M&M Almond Chocolate Chip Cookies
Chewy, nutty cookies studded with Almond M&Ms and sliced almonds for extra crunch.
Servings: 24 cookies
Ingredients
- 1/2 cup unsalted butter, melted 113 g
- 1/3 cup granulated sugar 66 g
- 1/2 cup light brown sugar, packed 104 g
- 1 large egg
- 1 teaspoon vanilla extract 5 ml
- 1/4 teaspoon almond extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour 186 g
- 1 cup Almond M&Ms plus more for topping
- 1/2 cup sliced almonds
Instructions
- Place the melted butter in a large bowl, then add the granulated and light brown sugars; mix until smooth and combined.
- Stir in the egg, vanilla extract, and almond extract until evenly incorporated.
- Add the baking soda and salt, then gradually mix in the all-purpose flour until the dough is smooth and comes together; do not overmix.
- Fold in the sliced almonds and Almond M&Ms until evenly distributed through the dough.
- Line a baking sheet with a silicone mat or parchment paper. Use a tablespoon or 2-tablespoon scoop to portion dough into balls; place them on the sheet, cover with plastic wrap, and chill for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line a second baking sheet with parchment or a silicone mat.
- Arrange the chilled dough balls about 2 inches apart on the prepared baking sheet and top with additional Almond M&Ms if desired.
- Bake the 2-tablespoon cookies for 11–15 minutes, until the edges are light golden and the tops are no longer glossy.
- Let the cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.
Equipment
- Large Bowl
- spoon or spatula
- Measuring cups and spoons
- cookie scoop or tablespoon
- Baking Sheet
- silicone baking mat or parchment paper
- Plastic Wrap
Notes
- Chill the dough for at least 1 hour for best texture.
- Use a cookie scoop for evenly sized cookies.
- Bake until edges are set and tops are matte.
- Allow cookies to cool on the sheet before removing.