Perfectly soft baked chewy M&M Cookies, packed full of peanut M&Ms. So easy to make, and so incredibly moreish. These are a fantastic bank holiday bake!
There can be few things in life that bring as much simple pleasure as a Bank Holiday. That joy on a Friday knowing that you’re heading out of work with a three day weekend spreading out ahead of you. Then the feeling on Sunday night when you remember that you don’t have to get up in the morning. Its like Friday Feeling all over again! Three days just sounds so infinitely longer than two. Two days is never long enough in a weekend, by the time Sunday morning comes around, the start of the working week seems perilously close again. Three days though, with three days you can really sink into the weekend, really start to unwind and relax.
Yes, bank holidays weekends are something very special indeed. They are weekends that deserve to be packed full of treats and down time, and doing whatever the heck takes your fancy. When the sun comes out there’s an unwritten rule that you have to head outside. If the weather isn’t so hot then long lie ins are a must, to be substituted only with lazy afternoons spent on the sofa, tucked under blankets slowly working through entire box sets, or stacks of old movies. There should always be treats too, to celebrate a free pass from work.
Today’s treats come in cookie form. Quick to throw together, made with simple ingredients, and incredibly tempting. M&M cookies are a proper bank holiday treat. They’re the type of cookies you can make in your pyjamas, if you’re that way inclined. Perfect for a last minute bank holiday treat, if you need a little something to draw out the holiday feeling a little longer, something sweet to round the weekend off just nicely. If you need something to make the thought of returning to work a little better, a tin of these would be perfect to take in with you. Something to look forward to with your 11am coffee, or to make the afternoon go a little bit faster.
These cookies are soft baked and deliciously chewy. There are a few secrets I’ve discovered about baking the perfect cookies. Firstly, they need to be taken out of the oven just a little bit before they look completely cooked. They should just be starting to turn golden, but still look very soft and squishy. If you were to try and take them straight from the hot baking sheet you’d just squash them. Leave them to cool though, and they’ll turn into the most perfect cookies. Golden and crunchy on the outside, wonderfully soft and chewy inside.
Next, is bicarbonate of soda. Essential in a good cookie. This is what stands them apart from biscuits, gives them crinkly tops, and that beautiful texture. When they come out of the oven these cookies will look puffed up, but as they cool the tops will sink into that crinkly, crackled texture that makes cookies so incredibly inviting. Do be very careful when measuring out your bicarbonate of soda. Try and use proper baking measuring spoons if you can, rather than guessing with a teaspoon. Too much bicarb and you’ll be able to taste it. It’ll leave a bitter tang in your mouth. Just the right amount though, and these M&M cookies will be utterly delicious.
Lastly, brown sugar. All my cookies contain some proportion of brown sugar. It helps make them sticky and chewy, and gives a depth to the flavour. Of course in addition to all these tips, the very best cookies will always need chocolate. Chocolate, in any of its forms, will always improve a cookie. Here I’ve packed them full of peanut M&M’s. You’ll be glad to know the recipe leaves a few left in the bag too, perfect for nibbling on while you wait for the M&M Cookies to come out of the oven. Pure Bank Holiday heaven!
How has your Bank Holiday been?
Have you been doing any Bank Holiday baking? Let me know in the comments!
– I’ve used peanut M&M’s, but use any variety you like.
– Be very careful when measuring the bicarbonate of soda, using specific baking measures if you can. A little too much bicarb and you’ll have an unpleasant tangy taste noticeable in the cookies.
– Don’t be afraid of under baking these cookies. Taking them out just before they look like they’re done is what gives them their delicious chewy texture.
- 110g butter, softened to room temperature
- 70g light brown sugar
- 100g caster sugar
- 1 medium egg
- ¼ teaspoon vanilla extract
- 200g plain flour
- pinch salt
- 1¼ teaspoon bicarbonate of soda
- 150g M&Ms
- Cream together the butter, light brown sugar, and caster sugar until light and fluffy.
- Add in the egg and the vanilla extract and beat to combine.
- Add the flour, salt and bicarbonate of soda and mix until the flour is well incorporated and you have a soft, sticky dough.
- Fold through the M&M's.
- Put into the fridge to chill for half an hour. Meanwhile, preheat the oven to 180C / 160C fan / 350F, and line baking trays with greaseproof paper.
- Divide the softened mixture into 12 evenly sized spoonfuls on the baking sheets. Allow them plenty of room to spread. You may need to bake them in batches.
- Bake for about 10 minutes, until the cookies are just starting to brown around the edges. Take them out while they still look a little soft and undercooked. They will firm up as they cool.
- Leave to cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.