These cookies are for when you just can't hug someone enough.
It's getting weird and you're probably going to have to let go at some point but these cookies can keep that lovely hug going forever (or until they finish their mouthful... whatever). These cookies are for when you're just bursting with love and happiness and only flour, sugar and M&M's can express your joy. Words are totally overrated, you know.
So why exactly are these cookies the ones you should whip up for a celebration? Well, quite simply, they're the bomb diggity. They're big and soft and squishy and pillowy and thick and DELICIOUS. And they just sing with celebration. It's a no-brainer really. Plus extra M&M's are always for fist-pumping wahoo moments. Everybody knows that.
I've used a baking block (easy to get hold of in supermarkets) in this recipe rather than butter to give the cookies their soft, doughy texture. So keep calm and whack it in! The extra couple of tablespoons of flour are to make sure the cookies are nice and fat and don't bake flat. It's a judgement game once you've mixed up your dough, you want it to be fairly stiff and nearly dry to the touch. So if you want to add in a little extra flour, go for it.
For M&M's Celebration Cookies you will need (makes approx. 16 large cookies):
200g soft light brown sugar
100g caster sugar
225g baking block (such as flora, or stork)
2 tsp vanilla extract
300g plain flour (plus 1 or 2 tablespoons)
1 tsp baking powder
1 tsp salt
Preheat your oven to 180c.
Then put your brown and white sugar, eggs, vanilla and baking block (at room temperature) into a large bowl. Mix with an electric whisk until well combined.
Add in the flour, baking powder and salt then mix with a spatula or wooden spoon until you have a dough. Your dough should be quite stiff and nearly dry to the touch. Judge whether you need an extra tablespoon of flour.
Add in just under 3/4 of your M&M's to the dough. You're saving the rest to go on top of the cookies.
This is the colour of happiness.
Stir into the dough and then split in to 16 balls.
Pop onto baking trays lined with greaseproof paper and press down to make a cookie shape. Push down some extra M&M's on the top.
Give the cookies a little room to spread. This might mean you need to do a couple of rounds in the oven.
Bake the cookies for 10-12 minutes until just baked.
Transfer immediately to a cooling rack and leave to stand for five or so minutes so the cookies hold their shape.
Stack 'em high in all their glory if you're that way inclined.
Do I even have to tell you to taste test?
Deliciously soft and squidgy and kinda addictive.
Store in a sealed container and eat within 3-5 days... Like it's going to take that long.