Do you remember as a kid eating the magical version of chocolate chip cookies? A gooey, melt in your mouth, hot out the oven chocolate chip cookie, but with rainbow colored M&M’s! Those were good times.. after many hours out riding bikes or getting dirty on the playground, you come home to the warm baked smell of cookies in the air with a class of milk and a few on a pate waiting just for you as an afternoon snack. MMMMmmmmm yum!
Now, I don’t recommend feeding these to your children often, or even you eating them yourself, often. They are of course loaded with sugar and conventional baking items, so we know this isn’t the best choice of a sweet treat to eat.. but once in a while you’ve just got to have some M&M cookies!
Here is the recipe broken down into simple steps: Combine butter and sugar in processor and mix well until creamy. Add in the vanilla, mix well… and then add in the eggs, one at a time, and mix until well combined.
Sift together the dry ingredients and then add in a little bit at a time to the creamed butter. Add some, mix, add some more, mix. It’s easier than adding in a lot of dry ingredients at once, you will see the dry ingredients added in smaller quantities mixes quicker and easier. Mix all until combined and then add in your M&Ms and chocolate chips.
Next, spoon then out onto your cookie sheet in whatever size ball you’d like, pop them in the oven at 350 degree, and 10-15 minutes later when the edges are just starting to brown, viola! Gooey warm delicious cookies to your delight!
- 4 cups bread flour
- 1 tsp baking soda
- 1 tsp salt
- 1.5 cups butter
- 2 cups brown sugar, packed
- 1 cup white sugar
- 2 tbsp vanilla
- 2 eggs, large
- 3 egg yolks
- ⅓ cup milk
- 3 cups milk chocolate chips
- 2 cups M&M candies
- Cream the butter and sugars together. Add vanilla and mix well. Add eggs, one at a time, mixing well after each.
- Sift together the bread flour, baking soda, and salt. Slowly add mixture to butter mixture and mix until combined.
- Add in M&M's and chocolate chips and mix in.
- Allow to chill for approximately 4 hours. Bake on parchment paper at 350 for 10-11 minutes, or until the edges are JUST turning brown. Do not over bake or you will have hockey puck cookies! Adjust time as necessary.