M&M Cookies A Memorial Day Favorite

If You’ve Had One, You’ve Had Them All?

Homemade cookies are one of my favorite things to make. I know, I say that about everything, but here’s the thing, homemade cookies are not only delicious, they are also easy and quick to make, how can you not love them? Pretty much every drop cookie out there has been derived from the basic Toll House Chocolate Chip Cookie recipe. But, does that mean that if you’ve had one, you’ve had them all? No, it doesn’t. There are so many variations available, how do you know which one to pick? I’ll share my M&M Cookies recipe today and then we’ll discuss what makes them soft and chewy, light and cakey or crisp and crunchy. We’ll also look at some mishaps in the kitchen and explain how to prevent cookie disasters.

But First, Some History

In honor of the upcoming Memorial Day, I thought it would be fitting to discuss the role U.S. soldiers played in the popularity of chocolate chip cookies.

The chocolate chip cookie, the official state cookie of Massachusetts, was invented by Ruth Graves Wakefield in 1938. She was the owner and chef at the Toll House Inn in Whitman, Massachusetts.

The original, Toll House Chocolate Crunch Cookie, rose to popularity during WWII. American soldiers stationed overseas would receive care packages, which included these cookies, from family in Massachusetts. The soldiers would share the cookies with soldiers from other parts of the U.S. and soon, those soldiers were writing home asking for them. That led to many letters being sent to the Toll House Inn requesting the recipe causing the cookie craze to take off.

Ruth sold the rights to use the recipe to Andrew Nestle for $1.00 in return for a lifetime supply of  Nestle’s chocolate. I think Ruth got the short end of the stick in that deal. But, that’s the way the cookie crumbles.

M&M Cookies

This recipe is based on the Toll House Cookie Recipe. A couple simple modifications of increasing the amount of brown sugar and swapping out the chocolate chips for M&Ms make these a fun substitution for the original cookie.

Course Dessert, Snack
Cuisine American
Keyword Cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 48
Author Lisa

Ingredients

  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 cup butter softened
  • 1/4 cup granulated sugar
  • 1 1/4 cups light or dark brown sugar
  • 1 1/2 cups mini baking M&Ms

Instructions

  1. Preheat oven to 375 degrees

    M&M Cookies ingredients
  2. Combine flour, baking soda and salt. Set aside.

  3. In a separate bowl, combine butter, sugars and vanilla. Beat until creamy. 

    M&M Cookies dough
  4. Add eggs, one at a time. Beat until each one is well blended. 

  5. Gradually add the flour, a little at a time. Mix until well blended. 

    M&M Cookies dough 2
  6. Stir in the M&Ms.

    M&M Cookies M&Ms
  7. Drop rounded spoonfuls of dough on a parchment lined cookie sheet. (I just use a teaspoon. For more uniform shapes, you can use a melon baller or small ice cream scoop.)

    M&M Cookies spoonful
  8. Bake 8-10 minutes. (I usually check them at 7 minutes...if they are starting to brown at the edges, I removed them from the oven and allow them to remain on the hot cookie sheet for a few minutes. They'll continue to "bake" while cooling down.) Move to a wire rack or a sheet of parchment paper to continue cooling. 

    M&M Cookies cooling

Soft and Chewy, Light and Cakey or Crisp and Crunchy?

What’s your preference? I prefer soft and chewy with a slight crisp around the edges. That can be a hard combination to master. You can look at a 100 different recipes and they’ll all have different measurements, but finding the one that gives you the texture you want is easier than you think.

In the Toll House Cookies recipe, the main ingredients which dictate what texture your cookies develop into are butter, granulated sugar and brown sugar. A typical cookie dough recipe will have 2 sticks of butter and equal parts of granulated sugar and brown sugar. You can customize your cookies with a few simple alterations.

Here are a few hints:

For instance, if you’re going for crisper cookies, you’ll want a recipe to have more butter and a larger amount of granulated sugar than brown sugar.

