Soft Chocolate M&M Cookies

I’m embarrassed.  I completely intended on blogging during my 10-day trip to see family and friends back in Iowa & South Dakota, but failed miserably.  It seems that I got caught up in the fun and I seriously don’t know how the trip went by so quickly.  But more on that Friday.  To apologize, here’s a recipe for cookies.  Incredibly good, soft, and chocolatey cookies.  The best kind of apology.

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Soft Chocolate M&M Cookies           Printer-Friendly Recipe

From: Food Scientist Bakery
Makes: 8 cookies

Ingredients

½ c. butter, softened
½ c. brown sugar
2 large egg yolks
1 t. vanilla extract
⅓ c. unsweetened cocoa powder
1 c. flour
½ t. instant espresso powder
½ t. baking soda
1 c. mini M&M’s

Directions

Cream together the butter and brown sugar in a stand mixer, about 2 minutes.  Add in the eggs yolks and vanilla, mix until incorporated.  Slowly add in the cocoa powder, flour, espresso powder, and baking soda.  Mix until there are no lumps.  Stir in the M&M’s with a wooden spoon or spatula.  Cover the dough with plastic wrap and refrigerate for 1 hour (this is an important step, it will keep the cookies from spreading when they bake).

Preheat oven to 350 degrees Fahrenheit.  Line a baking sheet with a nonstick baking mat or parchment paper.  Remove dough from refrigerator and scoop out 8 large chunks of dough, about 2 tablespoons each.  Roll each into a ball and place them on the prepared baking sheet, smashing each down a bit.

Bake for 8-10 minutes in preheated oven.  After 8 minutes, if the edges are set, remove from oven; otherwise, continue baking 1-2 additional minutes.  After removing from oven, allow the cookies to cool for 5 minutes on the baking sheet, then cool completely on a wire cooling rack.  Enjoy!

You know the drill, cream together that butter & sugar!

You know the drill, cream together that butter & sugar!

Mix in eggs and vanilla.

Mix in eggs and vanilla.

Now mix in the cocoa powder, flour, espresso, and baking powder until there are no lumps.

Now mix in the cocoa powder, flour, espresso, and baking powder until there are no lumps.

Stir in the M&Ms.

Stir in the M&Ms.  Cover & chill dough in fridge for at least 1 hour.

Chilled dough, lined cookie sheet, dough scoop, and extra M&Ms. Let's get these cookies going!

Chilled dough, lined cookie sheet, dough scoop, and extra M&Ms. Let’s get these cookies going!

Scoop out 8 large sections of dough, forming each into a ball. Place on cookie sheet and press down gently. Top with extra M&Ms.

Scoop out 8 large sections of dough, forming each into a ball. Place on cookie sheet and press down slightly. Top with extra M&Ms.

Bake at 350 for 8-10 minutes. If the edges are set after 8 minutes, remove from oven. If not, keep in the oven for another 1-2 minutes. Cool on baking sheet for 5 minutes and then cool completely on wire cooling rack. Enjoy with a tall glass of milk.

Bake at 350 for 8-10 minutes. If the edges are set after 8 minutes, remove from oven. If not, keep in the oven for another 1-2 minutes. Cool on baking sheet for 5 minutes and then cool completely on wire cooling rack. Enjoy with a tall glass of milk.

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Quinn patiently watched me take pictures of the cookies. Because she was so good, I gave her a couple bites of a cookie. She approved :)

Quinn patiently watched me take pictures of the cookies, so I caved in and gave her a couple bites. She approved 🙂

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