Classic M&M Cookies
THis morning I mentioned on instagram how long it had been since creating any content or putting out new recipes. I made this dough a few weeks ago and today finally took it out and got some pictures. It’s way past due! These cookies are one of my most requested recipes, either fresh baked or just the frozen dough. I’ve lost count how many times i’ve made these cookies, but the recipe is way back on our instagram feed. So it’s finally getting a permanent place on our site and pinterest.
M&M Cookies
1 cup butter, melted
1 1/2 c. brown sugar
1/2 c. sugar
2 eggs
1 tsp vanilla
pinch of salt
1 tsp baking soda
1 tsp baking powder
3 cups flour
1 TBSP cornstarch
4 TBSP vanilla instant pudding, dry powder
1 cup mini chocolate chips
1 cup mini M&MsPreheat oven to 350 degrees. Allow melted butter to cool slightly, mix in both sugars until smooth. Add eggs and vanilla. Hand mix in dry ingredients until just combined. I prefer hand mixing to keep the dough dense. The more its mixed the more air is introduced into the dough and take away from a dense chewy cookie. Gently mix in chips and M&Ms. As odd as it may seem I truly think mini chips are the best way to go in this specific dough. Allow dough to chill for 30 minutes. Scoop cookies out and bake for 9-11 minutes or until barely golden brown. These can easily be over baked and turn out dry, underestimating time is recommended.
These freeze VERY well! They can either be frozen as dough or baked. I like to scoop out the dough into a tupperware and freeze the cookie dough balls. They can be baked straight from the freezer at 350 degrees for 10-11 minutes. If you choose to bake them and then freeze, bake according to the recipe, cool completely before freezing. I like to store in the freezer in an airtight container.
As always I like to note that I use a 2 TBSP cookie scoop. This is slightly larger than a lot of standard scoops, so if you are using a smaller one you may want to decrease bake time just slightly.
I love chilling my cookie dough, I understand this is a very controversial step because of the time it adds to a simple cookie recipe. You can skip it, the cookies will just spread more while baking. I prefer a cookie with a slightly thicker middle and crispy edges, chilling seems to get me exactly what I like.
This recipe is basically the same as my chocolate chip cookie recipe. But somehow seems so much better with M&Ms. I’ve worked really hard on coming up with a cookie dough base that I love, and it’s what I use whenever I want to create a new flavor. The combination of a little cornstarch and chilling make the perfect cookie…in my opinion.
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