If you prefer a light and cakey cookie, your recipe will use less butter and significantly less sugar (but still using more granulated sugar than brown sugar).

For the soft and chewy variety, you’ll just need to adjust the sugars. More brown sugar will yield a softer, chewier cookie.

Cookie Catastrophes

Cookies spread too thin

When you’re making your dough, keep an eye on the texture of your dough. If the butter is too soft, your dough may be too warm and your cookies could spread too thin while baking. When you soften your butter, you should be able to press into the butter with the side of a knife and feel a little resistance. If you press down and your knife plunges to the bottom, the butter is too soft. You can return the butter to the refrigerator for a few minutes. Or, if you’ve already made the dough, place the dough in the refrigerator for 15 minutes before spreading out the dough to bake.

Thin cookies can also be caused by not using enough flour. Try adding a little bit more flour a tablespoon at a time.

Cookies browning but are not overbaked

When you purchase your ingredients to make the cookies, keep in mind that using dark brown sugar instead of light brown sugar can change the color of your cookie, so they may appear to be browning too quickly. If you choose to use corn syrup or molasses as your sweetener, you may notice that the cookies start browning before the cookie is baked through.

Also, it is possible that the oven is just running too hot. Reduce the temperature by 10 degrees. If you don’t notice a significant change, reduce the heat again.

Cookies are too cakey and very pale

The likely culprit of this blunder is too much flour. This can be tricky to fix, but adding a couple more tablespoons of butter just might save the dough.

OH NOOOOs

Have you ever gone shopping for all your ingredients then realize after you have returned home that you forgot something anyway?

Well, I do it all the time, so I have a list of adequate substitutions for just such an occasion. I wouldn’t recommend substituting every ingredient, but in a pinch, one will do. I mean, if you forgot everything, how bad could you want to make them anyway?

BUTTER substitutes cup for cup with margarine or shortening.

TABLE SALT can be replaced with 1 1/2 teaspoons kosher salt (you may also want to pulse it in the food processor a bit before adding it to your dough).

SUGAR can be swapped out for honey. 1 1/4 cup granulated sugar for 1 cup of honey plus 1/2 teaspoon of baking soda. (Also, reduce your oven temperature by 25 degrees to avoid burning.)

BROWN SUGAR Light or dark can be used in place of the other. If you don’t have either, you can make some by pulsing 1 cup granulated sugar and 4 tablespoons of molasses in a food processor.

EGGS can be replaced by using 2 eggs whites in place of 1 large egg. Or 1/4 cup of egg product per egg.

SEMI-SWEET CHOCOLATE can be substituted with any other type of chocolate, fruit, nuts, or chopped up candy bars of any variety. I’ve even used leftover cake pulsed in the food processor and mixed it with the cookie dough. I call them Cake Crumble Cookies. They are pretty good, too.

What’s your favorite cookie? Do you approve of using candy bar bits instead of chocolate chips? Let me know in the comments below. And don’t forget to like us on Facebook, Instagram, Pinterest, and Twitter.

 

 

 

 

 

 

 

Coffee Brownie Bites with Chocolate Chip Cookie Dough Frosting

I bake a lot. Mostly cakes for friends’ and family birthdays or other special occasions, miscellaneous events and holidays. I’m a sucker for coffee, chocolate chip cookies and brownies. So, when I bake for myself, how am I supposed to decide between the three. Well, I found a way to incorporate all my favorite things with these Coffee Brownie Bites with Chocolate Chip Cookie Dough Frosting.

Don’t Fear The Dough Though

No one openly admits to eating cookie dough with raw eggs and there seems to be a debate about raw flour nowadays, too. Although, I have sampled my cookie dough many times prior to baking (I have to make sure it tastes right, right?), I have never once died nor gotten sick from it. But, not to worry, this frosting doesn’t have any eggs or flour in it, so it is totally safe to eat.

