Chocolate M&M Cookies
October has flown by just like all the other months this year. Here is it the 21st and I still haven’t posted a single pink recipe for my Power of Pink Challenge. As a reminder, to participate in the challenge, make something pink and link back to the original post, and you will be entered to win a great pink prize. Be sure to check out the roundup from last year if you need some pink inspiration.
The easiest way to make something pink is to simply decorate it with pink decorations. That’s what I did this time around. Pink M&Ms have been around for a few years now and I’m glad they finally have the big bags. I grabbed two from Bed Bath and Beyond a couple weeks ago and threw them in the freezer (frozen M&Ms are the best!) I wanted to make sure I baked with them before Hubby and I worked our way through the frozen M&M a handful at a time… So I set out to make some M&M cookies.
Now, I’ve done M&M cookies before. I’ve also done M&M blondies. So I decided to hit up my Google Recipe for a new recipe to try with M&Ms in them. Let me just say, if you like chocolatey cookies, go home and make these tonight. They’re very very chocolatey and delicious. I decided to give them to Hubby’s sister for her birthday so I wouldn’t eat the whole batch.
Chocolate M&M Cookies
Yield: 3.5 dozen
Ingredients:
2 c. all-purpose flour
3/4 c. unsweetened cocoa powder - I used 1/4 cup dark cocoa powder and 1/2 cup regular cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 c. unsalted butter
2/3 c. granulated sugar
2/3 c. packed light brown sugar
1 tsp. vanilla extract
2 large eggs
1 c. m&m candies
Directions:
Preheat oven to 350 degrees.
Combine flour, cocoa powder, baking soda, and salt in a bowl. Whisk to combine and set aside.
Beat butter, sugars, and vanilla in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture in two or three additions. Mixture will be quite thick. Stir in m&m pieces with a wooden spoon (I let my KitchenAid mixer do all the work there). Drop by large rounded tablespoons onto ungreased cookie sheets *see note below*. Bake for 9 minutes. Cool on baking sheet for 1 minute, then transfer to wire cooking rack.
A note about these cookies. For the first dozen that went into the oven, I just used my cookie scoop. One of those cookies is shown on the left in the picture below. Not too pretty and they didn't expand very much at all.
So for the next dozen, I decided to portion the dough out with the scooper and then roll it into a ball. One of those cookies is shown in the middle. Those didn't expand much either, but had a smoother finish.
For the last 1.5 dozen, I portioned the dough with the scooper, rolled it into a ball, then flattened it with the bottom of a wet glass and pressed 3 M&Ms into the top. You can see on the right that these cookies spread quite a bit more and they look prettier. I like the contrast between the dark chocolate cookie dough and the colorful M&Ms.
Long story short, my recommendation is roll the dough with your hands, then flatten it, and press 3 M&M into the top of the dough like I did to yield the cookie on the right.
Recipe from One Ordinary Day
As a reminder, don’t forget to enter in my autographed Alton Brown cookbook giveaway.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This looks amazing, Jen. I think both my husband and I are slowly becoming more lactose intolerant as we get older. Goat milk ice cream may be something we’ll try soon. Can’t wait to see what other non-dairy ice creams you come up with!
beantownbaker — June 19th, 2013 @ 10:23 am
Thanks! Like I said, coconut milk has been my go-to so far, but it’s definitely fun to try new milk varieties.
Looks incredible, I need to find a local goat milk supplier…
beantownbaker — June 19th, 2013 @ 10:24 am
Yea, I definitely want to find someone local to get my goat milk from. For now, I’m just happy that I can find it at all. Even back in Boston, it wasn’t on the shelf at my grocery store.
This looks amazing and I love that you used goat milk..so interesting!
i had to give up gluten a few months ago and just realized a few weeks ago that i also must give up dairy. i am not sure if it is lactose or casein that i am intolerant of, but i love that you are doing stuff that i may be able to eat someday! (also, we bathe Olive is goat’s milk. it’s great for her eczema!).
beantownbaker — June 20th, 2013 @ 6:58 am
Going dairy free isn’t too bad honestly.
Oh wow, bathing in goats milk sounds so luxurious!
Oh wow, this looks so perfect! I’d love to try this soon 🙂
Sounds delicious, I’ve not thought about using goats milk in ice cream before but would love to try it!
beantownbaker — June 24th, 2013 @ 8:24 pm
You should definitely try it!
Thank you so much for posting this!! I gave up cow dairy in the winter (makes me break out) and have been glaring at my ice cream maker, because sorbets are just not the same and coconut ice cream is good, but so coconutty! I’ve been wondering if I could make ice cream with goat’s milk and now I know I can! The canister just went into the freezer 🙂
beantownbaker — June 24th, 2013 @ 8:23 pm
Nice – glad I could help. I don’t find coconut milk very coconuty… I assume you drink goat’s milk so you’re familiar with the flavor? It definitely has a distinct taste.
Goat milk?? I bet it goes fantastic with chocolate. I love this combination, I can’t wait to try it, yum!!
In the ingredients, you say condensed goat milk, but the directions say heavy cream. Which did you mean? Really excited to try out this recipe!
beantownbaker — July 22nd, 2013 @ 1:14 pm
Sorry about that. I used condensed goat milk, not heavy cream. I’m updating the recipe now.
Hello,
I want to place an order from you to our store in The Netherlands.I want to know if you can ship here and accept credit card as a form of payment.
Reply back asap
Thanks
beantownbaker — September 4th, 2013 @ 9:27 am
I don’t sell anything.
My wife and I raise a couple of dairy breed goats for home milk use. I don’t find that the milk tastes goaty, it’s actually richer and better tasting than cows milk in my opinion. Although before we discovered that we should pasteurize the milk asap after filtering, we did notice a musky kind of taste…… but with pasteurization started within a minute or two after milking, our milk is just as good or better than the flavor of cows milk. I just ordered an icecream maker. We will definitely use this recipe. Thanks for posting it.
beantownbaker — September 25th, 2013 @ 4:15 pm
Fresh goat milk is not something I have tried. I would love to get my hands on some though!
I’m looking forward to trying this! We got hooked on Laloo’s goat milk ice cream several years ago, but it’s been increasingly difficult to find, and very expensive ($7.79 a pint as of 2 days ago). It would be great if I could find a homemade alternative.
beantownbaker — January 2nd, 2014 @ 1:36 pm
I agree – Laloo’s is good, but quite expensive. Let me know what you think of this recipe if you try it out.
GOOD NEWS!! Laloos is filling the pipeline and more flavors are coming soon to you your local Whole Foods store.
I have dairy goats so will toss in my 2 cents worth 😉 Not all goat milk is the same!!! If you like the goaty taste, go ahead and buy your milk at the store. Personally I find the goaty taste vile and disgusting! So for those who want to try goat milk but don’t like that nasty goaty taste, you want raw milk, and the breeds vary in taste a lot. Nigerian Dwarf goats have the highest butterfat and do not have the goaty taste. Their milk is really good! Nubians are second best. It would be worth your while to find a local source of nice raw milk from either of those breeds. Healthier too, as raw milk has all the nutrients nature intended.
With rare exceptions – goat’s milk should not taste goaty. I can’t comment about grocery store milk, but would urge you and your readers to look for direct-from-the-farm sources. There are a few goats with funny tasting milk – and those work great for making blue cheese! If a goat is healthy, has a good diet with the right balance of vitamins and minerals (very important!), and the milk is handled in a clean manner with quick cooling, it should have a rather sweet taste. I have Nubians and like Cindy above, appreciate the high butterfat. If you’re looking for a milk source – try realmilk.com. There’s also tips there for buying safe milk.