I cannot believe a week has already gone by, and I am just getting to this post now. There was nothing particularly difficult about the week, just super busy and I’m running on low. But, Friday’s and these cookies give me life. They are the cutest little snack. The name, I’m sure, made that super obv. I made these over vacation with my son. They are easy and bite sized, so basically the perfect treat. Honestly the mini cookie would have been it for Anthony. While we were baking them he would sneak into the kitchen to grab two – one for each hand, clearly – and run into the living room like nothing happened. If I were to make a batch to keep as just a mini cookie, I would add in some mini chocolate chips. Just cut the potion of mini m&m’s in half and make up the rest with mini chocolate chips. Heck, do it if you intend to keep the cookie as is and sandwich that sucker up. I do think the element of a straight up chocolate chip is missing here a bit. One bite and you don’t miss it for long, but it would be a nice touch.
For the cookies:
- 1 cup plus 1 tbsp of all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 6 tbsp unsalted butter, melted and cooled slightly
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup mini M&M's
For the filling:
- Preheat the oven to 325 degrees F. Line two cookie sheets with parchment paper, or a silpat mat. In a medium bowl, whisk together the dry ingredients and set aside. With the electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in the egg and vanilla until combined. Add in the dry ingredients and beat or stir together until combined. Fold in the M&M's, with a wooden spoon.
- Roll a tablespoon of dough into a ball. Holding the dough with your fingertips - of both hands - pull the ball apart into two equal halves. With the torn surface facing up, place the dough onto the cookie sheets. Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft. About 10-12 minutes. Do not overbake!
- To make the filling, add butter to the bow of your electric mixer, fitted with the whisk attachment. Whip on medium-high speed until smooth. Add the sugar to the bowl and whisk on low speed until incorporated. Add in the salt. Continue to whisk on medium-high speed until smooth. Mix in heavy cream and vanilla on low speed just until incorporated. Increase the mixer speed and whip until light and fluffy about 4-5 minutes.
- Pair up the cooled cookies by size. Transfer the filling to a pastry bag fitted with a plain round tip. Pipe a bit of frosting onto the flat side of one cookie. Top with the remaining cookie and press down so the filling reaches the edges.
Recipe barely adapted from Everyday Annie.