M&M Cookies

M&M cookies seem to bring out the kid in all of us.  Those multi-colored chocolate bites that we all grew up on are the perfect addition to a classic cookie.  I've only recently attempted to make my own M&M cookies at home, because I was always perturbed about having the colors run everywhere and having the tasty candies break off into chunks.  The solution to make them just as eye-catching as the ones you find in bakeries, but even tastier because they're homemade, has been solved.

The way you keep the M&Ms from weeping and breaking off is very simple when you think about it.  Of the utmost importance, however, is having a great-tasting batter which bakes cookies into nice round shapes.  For that I turned to one of my tried-and-true chocolate chip cookies from my repertoire.  It's no surprise that what comes out of the oven is just as delicious and scrumptious as what you expect from an M&M cookie.

Kids of all ages are going to love these cookies and you are going to like how easy they are to whip up.  It's just the type of recipe you want to have saved and printed, so that you can go to it time and time again.  

Look no further when you want something tasty in the cookie jar without creating a lot of fuss in the kitchen.

M&M cookies are as simple as 1-2-3.

The Ingredients

• 2 1/4 cups {335 g.} all-purpose flour 
• 1 teaspoon {5 ml.} baking soda
• 1/2 teaspoon {2.5 ml.} fine sea salt
• 2 sticks (16 tablespoons or 1 cup) unsalted butter {226 g.}, melted & kept warm
• 1 cup packed {215 g.}, light brown sugar
• 1/2 cup {110 g.} granulated sugar 
• 2 large eggs, room temperature
• 2 teaspoons {10 ml.} pure vanilla extract
• 1 cup M&Ms {215 g.} divided in half

Equipment: 2" ice cream scoop, baking sheets lined with silpats or parchment paper.

Yield: approximately 22 cookies, just shy of 2 dozen.

Note: the dough can be made 1 day ahead of time.  Keep it well-covered and chilled in the refrigerator. Thaw on the counter for 15-30 minutes to make portioning easier.

Center Racks & Preheat Oven to 375° F (191°C).

1. In a bowl, whisk to combine, the all-purpose flour, baking soda and fine sea salt.  Keep ready. 
   
   
   
   
2. In the bowl of your stand mixer fitted with the paddle attachment, add the warm melted butter, light brown sugar, granulated sugar and beat on medium speed for 1 minute.  The mixture will thicken and look like rich caramel.  Stop the mixer and scrape down the bowl & paddle.  
   
3. Add both eggs and vanilla extract.  Beat on medium speed until thoroughly combined and thickened, about 1-2 minutes.  Stop the mixer.
4. Add all of the dry ingredients into the mixer bowl and slowly mix on low speed until a smooth batter is formed.  Stop the mixer and remove the bowl and paddle.  Scrape off any batter from the paddle.  
   
5. Add 1/2 cup (107 g.) M&Ms into the bowl and mix gently with a spatula until combined.  Keep the other 1/2 cup of M&Ms ready for the cookies when they come out of the oven.
   
6. Using a 2” ice cream scoop, portion out the dough onto prepared baking sheets.  Each half-sheet will accommodate 6 cookies.  Space them evenly. 
7. Bake in the preheated oven for 10-12 minutes.  The cookies should just be turning brown around the edges and the tops should look set, but not excessively browned.

As soon as the cookies come out of the oven, add the M&Ms onto the tops one at a time and push them in.  The heat of the cookies will fuse the candies and they will not melt.  This is how you make them look professional and nice.  

Be careful when doing this as the baking sheets are very hot!

Let them sit on the cookie sheets for about 2 minutes before carefully transferring them with a spatula onto cooling racks. 

If you're going to package them up in cellophane bags or tuck them into a cookie jar, make sure the cookies have cooled completely.  They should keep for up to 3 days.

M&M Cookies

Enjoy every bite!