giant double m&m chocolate chip cookies

I needed to bake yesterday.  Needed to.  Like a fish needs water.  My heart was aching for it.

Dieting may be good for my waist, but it sure is not good for my heart.

So, despite the beautiful, warm, sunshiney day, I tied on our aprons and we all got to work.

The boys took turns dumping, stirring and tasting.  Maren watched and pigged out on Cheerios, and I breathed in the joy of my happy place.

Yesterday.  Was a good day.

These fun, giant, plate-sized cookies are what came out of our fun!  Because you can’t go wrong with chocolate chip cookies, and… well, m&ms just make everything happier, don’t they?

At least, they do for a 2 year old!  (Haakon is obsessed with “MemEms” as he calls them!)

Use two kinds of m&ms for these cookies…  regular and minis, dark and peanut butters, regular and pretzel, just mix it up for a fun little twist on the classic!

giant double m&m chocolate chip cookies

Ingredients

  • 3/4 cup butter, melted & slightly cooled
  • 2 cups + 2 tablespoons flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup firmly packed brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 egg yolk
  • 2 teaspoons pure vanilla extract
  • 1/2 cup chocolate chips
  • 1/2 cup m&m candies
  • 1/2 cup mini m&m candies

Directions

Melt the butter if you haven't already and set aside.

In a medium bowl, stir together the flour, baking soda & salt and set aside.

In a large mixer bowl, cream together the butter and sugars until light and fluffy. Beat in the egg, egg yolk and vanilla until smooth.

Mix in the flour mixture until combined. Stir in the chocolate chips and m&ms. Cover the bowl and place it in the fridge for at least 30 minutes to chill.

Preheat the oven to 325ºF and line 3 baking sheets with parchment paper.

Scoop a full 1/2 cup of dough out, round it into a ball and then split it apart into two halves (like you're cracking a egg in half). Place each half craggly side up on a baking sheet, 4 or 5 cookies to a sheet.

Bake for 12-15 minutes, until the cookies are just golden brown around the edges. Don't overbake them!

Let the cookies cool on the baking sheets at least 10 minutes. Store any leftovers in airtight containers in the freezer (these are great make ahead cookies... but I guess most cookies are!).

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