Happy November! I know, I know I’m a few days later – sorry! Things have been so fall like here in Victoria! The air is crisp, the leaves are orange and red, and we’ve seen a lot little rain. If you’ve ever been to Victoria, you’ll know how lucky we are! It typically doesn’t get colder than -5, we rarely get snow, and the flowers start to bloom in March. Pretty lucky, right? The only downside? We normally get a lot of rain, and its pretty grey in the winter. But which ever way you go, there is ocean, filling the air with that sweet-salty scent. Anyways, I made these cookies on a rainy Friday afternoon. I mean seriously, what a better way to spend a cold, rainy, gloomy afternoon than to have fresh soft baked cookies. These cookies are based from my Chocolate Chunk Cookies and my Reese’s Pieces Cookies. They’re soft and chewy, with slightly crispy edges and a slightly under-cooked inside. Now these have no Reese’s Pieces, instead they’re dotted with mini M&M’s. I love having little candies in my cookies, the crunchy candied outsides that are filled with slightly melted chocolate seriously make these cookies. I mean they’re amazing on their own, but with the addition of mini M&M’s or Reese’s Pieces take these cookies to a whole new level. Grab a glass of milk, a cozy blanket, a few of these cookies and enjoy the fall weather!
What You’ll Need
- Large Bowl
- Medium Bowl
- Cookie Sheet
- Silpat or Parchment Paper
- Wire Cooling Rack
- 2 and 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup unsalted butter - melted
- 3/4 cup light brown sugar - loosely packed
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup M&M's - I used the mini's
- In your large bowl whisk your dry ingredients together and set aside.
- In a medium bowl whisk together the melted butter, brown sugar and white sugar until no clumps remain.
- Whisk in the egg and the egg yolk until combined, and then add the vanilla.
- Pour the wet ingredients into your dry ingredients and stir with a wooden spoon or spatula - the batter will be very thick.
- Fold in your chocolate chips and M&M's.
- Cover your dough and chill in the fridge for at least an hour, or overnight - chilling is mandatory.
- Once you've removed your dough fron the fridge preheat your oven to 325 degrees and line your cookie sheet with your Silpat or parchment paper while your dough softens to room temperature.
- Roll your dough into balls - about 2 tablespoons each - be sure to roll your cookies taller than they are wide to ensure they stay thick once baked.
- Bake the cookies for 11-12 minutes - they will look under baked but they will continue to bake on the cookie sheet once they've been removed from the oven.
- Once you've removed your cookies from the oven you can press a few M&M's into your cookies to make them pretty, this is optional but I love the how pretty they are!
- Let cool for 10 minutes before transferring to a wire cooling rack.
- Store in an air tight container for up to 7 days, or will freeze up to 3 months
