So I don’t know if you guys have noticed, but I’ve been doing a lot of baking lately. Like, a lot. Our house has been filled with cakes, cookies, brownies, cupcakes…. you name it, I’ve been baking it. Not exactly ideal for my diet, but oh well. What’s life without a few indulgences here and there?
Now I’m about to tell you guys something a little crazy…. I don’t really like M&Ms. I know, I know. Please don’t judge me. I used to like them when I was younger, but somewhere along the line, I just lost my taste for them. I think it stems from eating too many off the floor at my grandma’s house when I was a kid (don’t ask. It was some weird game my cousin and I were playing. I think we were pretending to be dogs or something).
My husband, on the other hand, loves M&Ms and loves M&M cookies even more. He’s often the one kindly suggesting what kind of desserts I should make, so when I had half of a bag of M&Ms left over from decorating some cupcakes I made for my coworker’s Easter celebration, I knew what was going to be requested.
And these cookies…. oh my goodness, you guys. They are phenomenal. I can’t stop eating them and I don’t even like M&Ms. I brought them to Peter’s family Easter, and half of them were gone before lunch had even started. I think my mother-in-law (a known chocoholic) ate more cookies than she did anything else that day!
They have what might be the most perfect cookie base. They’re called “soft-baked” because of the extra egg yolk- egg yolk is full of fat and acts as a tenderizer for the cookie. It helps produce a super soft cookie without adding any extra butter. The extra liquid from the yolk will make the cookie spread out a bit more when baking, which is a-ok by me. I like flatter cookies instead of big puffed up ones anyway. If you don’t like flatter cookies, you can just go away (just kidding. Just add a little more flour to balance it out).
Add some M&Ms (pastel in my case, because of Easter) to that excellent cookie dough, and you will get an amazingly soft, wonderfully chewy cookie with the perfect amount of chocolatey goodness. Lucky for Peter and me, there were some left over after Easter that we’ve been indulging in all week. Two nights ago, after his third cookie, Peter actually asked me to hide the rest of them so he would stop eating them. I just smiled and ate one myself.
Soft-Baked M&M Cookies
Servings: 36 cookies
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1/2 cup sugar
- 1 cup packed brown sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 2 cups + 2 tbsp flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup M&Ms
- In a large bowl, beat butter until creamy using a hand mixer or stand mixer on medium speed. Add sugar and brown sugar and beat until creamed together. Add egg, egg yolk, and vanilla and beat until completely combined.
- Add 2 cups of flour to mixture, 1 cup at a time, and beat until fully incorporated. Add last 2 tablespoons of flour, baking soda, and salt and beat until completely combined.
- Using a wooden spoon, stir in M&Ms. Cover bowl and refrigerate for at least 30 minutes.
- Preheat oven to 325. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Remove dough from the refrigerator. Drop by tablespoonfuls onto prepared baking sheet using a spoon or an ice cream scooper. Bake for 8-10 minutes or until edges are slightly browned. Tops will appear soft and puffy. Repeat with the rest of the dough.
- Transfer cookies to a wire rack to cool.
Inspired by: Sally’s Baking Addiction