Let’s talk cookies.
Specifically, these killer butterscotch M&M cookies.
These cookies were a hit with everyone I gave them to. I’m staying at my friend’s apartment while she’s traveling through Europe, so I have lots of people to test all of my recipes on. I gave a plate to her neighbours (literally the sweetest people in the world) and took them to the guys that work downstairs.
One of the guys that works down there, Zach, ate an entire plate by himself. In one day. Even the guy that (kindly) refuses our food when we offer it to him had one. So I’m going to go ahead and toot my own horn about these little suckers.
These are colourful, vibrant, sweet, soft and I think they taste even better the day after you bake them.
They are also incredibly easy to make. And bonus – if you get a big enough bag of M&M’s, you can have some to snack on while you’re baking. I fully support that.
Just make sure you have enough for your cookies.
This recipe will make quite a few cookies, depending on how big or small you make them.
Try not to eat them all at once 🙂
Butterscotch M&M Chocolate Chip Cookies
Ingredients
- 1 cup butter, room temperature
- 1/2 cup sugar
- 1 1/2 cups packed light brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 tsp. baking soda
- 2 tsp. hot water
- Pinch cream of tartar
- 1/2 tsp. salt
- 3 cups all-purpose flour
- 3/4 cup butterscotch chips
- 1 1/2 cups M&M's
Directions
- Step 1 Preheat oven to 350°F.
- Step 2 Cream together the butter and both sugars until smooth. Beat in the eggs, one at a time, then add the vanilla extract. Dissolve the baking soda in the hot water. Add to batter along with the salt & cream of tartar.
- Step 3 Add the flour, one cup at a time, making sure its incorporated before adding the next cup. Finally, add the butterscotch chips and M&M’s and stir to disperse throughout the batter.
- Step 4 Drop by spoonfuls (I like to use a cookie scoop) onto ungreased baking sheets. Bake for 10 minutes, until the edges are lightly browned.
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