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If you’re new at baking or a seasoned baker looking for something new to try, this is the place to be. With the ongoing COVIID-19 pandemic, I know that a lot of people are trying to get into baking, as well as improving their baking skills. I’ve always loved baking but I’ve definitely upped my game in the past year because I’ve had so much more spare time. My current favourite place to find new recipes is over at Jane’s Patisserie. Her recipes are always so good and she has so many! Sometimes I make my own changes to her recipes, and this is one of those recipes.
I’m really proud of this recipe, which is basically a cookie traybake with added M&Ms. I was searching online for a cookie recipe, when I came across a cookie traybake. I’d never made one before and was intrigued. I decided to make it more chocolatey and use up some M&Ms that I had in my cupboard. It’s a quick and easy recipe, and I hope you enjoy it.
If you’re not a fan of M&Ms, you could always replace them with another type of candy. Alternatively, just use chocolate chunks. Upgrade to peanut M&Ms if that’s what you prefer. What I’m saying is: You do you.
M&M Cookie Bites
- 160 g plain flour
- 64 g cocoa powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tbsp cornflour
- 115 g unsalted butter
- 50 g granulated sugar
- 165 g light brown sugar
- 1 egg
- 1/4 tsp vanilla extract
- 2 bags chocolate M&Ms
- Preheat oven to 190C/170C fan. Line a 13×9 rectangular tin with baking paper.
- Mix together flour, cocoa powder, bicarbonate of soda, salt and cornflour. Set aside.
- Melt butter in a large bowl in the microwave. Add the sugars to the butter and whisk for 2 minutes or until smooth.
- Add the egg and vanilla extract. Whisk until smooth.
- Combine with the dry ingredients and whisk until smooth.
- Add the majority of the M&Ms. Mix.
- Press the mixture into the tin and add the remaining M&Ms to the top.
- Bake for 12-15 minutes. The top of the bake should look like a cookie and a skewer should come out clean.
- Cool in the tin for 15 minutes. Transfer to a cooling rack. Cut into 16 pieces (or less if you'd like larger pieces).
The tin you use doesn’t matter too much, although if you change size you’ll have to keep an eye on the cooking time because this could change. If you want to use the same tray that I did, check out this one.
- Replace with peanut M&Ms to make it nutty!
- Add peppermint extract instead of vanilla extract
Want more baking ideas? Try my Chocolate Peppermint Cupcakes. Alternatively, go check out my Instagram and Tiktok to find more ideas. If you’d like me to try something out, comment below.