Double Chocolate M&M Cookies

This post contains affiliate links

These cookies are chewy, chocolaty, and can be easily dressed up for any holiday or occasion.

Chocolate M&M Cookies | A Nerd Cooks

Since it’s February, I can share these now, right? Right.

Truthfully, I’m not very big on Valentine’s Day. Never have been. My idea of a nice Valentine’s Day is staying in, ordering takeout, and watching a movie in our PJs. I don’t want or need much more than that.Chocolate M&M Cookies | A Nerd Cooks

However, I can’t really resist an excuse to bake cookies. And these little chocolate numbers are all dressed for Valentine’s Day. Though you could easily swap out the red/pink/white M&Ms for red/green for Christmas, your team colors for the Super Bowl, and so on.Chocolate M&M Cookies | A Nerd Cooks

This recipe is an adaptation of the one used for these Peppermint Mocha Cookies, originally found on Sally’s Baking Addiction.

You’ll need (makes ~24 cookies):

  • 1 cup all-purpose flour
  • 3/4 cups cocoa powder (I used half regular and half dark, but use whatever you have)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 eggs
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1/2 cup mini chocolate chips
  • 1 cup M&Ms candy, for pressing into tops of cookies (I went with the Valentine’s Day variety M&Ms)

Line a baking sheet with parchment paper and set aside.

In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt.  Set the bowl aside.

In the bowl of a stand mixer, cream the butter and sugars together for a few minutes, until they are light and fluffy.  Beat in the egg and add the vanilla extract.

Little by little, add the dry ingredients to the wet, on low speed.  Scrape down the sides of the bowl as necessary.  Add the mini chocolate chips.  Turning the speed up a bit higher helps to incorporate them throughout the thick dough.

Next, you’re going to want to scoop and chill the cookie  dough. Scoop and roll the cookie dough into 1.5 tbs-sized balls. Place them on the prepared cookie sheet. Cover the dough balls tightly with plastic wrap and chill it for at least 3 hours, and up to overnight.  I opted for overnight.

Once you’re ready to bake the cookies, preheat the oven to 350 degrees F and line another baking sheet with parchment paper. Move half of the dough balls over to the other cookie sheet and re-position all of the dough so that it is evenly spaced, leaving a couple of inches between each dough ball.

Bake the cookies for 9-10 minutes.  The cookies will look pretty soft in the middle, and that’s okay.  Remove them from the oven and gently press the M&Ms into the warm cookies. Allow the cookies to cool on the cookie sheets for 5 minutes or so before removing them to a wire rack to finish cooling completely.

Chocolate M&M Cookies | A Nerd Cooks

Chocolate M&M Cookies | A Nerd Cooks<div?

Advertisements

Eggnog Cookies

Simply put, these cookies taste like Christmas.

Eggnog Cookies | A Nerd Cooks

This post may contain affiliate links.

What are your opinions on eggnog?  Love it?  Hate it?  It’s a pretty divisive holiday beverage!  It’s the winter holiday equivalent of candy corn.

Personally, I am staunchly anti-eggnog.  At least when it’s in liquid form.  I cannot abide any dairy-based alcoholic beverages.  Adding it to these cookies, however…  The eggnog imparts a really nice flavor to the cookies.  They’re sweet, warmly spiced, and, well, taste just like Christmas.

So, what I’m saying is, leave your preconceived notions about eggnog at the door.  If you’re an eggnog hater, these cookies just might change your mind.

Eggnog Cookies | A Nerd Cooks

 

This recipe comes from the blog Liv for Cake.  I doubled the recipe listed on her blog, and subbed bourbon for the rum that she used.  Because, bourbon.

You’ll need (makes ~36 cookies):

For the cookies –

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 1/4 tsp cinnamon
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 tsp salt
  • 2 tsp bourbon
  • 1 egg
  • 1/2 cup eggnog

For the glaze –

  • 2 cups powdered sugar
  • 2 tsp bourbon
  • 2 tbs eggnog
  • freshly grated nutmeg and/or colored sanding sugar, for garnish (optional)

In a medium-sized bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon.  Set the bowl aside.

