Yum is an understatement for these! I would love to call these the perfect cookie, but that’s a lot of pressure and everybody likes their cookies a little different, so they are the just-right cookie for me!
I use a mixer because it makes my life easier and I LOVE my kitchen aid mixer! But you can also just use a hand mixer or spoon and a large bowl.
First you’re going to whip your SOFTENED 2 sticks of butter, 3/4 cup sugar, and 1/2 cup brown sugar on low speed.
While the mixer is still going add in your egg, teaspoon of vanilla, & teaspoon of baking soda.
Once that is completely combined, add in 1 cup of flour at a time. I usually wait until the first cup is almost completely combined before adding the next cup.
I then turn the mixer on medium/high speed for just a few seconds to make sure everything is whipped together.
Now you can add it the best parts! Pour in 1 cup of chocolate chips and 1/2 cup of M&M’s (your color choice-pictured are the halloween M&M’s)!
Fold all of this together until your dough is completely combined.
Now listen… I have done this both ways, the in-a hurry-way, and the I-have-some-time-way.
The in-a-hurry-way: Preheat your oven to 350 before you start mixing. After you’re done mixing, scoop your dough directly onto the cookie sheet, and bake right a way for about 12 minutes!
The I-have-some-time-way: Once you’re done mixing everything together, roll your dough into balls, about half the size of your palm, and put them in a container. Put the container in the fridge for 30-60 minutes (or in the freezer for up to 2 months). Then place the dough balls onto a cookie sheet and bake at 350 for about 12 minutes!
How far apart on the cookie sheet?
I use a normal size cookie scoop (1.6″) and try to make the dough balls about the same size, no they’re not all perfectly the same weight, but I don’t have time for that!
If you are wanting very round and almost exactly the same size cookies, when you scoop your dough press the dough into the scoop and scrap off the top before releasing the dough ball onto the pan (not like the picture above).
I also use large cookie sheets & silicone baking mats to fit on those, they are just a hair smaller than the size of my oven racks! (21″x15″)
For a normal sized cookie scoop I am able to put 12 cookies on one sheet with them spaced roughly 2″ apart. So 3 x 4 dough ball layout! …did someone mention cookie math!? Hahaha!
Advise-from-the-daily-baker:
If you want your cookies to be SOFT…Even if it looks like your cookies are not completely done, but it is over 12 minutes, take them out of the oven! They will stiffen up as the cool. If you let them get to a golden/medium brown in the oven they will be crunchy!
Now if you like crunchy, be my guest and bake those suckers for as long as you want…just don’t set the smoke alarm off.
Now hold your spatulas!
Once your cookies are done in the oven, LEAVE them on the cookie sheet to set up for just a couple minutes! BUT make sure you take your cookie sheet away from the oven, I will usually set my cookie sheet on our kitchen island so that the cookies start cooling faster.
After a couple minutes, use a spatula to transfer the cookies from the cookie sheet to a cooling rack or a clean dish towel.
I prefer dish towels over cooling racks, I think that they hold in moisture better and firm up quite nicely.
Now if it actually makes a difference, I have no clue, I just really don’t like cooling racks… if I’m gonna be honest.
Now for the fun part! Chocolate dipping time!!!
Use can use either chocolate chips, chocolate bars, or the meltable chocolate bricks.
I put my chocolate either in a ceramic bowl, or a large glass measuring cup. Microwave for 30 seconds at a time, stirring in between, until completely melted and smooth!
Now dip your cooled cookies half way into the melted chocolate and set them on a piece of FLAT FOIL on your counter. This has been the easiest surface I have found to let my chocolate dipped cookies to harden!
Before you get too ahead of yourself, don’t let that chocolate harden before you put your M&M’s on, or else they won’t stick…obviously. I just sprinkle a couple M&M’s onto the freshly dipped chocolate cookie, you could get fancy and make fun shapes or have OCD and have to put certain colors in certain places (guilty).
Let your chocolate harden, this could take 30-60 minutes, depending on how warm your kitchen is. I highly suggest placing your cookies in a cooler part of your kitchen (a.k.a not under any lights, not next to the oven, maybe under the ceiling fan if you have one, etc.).
Once your cookies are ready, store in an airtight container…or eat them right away!
ENJOY!!!
Chocolate Dipped Holiday M&M Cookies
Description
Delicious & festive ~ surley a crowd favorite! A little twist on a traditional chocolate chip cookie!
Ingredients
Cookies
Topping
Instructions
- Preheat your oven to 350.
- In a large mixing bowl whip the butter, sugar, & brown sugar on medium speed.
- Then add in the egg, vanilla, and baking soda while the mixer mixes on low speed.
- Once completely combined, add in the flour 1 cup at a time on low speed.
- Turn up to medium speed for a few seconds to get everything mixed really well, then turn it off.
- Fold in the chocolate chips and M&Ms. Feel free to add a little more if you would like!
- Scoop spoonfuls of cookie dough onto your cookie sheet and bake at 350 for roughly 12 minutes.
- Once the cookies are cooled, melt the chocolate chips in a bowl (microwave them in 30 second increments, stirring in between).
- Dip the cookies halfway into the melted chocolate and then lay them on some flat foil then add a few M&Ms to the top.
- Let the chocolate dry/harden completely before packaging! You can leave them on the counter or put them in the fridge to speed up the process.
- Enjoy!
Cookies
Topping
Notes
- Feel free to go a more healthy and natural route and make your own chocolate chips from scratch and/or use the healthy organic naturally colored versions of M&Ms!
