There are few questions in life to which I’ll accept the answer no. Like, should I have taken that last tequila shot? No. Do I really know what a 401k is? No. And can a cookie ever have too much chocolate in it? Abso-fucking-lutely Not.
It’s taken me a few years to perfect what I like to call: the great cookie on this planet. The only cookie you’ll ever need on this planet. The cookies you should be making tonight, and tomorrow, and the day after that.
They are thee cookie to have, and this is thee recipe for them.
Fun Fact: almost every argument or disagreement between my boyfriend and I has been settled with a batch of these cookies.
I have gotten away with saying some pretty sassy remarks because of these cookies. It’s like he completely forgets about my bratty behavior whenever I walk through the door with a fresh batch of these. They are my way of say “Hey, I was a total bitch. Sorry about that. Cookies!” without actually have to say that, since, you know.. we’re always right.
Using both chocolate chips and M&M’s is what really set these cookies apart from many of the ones that I have made. I would usually do one or the other, but one day I clearly went off the rails and added both. That moment of wildness led to the realization that they are so. much. better. that way.
Mo’ chocolate, mo’ problems, or at least I think the song went something like that.
Whatever the case may be, if you need yourself some of the greatest M&M cookie on the planet, this is it. Make a batch and then watch Friends re-runs to forget that our country is currently in shambles.
makes about 20-24
1 cup butter, softened @ room temperature
1 cup brown sugar
1/2 white sugar
1/2 teaspoon salt
1 1/2 teaspoon vanilla extract
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 10oz bag of M&M’s
Preheat oven to 360. In a large mixing bowl, combined the butter, brown sugar, white sugar, and salt. Cream with a hand mixer for about 2 minutes. Add in the eggs and vanilla, and continue to mix on low until the eggs are blended in. Switch to medium-high for an additional 2 minutes, or until mixture is fluffy.
Add in your baking soda/baking powder, then slowly add in the flour a cup at a time until the mixture resembles dough. Fold in your M&M’s enough to evenly distribute, or mix them in with the mixer on low speed.
Scoop cookie dough onto an ungreased baking sheet, leaving about 1 1/2 – 2″ apart from each other. Bake for 10-12 minutes or until cookies are lightly golden brown.
Remove from the oven and cool for at least 10 minutes before transferring to a serving plate or tupperware.