M&M Butter Cookies

One of my friends has a group on Facebook for folks to share what they're cooking, spurred on by COVID-19 quarantine. He typically asks a food-based question every day. A few months ago the question was about your favorite cookie. He mentioned that his were the chocolate chip cookies from the Original Cookie Company in the local mall. I had completely forgotten about this place, but the suggestion immediately brought back memories of my favorite childhood cookie - their M&M butter cookie. Warm and soft with great vanilla flavor, dotted with multi-color M&Ms (no blue M&Ms in the 80s!)  

So, like any respectable self-proclaimed cookie monster, I now wanted one of these cookies. A quick Google search found a recipe claiming to taste exactly like the ones from the Original Cookie Company, but it, of course, contained wheat flour. A little bit of research on flour blends and I decided which flour and starches to use. My son and I made the cookies and loved them, though we decided a bit more vanilla and salt may make them better. Also, the crumb wasn't quite soft enough, so we wanted to try again and increase the xanthum gum. Second time around was perfection! Everyone loves them and says they don't taste gluten free - which I consider quite a complement in a cookie! 

Here's an article I found on Original Cookie Company. The third image is like the store I visited as a kid.

(Note that this cookie is not just a chocolate chip cookie with M&Ms instead of chips. A classic chocolate chip cookie has brown sugar and this cookie is purposefully lacking that flavor component.)

M&M Butter Cookies

makes about 48, 3" cookies

• 1-1/2 c white rice flour
• 3/4 c tapioca starch
• 3/4 c potato starch
• 2 tsp xanthum gum
• 1 tsp baking soda
• 1/2 tsp baking powder
• 3/4 tsp salt
• 1 c butter, softened
• 1-1/2 c sugar
• 2 eggs
• 1 Tbsp + 1 tsp vanilla extract
• 1 large bag of M&Ms (the 38 oz "party size" leaves you with a nice amount of leftovers)

1. Preheat the oven to 375°F. Line cookie sheets with silpat or parchment.
2. Combine dry ingredients in a medium bowl and mix with a whisk. Set aside.
3. In a stand mixer, cream the butter and sugar until light and fluffy.
4. Add eggs, one at a time, mixing between additions.
5. Add vanilla and mix well.
6. Add half the mixed dry ingredients and mix on low until combined. Add the remainder of the dry ingredients and mix until combined.
7. For best results, chill for about 10 minutes while you clean up the kitchen. (I also store the dough in the fridge anytime I'm not actively scooping cookies.)
8. Pour M&Ms into a small bowl (like a large custard dish) so you don't waste any M&Ms. (I wouldn't eat M&Ms that had raw cookie dough rolled in them.)
9. Scoop a heaping cookie scoop (about 1 Tbsp) and roll into a ball. Roll the top half in M&Ms (as pictured.) They spread quite a bit, so make sure to leave plenty of space. I fit 8 on my standard-size cookie sheets.
10. Bake for about 11 minutes, depending on your oven. (My oven cooks unevenly, so I rotate the cookie sheet after 5 minutes). You want to take them out when they're puffy, undercooked, and just a bit golden on the edges. Allow them to rest on the cookie sheet for 2 minutes before moving to a rack.