Emeril's Big Em, Little Em Cookies (For M&m Lovers!)

Submitted 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!!"

 

• Ready In: 1hr 20mins
• Ingredients: 11
• Serves: 24

ingredients

• 532.32 ml all-purpose flour
• 4.92 ml baking powder
• 2.46 ml baking soda
• 2.46 ml salt (or 1/4 tsp as I ALWAYS use half or less of what Emeril recommends for salt)
• 236.59 ml unsalted butter, softened
• 177.44 ml granulated sugar
• 177.44 ml light brown sugar
• 4.92 ml vanilla extract
• 1 large egg, cracked into a small cup
• 236.59 ml M&M's peanut chocolate candy
• 118.29 ml M&M's plain chocolate candy

directions

1. Make sure the oven rack is in the center position and preheat the oven to 350 degrees.
2. Sift the flour, baking powder, baking soda, and salt into a medium mixing bowl. Set aside.
3. Place the butter, granulated sugar, and light brown sugar in the bowl of an electric mixer and cream the ingredients on high speed.
4. Add the vanilla and egg to the mixer and mix on medium speed.
5. 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!
6. Stop the mixer and, using a large spoon or rubber spatula, fold in both kinds of M&M's.
7. With a tablespoon, form the dough into balls, using about 2 spoonfuls for each.
8. 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.
9. Bake in batches in the oven until golden brown, about 20 minutes.
10. Using oven mitts or pot holders, remove the cookies from the oven and transfer them with a plastic turner to wire racks to cool.

Reviews

[Bobbie S.]

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.

 

[eworthocnp]

THESE ARE THE BEST COOKIES I HAVE MADE. I am very excited about how they came out. My son has been wanting to take a big cookie to school for snack. The grocery store here doesn't sell them, and I forget everytime I go to the gas station. Thank-you for sharing.

 

[Jopalis]

I would have given this recipe a higher score but even though I did not overbake them, they came out very crunchy. I just put my M&M's on top of the cookies after slightly flattening. I prefer a cookie that is crispy outside and chewier inside.

 

[LMillerRN]

These were great. The only thing I changed was I used peanutbutter M&M's instead of peanut M&M's. Very light crispy and buttery. I used all the salt because I like the contrast in my cookies of the salt and sweet. Very good will put on the list for Christmas cookies. Lisa