M&M's® Cookies are so cool looking.
I love how the candies
are sitting right on top of each cookie rather than being buried in the
dough like with a chocolate chip cookie. Kids especially like these giant cookies with their crisp
edges and soft and chewy centers. The batter is actually a
chocolate chip
cookie batter, only we are replacing the chocolate chips with M&M's®
candies.
M&M's®
candies
are small rounds of milk chocolate covered in a hard candy coating with an
"M" printed in the center of each candy. They were the invention
of Forrest Mars Sr. The story
goes that Forrest Mars traveled to Spain during the Spanish Civil War and
noticed that the soldiers were eating small rounds of milk chocolate
that were covered with a hard sugar coating which prevented the
chocolate from melting (aka Nestle Smarties® ). He decided to invent a similar type of candy with
his partner, Bruce Murrie, who was the son
of the president of Hershey chocolate company. The M&M's®
name was the product of combining the first letters of their last names (Mars and Murrie's). M&M's®
started production in 1940 and were actually part of American soldier's rations
during the Second World War. By the late 1940s they were widely available
to the public and were an instant hit. Fast forward to today and both
M&M's® and Nestle Smarties®
are still going strong. If you have tasted both you know that although
they may look similar, their texture and taste are different as they
each use their own brand of milk chocolate and the candy coatings are
also different. Both, though, have yellow, red, green, blue, and orange colored
candies, but Smarties® also has pink and purple candies.
M&M's®
Cookies: Preheat your oven to 350
degrees F (180 degrees C). Place the
oven rack in the center of
the oven. Line
two baking
sheets with parchment paper.
In a bowl,
whisk together the flour, baking soda, and salt.
In the bowl of
your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and sugars until
light and fluffy (about 2 minutes). Scrape down the sides and bottom of the bowl
as needed. Add the egg, egg yolk, and vanilla extract and beat until well
combined.
Add the flour
mixture to the creamed mixture and beat just until incorporated. (If batter is
really soft, cover and refrigerate for 30 to 60 minutes or until firm.)
Using 2 generous
tablespoons (40 grams), or a cookie (ice cream) scoop, form batter into round balls. Place
six balls of dough on each baking sheet. Gently flatten each ball of dough into
a 2 1/2 inch (6.5 cm) round. Completely cover the tops of the cookies with the
M&M's® or Smarties®.
Gently press the candies into the dough. Bake the cookies for about 11 - 14
minutes,
rotating the baking sheet halfway through the baking time. The cookies are done
when they are golden brown and set around the edges, but they will still seem a
little soft in the center. The longer you bake the cookies the more crisp they
will be. Remove from oven and place on a wire rack. Let the cookies cool a few
minutes on the baking sheet before transferring them to a wire rack to finish cooling.
Use of materials on
all pages on the domains Joyofbaking.com,
the Joyofbaking.com Facebook
Page, the
Joyofbaking1 YouTube
Channel and any emails sent from @joyofbaking.com
are
entirely at the risk of the user and their owner, iFood Media LLC
will not be responsible for any damages directly or indirectly resulting
from the use.
References
cited may include a link to purchase the referenced book or item on Amazon.com.
Joyofbaking.com receives a commission on any purchases resulting from these
links.
This
website and the contents are not endorsed or sponsored by the owner of the
"Joy of Cooking" series of books or its publisher Simon & Schuster, Inc.
and is not related to the "Joy the Baker" books and website.
Video icons by Asher.
Content in any form may
not be copied or used without written permission of Stephanie Jaworski,
Joyofbaking.com. Students and non profit educators may use content without
permission with proper credit.