In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy.  Add the bourbon, egg, and and eggnog.  Beat until combined.  Scrape the sides of the bowl as necessary.

Bit by bit, add the flour mixture and mix until combined.  Again, scrape down the sides of the bowl as needed.

Refrigerate the cookie dough for at least 3 hours.  I scooped the dough, using a ~1.5 tbs cookie scoop, onto parchment paper-lined baking sheets before tucking them into our chest freezer.

Preheat the oven to 350 degrees F.  Line baking sheets with parchment paper.  Transfer the chilled cookie dough to the prepared baking sheets.

Bake 9-11 minutes or until the cookies are golden around the edges.  Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before removing them to a wire rack to finish cooling completely.

To make the glaze, combine the powdered sugar, bourbon, and eggnog in a small bowl.  Stir until the glaze comes together.  Drizzle over the cooled cookies and top with some freshly grated nutmeg and/or colored sanding sugar, if desired.

Eggnog Cookies | A Nerd Cooks

Eggnog Cookies | A Nerd Cooks

Dark Chocolate Halloween Chip Cookies

These festive cookies are the perfect sweet treat to help you celebrate Halloween!Dark Chocolate Halloween Chip Cookies | A Nerd Cooks

This post may contain affiliate links.

These cookies are all dolled up for Halloween.  They’re made with dark cocoa powder so they’re nearly black.  PLUS they’re full of white chocolate, semi-sweet chocolate, peanut butter, AND orange candy baking chips.Dark Chocolate Halloween Chip Cookies | A Nerd CooksDark Chocolate Halloween Chip Cookies | A Nerd Cooks

I found this recipe on the blog House of Nash Eats.

You’ll need (yields ~3 dozen cookies):

  • 2 cups all-purpose flour
  • 2/3 cup dark cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2/3 cup brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup Nestle Halloween baking chips
  • 1/2 cup peanut butter baking chips
  • 1/2 cup white chocolate chips

Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper and set aside.

In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt.  Set aside.

In the bowl of a stand mixer, cream the butter and sugars together until light and fluffy.  Add the eggs, one at a time, making sure that each one is combined before adding the next.  Add the vanilla extract and mix well.

In a couple of batches, add the dry ingredients to the wet.  Scrape down the sides of the bowl as needed.  Mix until just combined.

Add 1 3/4 cups of the baking chips/chocolate chips, mixing until they are well distributed throughout the dough.  Reserve the remaining 1/4 cup of chips for topping the cookies.

Using a cookie scoop, or two spoons, scoop dough into 2 tbs-sized balls and place them on the prepared baking sheet, leaving about 2 inches between each ball of dough.  Bake for 8-10 minutes, or until just set.

Once you remove the cookies from the oven, press some of the leftover chocolate chips into the dough.  Allow the cookies to cool for 5 minutes on the baking sheet before removing them to a wire rack to cool completely.

Dark Chocolate Halloween Chip Cookies | A Nerd Cooks

Dark Chocolate Halloween Chip Cookies | A Nerd Cooks

Sweet Potato Chocolate Chip Cookies – Updated!

These Sweet Potato Chocolate Chip Cookies are soft, spicy, and not too sweet.Sweet Potato Chocolate Chip Cookies | A Nerd CooksLike so many of my early blog posts (I originally posted about these 3 years ago!), these cookies really deserved a face lift.  And with Fall right around the corner, what better time to make these sweet and spicy cookies again?

They’re super soft, the cinnamon and cloves make them small like Fall, and the chocolate chips provide the perfect contrast of flavor and texture.  AND – They’re made with sweet potatoes so… they count as a vegetable.  Right?

If you like these cookies, and I bet you will, you should check out these Pumpkin Chocolate Chip Cookies and Sweet Potato Waffles.

