XXL M&M Chocolate Chip Cookies
Makes 2 dozen.
How fun are these? Thick, chewy, and delicious too. I don't have a muffin top pan, so I couldn't make them exactly like the Picky Palate does, but they still turned out great, if I do say so myself!
Source: Picky Palate blog
2 sticks softened butter
3/4 c. sugar
1 c. packed light brown sugar
2 extra large eggs
2 T. pure vanilla
3-3/4 c. all purpose flour
1-1/2 t. baking soda
3/4 t. salt
12 oz bag chocolate chips
1 bag M&M’s (you’ll have some left over)
Preheat oven to 350 degrees F. In a stand or electric mixer beat the butter and sugars until well beaten. Beat in eggs and vanilla until well combined. Place flour, baking soda and salt into a large bowl; mix. Slowly add to wet ingredients along with the chocolate chips. Do not mix in M&M’s!!
Scoop 1/4 Cup of dough and press into a muffin top pan (or just press onto a parchment or silpat lined cookie sheet). Now, press your M&M’s onto pressed cookies. This way they won’t break apart!! Bake for 12-15 minutes, until edges just start to turn golden brown. Let cool for 10 minutes on muffin top pan or cookie sheet before transferring to a cooling rack. Grab a tall glass of milk and EAT until your hearts content
No comments:
Post a Comment