Chocolate M&M Cookie Cups — Sweetest Menu

By srumbel

Ingredients

• 115 grams (1/2 cup / 1 stick) unsalted butter, softened
• 90 grams (1/2 cup) brown sugar, firmly packed
• 70 grams (1/3 cup) caster sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 140 grams (1 cup) plain flour
• 20 grams (1/4 cup) regular cocoa powder
• 20 grams (1/4 cup) dutch processed cocoa powder
• 1/2 teaspoon baking soda
• 1 teaspoon corn flour
• 2 tablespoons milk
• 100 grams (1/2 cup) plain M&M's, plus extra for decorating

Details

Servings 12
Adapted from sweetestmenu.com

Preparation

Step 1

These Chocolate M&M Cookie Cups are velvety soft and packed with crunchy M&M's! Each gorgeously dark chocolate cookie has crispy edges with a soft-baked centre and will delight chocolate cookie lovers everywhere. With no need to chill the dough, they can satisfy your chocolate cravings - fast!

Makes 12 cookie cups

Preheat the oven to 360 F (180 C). Grease a 12 hole muffin tin well with butter. In a large mixing bowl, add the butter and sugars and beat with an electric mixer for a few minutes until pale and creamy. Add the vanilla and egg and beat for a minute or so until smooth. In a separate bowl, whisk together the flour, cocoa powders, baking soda and corn flour and then sift the dry mixture into the wet. Gently fold until combined and forms a sticky chocolate cookie dough. Add a tablespoon of milk as needed. Then fold in the M&M's.

Roll the cookie dough into large balls and place each one into a muffin hole. Try and ensure there are no M&M's poking through as they have the tendency to stick to the baking pan. Pop a few M&M's on the top of each cookie dough. Place in the oven for 10-12 minutes and then let the cookies cool completely in the tin otherwise you run the risk of a few falling apart. Then very gently run a butter knife around the edges of each one before gently lifting the cookies out.

*If you don't have dutch processed cocoa powder, just use regular cocoa powder.