I’ll be honest… there are very few things that can get me to stray from a plain ol’ chocolate chip cookie… They are (in no particular order): oatmeal and raisins, peanut butter, more chocolate, and candy. That’s really about it. I don’t need things like cinnamon, icing, nuts, or the myriad of other things that are sometimes stuffed inside cookies. Just give me chocolate, oatmeal, peanut butter or candy, and I’m happy.
Admittedly, I wasn’t an M&M freak as a kid, but I grew into a huuuuuuuge Peanut Butter M&M freak in college (not so shocking, I know). My grandma had a habit of keeping whatever she knew we loved stashed away in a tin on her stairway, and there was always a steady supply of peanut butter M&Ms waiting for me. Grandma’s are just the best, aren’t they?
I didn’t eat a lot of M&Ms in cookie form growing up, but now I’m totally enamored by how pretty they are. Perfectly round, soft and chewy cookies, speckled on top with a rainbow of colored candies. Having chocolate in them helps, too, of course.
I adapted Alton Brown’s “The Chewy” recipe to make them M&M friendly and I think they were the absolute perfect base for these. They baked up to the exact thickness and consistency as I was hoping, and were a perfect vehicle for loads of candy-coated chocolates.
With school coming to an end, these cookies would be an awesome snack to have on hand for the kids during the summer, or to bring to summer picnics…
… for the adults, too, of course