The Heart-Brake Cookie

Did anybody else grow up dreaming about baking the perfect cherry pie with a braided lattice crust, or making a peach cobbler the entire neighborhood battles over at the summer barbecue? I'm years away from perfecting all the dishes I hope to master (or from being able to replicate my mother-in-law's pies) but I sure am trying hard! And this past weekend I concocted a little recipe I like to call The Heart-Brake Cookie. Why? Because you'll be heartbroken when they're gone! Yuk yuk yuk...

Beware that it takes a lot of dough to make one cookie, so this recipe in turn makes a TON of dough! Grab yourselves the biggest bowl you've got, one sweet-toothed best friend, this awesome-sauce song in the background, and get your sweet self baking. :)

(Click to enlarge.)

The Heart-Brake Cookie

Ingredients:
-4 1/2 cups of flour
-1/2 cup of granulated sugar
-1 1/2 cup of light brown sugar, packed
-2 cups of butter, softened
-2 tsp. baking soda
-3 tsp. vanilla
-dash of salt
-4 eggs
-2 small packs of instant vanilla pudding mix
-1 bag of white chocolate chips
-1 bag of milk or semi-sweet chocolate chips
-3 cups of M&M's
-foil cupcake liners

(Makes 3-4 dozen cookies.)

First, combine your flour and baking soda and set aside for later. Then, mix butter, vanilla, pudding packages, and both sugars. Beat with a mixer until creamy.  Add your eggs  one at a time and continue beating.

Pop a handful of M&M's. No one is judging.

Slowly add the flour mixture. Apparently I didn't have a big enough bowl because half way through beating, dough starting flying onto my arms and the walls. I stopped using my hand mixer and just stirred it with a wooden spoon, which is normally really hard to do with cookie dough but I didn't have any trouble. (And I have the upper body strength of a kitten!)

Another M&M handful as a reward...

Mmmmm ooey gooey goodness in the middle.
(Click to enlarge).

After your dough is thoroughly mixed, add chips and M&M's gradually. Be carefully not to stir too forcefully and brake your M&M's.

Fill a cupcake pan with your liners, and fill each liner just above halfway with dough. And only just above halfway! If you use too much dough, they won't cook thoroughly and they'll look (literally) like muffin tops. I don't know about you, but I don't like this-will-go-straight-to-your-hips reminders when I'm indulging in sweets.

Bake at 375 degrees for 10-12 minutes or until the outside is golden brown.

After baking, I pulled my cups out of the pan immediately using tongs. If you leave them in too long, the outsides will burn and the middle will dry out.

Let cool, then, EAT! Nommy nom nom. These cookies are lightly crunchy on the outside while perfectly gooey and soft in the middle. I was baking them for a girl's night which was cancelled last minute, so Dan and I gladly popped in a movie and devoured a dozen of these babies. You'll never want to make another cookie recipe again! They're that fabulous.

I'm pretty sure we only had like two left in the morning...
(Click to enlarge.)

Bring the recipe with you when you take these cookies to your friends! You'll be asked for it time and time again.

*Warning! Lovely Sudden Circus is not responsible for any damage these cookies may cause to your New Year's resolution or diet plan. Do not feed Heart-Brake cookies to a clingy boyfriend you are trying to dump, or he will propose. While it may seem like a good idea to bake these cookies for you class of 4th graders as a treat, the world may need little Susie to grow up to be rocket scientist as she intended, instead of a professional baker, which these cookies will surely entice her to do.

Please enjoy responsibly. :)
(And I do hope you enjoy!)

Do you have a secret oh-so-fabulous recipe you'd like to share? I love trying new things, especially things I can eat!
Thanks for stopping by! I love ya'll very much!

Agape,
CC