I know I have said this before, but I ♥ Pinterest. Once I get started, I can stay up way late into the night, just scrolling through the food category, telling myself just one more page, and then another, and another… I am so tired and I have to get up with the baby early in the morning and yet, I keep on scrolling. I know I am not the only one. I’m not, right? There are just too many great ideas and amazing looking recipes. Awhile back, I came across these M & M confetti cookies and pinned the recipe because I thought it was so clever. Instead of throwing whole M & Ms into your cookie dough, you bang the hell out of them with a stick (Burbs anyone? :D ) to create chocolate and candy coating confetti. In Munchkin Munchie’s recipe, she added the confetti to sugar cookie dough. And, while these look delicious, I decided to add them to one of my favorite chocolate chip cookie dough bases, replacing the chocolate chips. So fun looking right? You get the look of sprinkles and milk chocolate in every bite of this perfectly chewy cookie. Definitely another keeper for Jack’s lunch box.
M&M Confetti Cookies
Makes about 18 large cookies.
2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar I use light brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg and 1 egg yolk
2 teaspoons vanilla extract
8 oz bag of M & Ms, crushed (more or less to your liking)
Adjust the oven racks to the upper- and lower-middle positions. Preheat the oven to 325 degrees. Line 2 large baking sheets with parchment paper.
Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
Either by hand or with an electric mixer, mix the butter, brown sugar, and granulated sugar until thoroughly blended. Beat in the egg, the yolk, and vanilla until combined. Add the dry ingredients and beat at low speed (or mix by hand with a spatula) just until combined. Crush the M & Ms in a big Ziploc bag with a rolling pin (or any other heavy object you have handy) . Stir in the crushed M & Ms.
Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. (Or, if you prefer, you can just use a large cookie scoop to portion the dough.) Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart. See Brown Eyed Baker’s Blog for a good illustration of this shaping method.
Bake until the cookies are light golden brown, the outer edges start to harden, and yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Make sure you cool them on the sheet to maintain the right texture. Remove the cooled cookies from the baking sheets with a wide metal spatula.