Sweet Potato Chocolate Chip Cookies | A Nerd Cooks

My original post about these cookies can be found here.  The recipe comes from Joy the Baker’s first cookbook.

You’ll need (makes ~2 dozen cookies):

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 2 large eggs
  • 1 cup brown sugar, packed
  • 1/2 cup vegetable oil or applesauce
  • 2 tsp vanilla extract
  • 1 cup sweet potato puree (canned or ~1 medium sweet potato, roasted, skin discarded, and mashed)
  • 1 cup chocolate chips, plus more for topping the cookies

Preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper and set them aside.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, and cloves.  Set aside.

In another medium-sized bowl (or in the bowl of a stand mixer), whisk together the eggs an brown sugar until they are thick and pale.  Whisk in the oil/applesauce and vanilla extract.  Fold in the mashed sweet potato.

All at once, add the wet ingredients to the dry ingredients.  Fold together with a spatula (or the stand mixer) until no bits of flour remain.  Fold in the chocolate chips.

Using a cookie scoop, or by the heaping tablespoonful, drop the dough onto the prepared baking sheets, leaving about 2 inches between cookies.  Top the dough with additional chocolate chips.

Bake 10-12 minutes.  Allow to cool on the cookie sheet for about 10 minutes before transferring to a wire rack to finish cooling completely.

sweet_potato_chocolate_chip_cookies3

Peanut Butter Snickerdoodles

Cinnamon sugar and peanut butter cookies come together in these Peanut Butter Snickerdoodles – an update on a classic cookie.Peanut Butter Snickerdoodles | A Nerd CooksIf a super soft peanut butter cookie and a snickerdoodle had a baby, this cookie would be it.Peanut Butter Snickerdoodles | A Nerd CooksSoft, peanut buttery, and full of warm cinnamon spice.  These cookies are perfect with a glass of milk, your morning coffee, or just on their own.Peanut Butter Snickerdoodles | A Nerd Cooks

This recipe is based on, but adapted from, this one from Two Peas and Their Pod.

You’ll need (makes 2 dozen cookies):

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 tsp cinnamon
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup creamy peanut butter
  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 cup granulated sugar + 2 tsp cinnamon (for rolling cookies)

Preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper and set aside.

In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.

In the bowl of a stand mixer, cream together the butter and peanut butter until combined.  Add the sugars and cream until smooth.  Add the egg and vanilla extract, beating until combined.

Add the dry ingredients to the mixer in a couple of batches, mixing until just combined.

In a small bowl, mix the extra sugar and cinnamon together.  Bonus – swap out granulated sugar for sanding sugar, or sugar with more texture, for added crunch.  Set the mixture aside momentarily.

Scoop ~2 tablespoons of dough out (with spoons or a cookie scoop), roll it into a ball, and roll the dough ball in the prepared cinnamon-sugar.

Bake 9-10 minutes, or until the cookies are golden brown around the edges and just set.  Remove from the oven and allow the cookies to cool on the pan for 5 minutes before removing them to a wire rack to cool completely.

Peanut Butter Snickerdoodles | A Nerd Cooks

Cream Cheese Chocolate Chip Cookies

These are the softest chocolate chip cookies, thanks to the addition of cream cheese and cornstarch.Cream Cheese Chocolate Chip Cookies | A Nerd Cooks

Yes, there are many chocolate chip cookie recipes on my blog already.  But really, can you have too many?  Check out these Classic Chocolate Chip Cookies, Chocolate Chip Banana Bread Cookies, and Salted Caramel Pretzel Chocolate Chip Cookies for a few examples.

I had been craving chocolate chip cookies hard for the past week.  Not quite sure why, but the craving was there.  These super soft and chewy cookies definitely saved the day.

I actually doubled the recipe and brought them to work.  None remained at the end of the day.Cream Cheese Chocolate Chip Cookies | A Nerd Cooks

I found this recipe on The Baking Fairy.

