Since my son will be flying to see his dad for spring break and Easter, I thought that we could have a little Easter fun of our own before he leaves. He’s a little too old (read “to cool for school”) to dye eggs or make baskets, so I had to be a little clever. He did enjoy helping me put Mike and Ike’s on the rainbow cake (probably since candy was involved), so I thought I would make chocolate chips cookies and mix in pastel M&M’s instead of chocolate chips.
Of course the simplest tasks become the most complicated. The day I decided to go to the store for pastel M&M’s, was the day that every store decided not to have them in stock. Determined not to be defeated, I settled on peanut M&M’s. They would be a little bigger, but the addition of peanuts might be good. As we’re adding the candy to the cookie dough, I saw one that was broken in half and it looked funny. The peanut was darker than usual and just didn’t look right. I took a closer look and realized that I bought peanut butter M&M’s and not peanut M&M’s. The fun continues! Not feeling deterred, we added in the rest of the candy and baked the cookies. Peanut butter instead of peanuts? It should still be good.
Once the cookies cooled we both grabbed one off the pan and took a big bite. I winced and my son made a polite smile and then said, “Wow mom, these are really sweet”. I agreed. Like too sweet. I quickly checked the recipe to make sure that I made the right measurements and then let out a big “ARGHHHH”. I made sugar cookies and not chocolate chip cookies. I originally thought of making sugar cookies and dying the dough, but at the last minute switched to chocolate chip. Clearly, I forgot to switch the recipe.
I have to say that I was very relieved that it was a mistake of me not grabbing the correct recipe and not that I had amnesia and temporarily lost the ability to bake! This is a really solid sugar cookie recipe, but it’s definitely the kind that doesn’t need candy added to it.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 ½ cups sugar
- 1 egg
- 1 teaspoon vanilla
- ¼ cup sour cream
- one bag of M&M candy (optional)
- Preheat oven to 350°. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside. Cream butter and sugar until light and fluffy on medium speed of an electric mixer, about 2 to 4 minutes. Add egg and vanilla, beating well to combine. With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth. Stir in candy. Drop 1½ tablespoons of dough onto baking sheet spacing them 2 inches apart. Bake until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes, rotating sheets once halfway through. Transfer cookies to a rack to cool.