It is no secret that I like to bake. Combining butter, sugar & flour to create delicious treats is satisfying in a way that I can’t really explain. When the rise and fall of the tide of life seems to threaten the shores of my sanity, a frenzied bout of creaming, mixing, rolling, folding & icing helps the unnecessary worries fade.
Occasionally my recipe ideas get a little ambitious and things don’t quite turn out as planned. Sometimes the result is edible, other times the chooks have a little feast. But mostly, the tins get filled.
I spotted some Raspberry M&M’s at the supermarket and thought they’d go nice in some sort of baking – maybe a chocolate brownie or a monster cookie mix.
The first time I made these cookies, I was a little bit absent-minded and couldn’t remember how much flour I’d put into the bowl. I continued on with the mix, but when I can to roll the cookies, the dough seemed too soft. So in went another half cup of flour. The cookies were like chocolate brownies in a cookie form – fudgy & chocolatey. Miss M decided they were the best cookies I had ever made. Mopp said they were horrible but I noticed he ate his fair share.
Making the cookies a second time, I needed to find out if the best cookies I had ever made were good planning or just a happy mistake. So it was back to the supermarket to buy more M&M’s.
Back in the kitchen, a second batch of Chocolate & Raspberry M&M cookies were cooling on the cake rack and while I whipped up a Chocolate & Peanut M&M variation. That one needs a few more tweaks as it is not quite ready for sharing. However, here is the Raspberry version…… I see they make Orange M&M’s as well. Looks like another batch of cookies are on the way. It turned out to be a happy accident type of recipe after all, and it also turns out Mopp likes the cookies more than he admits after I caught him scoffing a couple just before dinner.
If you can’t get hold of Raspberry M&M’s (or they end up being a limited release) then use regular M&M’s and use Raspberry extract instead of vanilla. Alternatively, use some Fresh As whole raspberries or raspberry powder. I haven’t tried these but now that I mention it, it seems like a good idea. Another batch of cookies once I get to the supermarket again – I have run out of brown sugar this time…..
Chocolate & Raspberry M&M Cookies
250g (2 cups) plain flour
½ cup cocoa powder
½ t baking powder
½ t salt
200g (1 cup) brown sugar
125g (½) cup white sugar
1 t vanilla extract (or raspberry extract)
1 egg yolk
200g (1 cup) raspberry M&M’s
Preheat oven 180ºC/350ºF
Grease & line 2 baking trays
Sift together flour, cocoa, baking powder and salt into a large bowl.
Melt the butter in a medium-sized bowl and set aside to cool a little.
Add sugar and extract to the butter and mix until well combined.
Whisk eggs into the butter mixture.
Add wet ingredients to dry and mix well.
Fold in M&M’s.
Scoop teaspoonfuls of mixture and roll into a ball.
Place on prepared baking tray and flatten with a slightly dampened fork.
Bake for 12-15 minutes.
Allow to cool before moving them off the baking trays then cool completely on cake racks before storing in an air-tight container.