preference, I usually use the milk chocolate M&M’s. I was just sitting here thinking how good peanut M&Ms or peanut butter M&Ms would taste in these cookies. I think I am going to have to whip up a batch to test my theory, what do you think?
Just think how happy your kids will be when they come home from school to a plate of these M&M cookies.
Until next time,
2 1/4 cup all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
1/2 cup granulated sugar
3/4 cup brown sugar
2 tsp. vanilla extract
1 (11 oz.) bag of milk chocolate M&Ms
makes approximately 3 dozen
Preheat oven to 375 degrees
1. In a small bowl, combine the first three ingredients. Set aside.
2. In a large mixing bowl, cream butter and sugars together until fluffy.
3. Add vanilla and egg and beat well.
4. Add dry ingredients to creamed mixture and mix well.
5. Add M&Ms to the cookie dough and mix well. Drop the cookie dough by rounded tablespoonfuls, 2″ apart onto a ungreased cookie sheet.
6. Bake for 10 to 12 minutes or until golden brown. Remove the cookies from the oven, and allow to cool completely.
Recipe adapted from Western Family Chewy Chocolate Chip Cookies.