Updated: Sep 7, 2022
Little kid nostalgia and Summer snacks in one bite.
In the fridge of the greenroom of Venice Little Theatre, there was always a plate of M&M cookies. I have no idea who made them but they were always there. And during those long rehearsals of several productions I was in, I grabbed so many!
In Florida's heat and humidity, everything goes in the fridge. It's a thing. So the memory of those cool, delicious, illicitly gained greenroom cookies is always tied to Summer fun. (Milanos and mint Milanos straight from the freezer were a favorite of Dad's.)
So here's a fun flashback to the best little kid flavors.
Prep Time: 10 min Cook Time: 11 min
3/4 cup sugar
3/4 cup brown sugar
2 sticks butter, softened
1 tsp vanilla
1 tsp salt
1 tsp baking soda
2 1/4 cup gluten-free flour (I use Cup4Cup)
dash of cinnamon
dash of nutmeg
3/4 cup chocolate chips.
3/4 cup M&Ms
preheat oven to 375
cream the butter and sugar well
add in your eggs, beating well after each one until it ribbons
add vanilla, salt and baking soda and mix again
add in flour and beat until smooth
with a spoon or spatula, fold in chip and M&Ms
Let that dough rest! 30 minutes to overnight. Really and truly. #trust
scoop dough onto a cookie sheet (sheet pan, half sheet, you get it) and bake for 10 or 11 minutes. They'll keep browning a bit out of the oven so err on the side of "are they done enough?"
Enjoy. Eat em now, dunk em in milk, throw them at you brother....(allegedly), just have fun. (and maybe steal one or two from the fridge, just for fun)