Saturday all day, my oldest was asking me to make cookies. I said, “I don’t know if I have anything to make cookies?” She looked at the counter and saw a jar of M&M’s and said, “Yes, we do! We have M&M’s!” Well, I couldn’t say no after that.
I checked the cabinets and we had everything else we needed to make cookies. We even had about a half a bag of chocolate chips to throw in with the M&M’s. I pulled out the butter and softened it in the microwave for about 10 second intervals, twice, I think I put it on. We were ready to go!
Soft cookies vs Crunchy cookies
I prefer a soft and chewy cookie to a crunchy cookie when it has mix-ins in it. So, these for example with the M&M’s and the chocolate chips. I like a soft and chewy cookie. There are a couple of sure fire ways to ensure a soft, chewy cookie versus a thin crunchy cookie.
One of the easiest ways to get a soft and chewy cookie is to add brown sugar to the mix with the granulated sugar. The brown sugar is more acidic and hyrdophilic, which retains moisture while baking. This helps with adding in the chew versus the crunch.
Another way to get a soft and chewy cookie is to include eggs or multiple eggs into the mix. Eggs provide volume, moisture for steam and structure for thickness.
Fluffy, thick and well shaped cookies
How do you make sure that your cookies don’t just fall flat and burn on the bottom. Two things can help with this process. Make sure that you are sufficiently creaming together the butter, sugar and eggs. Make sure that you whip the butter until it is almost pail white before adding in the sugar. Then, once the sugar is added, whip the mixture for a good amount of time adding fluffiness to your mixture. Finally, whisk the eggs thoroughly and one a time to help add volume and more pockets of moisture for steam.
Secondly, make sure you chill the cookies in the fridge for at least 20 minutes before baking. If you get that butter nice and cold again before baking, it will not flatten down so quickly in the oven and will bake more evenly.
Chef’s Tips-
Fold in the M&M’s and chocolate chips at the end. Do not over mix once you have added in the dry ingredients or you will end up with a flat, thin and crispy cookie.
M&M Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter
- 3/4 cup light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 1 cup chocolate chips
- 1 cup M&M’s
Instructions
- Preheat the oven to 375°F. Line two baking sheets with silicone baking mats or parchment paper or spray with cooking spray.
- In a large bowl, using a stand mixer with the paddle attachment or a hand mixer, cream together the butter and sugars for 3-4 minutes. Add the eggs in one at a time and beat completely before adding in the second one. Then add the vanilla and mix until combined.
- In a separate bowl combine the flour, baking soda and salt and stir mix just until combined. Add it to the butter mixture and mix just until combined. Fold in the chocolate chips and M&M’s. Refrigerate dough for 15 to 30 minutes before baking.
- Using a large cookie scoop (about 2-3 Tablespoons), scoop the cookie dough onto the baking sheet about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are barely golden brown. Allow cookies to set on pan for 2 minutes, and then remove to a cooling rack.
