Sunday, October 25, 2009

Chocolate Malted M&M Cookies

For last week's Sunday treat I did a spin on Dennis's favorite, M&M bars. These cookies have plenty of M&M's (I use dark chocolate M&Ms since we both prefer dark chocolate over milk chocolate), along with some chocolate malt powder. The chocolate malt powder gives them a little zing, incorporating just a bit of extra chocolate flavor. We both think that a little more malt flavor would have been even better, so I'll try upping that next time and see what happens.

The original recipe calls for using 2 different kinds of shortening but I used 8 tablespoons shortening and 8 tablespoons butter. Next time I might use all shortening, just to see what the difference is.

Dennis's comment on the cookies was that they had a nice contrast between the crunch of the M&Ms and that the softness of the actual cookies. He's also been eating them for a week straight so I think that's the biggest endorsement!

Chocolate Malted M&M Cookies (from Culinary in the Desert)

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
8 tablespoons shortening
8 tablespoons butter flavored shortening
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1/2 cup chocolate malt powder
2 cups M&Ms

Preheat oven to 350 degrees.

In a large bowl, whisk together flour, baking soda and salt.

In a large mixing bowl, cream the shortenings together - add sugars and beat until combined.

Add the eggs, 1 at a time, mixing until combined after each. Mix in vanilla. Add the malt powder and slowly mix until combined. Add the flour gradually and mix just until combined. Stir in M&Ms. Cover and refrigerate dough for at least 1 hour.

Drop dough by tablespoons onto baking sheets lined with parchment. Bake until golden and almost set in the center, about 10 to 12 minutes. Let cookies cool on the baking sheets about 5 minutes before transferring to a rack to completely cool.

Makes about 40 cookies.