Hey! How was your weekend? Did you hide/find/eat many eggs? I hid none, I found just as much and I ate about six! Reasonable, right? Call me miss moderate… when it comes to eggs. ‘Cause hey, I also had the best ham ever (stuffed with asparagus. Yum!), smoked salmon sandwiches, homemade raspberry sweet rolls with a delicious glaze (made by yours truly), a handful of those cute, chocolate easter eggs, roasted bell pepper soup (made by my mom), to die for spaghetti with meatballs (the Rocking Rebel and I are going through a spaghetti phase right now) and the best strawberries I have ever had in my entire life!
Best part of the holidays is eating, right? Can’t we just all agree on that right now? Well, eating and spending time with family, of course.
But this year, trying to teach Lucy how to swim was probably the best part of the entire Easter weekend! For those of you who are still in winter mode in some cold, freezing part of the world, spring has definitely hit the Netherlands! Oh yeah! So last Sunday, the Rocking Rebel and I took Lucy to a nearby lake, hoping that we could finally get her to swim. And we did! Sure, the Rocking Rebel had to go in with her, but eventually she did swim! For about 10 seconds… Then she made a beeline for the shore and refused to go back in again.
Apparently, the lake was still a little too cold (judging from the Rocking Rebel’s goose bumps)…
Once we got home, we parked ourselves on the couch with a plate of these cookies and an episode of ‘Breaking Bad’. And another one. And another one. Okay, we had a ‘Breaking Bad’ marathon! And yes, we’re probably the only people on the face of the earth who are still into ‘Breaking Bad’. I know, I know… It ended it 2013, but apparently the Rocking Rebel and I have been living under a rock or something…
So blame the rock, yo!
The cookies were great! They turned out a bit flatter than I like – they spread out in the oven – but they were good nonetheless. I even chilled the dough before I shaped it into cookies and baked it. Mind you, I never (ever, ever!) chill cookie dough if I can avoid it. It’s such a tedious little step in the whole cookie-making process. But because the first few cookies that I baked spread out a little, I decided to chill the rest of the dough. It didn’t really work, though. Even chilled these cookies spread a little. Go figure!
I guess it has something to do with the M&M’s. Maybe with the sugar coating melting in the oven or something… I don’t know and I was too lazy to make another batch. I just wanted cookies!
By the way, these cookies are not monster cookies. Sure, these cookies have M&M’s in them, but they are no monsters! See, monster cookies contain oats and peanut butter. And yes, M&M’s. These cookies only contain M&M’s. And lots of white chocolate chunks!
So, no monsters, just the M&M’s.
I used peanut M&M’s in these babies. And I’m really glad I did! I love the peanut M&M’s! And I think next time I’m making monster cookies – with oats and peanut butter – I may even leave out the peanut butter and stuff it with peanuts instead! The combination of peanut M&M’s, white chocolate and chewy, brown sugary cookies is the best!
Be careful not to overbake these, though. Because these cookies spread out, it’s really easy to crisp them up in the oven too much. The edges brown quite easily. As for me, I happen to love a crunchy, crisp cookie every now and then. Sure, I love soft cookies, but the occasional chewy one keeps things interesting…
Especially if its stuffed with white chocolate and peanut M&M’s and served with an episode (or five) of ‘Breaking Bad’!
- 100g (or 7 tablespoons) unsalted butter, at room temperature*
- 130g (or ½ cup + 4 teaspoons, packed) light brown sugar
- 125g (or ½ cup + 2 tablespoons) granulated sugar
- ½ teaspoon of vanilla extract
- 1 large egg
- 185g (or 1½ cup) all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon table salt
- 200g (or 1 cup) peanut M&M’s
- 90g (or ½ cup) white chocolate chunks
- First, preheat your oven to 175°C/350°F (standard oven setting).
- In a medium-sized bowl, cream together the butter and sugars until the mixture is nice and fluffy. Add the egg and vanilla and mix until incorporated. Don’t overmix the egg, just mix until the batter is smooth (this should take only a few seconds), scrape the sides of the bowl with a rubber spatula and mix for another 2 seconds.
- Next, add the flour, baking powder and salt. Using a rubber spatula, carefully stir to combine. Lightly press your finger against the dough. The dough should not be sticky. When you pull your finger back, only a few small crumbs of dough should stick to it. If larger crumbs stick to your finger, add another tablespoon of flour and check again. Don’t add more than a few tablespoons though, otherwise the cookies will be too tough. Finally, stir in the M&M’s and chocolate chips.
- Chill the cookie dough in the fridge for about 30 minutes.
- Scoop out ¼ cup worth of dough and plop the dough onto a cookie sheet or baking sheet (mine was black), about 7½ centimeter (or 3 inches) apart. You could also divide the dough into 10 equal chunks by eye if you don’t have a measuring scoop.
- Bake the cookies for 12-15 minutes, remove from the oven and allow to cool on the baking sheet until cool enough to handle. Transfer to a wire rack (you may need to use an offset spatula to get the cookies of the sheet) and allow to cool to room temperature. Serve with milk or tea. Enjoy!