100g unsalted butter, melted
1 large egg
3/4 cup light brown sugar, packed
1 tablespoon vanilla extract
1 1/3 cups all-purpose flour
pinch salt, optional and to taste
1/2 cup semi-sweet chocolate chips
about 1/2 cup M&Ms, divided
3/4 cup light brown sugar, packed
1 tablespoon vanilla extract
1 1/3 cups all-purpose flour
pinch salt, optional and to taste
1/2 cup semi-sweet chocolate chips
about 1/2 cup M&Ms, divided
about 6 Rolo (or
other mini/bite-size candy bar)
1.
Preheat oven to 350F. Spray a 9-inch pie dish very
well with cooking spray; set aside.
2.
In a large, microwave-safe bowl melt the butter,
about 1 minute on high power.
3.
Wait momentarily before adding the egg so you don't
scramble it. Add the egg, sugars, vanilla, and whisk until smooth.
4.
Add the flour, optional salt, and stir until
just combined; don't overmix.
5.
Stir in the chocolate chips.
6.
Add about 1/4 cup M&Ms and stir to combine;
reserve remainder.
7.
Turn batter out into prepared pie dish, smoothing
the top lightly with a spatula.
8.
Evenly add the remaining M&Ms to the top of the
batter, pushing them down slightly to anchor.
9.
Evenly insert Rolos into
the batter, pushing them down so the top is almost flush with the surface of
the dough.
10. Bake for about 24 to 26 minutes, or until a toothpick inserted in the
center comes out mostly clean, or with a few moist crumbs, but no batter.
If your pie has risen in the center, it will deflate as it cools. Allow
pie to cool in dish for at least 30 minutes before slicing and serving. Pie is
meant to be on the soft and underbaked side in the center while edges are
crisper. In general, if you prefer more
well-done cookies, bake a few minutes longer. Pie will keep airtight at room
temperature for up to 1 week
