| Servings |
cookies
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Ingredients
- 1 cup plus 2 tablespoons (5 oz or 142g) all purpose flour, sifted
- 1/4 cup (3/4 oz or 21g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fines sea salt
- 1/2 cup (4 oz or 113g) unsalted butter, softened
- 1/4 cup (1 3/4 oz or 50g) sugar
- 1/4 cup plus 2 tablespoons (2 5/8 oz or 75g) packed brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 cup (7 oz or 200g) pink m&m's candies plus extra for tops
Ingredients
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Instructions
- Preheat oven to 350ºF. Line two cookie sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.
- In a large bowl, cream butter with sugar and brown sugar until light and fluffy.
- Add egg and vanilla in separate additions and beat until well incorporated.
- Add flour mixture and beat just until combined.
- Gently fold in m&m's.
- Place 2-tablespoon size portions, about 2 inches apart, onto prepared cookie sheets. I used a #30 portion scoop.**
- Add a few more m&m's to the top of each cookie.
- Bake until edges are set and tops puff slightly, about 8-10 minutes. Let cookies cool on cookie sheet for 1 minute, then transfer to cooling rack.
Recipe Notes
*To find pink m&m's, click here.
**To find the portion scoop I used, click here.