I have a bit of an obsession with limited-edition holiday-themed snack foods. Spotting Pumpkin Spice Oreos or Snowflake Ritz Crackers at the grocery store definitely makes my heart beat a little faster.
So when I came across Spring Pastel M&M’s in the candy aisle a few weeks ago, I couldn’t help myself. I knew they’d would make cute cookies for Easter, so I threw a bag into the cart when Adrian wasn’t looking and hid them away until the snow (finally) melted.
M&M’s are an excellent cookie mix-in because they don’t melt or burn easily, the colours are really fun, and they’re not too sweet in small quantities.
Use a stand mixer (or handheld mixer) to cream the butter and sugars, and take your time — spending several minutes on this step helps ensure that your dough is well-aerated, which will help you achieve a great texture in your final cookie.
A note: this recipe is adapted from Smitten Kitchen’s Salted Chocolate Chunk Cookies, which is adapted from Ashley Rodriguez’s original recipe. It’s my favourite cookie recipe and never lets me down. If you’ve never had a salted chocolate chip cookie, the idea of sprinkling salt on top may sound a bit weird, but don’t skip it; I promise the end result is delicious. Continue reading “Spring Pastel M&M’s Cookies”