Big Ol' MnM Cookies

Last weekend, I baked up a storm! I am getting a care package of goodies ready to send to one of our men in uniform stationed in Iraq. I picked these cookies for my package because m&ms seem like a very American candy to me. If I was far away from home, I would love to open a package up and see those bright, cheerful candies baked into some homemade cookies! The chocolate flavor of these cookies is INTENSE, if you don't like chocolate these are not the cookie for you. If you do like chocolate, meet your new favorite cookie!

P.S. If you want to join me in baking for the troops next month go to bakinggals.com

It is a GREAT way to encourage our military men and women who are fighting for us!

Double Chocolate M&M Cookies

My Kitchen Cafe

*Makes between 2 and 3 dozen cookies (depending on how big you make them)

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

4 ounces semisweet or milk chocolate, coarsely chopped

1/2 cup (1 stick) butter, cut into pieces

3/4 cup M&M’s

1 1/2 cups sugar

2 large eggs

1 teaspoon vanilla

Preheat oven to 325 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

In a medium microwave-safe bowl, place the chopped chocolate and the butter. Microwave for one minute at 50% power. Stir. Microwave again for one minute at 50% power and stir well. If the chocolate is not fully melted, continue microwaving in 30 second intervals at 50% power until the chocolate and butter are well combined (don't overheat the chocolate or it can seize and turn hard and unusable). Let the mixture cool slightly, about 2-3 minutes until it is at room temperature or just slightly warm (but not hot).

In a large bowl (or in the bowl of an electric stand mixer), combine the chocolate mixture, sugar, eggs, and vanilla. Mix on medium speed until combined.

Gradually mix in flour mixture on low speed.

Fold in M&M’s with a wooden spoon (don't use a mixer as the M&M's will break into pieces and not stay whole). Line baking sheets with parchment paper.

Drop dough onto baking sheets by tablespoonfuls (or use a cookie scoop) spacing them about 1 1/2 inches apart. If desired, place five or six M&M's on top of the cookie dough balls. Bake the cookies until they have slightly flattened and there are a few cracks on the surface, about 13-14 minutes.

The cookies will still be soft. Let the cookies sit for 2-3 minutes on the baking sheet before removing them to a wire rack to cool completely. These cookies will stay fresh in an airtight container for about 2 days.

They fall a bit after cooling, which gives them a super fudgy texture.

God Bless America!