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    April 12, 2021

    Unpretentious Cooking: M&M and Dark Chocolate Cookies

    A more grown-up version of a childhood favorite

    Without fail, every birthday I’m encouraged to do something nice for myself. I used to think this meant taking the day off from work, buying the expensive jacket I wanted, or splurging on a spa day. Now, a little older and a parent, I question why it’s only encouraged one day a year to do something nice for yourself. We should be taking more opportunities throughout the year to stop and treat ourselves. It doesn’t have to be elaborate or expensive; it can be as simple as spending the day planting flowers, taking a bubble bath listening to ‘90s boy bands, or whipping up your favorite cookie and eating more than just one. This recipe is my year-long remedy to treating myself: a cookie often made for kids, but with the addition of dark chocolate, it becomes grown-up. I recommend eating more than just one, because you deserve it. 

    Add dark chocolate to the classic M&M cookie for a grown-up version. Justin/UP

    M&M and Dark Chocolate Cookies
    Makes 24 cookies

    1 cup unsalted butter, room temperature
    ¾ cup granulated sugar
    ¾ cup light brown sugar, firmly packed
    2 eggs
    ½ teaspoon vanilla extract
    1 cup all-purpose flour
    1 cup bread flour
    1 teaspoon baking soda
    ½ teaspoon salt
    1½ cups M&Ms
    1 cup dark chocolate, chopped
    Sea salt, garnish



    1. Using a stand mixer with the paddle attachment, cream together the butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 8 minutes. 
    2. Stop the mixer and scrape down the sides and bottom. Add the eggs and vanilla and mix on medium speed for 2 minutes. 
    3. In a medium bowl, whisk together the all-purpose flour, bread flour, baking soda, and salt. 
    4. On low speed, gradually add the flour mixture to the butter-sugar mixture and mix until just incorporated. 
    5. Add the M&M’s and dark chocolate and mix by hand to incorporate evenly. 
    6. For best results, scrape the dough into an airtight container and chill in the refrigerator overnight or at last 4 hours. 
    7. Preheat the oven to 350 degrees and line a baking sheet with parchment paper. 
    8. Form the dough into ¼-cup balls and space 2 inches apart on a baking sheet. Slightly flatten each ball with the palm of your hand. Bake for 10 to 15 minutes, or until the edges of the cookies are golden brown and the center is soft. Remove from the oven and cool on a wire rack. 
    9. Cookies can be stored in an airtight container at room temperature for up to 3 days.
    Posted in: Latest Updates, Recipes