Sometimes you just need more simple cookie recipes ya know? I get such a high after baking something pretty and elaborate, but at the same time sometimes all I can possibly crank out are cookies. Scoop- bake- plop on some candies and bite into chewy cookie delicous-ness. Why is it that the healther I’m *trying* to be the more I really just want sugar? Despite the baked goods I post here on the regular- I actually try to eat pretty well and normally love my fruits and veggies. But sometimes when I don’t even have an opportunity to grab a sip of water or shower, my body craves a quick sugar fix. Which is WHY I brilliantly baked these cookies, ate two and then forced my sister to take the rest of them away stat. Cookies in my kitchen + over-tired/hungry Mama = disaster :) (I sure enjoyed my two cookies though!)
I call these “chewies” because that’s really what they are-oh so crispy on the edges, with super chewy centers and lots of M&M candies. I remember cookies like this in the window at Mrs. Fields at the mall. I always passed them over for a frosted brownie or frosting-filled cookie cup instead, but loved the color they brought to the bakery case, always a bit curious as to if they were good or not. I’m normally not much of a candy person- but there’s something about M&Ms I can’t resist. I don’t know if Mrs. Field’s version was as delicious as these are, but if so I sure was missing out.
The key to getting the candies to stay pretty and not melted is to press them in right after baking. I tried it several ways and this was the only method that didn’t result in bleeding or cracked candies.
- 2 cups all purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 2/3 cup granulated white sugar
- 2/3 cup firmly packed light brown sugar
- 1 large egg, plus 1 yolk
- 1 1/2 teaspoons pure vanilla extract
- 1 cup M&M's candies
- Preheat oven to 350F. Line two cookie sheets with parchment or Silicone baking liners. Set aside.
- In a medium bowl- whisk together the flour, baking soda, and salt.
- In a large bowl fitted with a paddle attachment- cream the butter and sugars on high until smooth and pale.
- Add the egg, the yolk and then the vanilla- mixing thoroughly.
- Mix in the dry ingredients until combined.
- Use a cookie scoop to portion dough 2-3 inches apart on cookie sheet (mine yielded 1 1/2 inch sized rounds-they will spread significantly) Gently flatten dough a little bit with your fingers.
- Bake for 10-12 minutes. Or until edges are set and slightly golden and set. Right away- press as many M&Ms as you want in the tops of the cookies.
- Allow to cool for 5 minutes and then transfer to a wire rack.