Happy Sunday friends!! This weekend has been super relaxing. Last night, Joe and I celebrated Pittsburgh Restaurant Week at the Grand Concourse in Station Square and it was amazing! We had a perfect view of the city and ate delicious food. Pretty sure I’m still in a food coma from the raspberry fudge cake we ate for dessert. I need to learn how to make something similar to that ASAP!
After dinner, we drove up to Mount Washington to see the view of Pittsburgh at night since I have only ever been there during the day. It was stunning! Definitely a must see in Pittsburgh if you’re ever in the area.
Today, I slept in and decided to make these M&M chocolate chip cookies when I woke up. I made them a couple weeks ago and have been craving them everyday since then! Fun fact: my favorite candy is plain M&M’s! So M&M’s mixed with my favorite dessert (chocolate chip cookies) is basically a match made in heaven!
These cookies are a homemade version of the M&M cookies you get at grocery store bakeries. Soft, chewy, chocolatey and rainbow-licious. I made my cookies with mini M&M’s because they do not weigh the cookies down too much. Regular M&M’s are always too heavy in cookies and take over too much of the rest of the chocolate chip cookie flavor. Mini M&M’s are the perfect size.
I also always make these cookies extra large like they do at grocery store bakeries! The bigger, the better. I rolled my dough into balls by hand, about 1-1 1/2 inches wide. I have never used a cookie scoop, so I do not know if that will work as good, but you can sure give it a try and let me know in the comments.
Do NOT let these cookies overbake. They should be taken out of the oven when they are just ever so slightly golden brown, almost looking undercooked. They will firm up when taken out of the oven and placed on a wire rack.
So grab a glass of cold milk and a plate full of these M&M chocolate chip cookies and enjoy!