04 January 2009

M&M Cookies

These cookies are a Christmas cookie staple in my family's house. Growing up, I always preferred the Tollhouse chocolate chip cookies but these have recently won my heart. They are buttery and soft, and the M&Ms provide a nice, chocolatey crunch. Bryce and I often argue over whose mom makes the best M&M cookies and I will stand by these time and time again. There's something special and different about these cookies which may come from the use of all brown sugar rather than granulated sugar.

Chocolate Chipper Champs [I have no idea why they are called by that name...]
from the kitchen of my Aunt Colleen
3/4 cup softened butter or margarine
1 1/3 cups packed brown sugar
1 teaspoon vanilla
2 eggs
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup M&M plain candies, plus some to place on top

Preheat the oven to 350 degrees Fahrenheit. Mix brown sugar, butter, vanilla, and eggs in a large bowl until well-blended. Combine the dry ingredients in a large bowl, then stir into the butter and sugar mixture. Stir in the M&M candies by hand, then drop by rounded tablespoonfuls about 3 inches apart onto a lightly greased cookie sheet. Press 3 to 5 more M&Ms onto each cookie if desired [do it - this makes the cookies look nicer and gives a little extra chocolate]. Bake until light brown, about 10 to 12 minutes. Cool slightly then remove to a wire rack to cool completely.

One suggestion - use an ice cream scoop/cookie dough scoop if you have one. This makes things so much easier.

I don't have any pictures of the finished product, but I think the cookie dough pictures look good enough.

No comments: