Ingredients
- 1/2 cup (8 Tbsp; 1 stick) unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour (spooned & leveled)
- 2/3 cup natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 Tablespoon milk (any kind)
- 1 and 1/4 cups Cherry Chocolate Cupcake M&Ms
Instructions
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined. The cookie dough will be quite thick. Switch to high speed and beat in the milk, then the M&Ms. The cookie dough will be sticky and tacky. Scoop out into 1.5 tablespoon balls and place on a baking sheet(s) lined with parchment. Cover dough balls tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory!
- Preheat oven to 350°F, and arrange your dough balls 2-3 inches apart on the baking sheets.
- Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft.
- Cool cookies for 5 minutes on the baking sheet. During this time, you can press a few more M&Ms into the tops of the warm cookies. (This is optional.) Transfer to cooling rack to cool completely. The cookies will slightly deflate as they cool.
- Cover leftover cookies tightly and store at room temperature for up to 1 week.