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I made these {yummy} cookies from one of my favorite websites http://www.buttermilklipstick.com
thanks Rebecca! they were a hit

Makes about 3 dozen
Total time: about 1 hour

3/4 cup butter, softened
3/4 cup sugar
3/4 cup dark brown sugar
2 large eggs
2 tsp vanilla extract
2 cups plus 6 Tbsp ap flour
1 tsp baking soda
1/2 tsp kosher salt
1 medium bag of milk chocolate M&M’s
1 cup bittersweet chocolate chips

Beat butter and sugars at medium speed with a Kitchen Aid stand mixer until light and fluffy. Add eggs and vanilla and beat until blended. Combine flour, soda, and salt; add to butter mixture. Mix on low speed only until the mixture is just about all the way mixed together and add M&M’s and chocolate chips. Give the mixer a few more spins, just until all ingredients are well blended.

Drop dough by heaping tablespoonfuls onto foil or parchment paper-lined baking sheets. Bake at 350 degrees for 9 to 11 minutes or until tops are lightly browned.

{good to know}

  • spoon the flour into the measuring cup & level with a knife
  • when measuring brown sugar, be sure to pack it into the measuring cup…real good
  • prepare dough up to 1 month in advance & freeze… thaw completely in the fridge overnight before using
  • if you like warm from the oven cookies like I do, prepare the dough & hold in the fridge… bake off a few at a time
  • you can hold the dough in the fridge up to 4 days
  • when sharing w/ friends, I always bake the cookies the same day I give them {even if that means getting up at 5 am}… freshly baked chocolate chip cookies should be enjoyed the day they’re made
  • cookies make a thoughtful gift

{make it yours}

  • you can flip the chocolate to M&M ratio w/ equally good results or omit the M&M’s and prepare them using all bittersweet chocolate chips
  • go nuts & add your favorite… cut back on some of the chocolate & make a substitution