A hit amongst adults and kids alike, these extra-thick chewey m&m cookies were so delicious I made them twice within four days!They also make the perfect cookies for a birthday school bucket.
I mixed the chocolate chips and m&m’s directly into the batter.
An idea is to leave so extra m&m’s out of the batter and press them into the balls of dough just before baking to showcase them better.
Adapted from Hugs&Cookies.
***Please note that it has been brought to my attention much later after I made anything with m&m’s in this blog that m&m’s has clearly stated it does not cater for halal not kosher lifestyles. Please opt for smarties for the halal option.
Ingredients: makes 30 cookies
1 cup butter, softened
3/4 cup caster sugar
1 cup packed brown sugar
2 large eggs
1 Tbsp vanilla
3 3/4 cupflour
1 1/2 tsp baking soda
3/4 tsp salt
2 cups chocolate chips
1 1/2 cups m&m’s
Preheat oven to 350F.
Beat the butter, sugars, eggs, and vanilla until creamy.
Add the flourr, baking soda, and salt, beat to combine.
Add the chocolate chips and m&m’s and beat until evenly distributed.
Scoop quarter-cup amounts of the dough into balls on a non-stick baking sheet.
Flatten the balls slightly.
Bake for 12 to 15 minutes, until the bottom is slightly golden.
Let cool a couple of minutes on the baking sheet before transferring to a wire rack to cool completely.