Easter is just around the corner, and I’m sending a little treat package to my goddaughter Maureen and her family. In it are these M&M cookies, a classic recipe that’s probably been made for many a school bake sale, church picnic, and holiday.
How does one get the M&Ms to look so perfect on the top of each cookie? One places them there immediately after removing the baked cookies from the oven, that’s how. You can certainly add a few to the top before the bake (notice the cracks in the purple and yellow M&Ms in the photo at left- those were ones I’d placed on the raw dough before baking), but to get that pretty food stylist look, you need to press them gently into the tops of the cookies the moment they come out of the oven.
- 2 cups plus 2 tablespoons flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1/2 cup sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 3/4 cup pastel M&M candies, plus another handful for decorating
In a medium bowl, combine flour, baking soda, and salt; set aside.
In a mixing bowl, cream together butter, brown sugar, and sugar until light and fluffy. Add egg, egg yolk, and vanilla and beat to combine.
With the mixer running on low, slowly add flour mixture, about 1/4 cup at a time, mixing until dough is completely combined. Stir in M&Ms.
Cover and chill dough for at least 30 minutes.
Preheat oven to 325. Line several baking sheets with parchment.
Using a two-inch cookie scoop, drop scoops of dough onto the baking sheet at least 2 inches apart; press a few M&Ms into the top of each cookie.
Bake for 12-14 minutes, until edges are light golden brown. Remove from oven and immediately press more M&Ms into the top of each cookie. Cool on baking sheet for about 5 minutes, then place on a wire rack to cool completely.
Store at room temperature for up to 4 days. Makes 26.