There are certain things in life that I just want to bottle up and carry with me everywhere. Sunsets are one of them
I mean really, who would NOT want to see this pretty sunset in Marco Island EVERYDAY!
Iced Coffees with soy milk (from Starbucks) I mean I can bottle those up and drink them ALL THE TIME, but then I would never sleep, not that I do…
Family FaceTime Chats while I am at school. I have a good feeling every member of my family will bug me about posting this..oh well!
Rosemary Salt Bagels with cream cheese, lox, tomato, onions and capers from College Town Bagels in Ithaca.
My trip last summer to Sedona, AZ.
My friends. Until August 17th…
AND the smell of cookies baking in your oven. Seriously, there should be a Febreeze baking line that smells like yummy desserts baking in your oven. Now only if I could figure out a way to bottle the smell of THESE chocolate fudge cookies with peanut butter M+M’s… Until then, you’re just going to have to make them!
Is it just me, or does anyone else loathe dragging out their stand mixer? Any recipe that eliminates the need for the mixer is a winner in my book! These just use a bowl and the power of your own arms…
2 bowls. The one on the left has brown sugar and white sugar and the one on the right has flour, baking soda, cocoa powder and a pinch of salt. Of course you don’t NEED two bowls (just at the dry directly into the other bowl) but I had time so I premixed it all.
Then you add cooled browned butter butter, 1 egg, 1 egg yolk and vanilla into the sugars.
Give it a stir then add in the flour/cocoa powder mixture.
Once its is combined I added the peanut butter M+Ms..you could use any kind but the peanut butter ones gave it more flavor! Plus, they taste AMAZING!
Mound of dough..
To form the cookies, you create 24 balls of dough the break them in half and reattach them so the jagged parts are facing out, as shown.
Bake from 10-12 minutes and VOILA! Delicious cookies.
They have the nutty flavor from the browned butter AND peanut butter and have the perfect amount of chocolate. The crunch from the M+Ms is much needed between the smooth texture of the cookies!
Recipe: Chocolate Fudge Cookies with Peanut Butter M+M’s
1 1/2 sticks of butter
1 cup brown sugar
1/2 cup white sugar
1 egg yolk
2 tsp vanilla
1/2 cup All-Purpose flour
1/2 tsp baking soda
1/2 cup cocoa powder
pinch of kosher salt
1 bag peanut butter M+Ms (about 1 1/2 to 2 cups)
Heat a saucepan over medium-low heat and add butter. Whisk constantly until brown bits appear on the bottom (about 5 minutes), then remove and let cool completely ( I place in the freezer to speed up the process, I’m impatient.) Once cool, add to a large bowl with sugars and whisk until completely smooth. Add in egg and egg yolk, whisking until combined, then add in vanilla.
Add in the flour, baking soda, salt and cocoa powder. Stir to combine. Then add in the M+M’s and mix. (I used my hands) Be careful not to break the M+Ms.
Roll the dough into 24 balls and then break each apart and reattach with the jagged part facing out.Place dough, rough side down, on a lined baking sheet. about 1 1/2 inches apart. Bake for 10-12 minutes, until edges are golden and inside is still soft.
Recipe adapted from How Sweet Eats