Here’s yet another recipe I found on the back of a bag. Well… sort of. I prefer MORE chocolate with my M&M’s, so I altered THIS RECIPE a bit to suit my own taste. These cookies got rave reviews all around, leading me to declare this one a definite Christmas Keeper!
Yields 4 dozen.
SODIUM CONTENT: 8 mg per cookie
1 c. (2 sticks) unsalted butter, softened
1 c. sugar
1/2 c. brown sugar, packed
1 t. pure vanilla extract
1 t. Ener-G sodium free baking soda (sold online at healthyheartmarket.com)
1 3/4 c. all-purpose flour
1/4 c. unsweetened cocoa
1 12-oz. pkg. M&M’s mini baking bits
Preheat oven to 350 degrees.
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In medium bowl, combine the baking soda, flour and cocoa. Gradually add the dry mixture to the wet, stirring until combined. Stir in the M&M’s.
Drop by heaping teaspoonfuls onto a baking sheet. Place baking sheet on the middle rack in oven and bake 10 minutes. Remove sheet from oven. Remove cookies from sheet and transfer to a wire rack to cool. Store in an airtight container.