These are great cookies to make when you get down toward the end of your holiday candy stash and just want to get rid of what’s left. I used peanut M&M’s, which was a mistake. They were too large and heavy for the dough. Regular M&M’s would have worked much better, which is why I suggest that you don’t use either peanut or almond M&M’s. Also, chilling this dough is the key to getting good cookies. They will end up on the flat and greasy side if they don’t get enough time to chill, and no one wants that. So, make sure your cookies get plenty of time in the fridge before you bake them.
1 c. (16 T.) butter
2 ½ c. bread flour
1 tsp. Kosher salt
1 tsp. baking soda
1 ¼ c. brown sugar, packed
1/4 c. granulated sugar
1 large egg
1 yolk from a large egg
2 T. milk
1 T. vanilla extract
1 c. semisweet chocolate chunks or chips
1 c. M&M’s (not peanut or almond)
1 c. chocolate covered toffee bar, chopped
- Melt the butter in a medium saucepan over low heat.
- Sift together the flour, salt, and baking soda; set aside.
- Pour the melted butter in a mixing bowl.
- Add the sugars.
- Cream the butter and sugars on medium speed.
- Add the egg, yolk, milk, and vanilla extract; mix until well combined.
- Gradually add the flour mixture; mix on low speed until just combined.
- Stir in the chocolate chips.
- Chill the dough for at least 3 hours or chill overnight.
- Heat oven to 375 degrees F.
- Using a medium cookie scoop, scoop dough onto parchment-lined baking sheets.
- Bake for 7-9 minutes or until golden brown.
- Rotate the baking sheet halfway through for even browning.
- Cool completely.
- Store in an airtight container.
adapted from “The Chewy” from Alton Brown on foodnetwork.com