Happy Wednesday Family!
I hope you all had cozy and wonderful snow days! Snowy days call for comfort food and sweet treats. I don't know about you all, but I spent my snow days cooking soup and baking cookies. I whipped up a batch of what I'm now calling "Cookie Monster cookies" and I thought I'd share it with you today. These are sure to make you and your littles smile and say "me want COOKIE!"
What You'll Need:
1 Cup (2 Sticks) Unsalted Butter
1 Cup Light Brown Sugar
3/4 Cup Granulated Sugar
2 Large Eggs
2 Teaspoons Vanilla Extract
3 Cups All-Purpose Flour (*I used Bob's Red Mill Gluten-Free Rice Flour)
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Cup Chocolate Chips
1 Cup M&Ms (*I used dark chocolate peanut M&Ms)
Step 1: Take your butter and eggs out of the refrigerator and set them out. This will soften the butter and allow for the eggs to reach room temperature.
Step 2: Once your butter has softened, you will want to brown your butter. How to brown butter: Place butter into a small pot over medium-low heat. Stir continuously with a whisk to allow butter to melt evenly. As the butter comes to a boil, it will foam up and then subside. Watch as little brown specks begin to form on top of the butter. Keep an eye on the heat as every stove is different and you definitely do not want to burn the butter. I was cooking with gas and had to turn my heat down to low. Butter will become brownish in color and smell nutty. Set aside and let cool completely.
Step 3: In a large bowl, pour your liquified brown butter in and mix in brown sugar and granulated sugar. I chose to brown my butter because I think it adds an extra flavor pop to the cookies, but if you chose to skip this step, you can instead mix together your softened room temperature butter and the sugars with a mixer for 1 minute.
Step 4: Add eggs and vanilla to mixture and whisk until well combined.
Step 5: Add baking soda and salt and gradually add in the flour, mixing little bits in before adding more. Mix together until combined.
Step 6: Fold in chocolate chips and M&Ms. (**I used dark chocolate peanut M&Ms and they are a little too large to add in as they are, so I measured out a cup of them and placed them inside a brown paper bag and crushed them with a muddler until they became smaller pieces. If you're using regular M&Ms, you can skip this step).
Step 7: Place your dough into the refrigerator and chill for 15 to 60 minutes. I chilled mine for about 45 minutes and it seemed perfect.
Step 8: Preheat oven to 375 degrees and line two baking sheets with parchment paper.
Step 9: Once dough has chilled, take it out of the refrigerator and scoop dough into small to medium sized balls and place them on the baking sheet 2 inches a part.
Step 10: Bake for 7-10 minutes (**This will depend on your oven again, but I baked mine for 9 minutes and they were the perfect combo of gooey and crunchy cookie!). Edges should be just slightly golden brown. Allow to cool on pan for 2 minutes and then move them to a cooling rack.
Step 11: ENJOY! I find that cookies are best right out of the oven. So, once they've had a few minutes to cool because you don't want to burn yourself, grab yourself one or two and indulge!
I hope you and your littles enjoy these delicious cookies that Cookie Monster would for sure approve of! Happy baking!
Nom Nom Nom!
With Love
Miss Logan
Babies@MAFS
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