So remember the Best Cookies Ever? These cookies are a sweet Valentine version of those (minus the Reese of course).
These came about because Dude wanted heart shaped M&M cookies to give to his classmates for Valentines.
To make them, I added a bit more flour to the recipe (to reduce spreading) and made this super cute heart shape!
Aren’t they sweet?
They’re the perfect Valentine for school (or for your own Valentine!)
M&M Chocolate Chip Heart Cookies
Recipe adapted from Two Peas& Their Pod
Method from The Bake-Off Flunkie
1 cup unsalted butter, softened
¾ cup brown sugar
¼ cup white sugar
1 (3.4 oz) package vanilla instant pudding
1 tsp vanilla extract
1 tsp baking soda
½ tsp salt
2 ½ cups all purpose flour
1 cup mini chocolate chips
1 cup M&Ms
Preheat the oven to 350 degrees F and line baking sheets with parchment.
Place the butter and sugars in the bowl of a stand mixer and beat until smooth and creamy. Add the pudding mix and mix until combined.
Add the eggs, one at a time, and mix each one thoroughly; stir in the vanilla.
Turn the mixer to low and slowly add the baking soda, salt, and flour. The mixture will be slightly thicker than ordinary chocolate chip cookies.
Use a large spoon to stir in the M&Ms and chocolate chips.
Take 1 tablespoon of dough (I used my small scoop), and shape it into a teardrop shape, do the same with a second tablespoon of dough, then pinch the ends together and place on the baking sheets to form a wide heart (the dough will spread as it bakes, filling in the empty space). I suggest a small first batch to gauge exactly how the dough is going to behave; adjust the prebaked hearts as needed.
Bake the heart cookies for 10-12 minutes or until lightly browned. Cool on wire racks and store in a tightly sealed container.
Makes about 36 cookies
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