I’m still rolling on the M&M train! I might be an awful Canadian but I prefer M&Ms to Smarties. (Any Americans reading this, please visit this page: http://en.wikipedia.org/wiki/Smarties. Smarties aren’t what you think here!) I’m really loving the recipes I’ve found on What Megan’s Making, and this is yet another of her fantastic recipes. It wasn’t too difficult to make, and didn’t require any obscure ingredients, which is always fantastic. Here is the recipe:
2 1/8 cups flour
1/2 tsp salt
1/2 tsp baking soda
12 Tbsp butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar
1/2 cup white sugar
1 large egg
1 large egg yolk
2 tsps vanilla extract
1 12oz bag M&M’s, divided
Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Grease a 9×13 pan and set aside.
In a medium sized bowl, whisk together the flour, salt, and baking soda and set aside.
In a large bowl, whisk the melted butter and sugars until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in 1 cup of M&M’s and turn the batter into the prepared pan, smoothing the top with the spatula. Sprinkle remaining M&M’s on top and press in slightly.
Bake 25-30 minutes, until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan. Cool completely before cutting.
My deviations this time around?
-I accidentally already had the egg and egg yolk in the bowl for the butter and sugar, so I just mixed all of them together off the hop instead taking the eggs out of the bowl and putting them back in.
-I didn’t have a full bag of M&Ms on hand, I used half M&Ms and half semi-sweet chocolate chips. I also used slightly less than a cup in the actual mixture. As much as I love chocolate, if it is too saturated with chocolate, the chocolate will melt and the dough won’t cook properly.
-I like my cookies a bit thicker (same with cookie bars). Therefore, the dough did not fill quite the entire 9×13 inch pan, but I would guesstimate it at about 90% full.
-I baked it for 23 minutes, instead of 25, it seemed to work just fine!
Verdict: Definitely a keeper recipe! Thank you, Megan (even though you have no idea who I am).