I have such a weak spot for big, gooey cookies. This probably doesn’t come as a surprise, seeing as my cookie tag contains 23 posts – a really big share of them being gooey chocolate chip cookies. There’s just something so comforting about biting into a big, soft chocolatey cookie. Now I’ve made M&M cookies before – an adaptation from my favorite chocolate chip cookie recipe that uses brown butter, yum! – but when I saw this post down at the Pinch Of Yum blog I knew I had to try that recipe as well.
While I was making these cookies it soon became clear that I didn’t have enough M&Ms to make sure the dough had enough pieces of yumminess in it. I decided to go through my cupboards and see what else I could put in these cookies. It was all quite adventurous! I ended up going for, aside from one batch with M&Ms, a batch with Reese’s mini peanut butter cups (white and milk chocolate) and a batch with chopped up Geisha chocolate. These cookies suddenly got very international. I’d bought the M&Ms in Sweden, because the package was so cute, and I really like their logo and M&M mascots. The Geisha chocolate was a gift from a friend that she got in Finland. The Reese’s peanut butter cups I’d bought in the UK a while back.
All three kinds were extremely good, and I packed up a lot of them to take with me on my weekend trip to go see a friend who had her birthday the previous day. It was the perfect travel snack during my train ride, where I saw the landscape woosh by while I snacked on chocolate.