I have such a sweet tooth, and during the holidays it seems totally justified and acceptable to make batch after batch of my favorite M&M cookies. I give most of them away, wrapping them in these Williams Sonoma cookie gift bags – to friends, neighbors, our doormen, our local bodega etc. – but always leave at least a few for us to enjoy.
I have been making my mom’s recipe forever and they have always been delicious, but recently for some reason they have come out really flat. Still yummy, but not as yummy. So I found this recipe which I tweaked a little bit, but it helped me discover the key to pillowy, doughy cookies – chill the dough for at least two hours.
Here’s the recipe (adapted from this one) if you would like to try. It made about 30 cookies.
Ingredients
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
A pinch of salt
1/4 cup semi-sweet chocolate chips
3/4 cup milk chocolate M&M’s mixed into the dough + about 1/2 cup for placing on top of dough mounds
Directions
With a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, and beat on low speed until just combined, about 30 seconds.
Stop, scrape down the sides of the bowl, and add the chocolate chips, 3/4 cup M&Ms, and beat on low speed until just combined, about 15 seconds.
Using a small spoon, or your hands, form 30 equal-sized mounds of dough, roll into balls, and flatten slightly.
Add a few M&Ms to the top of each dough mound.
Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days.
Preheat oven to 350F.
Place dough mounds on un-greased baking sheet, spaced at least 2 inches apart and bake for 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center. Cookies firm up as they cool. Allow cookies to cool on baking sheet or wire rack for about 10 minutes before serving.
Storage
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days.
