You will love these amazing M&M chocolate chip cookies with nuts, m&m’s, dark & white chocolate chips, & chunks.
Servings: 18
Prep Time: 15 minutesminutes
Cook Time: 18 minutesminutes
Ingredients
2sticks softened unsalted butter
¾cupsugar
¾cuppacked light brown sugar
2large eggs
1tablespoonsvanilla
2 ½cupsAll Purpose Flour
1 ½teaspoonsbaking powder
1teaspoonbaking soda
1teaspoonsea salt
1cupsemi-sweet chocolate chips or chunks
1cupwhite chocolate chips or chunks
1cupcandy covered chocolates
1cuppeanut butter chips
1cupchopped walnuts
Instructions
Preheat the oven to 350°.
Add the butter and sugars to a stand mixer with the paddle attachment and mix on medium speed to high speed for 5-7 minutes or until light and fluffy.
Add in 1 egg at a time until combined, and then add in the vanilla.
In a separate bowl mix together the flour, baking powder, baking soda, and salt, and then add it to the mixer on low speed in 3 batches until mixed in. Stop the mixer in between adding the flour to scrape the sides.
Remove the bowl and fold the chocolate chips, candy, peanut butter chips, and walnuts with a rubber spatula until completely mixed in.
using a 3-tablespoon scooper, scoop out the dough onto cookies sheet trays 4 to 5 inches apart from one another to allow them to spread out. It will take 3 sheet trays to get to 18 cookies
Bake in the oven for 16-18 minutes or until there is a light brown edge around the outside.
Cool to room temperature on a rack and serve
Notes
On the sugar front, I like to do a combination of brown and regular sugar, but you could absolutely use all light brown sugar.Scrape the bowl of the standing mixer often to ensure all of the ingredients are being incorporated.You can mix the final ingredients into the dough with the stand mixer, but they may break up quite a bit because of the torque from the mixer.These are large, so I baked 6 on a tray at once, but If you prefer smaller cookies, please feel free to do so.To Store: Add them in plastic bags and keep them at room temperature for up to 5 days or in the refrigerator for up to 7 days.To Freeze: Both the dough and baked cookies will freeze well covered in a container or plastic wrap for up to 3 months.