I found these red, white, and blue candy coated chocolate pieces at the Fresh Market and just had to make patriotic cookies with them for Independence Day. Of course, you could use any color for any holiday or m&m’s for any time of the year. I have been working on a cookie base for chocolate chip cookies for way too long, and I think this is the winner. Of course, I have a couple of things I would do a little differently for a regular chocolate chip cookie, so that recipe will be heading your way soon too, but these were awesome. My daughter is home from college and is quite the cookie connoisseur and when I asked her what she would do differently she said, “nothing, this is how I like them.” So, I think then recipe tweaking is over. Hope you love them as much as we did!
- 1 cup (2 sticks) unsalted butter at room temperature
- 1 1/2 cups light brown sugar
- 1 egg
- 1 egg yolk
- 2 tsps. vanilla
- 1 tsp. baking soda
- 1 1/2 tsps. salt
- 2 1/2 cups all-purpose flour
- 1 cup candy coated chocolate pieces
- Preheat oven to 350 degrees.
- Line two large cookie sheets with parchment.
- Cream together butter and sugar with an electric mixer.
- Add egg, egg yolk, and vanilla and mix until well combined.
- Add salt and baking soda and mix for one minute.
- Add flour and mix until well combined.
- Fold in candy coated chocolate pieces being careful not to break them.
- Using a cookie scoop, drop by rounded scoops onto prepared cookie sheets. Do not flatten.
- Bake for approximately 10 minutes or until golden brown and almost set. I bake mine one sheet at a time.