Thursday, March 3, 2011
I had some mini m&ms that were being neglected, so I decided to make some m&m cookies. Besides, I'm going to need my chocolate chips for some cookies I'm going to make next week.
I had originally planned to use these for my christmas cookies. They're great for christmas tree decorations and for snowman cookies. But, they never made their appearance. Better late than never, right?
Straight out of the oven. Yum. I always take them out when they're still soft and mushy. All baked goods firm up as it cools. Taking them out when they "seem" underdone ensures soft chewy cookies.
Hurray for m&m cookies!
See what I mean by soft and chewy? Look at the inside! Yummers! These would be great with my rainbow cake, wouldn't it?
Recipe (adapted from Cooks Illustrated):
2 cups + 2 T flour
1/2 teaspoon baking soda
1 1/2 sticks butter at room temperature.
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, room temperature
2 teaspoon vanilla extract
1 cups mini m&ms or 1 1/2 cups regular chocolate chips
Preheat oven to 325ºF.
Mix the flour and baking soda together in a bowl and set aside.
In another bowl, mix the butter and sugars together for 3-5 minutes. It should be well mixed and fluffy.
Add the egg, egg yolk, and vanilla, and mix.
Add the dry ingredients and mix just until the dough comes together.
Add in the chocolate and mix till evenly distributed by hand. Don't do this with your mixer. You'll crack the m&m's.
Take about a tablespoon of dough, roll it into a ball and place on a baking sheet. I try to put the side with the most m&m's showing face up and I slightly flatten them with the palm of my hand. Not too much, just slightly. If you want those big bakery style cookies, take 2 tablespoons of dough and repeat.
Bake for 12-15 minutes for big cookies. 8-12 minutes for small cookies. My cookies took exactly 12 minutes.
Let them rest for 5 minutes on a cooling rack.