I saw the M &M Dark Chocolate and I couldn’t resist trying it. They came up with other variations (aside from their usual plain milk chocolate) like rice crispy, caramel, mint and more. The dark chocolate variation caught my attention more than anything else, although I have to admit I wanted to get the other ones too. But, I’ve been good and resisted the others. There will be next time, and next time and next time. It came in a bigger size than the regular singles but it still fits in my pouch, which is kind of good and bad. I have open access to it and you know how dangerous it is when you can just pop chocolates non-stop which is basically what happened. It was not as dark as I thought it would be, it’s still a little bit sweet but it’s not that bad.
Since I had been making cookies almost 2x a week, I thought I should put this M&M for use in my cookies, it fits perfectly for a holiday theme cookie because of the bright and vibrant colors of the chocolate. So this M&M Cookie was born, another holiday and every cookie for us to enjoy. Although I decorate my holiday post with holiday props, I want to stay with the idea of an all around cookie, not just a cookie for holiday. I want something that I and you can still make and share even after the holiday season is over. This is how I look at this cookie, and most cookies that I share and make during the holidays. My cookie holidays selection is not only for the holiday, it’s for everyday baking, just like this M&M Cookies.
What to expect with this cookie
This cookie has a soft and chewy texture, my favorite texture when it comes to cookies. It has slight crunch on the edge and a bits and pieces of M&M inside and outside the cookie. The batch portion is reasonable and not too much, this batch makes 10 small size cookies which are perfect for sharing and for use in holiday cookie platter. The cookie dough doesn’t require any chilling, so of you go and throw it inside the oven once you formed the dough into balls. All in all, you can make this cookie in about 45 minutes, that easy! Then go ahead and add as much M&M on top, be generous and resist the urge to nibble on it (which by the way I did, guilty as charge). Remember, this is the time of sharing and giving so have fun topping it up with more chocolate, because more chocolate makes everything better, at least in my world. Let me show you how I made this cookie.
How to freeze baked and unbaked cookie
I created a separate post that discusses How to Freeze Cookie Dough. Check it out as it covers the basic information that you need to know, and they are very handy. The post covers briefly the following:
- Why freeze cookie dough?
- What kind of cookies are best for freezing?
- What are the cookies to avoid freezing
- How long can you freeze a cookie dough?
- Freezing baked cookies
- How to freeze cookie dough?
- Baking Frozen Cookie dough
- Freezing decorated cookies
- 5 tablespoons salted butter – softened at room temperature (about 45 minutes at room temperature)
- 1/4 cup + 1 tbsp dark brown sugar
- 2 tbsp granulated sugar
- 1 large egg yolk – room temperature
- 1/2 tsp of vanilla extract
- 1/2 cup + 1 tbsp all-purpose flour
- 1/4 teaspoon fine sea salt
- 1 tsp cornstarch
- 1/8 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 cup M&M plain (plus more for toppings as desired)
Suggestions on what to do with left over egg whites
- Preheat the oven to 365F. Line a light-colored baking sheet with a silicone mat.
- In a medium bowl, beat the butter and sugars with an electric mixer on medium speed about 2 minutes. The mixture will start to get thick.
- Next, add the egg yolk, and vanilla extract and beat until just combined, about 1 minute.
- Whisk together the flour, salt, baking soda and baking powder in a separate bowl.
- Gradually add the flour on top of the butter mixture, and mix just until combined, about 1 minute. Scrape the side of the bowl from time to time.
- Manually stir in M&M chocolates. If you’re cookie dough is too soft and runny, don’t be afraid to add 1 tbsp of flour. A lot of factors could affect the consistency of the dough and sometimes even if you follow the exact measurement the cookie batter could be different from what’s expected. If you cannot even scoop it or form it into a ball, or it sticks heavily on your palm, then your dough is too soft (probably the yolk is bigger than usual or the butter is to soft and melted).
- Scoop the dough into 10 balls, and space them evenly on the baking sheet. I strongly suggest to bake 1 piece first to see how much the cookie will spread. If your cookie became thin and it spreads too much, that means your dough is too soft or your oven temperature is too hot. I’ve made this several times and sometimes I had to add 1 tbsp flour, sometimes I don’t need to add flour.
- Bake for 11-12 minutes, removing the cookies from the oven when the edges just start to turn golden brown.
- Let the cookies rest on the baking sheet for 1 minute before moving them to a wire rack to cool.
Makes 10 medium size cookies (about 31 grams each)
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Good to know:
- Since this is a small batch recipe, only the egg yolk used. Using the egg white (about 2 tbsp) will mean increasing the measurement of other ingredients which will result to a larger batch.
Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