Let’s face it. The inner child in us loves bold, bright colours. It doesn’t matter how classy or sophisticated we try to be, we can’t help really craving the sweet, chewy texture of cookies combined with the little drops of chocolate covered in coloured candy shells. It’s just part of who we are. This recipe is super easy, tastes delicious, but also looks absolutely amazing.
Makes 15 large cookies
You will need:
– 170g of butter
– 130g of white granulated sugar
-140g of light brown muscavado sugar
– 1 large egg
– 1 egg yolk
– 260g of plain all purpose flour
– 1tsp of baking powder
– 1tsp of Vanilla extract
-200g of chocolate M&Ms
– Cover 3 baking trays with grease proof paper and preheat the oven to 180 degrees Celsius
– In a large bowl using an electric whisk (or some serious hand power), whisk the butter. I use the butter while it’s still quite cold so I can bake the cookies straight away.
– Add the light brown sugar and caster sugar to the butter and cream together until fluffy.
– Mix in the egg and the egg yolk and mix well.
– Add the flour and the baking powder until the mixture is properly combined.
– Use an icecream scoop to make balls from your mixture and put them on your baking trays. Don’t put more than 6 to a tray because they will spread out.
– Flatten the balls slightly and lightly press around 10 m&ms in to each one.
– Place in to the oven for 14 minutes.
– Transfer to a wire rack and allow to cool for a few minutes before digging in.
Tips and Variations:
– If your butter is at room temperature and your mixture is too soft, stick it in the fridge for about an hour to toughen up.
– Go through your light brown sugar and just squash any lumps before you add it to your mixture.
– If you don’t have an icecream scoop or would prefer not to use one, you can make little balls with your hands. I just find an icecream super easy to use and they all come out perfectly round.
– You can use smarties, peanut M&Ms, raisins or whatever else you fancy instead of chocolate M&Ms