You’ll need (makes ~24 cookies):

  • 2 1/4 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 oz. cream cheese, softened
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup chocolate chips, plus more for topping
  • sea salt, for sprinkling on top

Preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper and set them aside.

In a medium-sized bowl, whisk together the flour, cornstarch, baking soda, and salt.  Set aside.

In the bowl of a stand mixer, cream the butter and cream cheese together for a few minutes, or until they are smooth.

Add the sugars, egg, and vanilla extract and cream together for 4-5 minutes, or until the mixture is light and fluffy.

In a couple of batches, add the dry ingredients to the wet.  Mix until they just come together, scraping the sides of the bowl as necessary. Fold in the chocolate chips.

Using a cookie scoop (or two spoons), drop the dough onto the prepared baking sheets.  Press the tops lightly with your hand, press in a few extra chocolate chips, and top with a sprinkling of sea salt.

Bake 8-10 minutes, or just until the tops appear to be dry.  They will continue to firm up as they cool.  Do not over bake!

Allow the cookies to cool for 5-7 minutes on the cookie sheet before removing them to a wire rack to finish cooling completely.

Cream Cheese Chocolate Chip Cookies | A Nerd Cooks

Salted Caramel Pretzel Chocolate Chip Cookies

These cookies have it all: salty and sweet, chewy caramel, crunchy pretzels, and semi-sweet chocolate chips.Salted Caramel Pretzel Chocolate Chip Cookies | A Nerd CooksYou guys!  I finally got back in the kitchen and baked something!

It’s been a while.  As I noted on A Nerd Cooks’ Facebook Page last week, the reason for my recent lack of online presence is that I’m on a grant deadline.  I’m aiming to submit it this Friday, so hopefully things will return to normal after that.

Despite me currently having grant brain, we had friends come to visit this past weekend, so I couldn’t pass up the opportunity to bake a treat for them.

Salted Caramel Pretzel Chocolate Chip Cookies | A Nerd Cooks

The original recipe for these cookies called for the caramels to be hidden inside of the cookies.  It involved rolling two smaller dough balls and sandwiching the caramel in there. Now, I’m not all about that life.  If a cookie can’t be scooped out with a cookie scooper and plopped onto a baking sheet, it’s probably not happening for me.

Enter: caramel drizzle.  I don’t think anyone will be complaining about the adaptation.Salted Caramel Pretzel Chocolate Chip Cookies | A Nerd Cooks

This recipe is slightly adapted from Two Peas and Their Pod.

You’ll need (makes 3-3.5 dozen cookies):

  • 3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 sticks unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 1/2 cups brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups chocolate chips
  • 1 cup pretzels, chopped
  • approximately 42 small pretzel twists, for pressing onto tops of cookies
  • sea salt, for sprinkling on top of cookies
  • 25 caramels

Preheat the oven to 350 degrees F.  Line 2 baking sheets with parchment paper and set aside.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.  Set aside.

In the bowl of a stand mixer, cream together the butter and sugars until they are light and fluffy.  Add the eggs one at a time, making sure that they incorporate completely between additions.  Add the vanilla extract.

In a couple of batches, add the dry ingredients to the wet until things are just combined.  Scrape down the sides of the bowl as necessary.  Stir in the chocolate chips and chopped pretzels.

Using a cookie scoop (or two spoons), drop cookie dough in ~2 tbs-sized balls onto the prepared cookie sheets, about 2 inches apart.  Gently press a small pretzel twist onto the top of each cookie and sprinkle with a bit of sea salt.

Bake 10-12 minutes, or until the edges are lightly golden brown.  Allow the cookies to cool on the baking sheets for 5 minutes before removing them to a wire rack to finish cooling completely.

Melt the caramels in a microwave safe bowl.  Drizzle the melted caramel over the tops of the cookies.  Allow it to harden again before eating.

Salted Caramel Pretzel Chocolate Chip Cookies | A Nerd Cooks