Don’t make the same mistake I made once though. I added the chocolate chips to the frosting then decided I wanted to use a cake decorating tool. Those chips don’t fit through the opening of the decorating tips. So, instead, I added spoonfuls of the frosting sandwiched between two brownies, topped with coffee frosting, nuts and a drizzle of chocolate ganache.

brownie cakes with cookie dough frosting
brownie cakes with cookie dough frosting

Brownies – Cakey or Fudgy? What’s Your Pleasure?

As I said before, I love brownies. I’m not a fan of brownies that are too cakey, but I’m also not a fan of brownies that are too fudgy either. If I want something chocolate cakey, I will make a chocolate cake. Likewise, if I want something chocolate fudgy, I will make chocolate fudge. (Yes. Don’t worry. I have great recipes for those, too. I’ll share them another time.) So, how do we compromise on the perfect balance of textures for a brownie? I like them chewy, if you do, too, this is the recipe for you. These are chewy with just the right amount of cakey and fudgy textures.

A Decadent Dessert, A Decade In The Making

I’ve lost track of how many times I’ve made brownies. But, my quest started about 10 years ago. Each time I made them I was told they are perfect and don’t need any changes. I wasn’t convinced though. There was always room for improvement. They were either too cakey or too fudgy.

There are so many factors that can make or break your brownie. For instance, did you know that the order in which you add the ingredients can make a difference in how they turn out? I’ve never strayed from my original ingredients, but I have experimented with the order in which they are added so many times, I think I finally got it just right.

Also, the baking time plays a huge role in the texture. Experiment with what texture you like, but be sure to check the doneness often. You can always bake it for a few more minutes, but you can’t undo it if you bake them too long.

A Few Tips For A Perfect Brownie

Use a double boiler to melt your butter and chocolate. If you don’t have an actual “double boiler”, just use a medium pot with a smaller pot or heat resistant bowl nestled inside the larger bowl. (As you can see in the picture below…the smaller pot has a handle on either side, so it just hangs in the larger pot perfectly.) Be mindful to use just an inch or two of water in the pot and do not allow your inner pot or bowl to touch the water. Even though the name “double boiler” suggests boiling the water, in this case you just want to simmer the water.

Coffee Brownie Cookie Dough melted chocolate
Coffee Brownie Cookie Dough melted chocolate

Be careful not to let the steam escaping from the bottom pot to form any droplets of water that can drip into your chocolate. Even the smallest amount of water added to chocolate can actually seize the chocolate and will turn it into a big lumpy glob. (It is possible to rescue the chocolate by gradually adding warm milk or cream, but it’s best to avoid a potential kitchen fiasco altogether.)

Since we’re using butter in this recipe, I would suggest melting the butter first then adding a little chocolate at time while constantly whisking until the chocolate has melted and is well incorporated. This should help avoid the possibility of seizing. Also, be sure to keep the temperature low. Too high of heat will brown the butter and scorch the chocolate. Neither will taste good in your brownies.

Once you’ve melted the butter and chocolate then added the sugar, it is important to allow the mixture to cool for a few minutes before adding the eggs. You don’t want the eggs to start cooking before you put the batter in the oven. We’re making brownies, not chocolate scrambled eggs after all.

Once your batter is baking, it can be tricky to tell when it is done. Oven temperatures vary, so it’s best to not go strictly by the timing. You’ll need to text the doneness with a toothpick.

Obviously, if you check the batter and it’s still a jiggly in the middle, they’re not done. If it appears set in the middle and when you insert a toothpick it is gooey, they’re still not done. They’re done when you insert a toothpick and there are a few moist crumbs sticking to the toothpick. The brownies will continue baking as it cools, so you don’t need to worry about it being undercooked.

On the other end of the spectrum, if you insert the toothpick and it comes out completely clean, they are overdone. They’ll still be good as long as they’re not burnt, but they’ll just have a different texture.

