It is 6:50pm. I am supposed to leave for Cliff’s double-header basketball game in 10 minutes. I was just sitting at the computer reading Perez Hilton and feeling like I was forgetting to do something. But what? Let’s see, I made 2 batches of ice cream today, visited a cupcake bakery to do some “research,” made a stew type meal from Giada DeLaurentiis for dinner, and made M&M cookies to bring to Cliff’s game. M&M cookies. I totally forgot to write my post for tomorrow. I think all the “research” I did today has fried my brain.
So, I’ll just get to the point. These cookies are awesome! It is my belief that cookies are only meant to be eaten around Christmastime. That all changed when I found this recipe. I’ve now made them twice in 2 weeks. I guess cookies are good all year long! These cookies are perfectly chewy and slightly undercooked, just like I like them. I used to work in a cookie bakery, and these are better than the M&M cookies we sold!
2 cups + 2 tablespoons all-purpose flour
½ teaspoons baking soda
1 ½ sticks (12 tablespoons) of unsalted butter, melted
1 cup dark brown sugar
½ cup sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 cup M&M’s
Preheat oven to 325 degrees F. Mix the flour and baking soda in a small bowl; set aside. In a separate bowl, mix the butter and both sugars. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour. Mix until a batter forms. Fold in the M&M’s.
Grab about 2 tablespoons of dough and roll into a ball. Tear the ball in half. Put the first half on the cookie sheet and the set the second half on top. They should be pretty tall. Leave a large space around each dough ball because they will spread. Bake for about 15 minutes; let cool. I got about 16 cookies.
Source: How Sweet It Is