M&M Cookies
★★★★★
PREP TIME
33 minutes
COOK TIME
16 minutes
MAKES
15 jumbo or 60 mini cookies
Ingredients
2 3/4 cups
(350 grams) all-purpose flour
1 1/4 teaspoons
baking soda
1 teaspoon
baking powder
1 teaspoon
kosher salt
1 3/4
sticks (200 grams) unsalted butter, room temperature
3/4 cup
(160 grams) light brown sugar
3/4 cup
(160 grams) granulated sugar
1 tablespoon
pure vanilla extract
1
large egg
1 1/4 cups
(225 grams) M&Ms, or other candy-coated chocolate pieces
Instructions
- Stir the flour, baking soda, baking powder, and salt together in a medium bowl with a fork.
- Cream the butter, sugars, and vanilla together in a stand mixer, fitted with a paddle attachment, on medium speed for 3 to 5 minutes, or until the color of a blonde pug (pale, but golden on the edges), and very fluffy. Scrape down the sides of the bowl. Return the mixer to low, beat in the egg until no longer visible, then gradually add the flour mixture. When no floury lumps remain, add the M&Ms, shutting off the mixer as soon as they’re well dispersed.
- Using a cookie scoop, scoop the dough into 15 2-ounce (1/4 cup) or 60 1/2-ounce (1 tablespoon) balls onto two large rimmed baking sheets. (If a baking sheet can’t fit into your freezer, Freeze the balls on a large plate, and transfer them, when frozen solid, to an airtight container or plastic bag.) Press large flakes of salt onto each dough ball. Freeze until thoroughly chilled, at least 30 minutes.
- Heat oven to 350°F. Space the cookies onto parchment-lined baking sheets with 2 inches of space between them. If minis, bake for 5 to 6 minutes; if jumbos, bake for 16 to 18 minutes. In either case, look for crisp, golden edges and mounded, slightly soft centers.. Remove from the oven and give the sheets a good, decisive rap on the counter (the cookie bellies will cave in, making for pretty cracks). Let cookies cool until just firm, then devour.
- Kept in an airtight container, the cookies will last for up to 2 weeks at room temperature, or 4 in the freezer (if they last that long).
