Recipe by Heather3271
These cookies are a HUGE hit and never last long. Another winner from "Emeril's There's a Chef in My Soup! Recipes for the Kid in Everyone" (2002). We bought this book for our children when they were younger, and it played a key role in their now blooming passions for food and cooking. Of course, the apple never falls too far from the tree! :D You'll notice that the directions are written with children in mind, which makes this a wonderful recipe for beginner chefs! Enjoy!!
Top Review by Bobbie
Good cookies. My spread a little more than I would have liked -- and the edges were a bit on the crisp side. I accidently picked up the almond M&M's instead of the peanut ones. I'll watch more closely the next time.
- 2 1⁄4 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt (or 1/4 tsp as I ALWAYS use half or less of what Emeril recommends for salt)
- 1 cup unsalted butter, softened
- 3⁄4 cup granulated sugar
- 3⁄4 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, cracked into a small cup
- 1 cup M&M's peanut chocolate candy
- 1⁄2 cup M&M's plain chocolate candy
Directions See How It's Made
- Make sure the oven rack is in the center position and preheat the oven to 350 degrees.
- Sift the flour, baking powder, baking soda, and salt into a medium mixing bowl. Set aside.
- Place the butter, granulated sugar, and light brown sugar in the bowl of an electric mixer and cream the ingredients on high speed.
- Add the vanilla and egg to the mixer and mix on medium speed.
- Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the flour mixture and combine on low speed. It's important to do this on low or you'll get flour all over the kitchen!
- Stop the mixer and, using a large spoon or rubber spatula, fold in both kinds of M&M's.
- With a tablespoon, form the dough into balls, using about 2 spoonfuls for each.
- Divide the balls of dough among three large baking sheets and press to slightly flatten, keeping the cookies about 2 inches apart. You should get 8 cookies on each sheet.
- Bake in batches in the oven until golden brown, about 20 minutes.
- Using oven mitts or pot holders, remove the cookies from the oven and transfer them with a plastic turner to wire racks to cool.