One of America's favorite cookies, M&M Cookies are an adaptation of the traditional Tollhouse Chocolate Chip Cookie recipe, topped with crayon-colored M&M candies. It's my friend Kathy's 'signature' recipe, one she's tweaked and perfected over many years. Best of all, her cookie recipe uses butter, real butter, not shortening.
Observant bakers, study the ingredient list. Yes, it’s just a nibble different than the classic Toll House chocolate chip cookie recipe, America’s favorite for 75 years. But oh, the difference!
My friend Kathy has tweaked the M&M Cookies variation for a decade, achieving a perfect balance of crispy chewiness and chocolaty sweetness. If it stirs an irresistible urge to clip, bookmark or print – now! – you’re not alone for the recipe rouses otherwise rational cooks into the kitchen at odd hours.
Kathy makes 15 – 20 batches a year and at Christmas, shares ten dozen at my friends’ annual cookie swap where new recipes may be ooo-ed and aaah-ed over but Kathy’s cookies are coveted. Topped with red and green M&Ms, they’re just so eye-catching – the ones kids snatch up and grown-ups reach for first. Fights have been known to break out over the last cookie on the plate.
RECIPE for PERFECT M&M COOKIES
Start-to-finish: 1-1/4 hours
Makes 3-1/2 dozen cookies, easily halved
- 2-1/4 cups all-purpose flour, fluffed to aerate before measuring (11 ounces by weight)
- 1 teaspoon table salt
- 1-1/8 teaspoons baking soda
- 1 cup (2 sticks) unsalted butter at room temperature
- 1 cup white sugar
- 1/2 cup brown sugar, golden or dark
- 1 generous teaspoon vanilla
- 2 eggs at room temperature (or warmed in warm water for 5 minutes)
- M&Ms, 6 per cookie
Preheat oven to 375F.
In a small bowl, stir together flour, salt and baking soda.
In a large bowl, cream butter and sugars with an electric mixer until creamy. Add vanilla, then one at a time, the eggs, mixing well after each. Mix in flour mixture til fully combined. (Kathy doesn't but I like to chill the dough until firm before continuing, the cookie dough is easier to work with.)
Spray a baking sheet with cooking spray (Kathy uses Pam, I use Baker’s Joy). Form balls a tad smaller than a golf ball and arrange well apart (see TIPS) on a baking sheet. Place in oven for about 9 minutes. Remove and lightly place M&Ms on top (see TIPS). Return to oven for 3 – 5 minutes. (Cookie sheets and ovens vary in performance. Track the exact number of minutes so your cookies neither under- nor over-bake.) Remove from oven and let cool before transferring to a rack to cool.
Perfect M&M Cookies: Perfect for Holiday Occasions
FLOUR Be sure to fully incorporate the flour. At least with a 1970s-vintage Kitchen Aid mixer, this means wiping down the sides three or four times.
Cooking Spray | Parchment paper is an okay substitute, so is a silicone mat, but cooking spray just works better.
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