The kids went back to school a few weeks ago and I started off the year baking home made healthy snacks for them to take to school.
Reduced fat and sugar muffins made with banana and blueberries and wholemeal cookies. Yup I was totally that mum.
But then it started, the muffins were still banana and wholemeal but I was slipping chocolate in as well, same with the cookies.
Not that I mind stuff like banana and blueberry muffins, they are actually quite nice and the kids love them, but I like a bit of chocolate every now and then.
And I don't think there is anything wrong with that.
Anyhoo today I found a bag of raspberry M&M's sitting around and I actually don't really eat candy by itself much so I thought I would make them into some cookies. 'Cause candy in cookies - yup I totally eat that, like all the time.
These cookies are a bit of a cross between a muffin top and a cookie, a touch cakey, they are not crisp and not overly buttery, cakey is the way I like them. It means I can eat a couple and I don't feel overloaded.
The raspberry M&M's give the cookies a yummy raspberry flavour which I love, and a bit of a bonus for me they are pink - yay!.
Of course you can substitute regular chocolate chips for M&M's if you like and they will be just as delicious.
Raspberry Chocolate Chip Cookies (make 24 cookies)
1 1/2 cups plain flour
1/4 tsp bi-carb soda (baking soda)
1/4 tsp salt
115g unsalted butter at room temperature (4 oz)
1/4 cup caster sugar (superfine)
1/2 cup brown sugar
1 large egg at room temperature
1 tsp vanilla extract
1/2 cup raspberry M&M's
1/2 cup milk chocolate chips (of chopped milk chocolate - I used Lindt milk)
Optional 1/4 cup raspberry M&M's extra
Line 2 trays with baking paper. Preheat oven to 160 C (320 F)
Sift together flour, bi-carb soda (baking soda) and salt, set aside until required.
In the bowl of an electric mixer, cream together butter and both sugars at high speed for around 3 minutes.
Reduce the speed to medium low, scrape down the sides and add the egg and vanilla.
Reduce the speed to low and add in the flour mixture, mix until combined. Add the chocolate and M&M's and mix for a few seconds until distributed evenly.
Scoop out around 1 1/2 Tbsp (2 US tbsp) of mixture and flatten into a disc shape on the prepared tray. Repeat until all mixture is used.
Bake in preheated oven for 12 to 16 minutes or until cookies start to turn golden.
Optional - after 8 minutes remove trays from oven and quickly press a few extra M&M's onto the top.
Cool on tray for around 5 minutes and then remove to a wire rack to cool.
Store in an airtight container at room temperature for up to 3 days.
Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.
Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.