I’m a huge planner by nature, sometimes to the point where it may even be a bit excessive. Before Avery was born, I had a huge excel document with to-do lists, shopping lists, a list of people to write thank-you cards for, and a huge list of groceries to buy and recipes to make to stock my freezer before the baby was born.
One of the things on my list was to make cookies to freeze. I figured the extra calories that I would need for breastfeeding could easily be easily satisfied with cookies, and really, it was just an excuse to eat cookies. After trying to eat relatively healthy during my pregnancy, I had planned on using the first few weeks post-partum to indulge some cravings before hoping on the “lost the baby weight” train.
To my surprise, our sweet girl showed up 2 weeks ahead of schedule, leaving me with a freezer without cookies in it. So naturally, a few days after she was born, I was back in the kitchen baking cookies. These cookies definitely did not disappoint. They are everything you’d want in an M&M cookies. Soft, chewy (uh, hence the name), buttery and studded with M&M’s. I love the additional M&M’s pressed into the top of the cookie, which I think gives them more of a “professional” look to them.
- 1 cup unsalted butter
- 12 ounces (about 2¾ cups + 1 scant tablespoon) bread flour*
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 ounces (about ¼ cup) granulated sugar
- 8 ounces (about 1 cup) light brown sugar
- 1 egg
- 1 egg yolk
- 1 ounce (2 tablespoons) whole milk
- 1½ teaspoons vanilla extract
- 1 cup M&M candies, divided
- *You can use all-purpose flour, but your cookies might be less chewy
- In a small bowl, melt the butter then aside to cool.
- Combine the flour, salt and baking soda in a bowl and set aside.
- Using an electric mixer, beat together the butter, brown sugar and white sugar on medium speed for about 2 minutes.
- Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup or small bowl. Reduce the mixer speed to low and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
- Slowly add the dry ingredients to the wet ingredients. Once the dough is well mixed, add in ½ cup of the M&M's and stir with a wooden spoon until well combined. Refrigerate the dough for 1 hour.
- Preheat the oven to 350 degrees F.
- Using a small cookie scoop or tablespoon, drop the cookie dough onto parchment paper lined cookie sheets, and bake for 8-10 minutes, rotating the pans halfway through baking.
- Remove from the oven, and press the extra M&M's into the cookies. Allow to cool for a few minutes, then transfer to a cooling rack to cool completely. Store in an air-tight container.
Source: Brown Eyed Baker