Day 1470 | Brownie M&M Cookies

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I really like making cookies. What I don't like is how many of these cookies I end up consuming. Therefore, I rarely make cookies. In fact, I can't even remember the last time I did. 

Luckily, since we're living the week of extravagance leading up to school starting, I decided to be crazy and let the boys pick out a new cookie recipe to try. And it's a good one. We found a solid brownie cookie recipe and then decided to kick it up a notch by adding M&M's. Chase even did all the ingredient collecting and most of the mixing (even cracking his first egg...all over his hand, but still!). 

They are super delicious. No doubt about it.

BROWNIE M&M COOKIES

Ingredients:
12 ounces bittersweet chocolate chips 60-70% cacao
1/2 cup butter
3 large eggs
1 cup granulated sugar
1/4 cup brown sugar
1 tablespoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder not Dutch-processed
1/2 cup mini M&M's

Directions:

  • Melt bittersweet chocolate chips and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined. Remove from heat, and set aside.
  • In a large bowl, beat the eggs, sugars, vanilla, baking powder, and salt on high speed 5 minutes, or until the batter is thick and creamy. This step is key, so make sure to beat the mixture for the full 5 minutes.
  • Reduce the speed to low, and mix in the melted chocolate until well-combined.
  • Stir in flour and cocoa powder just until combined.
  • Add mini M&M's (saving some for sprinkling on top). Stir in to combine. The batter should be the consistency of a thick brownie batter at this point. Cover the batter, and chill for 30 minutes.
  • Preheat oven to 350 F. Line two baking sheets with parchment paper.
  • Drop batter by rounded 1.5 tablespoon-full onto the prepared cookie sheets about 2 inches apart and sprinkle with remaining M&M’s, about 7 or so per cookie (push them in a bit so they stay put). 
  • Bake cookies 8-10 minutes. The cookie will look set at the edges but still be a little wet looking in the center. Don't overbake, or the cookies won't be crackly and fudgy. The shiny, crackly crust will develop as the cookies cool on the baking sheet.

Modified from this recipe.