Malted M&M Cookies

Ingredients

• 1 cup unsalted butter (Cold and cubed)
• 0.75 cup brown sugar
• 0.75 cup granulated sugar
• 2 large eggs
• 1 tbsp vanilla extract
• 3 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp cornstarch
• 2 tbsp malted milk powder
• 0.75 tsp salt
• 1.5 cup mini M&Ms (For mixing into the dough)
• 0.5 cup milk chocolate (Melted, for topping)
• 0.25 cup white chocolate (Melted, for topping)
• 0.25 cup mini M&Ms (Extra, for topping)

Steps

1. 1

   Fit a stand mixer with the paddle attachment. Add the cold cubed butter, brown sugar, and granulated sugar. Beat on low for 1 minute, then increase to medium and mix for 2–3 minutes, until light and well combined.

2. 2

   Add the eggs one at a time, mixing well after each addition. Add the vanilla extract, then scrape down the sides and bottom of the bowl.

3. 3

   Add the all-purpose flour, baking soda, cornstarch, malted milk powder, and salt. Mix on low just until the dry ingredients are combined; do not overmix.

4. 4

   Add the 1½ cups of mini M&Ms and mix on low just until evenly distributed.

5. 5

   Portion the dough into approximately 6-ounce balls. Refrigerate the dough balls overnight, or for at least 8 hours.

6. 6

   When ready to bake, preheat the oven to 410°F. Place the chilled dough balls on a parchment-lined half sheet pan, spacing them 2–3 inches apart.

7. 7

   Bake for 13 minutes, until the edges are set and the tops look dull. The centers will look underdone, so do not overbake. Allow the cookies to cool completely on the baking sheet before topping.

8. 8

   Once the cookies are completely cool, spoon melted milk chocolate over each one and spread it slightly toward the edges so it forms a natural drip.

9. 9

   Spoon the melted white chocolate over the milk chocolate. Press the extra mini M&Ms onto the cookies while the chocolate is still wet.

10. 10

    Allow the chocolate topping to set fully before serving.

Notes

The source recommends mini M&Ms because their thinner shells stay intact better and distribute more evenly through the dough. For smaller 2½–3-ounce cookies, begin checking after 10–11 minutes. The cookies may be enjoyed warm, but the topping can slide if added before they cool completely.

Nutrition per serving

• dessert
• cookies
• baked
• American
• vegetarian
• make-ahead
• chocolate
• holiday baking