The kids and I love to bake and cook together. Summer break was the perfect reason to whip up a batch of our favorite cookies. We usually make the chocolate chip variety, but this time we decided to change it up and make m&m cookies.
My sister in law always makes the best chocolate chip cookies…so soft and chewy! She passed along her tried and true recipe and it has become our go to ever since. I have tweaked it slightly to meet the ingredients we usually have on hand.
3 cups all purpose flour
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup unsalted butter, softened
1 cup brown sugar (I use light or dark…whatever I have on hand)
1/2 cup white sugar
1 tablespoon vanilla extract
2 tablespoons corn syrup (dark or light)
1 tablespoon milk
2 cups chocolate chips (for this recipe we used 1 cup m&m minis)
- Preheat oven to 350 degrees.
- Line baking sheet with parchment or use a silpat.
- In the bowl of a mixer combine butter and sugars at medium speed until creamy.
- Add vanilla and eggs beating well.
- Beat in corn syrup and milk.
- Reduce speed to low and add salt, baking soda, baking powder and 1 cup of flour. Mix well and then add 2nd cup of flour. Mix well and scrape down sides of bowl. Add last cup of flour and mix until fully combined.
- Remove bowl from mixer and scrape down sides of bowl. Stir in m&ms (or chocolate chips).
- Scoop 1 tablespoon of dough and roll into a ball with wet hands (re-wet hands throughout the process to prevent dough from sticking). Arrange 2 inches apart on cookie sheet and press down to flatten with fingers or the back of a fork.
- Bake about 10 minutes until the edges just start to turn brown (the center will look puffy and not done). Let cool a few minutes before transferring to a rack to cool.
- Enjoy the yummy goodness!
- Store in an airtight container.