Do you ever get a craving for childhood? You know, when you could run around in the sunshine and sprinklers until you fell down in the grass and took a nap? I do. And if there’s anything that takes me right back to childhood, it’s M&M cookies.
They were so fun! I loved the colors popping in the batter, and the little crunch of the M&M shell as you bit into one.
So, the other day I decided, why not? Let’s bring back a little taste of childhood. And so, without further ado, M&M cookies!
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
1 cup semisweet chocolate chips
1 cup M&Ms
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. Bake until cookies are golden around the edges, but still soft in the center, 7 to 9 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
Recipe derived from Martha Stewart.