Ingredients

• 110 g Unsalted butter, melted
• 150 g Light brown sugar
• 115 g Granulated sugar
• 1 Large egg
• tsp Vanilla extract
• 180 g Plain flour
• 0.5 tsp Bicarbonate of soda
• 0.5 tsp Salt
• 100 g M&M’s
• 100 g Chocolate chips

Instructions

• Heat the oven to 180C/160C fan
• In a large mixing bowl, add the melted butter and both sugars. Using a balloon whisk, mix to form a smooth paste
• Add the egg and vanilla extract and whisk until the mix is thick and smooth
• Place a sieve over the bowl. Pour in the flour, bicarbonate of soda, and salt. Sift these into the mix, then gently fold them in until just a few streaks of flour remain
• Fold in your M&M’s and chocolate chips. There should be no streaks of flour remaining at this point
• Cover the bowl with cling film and refrigerate for at least 30 minutes
• Using a small cookie scoop, scoop up about 1 tbsp of the dough and place on a cookie tray about 4 inches apart. I baked mine in batches of 6
• Bake in the oven for 8-10 minutes or until the edges are crisp and golden brown
• The cookies will look puffy when they come out of the oven, but will flatten and crinkle once cool
• Leave them to cool on the tray for about 20 minutes before transferring them to a cooling rack. Enjoy!

Notes

• These cookies will last around 3-4 days in an airtight container at room temperature
• Leave them to cool fully before serving otherwise they’re likely to fall apart.
• Use real butter! Butter substitutes generally do not set hard enough for these cookies
• Chill the dough overnight for a more caramelised flavour.
• You can freeze the dough balls and cook from frozen. Just make sure no moisture enters the dough whilst in the freezer. They may also need a few extra minutes cooking.

Nutrition