M&M's Chocolate Chip Cookies
12 servings
30 minutes
Cookies with M&M’s and chocolate chips are a true celebration of flavor, joy, and nostalgia. This recipe combines crunchy colorful candies with a tender dough featuring rich dark chocolate notes. Its origins trace back to classic American cookies that were given a playful twist with colorful dragees. The taste surprises with contrast: the sweetness of the candies pairs with the slight saltiness of the dough, while the chocolate adds depth. This treat is perfect for warm family evenings, children's parties, or simply enjoying a moment with a cup of coffee. Its simple preparation and the ability to store the dough in the fridge make it convenient for spontaneous treats. The key is not to overbake the cookies in the oven to maintain their softness and melting texture.
1
In a large bowl, mix the flour, starch, salt, and baking soda well.
- Wheat flour: 350 g
- Potato starch: 45 g
- Salt: 0.6 teaspoon
- Soda: 0.8 teaspoon
2
In another bowl, beat the butter and cream cheese (both at room temperature) together with the brown sugar. Gradually mix in the egg and yolk. Pour in the vanilla extract and stir.
- Butter: 115 g
- Cream cheese: 115 g
- Brown sugar: 1 glass
- Chicken egg: 1 piece
- Egg yolk: 1 piece
- Vanilla extract: 1 tablespoon
3
Add dry ingredients to the wet ones and mix slightly (the dough should not be uniform at this stage). Add M&M's and chopped dark chocolate and mix them in gently with a soft spatula (carefully, trying not to damage the candies). If desired, the candies and chocolate can be left out of the dough and used to decorate the cookies on top.
- M&M's candies: 1 glass
- Dark chocolate: 120 g
4
Transfer the dough to an airtight container or cover it with plastic wrap and refrigerate for at least 4 hours (preferably overnight). This dough can be stored in the refrigerator for a week, so you don't have to use it all at once — you can bake cookies in portions as needed.
5
Form small balls from the dough and flatten them between your palms to make discs 4-5 cm in diameter and 1.5 cm thick. If you didn't add candies to the dough during mixing, you can safely roll it out and cut circles with a glass or shot glass.
6
Place the cookies on the baking sheet with a large distance apart (the cookies increase in size by 1.5 times) and decorate the top and sides with candies and chocolate pieces, pressing them into the dough.
- M&M's candies: 1 glass
- Dark chocolate: 120 g
7
Bake in a preheated oven at 180 degrees for 9-13 minutes (depending on size), but not longer, as the cookies should remain soft inside. It is important to ensure that the cookies do not brown — they should stay light. Once the top no longer looks wet, remove from the oven.
8
Leave the baked cookies on the tray for the first 10 minutes, then transfer them to a rack for final cooling.