For weeks leading up to this post, I had a crazy craving for two things: chocolate chip cookies, and M&Ms. It was a busy time for me so I didn’t have a lot of extra time to bake. Plus, every time I went to the grocery store, I kept forgetting about my craving and didn’t just grab some M&Ms from the check out line. Figures.
When things started to slow down and my attention span to the kitchen was able to improve, you can be sure that I got to work on satisfying my craving. It wasn’t too hard a fix. M&Ms are pretty readily available pretty much anywhere. And when it comes to chocolate chip cookies, I don’t think I’m blowing my own horn too loudly when I tell y’all that I have that on lock.
Whether we’re talking about in life, or the kitchen: once you find the Right One, there’s just no need to go looking for another. I’ve been using the exact same recipe for chocolate chip cookies for several years now. I don’t need to try any others. This one is perfect.
A few months ago I made a post where I talked about a practice I called Recipe Recycling. It’s basically where you take the bare bones of an existing recipe, then make some additions or substitutions to turn it into something slightly or greatly different. I shared my Right One chocolate chip cookie recipe years ago on the blog. Now I’m here to share the Recycled Right One chocolate chip cookie recipe.
You guys ready for the super complicated, lengthy process of recycling this recipe? Pay attention. It’s a real doozy.
Swap out the chocolate chips for M&Ms. Keep everything else the same.
And that’s it. Seriously.
One small little ingredient change makes such a wonderful difference, and dare I say, an improvement. M&Ms have a little bit more of a bite to them than normal chocolate chips and chunks, and I was surprised by how much I loved the flavor of the candy in the cookie. Craving = completely satisfied.
Ingredients Directions Combine flour, baking powder, baking soda and salt in a medium bowl; set aside. In the bowl of a standing mixer or in a large bowl using a handheld mixer, combine butter, white sugar and brown sugar. Beat at medium speed, scraping bowl often, until creamy. Add eggs (1 at a time) and vanilla. Continue beating, scraping bowl down with a spatula often, until well mixed. Gradually add flour mixture, beating at low speed until well mixed. Stir in candies. Refrigerate dough for at least four hours, but preferably overnight. Heat oven to 375°F. Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-14 minutes or until light golden brown. (Do not overbake.) Cool 1 minute on cookie sheets; remove to cooling rack
Soft and Chewy M&M Cookies
Combine flour, baking powder, baking soda and salt in a medium bowl; set aside.
Gradually add flour mixture, beating at low speed until well mixed. Stir in candies.
Refrigerate dough for at least four hours, but preferably overnight.
Heat oven to 375°F.