So first, I used her recipe to make Heath Bar and walnut cookies:
They were so good, but I was still dreaming of her cute, colorful cookies. So then I made another batch just like hers–with M&Ms:
Then, I decided to throw in the kitchen sink and made M&M, chocolate chips, AND walnut cookies:
I threw in walnuts at the end to convince myself that they were “healthy”, therefore making it ok to eat more of them. Um, I think I ate about 5 times as many cookies I should have eaten. Whoops!
Yes, I went a little cookie crazy, but I am not sorry at all! At all. My roommates even ate the batch that overcooked because I forgot about them in the oven. Even though I told them not to eat the bad batch, they refused to listen to me and continued to dunk them in milk in order to “soften them up”. So when they weren’t looking, I threw the rest of the overcooked cookies in the trash! Then they yelled at me. But then I baked another batch and all was forgiven.
These cookies (any version) are so delicious. This recipe is now officially my go-to cookie recipe base because the cookies come out so soft and perfect every single time (unless you forget about the last batch and burn them). The secret to getting nice and fat cookies? It comes down to how you place the cookie dough on the cookie sheet! Who would’ve known!!
I’m trying to think of other fillings to add to this cookie base, and I can’t wait to make some more. Really, the sky’s the limit!
I’m thinking a s’more type cookie is in my near future!
Here’s the recipe:
M&M/Heath Bar/Walnut/Chocolate Chip Cookies (adapted from Jessica over at How Sweet It Is)
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 teaspoons baking soda
- 1 1/2 sticks (12 tablespoons) of salted butter, melted and cooled
- 1 cup brown sugar
- 1/2 cup sugar
- 1 egg + 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
Choose your cookie of choice:
- For M&M cookies: Add 1 Cup of regular or mini M&Ms
- For Heath Bar/Walnut cookies: Add 3/4 cup of Heath Bar pieces (I just chopped them up with a knife) and 1/2 cup walnut pieces, chopped
- For Chocolate chip/walnut/M&M cookies: Add 1/2 cup of M&Ms, 1/2 cup walnut pieces (chopped), 1/2 cup of chocolate chips
Preheat oven to 325 degrees F.
Melt and cool butter, then set aside (I melted the butter in the microwave and then stuck it in the fridge for about 15-20 minutes until it was cool). In a bowl, mix the flour and baking soda together. In a separate bowl, combine the butter and sugars with a whisk. Then add the egg, egg yolk, vanilla and mix everything together. Slowly add the flour and baking soda mixture to the bowl until a dough forms. (This is when I moved from using a whisk to a baking spatula).
Fold in the M&Ms (or whatever ingredient you’re using).
Stick the dough in the fridge for about 10 minutes.
Take the dough out, then using a tablespoon, spoon out two tablespoons of dough and roll it into one ball. Take the ball and rip the dough in half. Place the ripped side down on the cookie sheet, and then take the second half and squish it (ripped side up) on the first half (see the picture above!). Leave about 2 inches of space between each cookie.
Bake for 12-16 minutes or until edges are starting to get slightly brown (mine baked for 16).
Between each batch, put the dough back in the fridge. Once the cookies are completely cooled, enjoy!!
P.S. If you haven’t already, don’t forget to enter the giveaway for a cool mustache mug! It ends this Sunday, so hurry! :)