Delicious and chewy cookies overloaded with mini M&M candies.It’s been a while since I’ve updated my blog. I was pregnant and did not feel motivated to post any new recipes with my full time job and toddler keeping me busy. Then came the cutest little baby boy ever! Between him and my 3 year old toddler, I’ve been busy. I finally feel like I can get back in the groove of posting new recipes.
During the month of June, I received a free daily coffee from Panera Bread just for being a member of their rewards club. So each time we went to the mall or drove by a Panera Bread we had to stop by for my free iced coffee. My daughter would beg for a candy cookie each time we went. Those cookies are so huge, too big for a 3 year old. I enjoy baking with her, so I promised her we would buy some M&Ms at the grocery store and bake some. I ended up buying the candy but never getting around to baking them. Finally, a few days ago, she reminded me about those cookies that we never baked.The recipe for these cookies is super simple and easy enough for a toddler to help out. Amelia was so excited to help me set up the bowls with the ingredients for the pictures. Compared to last year, it’s much easier being in the kitchen with her.This is my favorite cookie base for chocolate chip cookies. I love how versatile the ingredients can be with this cookie dough. Also, the dough needs to be refrigerated before baking for better results. I baked these after four hours in the fridge. The dough can also be shaped into balls and frozen for easy baking later. When baking these cookies, it’s best to bake until just set, they will look a little under baked but will taste so soft and chewy after they cool.Ingredients:
- 1 cup packed dark brown sugar
- 1/2 cup white sugar
- 1 cup butter
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups mini M&Ms
Beat softened butter with the brown and white sugars until creamy.In a separate bowl mix together flour, salt, and baking powder.Add eggs and vanilla to the butter mixture and beat until combined.Then, add the flour to the liquid batter and mix together to combine.With a spatula, fold in the chocolate candies.Set the dough to chill in the refrigerator for at least two hours.
Before baking, preheat oven to 350 degrees F. Using a cookie scoop, place balls of dough onto a baking sheet. Keep a few candies to push on the tops of the cookie balls.Place the baking sheet in the oven on the middle rack. Bake for approximately 10 minutes. Let the cookies cool before removing from the baking tray.The cookies can be kept in an airtight container at room temperature for a few days. They go fast, so be sure to grab a few before everyone eats them all!