M&Ms are like little chocolate jewels in all those bright colors.
When in America I eat them more than any other available candy, somehow of all the choices I find m&ms the most American thing to consume.
Here in England they don’t care for them much because their substitute is smarties, but smarties just won’t do when you’re used to consuming the blues, greens, reds and browns of the iconic m&ms. Nor do they taste the same to my palate so when this recipe was discovered from one of my favorite bloggers I had to give it a go.
Then it became a mission to find M&Ms as they aren’t readily sold here.
And a mission it was! Sure, peanut M&Ms were available everwhere I turned. The regular brown bagged originals though, well one shopkeeper didn’t even know they existed.
Wandering into one shop after another I almost gave up hope, wishing I could go back in time to New Zealand, the land where M&Ms and smarties exist together and being able to make these cookies no problem.
At the end of the rope and very short on patience I found a shop with tiny bags of M&Ms to buy, and then these little soft centered cookies were made.
I indulged and barely shared after all that work, they were worth it too.
Chocolate Swirl M&M Cookies
Adapted from The Crepes of Wrath
Makes approximately 20 cookies
1 cup brown sugar
1/3 cup superfine/caster sugar
100g butter, melted
1 egg 1 egg yolk
1/2 tablespoon vanilla extract
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups M&Ms
200g 50% chocolate, roughly chopped
Rough sea salt
Preaheat the oven 180°C/350F and line a baking tray with greaseproof paper
Place the sugars and butter in a bowl and mix until well combined. Add the egg and mix, once combined add in the egg yolk until well mixed and smooth. Finally, add the extract and beat once more until combined.
In a separate bowl combine the flour, soda and salt. Slowly add into the butter mixture until well combined. Fold in the M&M’s and chocolate.
Place 2 tablespoon sized amounts on the baking tray with an inch between them. Sprinkle a little sea salt over the cookies then bake for approximately 12 minutes or until lightly golden on the edges. Remove from the oven and allow a few minutes to cool on the tray before placing on a cooling tray.