Tonight’s cookie batch was, for me, very traditional M&M Cookies. I have always loved these cookies, but when the company introduced the M&M Mini, all their recipes switched over to using them. The problem is… M&Ms are made with milk chocolate and M&M Minis are made with dark chocolate. I like eating the minis out of hand, but didn’t enjoy them nearly as much in the cookies, so I have reverted back to the old-school style. Recipe is included below.
While I made dinner and mixed up the cookies I started a Google+ Hangout video conference. It was fun to invite a few people into my kitchen while I do this annual baking. I plan on having a few more hangouts as I work through the rest of the recipes.
1 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 12-ounce package M&MS MINIS Milk Chocolate Candies (I use the original M&Ms in my version)
3/4 cup chopped nuts (optional)
Preheat oven to 350F. In large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl combine flour, baking soda and
salt; blend into butter/sugar mixture. Stir in M&MS MINIS Milk Chocolate Candies and nuts, if desired. Drop dough by heaping teaspoonfuls 2 inches apart onto
ungreased cookie sheets. Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake. Cool 1 minute on cookie
sheets; cool completely on wire racks. Store in tightly covered container.