These cookies exist because the grocery store was out of an ingredient I needed for another recipe.
I think it was fate.
I happened to have all of the ingredients on hand for these. Let's face it. If you're ever having a chocolate chip emergency, my house is probably a good bet. I think I have 8 bags in my pantry. You never know when the mood might strike.
I had an extra bag of mini M&Ms from these...and lots of leftover coconut from these. Sometimes things are meant to be.
The chocolate chips, mini M&Ms, and coconut (the triple threat) are all mixed together in a simple cookie dough and topped off with just a sprinkling of fleur de sel. They're chewy, chunky, festive, colorful, and I'll be making them again. And again.
Triple Threat Cookies
3/4 cup packed light brown sugar
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 & 1/2 cups unbleached, all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 & 1/2 cups semisweet chocolate chips
1 cup sweetened shredded coconut
1 cup mini M&Ms
fleur de sel (or fine sea salt)
Line 2 cookie sheets with parchment paper. Preheat oven to 350.
Cream the brown sugar and butter together until thoroughly combined and fluffy. Beat in the egg and vanilla.
Add in the flour, baking powder, and salt, mixing on low just until combined.
Stir in the chocolate chips, coconut, and M&Ms (reserving a few M&Ms to press into the tops of the cookies if desired).
Use a 2-tablespoon cookie scoop to portion the dough onto the prepared sheets. Add a few reserved M&Ms onto the top of each ball of dough. Sprinkle a bit of fleur de sel onto each cookie.
Bake for 12-14 minutes, or until done. Remove from the cookie sheets to wire cooling racks to cool.
Don't wait until your grocery store is out of something to make them. Do it now!