soft + chewy m&m cookies

i had some leftover m&m’s from halloween last year, and i’ve finally found a way to get rid of them without getting rid of them (if you know what i mean). before you judge me, i went ahead and googled how long unopened bags of m&ms are food for. they’re good for up to 1-2 years...!!!

anyways, this recipe is basically a chocolate chip recipe, replacing chocolate chips, which i’ve actually run out of, with m&m’s instead. i actually have a few packet of peanut m&m’s i was debating to add into the mix, but i decided to hold off and not be so adventurous for the time being (so basically i had a couple of bags earlier and realized i didn’t have enough to use for this recipe). i’m sure any type of m&m would go amazingly with this, so now’s the time to use up any leftover candies you guys have in the pantry! join the partaaayy! 🎉

ingredients (this recipe can be easily doubled)

1 1/3 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) melted butter, cooled slightly
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg (room temperature)
1 tsp vanilla extract
3/4 - 1 cup m&m’s (of your choice)

instructions

1. whisk dry ingredients together: flour, baking soda, salt.
2. cream sugars and butter, then adding in vanilla and the egg.
3. combine the wet and the dry until fully combined.
4. let it chill in the fridge for at least an hour, or 30 mins in the freezer (if it’s a hot day, put the dough back in the fridge between batches)
5. preheat oven to 350F
6. bake cookies for 12 minutes. check to see if the edges are brown, then take them out. they will get darker in color as they cool!
7. you know the drill — cool and enjoy! 

they're surprisingly soft even after they've fully cooled...yum.