It feels amazing to be back in the kitchen, finally.
We made a big move from Louisiana back to Alabama. It was bittersweet.
However, I have so missed baking and creating new recipes.
This is definitely my passion and I adore the idea of being back in the heart of the home, doing what I love best.
You know what makes it better?
I have a little bun in the oven, myself. 🙂
That makes my self-control about a million times harder, because how do you bake cookies and not lick the spoon?! Ack!
Today’s recipe is a super special one. A few weeks back, as we were preparing for the move, my nephew Justin came over and was talking to me about the cookies. He’s a bit of a Cookie Monster (self-proclaimed, haha). During that time we were talking about making homemade cookies.
He and I created a recipe for M&M cookies.
This recipe, to be exact.
It’s somewhat similar to my previous M&M cookies post, M&M White Chocolate Pudding Cookies, but there are some main differences. For one, this recipe is not a pudding cookie, so some of the measurements between dry ingredients and butter are different. I also used regular sized M&Ms in that recipe, whereas for this recipe, I used mini-M&Ms. I find that the mini-M&Ms have a more bittersweet chocolate flavor that translates well within a cookie.
So I figured what better recipe to share as my “return to the game” recipe than this one?
So let’s get to it!!
- 1 cup butter
- 3/4 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cornstarch
- 1 cup mini M&Ms
- Preheat oven to 350° and line a cookie sheet or two with parchment paper.
- This is going to go like every other cookie recipe you’ve ever made. No special directions here – put your (room temperature) butter in the mixer, with both the brown and granulated sugars. Beat until really fluffy and you just want to go “It’s so fluffy!”
- Add in the eggs, one at a time, beating thoroughly after each addition. Finally, add the vanilla and beat thoroughly again.
- Combine the flour, baking soda, salt and cornstarch in a medium bowl. Whisk gently with a fork to combine the dry ingredients.
- Carefully scoop flour mixture into the wet mixture and combine. Be careful not to over-mix at this point.
(Here’s the dealio, if you super mix the butter/sugar, it gets fluffy and puts air in the batter, helping create fluffy cookies; however, if you overmix the batter with the flour mixture, it puts air in the batter, releasing the glutens and making tougher cookies. We want to be tough cookies when we grow up, but we don’t want to eat tough cookies)
- Once the batter is prepared, add in the cup of mini M&Ms. Save a few M&Ms to press into the top of the cookie.
- Pop that bad boy of batter into the refrigerator and chill for at least 30 minutes.
- After chilling, scoop similar sized balls of dough onto parchment paper lined cookie sheet. I like to use a 1″ cookie scoop.
- Bake at 350° for 10-12 minutes.
I got about 4 1/2 dozen 1″ cookies.
This recipe creates a crispy, yet soft cookie. They’re not as thick as I would prefer, but they’re amazing. Definitely a winner.
I know it’s a winner when Little E eats about 4 before they’ve cooled off and keeps coming back for more…
Even better when the hubster eats 3 of them and says he likes them.
This recipe makes it so easy to make homemade M&M cookies, that you don’t even have to buy them!