I have a thing about M&M cookies…something magical happens to M&M’s when they’re baked. I can’t eat a bag of M&M’s (well, the crispy ones I could), but I could eat a ton of M&M cookies. I tried this recipe first with peanut butter chips, and it was amazing. They were a little too sweet, so I changed that this time around, and added mini M&M’s to make them irresistible. The chocolate cookie is soft and melts in your mouth like a brownie. I’m hooked!
I’ve been packing and cleaning our apartment in preparation for our move across town at the end of this month. I pulled out the fridge and oven and cleaned underneath them, cleaned the interior of the oven, and wiped down all the walls and any woodwork that we have. It’s exhausting, but it’s also less that we’ll have to do later!
Michael and I have been getting out on the weekends and biking, going to the pool, and taking long walks or shooting hoops. The weather is now hot and humid, so we’ll be taking it easy whenever possible. We went to the Ledges State Park last weekend, which has a great view of the Des Moines River:
Summer’s great. Minus the bugs and humidity, of course. We took a bike ride in which we had to go up a huge hill and I almost died because humans aren’t meant to walk uphill for that long. The upside was flying down the other hills so fast that it would’ve been very, very bad to crash. Luckily, we didn’t.
I hope you’re enjoying summertime and all the activities it has to offer!
*Makes 8 cookies
½ c. butter, softened
½ c. brown sugar
2 large egg yolks
1 t. vanilla extract
⅓ c. unsweetened cocoa powder
1 c. flour
½ t. instant espresso powder
½ t. baking soda
1 c. mini M&M’s
In the bowl of an electric mixer, beat butter and brown sugar until well blended. Add egg yolks and vanilla and beat until blended. Add cocoa powder, flour, espresso powder and baking soda slowly, and blend until there are no lumps. Stir in M&M’s.
Cover dough and chill in the fridge for 1 hour. Preheat oven to 350 F and line a baking sheet with parchment paper or a silpat. Scoop out 8 big dough balls (about 2 tablespoons each) and roll them into balls. Place them on the sheet and smash them down a bit. Bake for 8-10 minutes. Check them at 8 minutes, and if the edges are set, remove them from the oven. Let cool for 5 minutes on the baking sheet before removing to a wire rack to cool completely.
Adapted From: Dessert For Two