Friday, April 5, 2013

World's Best M&M Cookies!

World's Best M&M Cookies


Good ol' fashioned baking. That's what I do best. When people ask me what's my specialty in baking, I wish I had a gift in baking macarons or some other sophisticated French pastry. But I mostly enjoy baking classic American recipes, and when it's made with a lot of love, it tastes better! I've wanted to bake a perfect round cookie like this for so long. I browsed my go-to book for American classics, The Magnolia Bakery Cookbook, and stumbled upon their chocolate chip cookies recipe, which I don't think I've ever made. Omitting the chocolate chips and substituting them for colorful M&M's seemed like more fun (they were meant for a birthday).

I included the M&M's in the cookie dough, as well as pressing them on top right before they went into the oven. Out of the oven came the most beautiful, perfect, delicious, bright, happy cookies that exceeded far beyond my expectations. They were so fabulous that I renamed them "World's Best", because frankly, I think they are. I've Never tasted a more perfect cookie than these. Rating: could I rate them 6 out of 5?!


World's Best M&M Cookies


M&M Cookie Dough




M&M Cookies: The Complete Magnolia Bakery Cookbook

Ingredients: Makes around 20
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup (1 ⅓ sticks) unsalted butter, softened
- ½ cup sugar
- ½ cup firmly packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ½ cup miniature semisweet chocolate chips (or regular-sized M&M's in this case, and add a few more to press on top)

Instructions:
- Preheat the oven to 350.
- In a large bowl, combine the flour, the baking soda, and the salt. Set aside.
- In a large bowl, cream the butter with the sugars until smooth, about 3 minutes.
- Add the egg and the vanilla and mix well. Add the flour mixture and beat thoroughly. Stir in the chocolate chips. Drop rounded teaspoonfuls on to ungreased cookie sheets, leaving several inches between for expansion. Bake for 10-12 minutes or until lightly golden brown.
- Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.


The complete process of baking!

World's Best M&M Cookies

4 comments:

Michael said...

Pretty sure I just want to eat the raw dough. Is that a bad thing?

Paris Pastry said...

@Michael: Nope, that's what I did!

Elissa said...

These look scrumptious! Can't wait to try out the recipe :)

xo,
Elissa
sparklesandprays.com

Sofia G said...

Hi! Your website is wonderful! I have just baked these cookies and they are D-E-L-I-C-I-O-U-S! I certainly will try more recipes that you post.
Kisses from a portuguese fan *
P.S. I absolutely love Nigella too!