I love these cookies. They are so good and simple. They'd make a perfect addition to any holiday spread or goodie basket with holiday M&Ms.
These come from the amazing Katie at Good Things Catered, so you know they are guaranteed to be good. I made mine with semi-sweet chocolate chips instead of the white chocolate in Katie's recipe because Doug's not a huge white chocolate fan and they tasted really well, so it would work with whatever you choose. I think these would be awesome with mint or dark chocolate M&Ms too. These are great cookies to experiment with - so go crazy!
M&M Cookies
From Good Things Catered
2 Cup plus 2 Tablespoons All-purpose Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
12 Tablespoon (1 1/2 sticks) Unsalted Butter, melted & cooled until warm
1 Cup Brown Sugar, packed
1/2 Cup Granulated Sugar
1 Large Egg
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
12 Tablespoon (1 1/2 sticks) Unsalted Butter, melted & cooled until warm
1 Cup Brown Sugar, packed
1/2 Cup Granulated Sugar
1 Large Egg
1 Egg Yolk
1 Tablespoon Vanilla Extract
1 Cup M&Ms
1 Cup Chocolate Chips
Adjust oven racks to upper & lower-middle positions & heat oven to 325 degrees.
Line cookie sheets with parchment paper.
Whisk dry ingredients together; set aside.
Mix butter & sugars until combined.
Beat in egg, yolk and vanilla until combined.
Add dry ingredients & beat at low speed just until combined.
Stir in M&Ms and chips.
Roll about a 1/2 cup dough into ball.
Bake, reversing cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft & puffy (about 15 minutes for me).
Cool cookies on sheets and place on wire rack to cool.
1 Tablespoon Vanilla Extract
1 Cup M&Ms
1 Cup Chocolate Chips
Adjust oven racks to upper & lower-middle positions & heat oven to 325 degrees.
Line cookie sheets with parchment paper.
Whisk dry ingredients together; set aside.
Mix butter & sugars until combined.
Beat in egg, yolk and vanilla until combined.
Add dry ingredients & beat at low speed just until combined.
Stir in M&Ms and chips.
Roll about a 1/2 cup dough into ball.
Bake, reversing cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft & puffy (about 15 minutes for me).
Cool cookies on sheets and place on wire rack to cool.