Coffee Brownie Bites with Chocolate Chip Cookie Dough Frosting

A dessert with various flavors. If you're just in the mood for a brownie without the other flavors, you can easily omit the coffee and the frosting and still have an excellent brownie.

Course Dessert
Keyword Brownie
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 16
Author Lisa

Ingredients

For The Brownies

  • 1/2 cup butter
  • 4 oz chocolate chips
  • 1 1/2 cups sugar
  • 1/4 tsp salt
  • 2 tsp pure vanilla extract
  • 1 tbsp instant coffee
  • 1/4 cup warm water
  • 2 extra large eggs
  • 1 cup flour
  • 2 tbsp cocoa powder

For The Frosting

  • 1 cup butter
  • 1 cup brown sugar
  • 2 tsp pure vanilla extract
  • 3 cups confectioner's sugar
  • 1/4 cup milk
  • chocolate chips or sprinkles

Instructions

For The Brownies

  1. Preheat oven to 350 degrees. Prepare an 8X8 inch baking pan by thoroughly greasing the pan, addling a sheet of parchment paper, then greasing the parchment paper. (This allows for the easy removal of the brownies from the pan.)

  2. Prepare the coffee by adding the instant coffee to a small bowl. Add the warm water and mix until the coffee has dissolved.

  3. In the bottom portion of a double boiler, bring about 1 to 2 inches of water to a low simmer over medium heat. Reduce heat to medium/low. In the top portion of the double boiler, add the butter and allow to melt.

  4. Gradually add the chocolate chips to the melted butter, a little at a time. Whisking constantly until the chocolate has completely melted and is fully incorporated with the butter.

    Coffee Brownie Cookie Dough melted chocolate
  5. Add the vanilla, salt and prepared coffee. Continue whisking until well blended.

  6. Add the sugar, a little at a time, until well blended. Remove from heat and allow to cool for 10 minutes.

  7. Mix the flour and cocoa powder. (The cocoa powder is basically just to retain the rich, chocolate appearance of the batter, otherwise the flour lightens the batter. I prefer a rich, dark, brownies, so I use dark chocolate cocoa powder.)

  8. Gradually add the flour mixture to the batter, a little at a time. Mixing just until the flour is incorporated. The batter should have a thick texture.

  9. Pour the batter into your prepared baking pan and spread evenly.

  10. Bake for 30-40 minutes. Starting at 30 minutes, test the center of the brownies with a toothpick. The toothpick should not be gooey, but if it is, let it bake for a few more minutes. If the toothpick test results in a moist toothpick with a few crumbs, they are ready.

    The brownies will finish baking as they are cooling down. This will yield a chewy brownie. Baking them too long, will result in a cakier brownie that may be a little hard. They'll still taste good, but the texture won't be quite right.

    Allow the brownies to cool completely before removing from the pan.

For The Frosting

  1. Cream together the butter and the brown sugar in large bowl of a mixer.

  2. Blend in the vanilla.

  3. Gradually add the confectioner's sugar, a little at a time.

  4. Occasionally check the texture of the frosting. If the frosting gets a little too thick add a teaspoon or two of milk.

  5. Once the brownies have cooled, cut into squares and add frosting as desired.

    Coffee Brownie Bites with Cookie Dough Frosting
  6. Top with chocolate chips or sprinkles.

 

Speaking of kitchen mishaps, I highly recommend the book “How To Break An Egg“. It’s from the editors, contributors and readers of “Fine Cooking Magazine”. It has 1,453 kitchen tips, food fixes, emergency substitutions and handy techniques. It is full of everything from how to carve a leg of lamb to measurement equivalents to caring for your pots. I use the emergency substitutions section the most, but the whole book is fantastic. It should be noted that I’m NOT being paid for this recommendation. But, I just truly have found this book to be the most used book in my kitchen.

What’s your biggest kitchen mishap? How did you remedy the situation? Tell me about it in the comments below.