Decadent M&M's and Chocolate Chip Cookies
This week a call went out for a recipe exchange, and many exciting recipes popped up, from simple bread to chowder, chicken and broccoli, to a side of dumplings. But a sweet tooth can't be cured unless dessert is on the menu.
Now is the time to bake, enjoy, and experiment. We all deserve a reward; a cookie is just the thing. But remember these sinful cookies keep the fulfilling promise of 'a minute on the lips, a lifetime on the hips.' And eating only one, although these cookies are so abundant in texture and flavor, is a challenge.
What you need:
1 cup of butter or 2 sticks (might work with margarine but has not been tested) softened at room temperature
1 cup brown sugar
3/4 cup granulated sugar
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1 tsp table salt
1 cup semi-sweet chocolate chips (not a die-hard rule, some prefer milk chocolate, try butterscotch or even white chocolate chips, or if you have access try Bernard Callebaut baking chocolate--yum) *
1 cup M&M's (extras if you want to decorate the top) experiment with peanut or hazelnut M&M's, Reese's Pieces, Smarties, add nuts of choice if you desire an extra element of crunch.
* Since this cook seldom follows a recipe, try dividing the dough into two portions and stick to the recipe with one half, then go ad-lib with the other.
Now that you've read the ingredients set the dial on that big appliance taking up space in the kitchen to bake at 350F. Line 2 or more cookie sheets with parchment paper. (Substitutes mentioned are aluminum, but why would you? If you don't have parchment, you can grease the pan with butter, oil, (worked for grandma,) or even cooking spray.)
Cream butter and both sugars in a large bowl until well whipped and combined using a hand mixer or appliance. The mixture should be smooth.
Crack your eggs into the mixture and add vanilla--mix again.
Add flour (and baking soda and salt) typically one cup at a time and mix until blended.
Now the fun starts, add the chocolate chips and M&M piece you haven't eaten yet, fold into batter.
Using a cookie scoop or tablespoon drop dough balls on lined pans leaving an inch between on all sides. Cookies will spread.
Bake for 8-10 minutes, give or take a few minutes, mine took 12 minutes, depending on the size, until cookies are slightly golden. (They will look soft.) At this time, decorate the cookies with additional M&M's pressing into the dough gently so the heat from the cookie can melt the remaining M&M's. Of course, it's possible to decorate before baking.
Allow the cookies to cool on a wire rack for 2-5 minutes before storing them in an airtight container. The cookies will keep for a week, but I doubt they will last the day.
They are 'That' good.
It's a good week for a diversion; soon, life will be on track again as we journey through Canada together. We're not that different. Join me by signing up for my newsletter.
Editor's Picks Articles
Top Ten Articles
Content copyright © 2021 by Monika R. Martyn. All rights reserved.
This content was written by Monika R. Martyn. If you wish to use this content in any manner, you need written permission. Contact Monika R. Martyn for details.