M&M COOKIES

 

I love mini M&Ms. Give me a bag of regular M&Ms and they'll stay uneaten in my house for weeks. Give me a bag of mini M&Ms and guaranteed they'll be devoured within the hour. As well as being delicious, they're also very cute and photogenic, so of course I needed to find a recipe to incorporate them into.

This is a great cookie base from Smitten Kitchen that you can add anything to - I've tried chocolate chips, white chocolate, apricot and chocolate, etc. Everyone needs an easy, go-to cookie recipe. I've tried many a cookie recipe in my lifetime and trust me, these are good. 

M&M COOKIES
from Smitten Kitchen

2 cups flour
1/2 teaspoon baking soda
170 grams salted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 cup mini M&Ms or 2 cups chocolate chips (optional)

 

  1. Sift together the flour, baking soda and salt. Set aside.
  2. In a medium bowl, stir together the melted butter, brown sugar and white sugar until well blended.
  3. Beat in the vanilla, egg, and egg yolk until light and creamy.
  4. Mix in the sifted ingredients until just combined.
  5. If you want to use chocolate chips, add these to the dough at this stage and stir to combine with a wooden spoon.
  6. Refrigerate dough for 30 minutes to an hour until firm.
  7. When ready, preheat oven to 165˚C and line two baking trays with baking paper.
  8. Use a cookie dough scoop to scoop out the dough and place cookies about 7cm apart. 
  9. If using M&Ms, cover the tops of the cookies with the M&Ms and pat into place. 
  10. Bake for 10-12 minutes.