Candy Cookies
I’m calling these Candy Cookies because I’ve made M&M cookies before, and these are different enough that they needed their own post. Plus, you could put any kind of candy into these and get a good result – the original recipe from Weeknight Baking actually included sno-caps, too, but sno-caps were inexplicably sold out out every store I checked. They must be good quarantine snacks or something.
Regardless, I decided to just double the amount of M&Ms to make up for it, and no one ever complains about double the M&Ms.
Start by melting the butter. Just chop it up and put it in a small saucepan over low heat, swirling occasionally, while you prep the other ingredients.
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In a small bowl, mix together the broken up chocolate and M&Ms. Break the chocolate as much as you can by hand then maybe give it one more chop for good measure – you want the pieces big, but not huge.
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I don’t think I’ll ever use chocolate chips again after this recipe – biting into a big block of chocolate in a cookie is really the best kind of cookie experience.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
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In the bowl of a stand mixer, whisk together the granulated sugar and dark brown sugar.
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Pour the melted butter over the top. Beat on low speed of the stand mixer fitted with the paddle attachment until just combined.
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Add the egg and vanilla extract and beat until incorporated, scraping down the sides with a rubber spatula as necessary.
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With the mixer running, add the dry ingredients a little at a time, continuing to beat until just coming together.
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Add the mix-ins all at once, and beat until evenly distributed.
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Use a two-tablespoon scoop to scoop dough onto a baking sheet lined with parchment paper (or Silpat). Press a couple more M&Ms into the top of each ball for good measure.
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Bake at 350°F for 10 minutes, until the edges are set but the middles are still puffy. Remove from oven and allow to cool 20 minutes on the baking sheet before transferring to a wire rack = this gives them time to settle down and firm up a bit.
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Store in an airtight container. Super easy, super fast, super good – the best kind of “the world is ending and I need to bake to stay sane” cookie.
Enjoy!
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Candy Cookies
Ingredients:
- 1/2 cup butter, cut into cubes
- 4 ounces dark chocolate, broken into pieces
- 4 ounces M&Ms
- 1 2/3 cups (7.5 ounces) flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (5.65 ounces) dark brown sugar, packed
- 1/4 cup (1.75 ounces) sugar
- 1 egg
- 2 teaspoons vanilla extract
Directions:
- In a small saucepan over low heat, melt butter.
- In a small bowl, mix together chopped chocolate and M&Ms. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer, whisk together brown sugar and granulated sugar. Pour in the melted butter and beat with the paddle attachment on low speed until mixed in.
- Add the egg and vanilla extract and beat until incorporated.
- With the mixer running, slowly add the dry ingredients, and beat until dough just comes together.
- Add the mix-ins all at once and beat until evenly distributed.
- Scoop dough into 2 tablespoon-balls onto a baking sheet lined with parchment paper. Bake at 350°F for 10 minutes, until edge are set and middles are still puffy.
- Allow to cool 20 minutes on baking sheet before transferring to a wire rack to cool completely.