Mini M&M Chocolate Cookies

Mini M&M Chocolate Cookies

At work, we hit a milestone in a crazy big project so we had to celebrate. We had an ice cream social for the team and one of the ice cream toppings included mini M&Ms. By the way, I was trying to figure out how to transport the sprinkles and toppings from home to work and I used my cupcake tin! Worked perfectly.

Since we had a lot of mini M&Ms leftover, I made these chocolate cookies - the recipe was easy to find...it's on the back of the package!

Mini M&M Chocolate Cookies
Adapted from the recipe on the back of the 12 ounce package

1 cup (2 sticks) butter, softened
1 cup (200 grams) sugar
3/4 cup (150 grams) light brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/4 (315 grams) all-purpose flour
1/3 cup cocoa powder (I used 28 grams of Callebaut dutch processed cocoa powder)
1 teaspoon baking soda
pinch of kosher salt
1 cup M&M minis (The recipe calls for 1 3/4 cup M&Ms but since I was using leftovers, I only had a little over 1 cup)

Note: You need to chill the dough for an hour or overnight.

1. Cream butter and sugars together in a mixer with paddle attachment.
2. Add eggs and vanilla and blend until combined.
3. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
4. With the mixer on low, slowly add the flour mixture and blend together just until combined.
5. Fold in the mini M&Ms.
6. Chill for an hour or overnight.
7. When ready to bake, preheat oven to 350 degrees.
8. Scoop out tablespoons of dough and place on cookie sheet. I like to top each cookie with a few M&Ms so I'm guaranteed some m&m on the top. If you use the full amount of M&Ms, you might not need to do this because you'll have enough M&Ms in the batter.
9. Bake 10-13 minutes. (Their instructions say 7-9 minutes for chewy cookies and 10-12 minutes for crispy, but mine were totally not done at 7 minutes)