M&M Cookies by Eric Kim
Straight back to childhood, M7M Cookies, are chewy and a delight to eat.
Ingredients
- ½ cup (115 grams) unsalted butter very soft
- 1 cup (200 grams) granulated sugar
- ¼ packed cup (57 grams )dark brown sugar
- 1 large egg at room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon kosher salt Diamond Crystal or ¾ teaspoon coarse kosher salt
- ¼ teaspoon baking soda
- 1 ½ cups (185 grams) all-purpose flour
- ½ cup (96 grams) M&M’s
Instructions
- Heat the oven to 350 degrees and line 2 large sheet pans with parchment.
- In a large bowl, whisk together the butter, sugars, egg, vanilla and salt by hand until smooth and fluffy, at least 1 minute. Whisk in the baking soda, then switch to a rubber spatula or wooden spoon. Add the flour, then carefully and coarsely chop the M&M's, and add them, too. Gently stir to combine. Place the bowl in the refrigerator while you wait for the oven to finish heating.
- Using two spoons or a cookie scoop, plop out 2-tablespoon/50-gram rounds spaced a couple of inches apart on the sheet pans. (You should get about 8 cookies per pan.) Bake until lightly golden at the edges, 10 to 12 minutes. Let cool completely on the sheet pan; they will continue to cook as they sit.
Notes
If you really want to use your ixer. The key is not to overmix. On a Kitchen-aid when making cookies I rarely go above setting 4 (medium) when mixing cookie dough. YOu don't need turbo which would increase the chance of overbeating.
YOu might want to fold in the flour and M&Ms to avoid overmixing. If not, set mixer to stir and mix until you don't see any flour and stop. Finish it off with a spatula.