Harvest Chocolate Chip Cookies
These Harvest Chocolate Chip Cookies are festive fall and Thanksgiving Chocolate Chip Cookies packed with fall colored M&Ms, candies, chocolate chips, and dried cranberries!
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Servings: 18 cookies
Calories: 175kcal
INGREDIENTS
Dry Ingredients
- 1½ cup AP Flour
- ½ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
Wet Ingredients
- ½ cup unsalted butter 1 stick softened to room temperature
- ½ cup Granulated Sugar
- ½ cup packed light brown sugar
- 1 large Egg (at room temperature)
- 1 teaspoon pure vanilla extract
Mix-ins & Toppings
- ¾ cup semi-sweet chocolate chips
- ½ cup M&Ms (orange, brown, yellow, and red) harvest-colored
- ¼ cup dried cranberries
INSTRUCTIONS
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream Butter & Sugars: In a large bowl (or stand mixer fitted with the paddle attachment), beat the softened butter, granulated sugar, and brown sugar together on medium speed for about 2 minutes until smooth, creamy, and pale.
- Add Wet Ingredients: Add the egg and vanilla extract to the butter mixture. Beat on medium-high speed for about 1 minute until completely combined and fluffy.
- Combine: Turn the mixer to low speed and slowly add the dry ingredients to the wet ingredients, mixing just until the flour disappears. Do not overmix!
- Fold in Add-ins: Using a rubber spatula or wooden spoon, gently fold in the semi-sweet chocolate chips, harvest M&Ms, and dried cranberries, reserving a small handful of candies to press onto the tops later.
- Chill the Dough (Crucial Step): Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 30 minutes. (This prevents the cookies from spreading too flat in the oven).
- Preheat & Prep: While the dough chills, preheat your oven to 350F or 170C and Line a large baking sheet with parchment paper or a silicone baking mat.
- Scoop: Scoop balls of dough (about 2 tablespoons each or a standard cookie scoop) and place them about 2 inches apart on the baking sheet. Press a few reserved M&Ms and cranberries right into the tops of the dough balls.
- Bake: Bake for 9 to 11 minutes, or until the edges are lightly golden brown and the centers still look slightly soft and underbaked.
- Cool: Remove from the oven and let the cookies rest on the hot baking sheet for 5 minutes (they will continue to set). Transfer them to a wire rack to cool completely.
Notes
- Butter Temperature: Make sure your butter is truly softened to room temperature (cool to the touch, but your finger leaves a slight indent). Melted or overly warm butter will cause the cookies to spread into a greasy puddle.
- Chilling is Optional but Recommended: Though you can bake right away, a 30-minute chill significantly improves the thickness, chewiness, and flavor depth of the cookie.
- The "Scoop Trick" for Perfection: Right when the cookies come out of the oven while they are still piping hot, take the rim of a round glass or cookie cutter and gently swirl it around any misshapen cookies to form perfectly round, bakery-quality edges.
- Storage: Store leftovers in an airtight container at room temperature with a slice of white bread to keep them soft for up to 5 days. You can also freeze the baked cookies for up to 3 months.
Nutrition
Nutrition Facts
Harvest Chocolate Chip Cookies
Amount Per Serving
Calories 175
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 11mg4%
Sodium 106mg5%
Potassium 107mg3%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 15g17%
Protein 4g8%
Vitamin A 19IU0%
Vitamin C 0.003mg0%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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