BE STILL MY BEATING HEART CHOCOLATE CHIP COOKIES!!!
Ingredients
- 2 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup sugar
- 1 cup packed light brown sugar
- 2 teaspoons vanilla
- 2 eggs
- 3/4 cup pecans, chopped (I toasted them in a dry pan first until fragrant and then cool)
- 1 1/2 cups M&M's (I used MINI M & M's)
- 2 cups semisweet chocolate disks
- Sea salt
Instructions
- In a mixer, cream butter and sugars together until light and fluffy.
- Add eggs and vanilla and mix until combined.
- On low, add flour, soda, & salt until just combined.
- Fold in toasted pecans, M&M's and chocolate disks.
- Scoop
dough using a 2" ice cream scoop. PLace
on a parchment lined pan and chill the pan for at least 30 minutes.
Sprinkle tops with sea salt, if desired.
- Bake at 350 degrees for 13-16 mins.
- Recipe adapted from BAKERELLA
2 comments:
These cookies sure lived up to their name. I made over 6 doz. of these delicious cookies to give out to my friends and family for the holidays and they were a BIG hit! Thanks for all the wonderfully delicious recipes that you post. I will be making these for years to come.
EVERY TIME I even look at these cookies my mouth waters!
Trying them next week!
Thank you!!
Jen
Post a Comment