Photo: Natalie Levin
A few weeks ago, I got to a nice round number of followers on my Instagram account (50 thousand followers!). Celebrating this, I decided to photograph a sweet and colorful 50K picture and publish it. After a little thought, I decided that the most colorful way to celebrate was to arrange M&M’s patiently in a shape of 50K. the one thing I didn’t think of was what I’ll have to do with the huge amount of chocolate candies I had left.
So, I gave a little to my family and friends, everyone who visited us at home enjoyed the colored candies that loaded a huge jar in the living room. However, the candies weren’t even close to finish, and I knew I had to make something a little more significant and use it in a recipe.
When my brother came to bake with me recently, and because he is a big fan of M&M’s, I just knew we’d make these colorful cookies together. These M&M’s chocolate chip cookies are so crispy, colorful and delicious. They are very easy to make, kids really love them, and will be a great addition to your Purim Mishloach Manot.
Photo: Natalie Levin
M&M’s Chocolate Chip Cookies
For the dough:
- 100 grams (1 stick) soft butter
- 120 grams (1/2 cup) light brown sugar
- 100 grams (1/2 cup) sugar
- ¼ tsp. salt
- 1 tsp. vanilla extract
- 1 large egg
- 1 large egg yolk
- 210 grams (1 ½ cups) all-purpose flour
- ½ tsp. baking soda
- ½ tsp. baking powder
- 200 grams dark chocolate chips
- 150 grams M&M’s (any kind)
- A little sea salt to sprinkle over the cookies
- In an electric stand mixer with a paddle attachment, mix butter, brown sugar, sugar, salt and vanilla until you get a soft, uniform and creamy mixture.
- Scrape the sides of the bowl with a spatula and add egg and the egg yolk. Continue to mix until incorporated.
- Add flour, baking soda, baking powder, chocolate chips and M&M’s and mix slowly until you get large chunks of dough.
- Transfer the dough to a work surface, wrap in plastic wrap and cool for about an hour in the refrigerator.
- Preheat the oven to 180c degrees.
- Make walnut-sized balls from the dough and place them on baking trays lined baking pan. Flatten the cookies a bit with your hands.
- Sprinkle the top of the cookies with a little salt.
- Bake the cookies for 12-15 minutes or until golden.
- Cool completely at room temperature and serve.
- Keep the cookies in a sealed jar for up to 10 days.
- I used a mix of peanuts, chocolate and crunchy M&M’s. but you can use any kind you like.
- You can use white or milk chocolate chips instead of dark chocolate chips.
- It is important not to omit the salt from the dough.
Photo: Natalie Levin