M&M Cookies

M&M cookies!

This is an extremely easy cookie recipe that you can make with your kids in the kitchen! I made two batches of this with Aiden last month, and he had so much fun pushing the M&Ms into the cookie batter. He has even started a mini business selling these cookies to my sister in laws... it's currently going at RM1 per piece and he's making quite good money from the looks of it. Must be the sales pitch; how can one resist saying yes to such an enthusiastic boy selling cookies to raise money to buy a new iPad?? *chuckles in amusement*

Note that this is the soft, buttery chewy type of cookie, not the crunchy type. If you prefer the crunchy type, you're better off doing chocolate chip cookies. Recipe is from my favourite baking site - Joy of Baking. Depending on the size of your cookies, this recipe may yield about 15 large cookies.

M&M Cookies:

2 cups (260 grams) all purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
3/4 cup (170 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
2/3 cup (140 grams) firmly packed light brown sugar
1 large egg + 1 large egg yolk
1 1/2 teaspoons pure vanilla extract
1 cup (200 grams) M&M's or Smarties candies

Method of Preparation:

1. Preheat oven to 177 degrees C. Line two baking sheets with parchment paper. 
2. In a large bowl, whisk together the flour, baking soda, and salt.
3. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 - 3 minutes). Scrape down the sides of the bowl. Add the egg and egg yolk, beating until well combined. Beat in the vanilla extract.
4. Gradually add the flour mixture to the creamed mixture and beat just until incorporated. Scrape down the sides of the bowl as needed. (If batter is soft, cover and refrigerate for 30 to 60 minutes or until firm.)
5. Using a 1/4 cup (60 ml), an ice cream scoop, or two spoons, form batter into large balls. Place six balls of dough on each baking sheet. Gently flatten each ball of dough into a 2 1/2 inch (6.5 cm) round. Completely cover the tops of the cookies with the M&M's or Smarties. Gently press the candies into the dough. Bake the cookies for about 14 -17 minutes, rotating the baking sheets halfway through the baking time. The cookies are done when they are light golden brown in color and just set around the edges. They will still seem a little soft in the center but they will firm up as they cool. 
6. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

Look at that! Don't worry - even if they look lumpy and out of shape on the baking sheet, when they go in the oven it will spread out beautifully into large circular cookies.

Note to self - next time buy more M&Ms! Since the batter spreads out quite massively, you need to put lots of M&Ms so you get an M&M in every bite.

Aiden munching on an M&M deprived cookie.

As I mentioned before, the batter spreads quite a bit; so make sure you space your cookies out adequately. Otherwise, your cookie will expand to the neighbouring cookie, and you will have to split them by cutting them into two - hence the very weird looking cookies shown here!

Estimate about 8-10 M&M per cookie.

Here's Aiden posing with one of his customers. (Hi, sister in law!) Unfortunately, Ian stole a bite before Aiden got paid! 

P.S: I was such an OCD, I actually made sure each cookie didn't have two of the same colour M&M. (Probably sounds quite silly to you!) Of course I missed a few... especially the last ones, but the effort was so worth it. Every cookie looked like they had a burst of rainbow on top!