A few weeks ago at dinner, Bart said, “This cold weather makes me want comfort food. Like cookies and hot chocolate.”
(Keep in mind that the temperature on this day was a high of 84 degrees – now you know why we live in Arizona).
Then he asked, “Did you buy more cookie dough?”
Obviously, the answer was no.
The last time I’d been out of town, he’d bought one of those packages of break-and-bake cookie dough. I’m not opposed to all pre-made cookie dough, but this one was totally gross. Every cookie tasted extremely chemically and so when he’d mentioned that we were out, I purposely did NOT add them to my grocery list.
I said those cookies were probably a 5 out of 10 (I ate one and never had another before he finished the pack) and he was SHOCKED because he thought they were at least a 7 or possibly an 8.
For me, these chocolate chip cookies are a 9.5, possibly a 10. Bart said he thought they were more like an 8 (I don’t believe him for a second, because he LOVES those cookies and every time I make them, he’s like “THESE COOKIES ARE SO GOOD” and also, because he’d just said that some very mediocre, greasy, chemically store-bought cookies were an 8, his credibility was completely shot).
This all sounds very melodramatic – it was friendly and involved a lot of laughing.
But then I challenged him on whether or not he’d ever actually had a cookie that he’d consider a 10 and he said, “Remember those M&M cookies you made a long time ago? Those are probably a 10 for me.”
In fact, I did remember them.
And after dinner, while he did the dishes, I rummaged up some Halloween candy and made a batch.
When they came out of the oven, Bart declared that these might be his favorite cookies of all time.
Me? I’ll still choose a chocolate chip cookie any day of the week, but these are mighty delicious. And if you’re looking for something a little more unusual for a cookie exchange or holiday treat plate this month, they’re a fantastic choice.
Chocolate M&M Cookies
(from Mel’s Kitchen Cafe)
Makes approximately 2 dozen
4 ounces semisweet chocolate chips
1/2 cup butter
1 1/2 cups sugar
1 teaspoon vanilla
1 cup flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup M&M’s
Preheat oven to 325 degrees.
In a microwave-safe bowl, melt the chocolate chips and butter together for about 45 seconds. Remove and stir, then, if needed, microwave for another 30 seconds, until it’s completely melted. Stir together until combined.
Pour the chocolate mixture into a mixing bowl or stand mixer and whisk in the sugar, eggs, and vanilla until smooth.
Pour the flour, cocoa powder, baking soda and salt on top of the wet ingredients and mix just until combined.
Add in the M&M’s and stir to evenly distribute (you may want to use a spoon or spatula to do this so your stand mixer doesn’t crush the M&M’s).
Line a cookie sheet with parchment paper or liners or lightly coat them with cooking spray, then drop the dough by tablespoonsfuls onto the sheet (give them about 2 inches of space, because they’ll spread a lot).
Bake for 12-14 minutes, until the tops are puffed and cracked and dry-looking. Let them cool on the baking sheet for about 5 minutes before removing them to a cooling rack.