Soft M&M Cookies
It's beginning to feel like spring already here in the Midwest and I absolutely LOVE it! I don't know about you, but lately I've been in a funk. For a variety of reasons I've haven't been in the kitchen as much the past few months. (There are a lot of major things happening in my life lately that I'll be sharing with my readers soon!)
As the air gets a bit warmer and the evening light is starting to stick around later... I feel a new energy in me. So, I'm starting to get back in the kitchen. To start, I've been making a looot of cookies. It had been so long since I just whipped up a batch of homemade cookies just because. And well, I've been doing it a lot the past week and it's like a part of me is back!
Today it's a soft and chewy M&M cookie. It's my mom's recipe that we've been making since I was really little. It's another one of those, know-it-by-heart kind of recipes. Whenever I want to make a cookie, I can't help but go to my family recipes. It brings back a part of my childhood and a part of home. And I think the memories surrounding a cookie makes them taste even better.
This one is perfect in the spring. I don't know why, but I love to make M&M cookies in the springtime. And once those spring M&M's hit the shelves, you can bet they'll be in these cookies! For this batch, I used the chocolate candies from Trader Joe's because I liked the colors. But any M&M will do!
Soft & Chewy M&M Cookies
(Makes about 2 dozen cookies)
1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar
1/2 cup white sugar
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. salt
2 3/4 cups all-purpose flour
1 1/2 - 2 cups M&M candies (or other candy-coated chocolate candies)
Preheat oven to 375 degrees.
In a mixer, beat the butter with the sugars until creamy. Add in the eggs and beat to combine. Add in the baking soda, salt and vanilla and combine.
Slowly add in the flour until just combined and the flour is no longer visible. Then stir in the chocolate candies and stir until it is all combined. Do not over-mix the dough.
Scoop tablespoon size dough balls on a cookie sheet lined with parchment paper. Bake for 9-10 minutes, rotating sheets halfway through baking. Take out just when starting to turn golden brown. Let cool on sheet for 5 minutes then remove and let cool on a wire rack and enjoy!
Enjoy this beautiful weekend! And don't forget to treat yourself. :)