This, my friends, is the ultimate grown up cookie.
What is more comforting than an M&M cookie?
What is more delightful to the palate than dark chocolate and sea salt?
The day after I made these, I had cookies for breakfast & lunch and I had to force myself to eat a normal dinner. Not ideal. Monday morning they were brought to work and gone in under 5 minutes (to be fair, there weren’t many left by that time).
This was the first time I ever used cream cheese in a cookie recipe (the idea came from Bright Eyed Baker), the results were good. Make them for yourself, these cookies were absolutely solid, brick like in weight but chewy in texture. They held their chewiness easily into the third day because that’s only how long they lasted in stock.
Things have been crazy of late. Something about the end of winter entering into spring that puts a new found energy into our veins while the daylight savings adjustment throws us off. I think I’m finally over my lost hour, but it hurt more this year than I remember in years past!
Now my birthday is coming up in two weeks, and I still haven’t planned anything–this is the usual sort of behavior for me since being a younger young-adult, but I don’t want to keep having non-celebrations of my birthday. Whenever I do, it feels like I’m not valuing myself enough. I’m not ashamed of my age, I always want to own it without shame (I know it’s such an easy thing to say when you’re young).
- ½ cup (1 sticks) unsalted butter, softened to room temperature
- 4 oz cream cheese, softened
- 1 cup (packed) dark brown sugar
- ¼ cup granulated sugar
- ¼ cup powdered sugar
- 1 egg
- 1 tablespoon honey
- 2 teaspoons vanilla extract
- 2 and ¼ cups all-purpose flour
- ½ teaspoon baking powder
- 1 tablespoon cornstarch
- 1 and ¼ teaspoon kosher salt
- 1 and ¼ cup dark chocolate M&Ms, divided
- ½ cup dark chocolate chips
- Flaky sea salt, to taste
- Combine the wet ingredients on low speed using an electric mixer until well-blended.
- In a separate bowl mix together the flour, baking power, baking soda and kosher salt until thorough. Add this mixture to the wet ingredients until fully mixed.
- Add 1 cup of dark chocolate M&Ms and the ½ cup of dark chocolate chips to the wet mixture by stirring them in by hand.
- Refrigerate dough for at least 20 minutes but you may refrigerate longer. Preheat the oven to 350.
- Use a large cookie scoop to portion out balls of dough. Flatten until approximately ½ inch tall, 2.5 inches in diameter. From the ¼ cup of M&Ms left, press a few extra M&M’s into the tops.
- Prepare a cookie sheet with parchment paper. Put the portions of flattened cookie dough 2 inches apart. Bake for 12-14 minutes, taking cookies out when the tops no longer appear wet (please note you may have to adjust oven time depending on the thickness of your cookies).
- Add flaky sea salt to your taste while cookies are hot out of the oven. Cool on cookie sheet for a few minutes and then place on cooling rack.
Please let me know if you make these and how they turn out. I won’t go immediately for dark chocolate if given a choice, but I had to give these cookies away to keep from eating them all myself.
In good news, I think I’ve finally learned to work with my gas oven although I’m still crossing my fingers to get a dual energy model someday (it’s more complicated than just buying a new stove, as I’d need an upgraded electrical panel as well).
Happy Wednesday!
Welcome to Cast Iron Canteen–a showcase of wholesome country recipes mixed with an urban flair. I’m a writer, cooker and designer. Learn more about me 
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New #recipe for dark chocolate M&M and sea salt #cookies up at #castironcanteen http://t.co/073OY5ImKk #dessertcrawl http://t.co/cQ4qRnSRYA