Unicorn Chip Cookies
So you can imagine my absolute SHOCK when he said to me "these are the best cookies you've ever made!". I mean, I didn't even had to bribe him to try a cookie. He actually, without me asking, on his own, tried one of my cookies.
So what are these mystical cookies? Unicorn chip cookies. I bought the unicorn chips in the States at a Wallmart in Arizona and I brought them to the Netherlands in my suitcase. I was afraid the TSA would confiscate them, as they searched my suitcase with the only two souvenirs I bought (these unicorn chip cookies and a Cap'n Crunch pancake mix). They must have thought the pancake mix would be some other substance. Luckily, I was able to bring them home and start baking.
They are so colourful and bright and instantly give you joy! You don't even need flowers in your kitchen when you have these cuties on display. This is a simple soft and chewy cookie recipe. The unicorn chips are incredibly sweet, so I dailed back on the sugar in the recipe.
Soft & chewy M&M cookies: Celebrating Sweets
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened but still cool
- 1/2 cup granulated sugar
- 1/3 cup brown sugar, lightly packed, make sure it's fresh and soft
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 1/2 cups chocolate chips, or M&M's
- Preheat oven to 350°F. Line two baking sheets with silicone mats or parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and both sugars for 2 minutes, until light and fluffy. Add egg and vanilla extract, mixing until combined, scraping the sides of the bowl as needed. On low speed, add in flour mixture and mix until just combined.
- Gently stir in M&M's/chocolate chips - I usually add about ¾ cup into the batter, the rest get pressed on top of the cookies before baking.
- Scoop balls of dough, between 1.5 and 2.5 tablespoon portions (a little smaller or a little larger than a golf ball). Drop dough onto prepared baking sheets leaving an inch or two for spreading. Using the remaining M&M's, press several (5 or so) onto the top of each mound of dough. Keep in mind that the cookies will spread out while baking, so be generous with the M&M's.
- Bake for 8-11 minutes (see note), until the edges of the cookies are set but the center is still slightly underdone , this will create a soft cookie. For a crispier cookie, continue baking for another minute or two.
- Place the baking sheets on wire racks and allow the cookies to cool completely. They will firm up as they cool. Optional: for a slightly thicker cookie, you can gently press the edges of each cookie inward with the back of a spoon (just a bit!) while they are still warm.