Hello from land of all things Pink & Red!
We are 19 days from Valentine’s Day!
My goal is to share some easy but, yummy treats for y’all to make for FEB 14 that will make participating/sharing a simple but, oh so festive!
Up first is a lovely M&M Cookies recipe!
Back in the day when I was slightly not in my thirties and honestly when I wasn’t even yet in my twenties, the Greenville Mall was known as the Plaza Mall. It was fabulous then and fairly lack luster. I think the most major store we had was Brody’s or Footlocker. My friends and I spent hours walking around the mall with the “original”resting bitch face (circa 1995) purchasing various goods at Tropik Sun (man they had the best ICE & DR. Pepper!) & making multiple stops to be vain in the bathrooms to reapply our make-up.
We essentially just wanted to see and be seen by everyone but, be ever so “elusive”. Sigh.
20 years later and I now know the only thing elusive about that mall was the M&M cookies at Mrs. fields! Even then the presentation of food caught my attention. There in the display case among so many others. M&Ms covered the top and they were almost jumping off the cookie. They were so perfectly chewy but, slightly crunchy.
Let Me just explain that there is a major difference between M&M cookies and chocolate chip cookies.
There’s more leveling but, less of everything else. There’s less sugar and vanilla and flour AND butter. Thus, the ideal texture and thinness. Cookie nirvana if you will.
Some Notes about Traditional M&M Cookies:
- They are typically large- at least Palm size but, usually bigger like a tea cup saucer.
- They are crispy edged and chewy middle cookies.
- You don’t blend/MIX the M&Ms into the batter like chocolate chips. Always take the time to place the candies on top at the end. You don’t want them to become apart of the dough but, be resting nicely.
Like you really should do with almost all cookie dough; Always leave the dough in the fridge for an hour. They are going to spread a bit and if they’ll benefit from a chill.
Use a ice cream scoop size for traditional size cookies or spoons or a measuring cup. Roll into a ball and press them slightly down. Then place your M&Ms! When you think it looks crowded force a few more on but, don’t overlap!
Usually I put 9 cookies on a half sheet pan. If you’re using a standard cookie sheet opt for just six. Bake at 350 for about 12-14 minutes. Let them cool for about 3 minutes and move to a cooling rack to completely relax.
These are a fun recipe to keep for whenever as kids adore them because they always recognize the candy. Adults adore them well, just because they are an old school combination. I tend to make them when they can be different like Halloween & Valentine’s Day!
So use them as an excuse to make your kids some cookies or your hubby if he’s into this kinda thing. They make great treats for Moms groups or Bible study or co-worker treats and even visiting relatives/friends at nursing homes.
Hope you try these soon!
2 cups (260 grams) all purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
3/4 cup (170 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
2/3 cup (140 grams) firmly packed light brown sugar
1 large egg
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
1 cup (200 grams) M&M’s
M&M’s Cookies: Preheat oven to 350 degrees F (177 degrees C).
In a large bowl, whisk together the flour, baking soda, and salt.
In the bowl of your stand mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 3 – 5 minutes). Scrape down the sides of the bowl. Add the egg and egg yolk, beating until well combined. Beat in the vanilla extract.
Gradually add the flour mixture to the creamed mixture and beat just until incorporated. Scrape down the sides of the bowl as needed.
Using a 1/4 cup (60 ml), an ice cream scoop, or two spoons, form batter into large balls. Place six balls of dough on each baking sheet. Gently flatten each ball of dough into a 2 1/2 inch round. Completely cover the tops of the cookies with the M&M’s. Gently press the candies into the dough. Bake the cookies for about 12-14 minutes, rotating the baking sheets halfway through the baking time.
The cookies are done when they are light golden brown in color and just set around the edges. They will still seem a little soft in the center but they will firm up as they cool.
Makes about 18 large cookies.