Wednesday, September 12, 2012

Mini Chocolate Chip Cookies with Mini M&Ms

I've been on a mini-things kick lately and so I picked up a bag of mini M&Ms the other day to bake into a cookie. There is something that I find incredibly satisfying about tiny M&Ms. The candy-to-chocolate ratio is just.. better. And, they're cute. This recipe makes a relatively small batch of super soft brown sugar cookies that probably won't last long, especially if you pair them with milk! This also kind of beg to be sandwiched together with some homemade icing, but I'll leave that recipe for another day.. 

1c Flour
1/2c Brown Sugar
1/4c Sugar
1/2tsp Salt
1 Egg
1/2c Butter (Softened)
1/2tsp Baking Soda
1/3c Mini Chocolate Chips*
1/3c Mini M&Ms

OVEN: 350F
BAKE: 8-10min
YIELD: ~2 Dozen 

*I only used 1/3c of each chocolate but I would suggest you use 1/2c of each if you want a chunkier cookie. Also, I was out of vanilla when I made these so there isn't any in the recipe. They still turned out delicious, but I'm sure vanilla wouldn't hurt!

1. In a standing mixer, cream the sugar and butter together on medium speed until smooth.

2. Add the egg and mix until incorporated.

3. Add in the baking soda and salt and then add the flour in by quarter cup-fulls, letting each bit get incorporated until all the flour has been added. 

4. With a spatula or spoon, fold in the chocolate chips and M&Ms

5. Refrigerate at least thirty minutes. The longer you let the cookies chill, the richer the brown sugar taste will be once they're baked. 

6. Bake the cookies and set them on a cooling rack. Eat immediately. With milk! 

These make about 2 dozen small cookies. The baking soda in the recipe will cause them to spread out a decent bit, so make sure you leave enough room on your cookie sheet for their expansion. These are nice and gooey right out of the oven and will stay moist if you store them in a tupperware container for at least three days. 

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