PERFECT M&M COOKIES
These M&M cookies are perfect! Chewy centers, crispy edges, simple to make and even easier to eat. You’ll love this easy and delicious cookie recipe.
INGREDIENTS:
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup brown sugar
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla paste or 1 tablespoon vanilla extract
- one 12-ounce package of mini M&Ms
Instructions
- In a bowl, mix together flour, cornstarch, salt and baking soda. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), cream together butter and both sugars on medium speed until light and fluffy (2-3 minutes). With the mixer on low, add egg and vanilla. Return mixer to medium and mix until incorporated. Scrape sides if needed.
- With the mixer back on low, add dry ingredient mixture gradually until dough forms. Stir in M&Ms by hand (see note). Refrigerate dough for at least 30 minutes.
- Preheat oven to 350°F and line baking sheets with parchment paper or Silpat and set aside.
- Form balls from approximately 1 tablespoon of dough and place evenly spaced on prepared baking sheet.
- Bake for 9-11 minutes or until edges are just barely golden. Remove from oven and let cool for a couple of minutes on baking sheet before removing and placing on wire rack to finish cooling.
- Store in airtight container when completely cooled.
Notes
- To really showcase the colorful M&Ms, don’t mix them all into the dough. Set a few aside to press into the surface of each cookie immediately after you take them out of the oven.
- Makes about 4 ½ dozen, depending on size.
- Change it up and use mini M&Ms or another variety of your choice such as peanut butter M&Ms, dark chocolate M&Ms, mint M&Ms, etc. Chocolate chips are a good choice, too.
- Whole wheat flour or white whole wheat flour can be substituted for half of the all-purpose flour.
- Storage: Cookies can be kept on the counter in an airtight container for up to a week or frozen for up to 3 months.
Recipes by Rachel - rachelcooks
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