When I was little, I always thought that M&M cookies were an entirely different kind of cookie. Just like a molasses cookie or an oatmeal raisin cookie, a sugar cookie or chocolate chip cookie. They are all their own breed. Looking back on this, when I ate M&M cookies in my childhood, they were typically the store bought kind, which are full of artificial ingredients that probably lent that unique M&M cookie flavor! So when I first decided to make M&M cookies from scratch quite some time ago, I learned that they essentially have the same base dough as chocolate chip cookies! I have no idea what I thought could have been that secret ingredient to an M&M cookie but I guess I never really pondered this much when I was younger.
I’ve made M&M cookies in the past, but have never been fully satisfied with how they turn out. However, this recipe was a winner! I decided to use Cooks Illustrated “Perfect Chocolate Chip Cookie” recipe as a base, but instead of using all chocolate chips, I used dark chocolate M&Ms and some semi-sweet chocolate chips. I made a few other tweaks to this recipe as well.
This recipe involves browning the butter until it has a nutty aroma and is light brown in color. This extra step results in the cookies having a deep caramelized flavor. The texture of these cookies is crisp on the exterior and soft and chewy inside. Yummm!!
Yield: 32-45 cookies, depending on how large you scoop them
1 ¾cups unbleached all-purpose flour (8 ¾ ounces)
½ teaspoon baking soda
14 tablespoons unsalted butter (1 ¾ sticks), divided
scant ½ cup granulated sugar
scant ¾ cups packed dark or light brown sugar
3/4 teaspoon table salt
2 teaspoons pure vanilla extract
1 large egg
1 large egg yolk
3/4 cup dark chocolate M&Ms
1/4 cup semi-sweet chocolate chips
- Adjust oven rack to middle position and heat oven to 375 degrees. Line two cookie sheets with parchment paper. Stir together flour and baking soda in medium bowl; set aside.
- Heat 10 tablespoons butter in a skillet or saucepan over medium heat until melted, about 2 minutes. Turn to low and continue cooking, stirring constantly until butter is dark golden brown and has nutty aroma. Be careful not to burn it though. There should be brown bits forming in the bottom of the pan. Remove pan from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
- Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in M&Ms and chocolate chips until no flour pockets remain.
- Scoop cookie dough into balls on cookie sheet. (I make them about 1 ½ TBP, although you can adjust the size according to your preference, just remember to adjust the baking time accordingly).
- Bake cookies 1 tray at a time until cookies are lightly browned on the exteriors and still puffy, and edges have begun to set but centers are still soft, 8-9 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
Adapted from Cooks Illustrated