Pink m&m’s Chocolate Cookies
Chocolate cookies with pink m&m’s candies
Course
Dessert
Keyword
chocolate
,
cookies
Servings
13
cookies
Servings
13
cookies
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
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.