Big Chewy M&M Chocolate Chip Cookies |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 32 |
|
I found this recipe on a site called when I was looking for a recipe to use up a bag of M&M's in something for my daughter's Fall Festival. They turned out really good, and the leftovers stayed moist for about four days. They might last longer, but ours disappeared pretty quickly. Ingredients:
2 cups all-purpose flour (i used whole wheat flour and they were good) |
2 tablespoons all-purpose flour (i used whole wheat flour and they were good) |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup unsalted butter, melted and cooled |
1 cup packed light brown sugar |
1/2 cup granulated sugar |
1 large egg |
1 large egg yolk |
2 teaspoons vanilla extract |
1 1/2 cups m&m's |
Directions:
1. Preheat oven to 325°. Line baking sheets with parchment paper or silicone liners. (I skipped lining my trays).
2. Whisk together flour, baking soda, and salt. Set aside.
3. Using an electric mixer on medium speed, beat butter, brown sugar, and sugar until smooth.
4. Add egg, egg yolk, and vanilla. Beat until combined.
5. Reduce mixer speed to low. Gradually add flour mixture, and mix just until combined.
6. Stir in M&Ms.
7. Roll dough into 1.5 balls. (Or, use a cookie scoop).
8. Place onto prepared pans, leaving about 2 inches between cookies. (They REALLY spread).
9. Bake, one pan at a time, for 15-20 minutes, or until edges are beginning to brown and the centers are still soft. Cook time is per pan.
10. Cool on pans for about 10 minutes. Serve warm or transfer to wire racks to cool completely.
|
|