Someday we’ll find it, the rainbow connection, the lovers, the dreamers, and me…I made these cookies yesterday, when my friend S came over and “stayed in” with me while everyone else partied on Halloween. Since I decided not to go home to my parents’ this weekend, I bought a variety bag of M&M’s (containing fun size packs of the peanut, the plain, and the mini varieties) just in case kids came around to trick-or-treat, but as I’m learning, nobody goes to the houses in my neighborhood. There are so many shops and businesses lining the main streets that nobody bothers to ring the bells of residences here. I consider this a plus to living in my neighborhood. No trick-or-treaters. Halloween lost its charm for me around the age of 11 and personally, I see no fun in dressing up in costumes and pretending to be something else even for one night. Yes, call me the Scrooge of Halloween, I own up to it. Anyway, the cookies above are what became of several fun size packets of my M&M’s. I’ve got plans for the mini M&M’s later…perhaps bake them into blondies or vanilla cupcakes. Or brownies. No special recipe in particular for the batter, just used my new favorite chocolate chip cookie batter from Alton Brown’s recipe:
- 2 sticks unsalted butter
- 2 1/4 cups bread flour (I use regular, all-purpose flour…doesn’t really kill the cookie, you can bend the rules a little)
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/4 cup sugar
- 1 1/4 cups brown sugar
- 1 egg
- 1 egg yolk
- 2 tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- Ice cream scooper (#20 disher, to be exact) — I just used two teaspoons to shape into little 1″ balls. Hence my shorter baking time of 9-10 minutes.
- Parchment paper
- Baking sheets
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
Distracted because S was talking to me as I prepared the dough, I accidentally used baking powder instead of baking soda. I realized my mistake, however and still added the baking soda, which I think resulted in the cookies being puffier than when I usually make them. I think I’ll be adding the baking powder from now on. I didn’t measure how much M&M’s to use, I just used equal parts peanut and plain variety and threw in some semi-sweet chocolate chunks for good measure, baked for 9-10 minutes, et voilà! It’s no ground-breaking cookie or even revolutionary since M&M cookies are as common as your chocolate chip variety, but the colors never fail to boost one’s mood just a little upon seeing the random pops of color in the otherwise pale golden cookie dough. S kept going, “They’re so cute!” Of course, I sent her home with her own package of them. I think you can even use chopped up snickers or Reese’s peanut butter cups instead of M&M’s and chocolate chips of you have those lying around. Won’t have the same bursts of color, but still good, nonetheless.
Since S and I weren’t partying, we ordered in some pizza. My original intention was to make pasta using this recipe from TheKitchn.com, but I got lazy. So I am now left with this lovely looking purée of broccoli and feta: