M&Ms are just fantastic and let me just say that this may be my favorite commercial right now. Mrs. Brown is just a classy lady (:
Favorite variety would have to be the peanut butter M&Ms and when they come out with those in dark chocolate it is all down hill…maybe I should prepare right now by buying larger jeans….hmmmm
Anyway I had a whole bunch of mini M&Ms left over from when I needed the brown ones for the ladybug cupcakes and knew that they would be good straight up, but thought it would be smarter to just use them in cookies – spread the goodness.
I used the base recipe for the Classic Cartwright Chocolate Chip Cookie and just substituted the chocolate chips with the mini M&Ms – I also halved the recipe. So here is what my final recipe looked like (:
Ingredients: Yield (2 1/2 dozen cookies)
5/8 cup all purpose flour
1/2 cup whole wheat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup (1 stick) butter (room temp)
1/8 cup sugar
3/8 cup brown sugar
1/2 box vanilla pudding
1/2 tsp. vanilla extract
The dough looked sooo good I
could have eaten gave into temptation and tried it straight up
Mix both flours, the salt, baking powder and baking soda and set aside.
Combine the room temp butter, both sugars, vanilla extract and vanilla pudding mix in a stand mixer. Beat until smooth and creamy (2-3 setting).
Beat in egg until fully incorporated
Gradually add dry flour mixture. Stir in M&Ms. (Batter will be stiff). (If you mix the M&Ms in via the stand mixer you might end up with broken M&Ms – nothing wrong with that, but just a heads up)
Drop by rounded teaspoonful (measuring) about 2 inches apart on ungreased baking sheets (preferably lined with baking parchment).
Bake at 375 F for 8-10 minutes.
Cheers to baking as the chosen form of procrastination
And so I don’t have to buy bigger jeans I am taking these over to a friend (stage 2 of procrastination)!