In case you didn’t know, I make the best chocolate chip cookies. Well, at least I think so. My husband and I spent several years perfecting the recipe, me baking and him eating. The only bad comment I ever received was someone said they are “too sweet.”
Hmmm. Too sweet? Is there such a thing? First off, the blog name here is SHUGARY SWEETS. We like sweets around here. But I can understand, baking cookies with all brown sugar makes sweet cookies. I get it. But that’s the point. Right?
Anyways, I saw this recipe over at How Sweet Eats, and Jessica claims this is the BEST cookie she’s ever eaten. I mean, really? The best. THE best? I was very doubtful. While I didn’t doubt they would be good, the best? That’s quite a statement.
A statement I cannot support. These are the SECOND best cookies I have ever made. I mean, c’mon, did you think I would say they are better than my chocolate chip cookie recipe??? Pshhh. But they are undoubtedly delicious. Chewy, toffee texture, yum. I must go eat another one.
But I do like milk with mine! Enjoy the SECOND best cookie I ever ate!
OH, and be sure to check out Baking up a CURE to bid on delicious treats, including my peanut butter pretzel fudge. All the proceeds go for a great cause. Stop over and make your bid TODAY. Bidding closes at midnight, July 29, 2011. Go now.
- 1½ cup unsalted butter, melted
- 2 cup brown sugar
- 1 cup granulated sugar
- 3 eggs
- 1 Tbsp vanilla extract
- 4½ cup flour
- 1 tsp baking soda
- 1 tsp salt
- 2¼ cup m&m candies
- In mixer, add melted butter and sugars. Beat for about 2 minutes, until creamy. Add in eggs and vanilla, mix until smooth.
- Add flour, baking soda and salt. Fold in m&m’s. Drop onto cookie sheet and bake in a 375 degree oven for 9-11 minutes. Cool and enjoy!
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