M & M Cookies

Couple notes on this recipe. First off the M & Ms bleed, there is no other way around it. The only thing that you could do is manually add the M & Ms to the top halfway through the bake time. However then you won’t get any M & Ms on the inside of the cookie.

Also my secret ingredient here is malted milk powder. You can get it at Target or any major grocery store, and it adds a depth of flavor to what essentially is a sugar cookie with M & Ms. It makes this kids cookie so good that adults love it too.

Lastly, at the restaurant we scoop 2 oz. cookies because I like them big. You could use a 1 oz scoop if you want them smaller.

M & M Cookies

• 2 cups all purpose flower

• 1 tsp. baking soda

• 1/2 tsp. salt

• 3/4 cup unsalted butter, at room temperature

• 3/4 cup granulated sugar

• 1/2 cup brown sugar

• 2 Tbs. malted milk powder

• 2 eggs

• 1 tsp. vanilla

• 1 cup M&Ms (favorite flavor and size)

In a medium bowl combine the flour, baking soda, and salt. Whisk well and set aside.

In the bowl of a stand mixer or using a hand mixer, beat the butter, sugars, and malted milk powder until light and fluffy, about 3 to 5 minutes. Add the eggs and vanilla and continue beating for another minutes.

Add the dry ingredients and mix on low until barely combine. Fold in the M&Ms.

Using an ice cream scoop or 2 spoons, scoop dough onto a parchment lined baking sheet. Freeze cookies overnight or refrigerate for at least 2 hours.

When ready to bake, preheat and oven to 350F.

Place cookie dough 3” apart and bake for 12 to 14 minutes or until the edges are golden brown.

Makes 15 -2 oz. cookies (more if you use a smaller cookie scoop)