I volunteered to bake cookies for my family’s pool party and by happy accident, came up with a new recipe because I didn’t have enough chocolate chips for a full batch of cookies. Meet: The Good Cookies, a delicious combination of sweet and salty.

The secret? A winning combination of dark chocolate chips, mini m&ms, and butterscotch chips with a sprinkling of sea salt on top to pull it all together.

I didn’t do a full photo shoot and wasn’t planning on blogging today, but these cookies were such a hit with my family – especially my nieces! – that I had to post these for you ASAP.

We have a running joke in my family about The Good Rice (which somehow has still never appeared on TRT) so I thought it was appropriate to name these The Good Cookies. I hope you love these as much as we all do!

The Good Cookies

1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
2 tsp Mexican vanilla extract
2 large eggs
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp sea salt
1 cups dark chocolate chips
3/4 cup mini m&ms
1/4 cup butterscotch chips
More sea salt for sprinkling on top

1. Preheat oven to 375 degrees.
2. Whisk together flour, baking soda, baking powder, and sea salt in a small bowl.
3. Cream together butter and sugars in a stand mixer until combined.
4. Scrape down sides of mixer. Beat in eggs and vanilla.
5. Slowly mix in dry ingredients until combined. Stir in dark chocolate chips, mini m&ms, and butterscotch chips.
6. Roll cookie dough into large balls (exactly 24!) and place twelve on two cookie sheets. Sprinkle each cookie with sea salt.
7. Bake for about 8-10 minutes and pull them out when they are browning on the edges but still slightly wet in the middle. Let cool completely on the cookie sheets, about fifteen minutes.

Happy baking,

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